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Slice-and-bake citrus shortbread cookies

These simple slice-and-bake cookies made with just a few ingredients are great to have on-hand in the freezer. Make a few at a time to satisfy a kid’s (or adult’s) sweet tooth.

Slice-and-Bake Citrus Shortbread Cookies

Slice-and-bake citrus shortbread cookies

This simple shortbread cookie recipe can be made without a mixer in a matter of minutes. Freeze the dough for up to one month, slicing off only as many cookies as you want to bake at any given time.

Makes about 3 dozen cookies


  • 1 cup (2 sticks) unsalted butter, softened?
  • 1/2 cup granulated sugar?
  • Zest from 1 lemon and 1 lime (save the rest of the fruit for another use)
  • 2-1/4 cups all-purpose flour


  1. In a large mixing bowl, combine the butter, sugar and zest. Stir vigorously with a wooden spoon until smooth and evenly combined. (Alternatively, you can use a standing mixer to make the dough.) Add the flour about 1/2 cup at a time, mixing thoroughly after each addition. (If the dough becomes too stiff to stir, incorporate the last bit of flour with your hands.) The dough should be cohesive, but slightly crumbly. Transfer the dough to a piece of wax or parchment paper. Use the paper to roll the dough into a 2-inch diameter log. Freeze the dough for at least 15 minutes and up to one month.
  2. When you are ready to bake the cookies, preheat the oven to 350 degrees F. Remove dough from the freezer and cut into 1/2-inch slices. Arrange on a lightly greased baking sheet about 1 inch apart. Bake just until the outer edges of the cookies begin to turn light golden brown, six to eight minutes. Cool on the pan for a few minutes before transferring to a rack to cool completely. Store at room temperature for up to three days.

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Coconut delight cookie bars
No-bake chocolate chip cookie dough bites

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