Lemon Shortbread Cookies

Lemon Shortbread Cookies are buttery, crisp, and infused with a refreshing citrus flavor. These delicate cookies melt in your mouth with every bite, making them perfect for afternoon tea, holiday gatherings, or a simple sweet treat. With a balance of zesty lemon and rich buttery goodness, they are a must-try for any citrus lover.

Why You’ll Love This Recipe

  • Delicate and buttery – Classic shortbread texture with a hint of lemony freshness.
  • Easy to make – Simple ingredients and no special equipment required.
  • Perfect for any occasion – Great for tea parties, holidays, or as a homemade gift.
  • Minimal ingredients – Uses basic pantry staples.
  • Customizable – Add glaze, drizzle with chocolate, or shape them however you like.
Lemon Shortbread Cookies 10 Lemon Shortbread Cookies are buttery, crisp, and infused with a refreshing citrus flavor. These delicate cookies melt in your mouth with every bite, making them perfect for afternoon tea, holiday gatherings, or a simple sweet treat. With a balance of zesty lemon and rich buttery goodness, they are a must-try for any citrus lover.


Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Unsalted butter (softened)
  • Powdered sugar
  • Lemon zest
  • Lemon juice
  • Vanilla extract
  • All-purpose flour
  • Cornstarch (for extra tenderness)
  • Salt

Directions

  1. Prepare the Dough
    • In a mixing bowl, cream together the butter, powdered sugar, and lemon zest until light and fluffy.
    • Mix in the lemon juice and vanilla extract.
  2. Add Dry Ingredients
    • In a separate bowl, whisk together flour, cornstarch, and salt.
    • Gradually mix into the butter mixture until just combined.
  3. Chill the Dough
    • Form the dough into a disk, wrap it in plastic, and refrigerate for at least 30 minutes.
  4. Shape and Bake
    • Preheat oven to 325°F (163°C).
    • Roll out the dough and cut into desired shapes, or slice into rounds.
    • Place on a baking sheet and bake for 12-15 minutes, until edges are lightly golden.
  5. Cool and Serve
    • Let cookies cool completely before serving. Optional: Dust with powdered sugar or drizzle with a lemon glaze.

Servings and Timing

  • Servings: Makes about 24 cookies
  • Prep Time: 15 minutes
  • Chill Time: 30 minutes
  • Bake Time: 12-15 minutes
  • Total Time: 1 hour

Variations

  • Lemon Glaze – Drizzle with a simple glaze made of powdered sugar and lemon juice.
  • Lemon Poppy Seed – Add a teaspoon of poppy seeds for extra texture.
  • Chocolate-Dipped – Dip half of each cookie in white or dark chocolate.
  • Herbal Twist – Infuse the dough with a bit of finely chopped rosemary or thyme.
  • Gluten-Free Version – Use a gluten-free flour blend.

Storage/Reheating

  • Room Temperature: Store in an airtight container for up to a week.
  • Freezing: Freeze unbaked dough or baked cookies for up to 3 months.
  • Reheating: Serve at room temperature; no reheating necessary.
Lemon Shortbread Cookies
Lemon Shortbread Cookies 11 Lemon Shortbread Cookies are buttery, crisp, and infused with a refreshing citrus flavor. These delicate cookies melt in your mouth with every bite, making them perfect for afternoon tea, holiday gatherings, or a simple sweet treat. With a balance of zesty lemon and rich buttery goodness, they are a must-try for any citrus lover.


FAQs

Can I use bottled lemon juice?

Fresh lemon juice is best for flavor, but bottled can be used if needed.

How do I get the best shortbread texture?

Chill the dough before baking and avoid overmixing.

Can I make these ahead of time?

Yes, the dough can be made and refrigerated for up to 2 days before baking.

Why is my dough too crumbly?

Add a bit more butter or a teaspoon of lemon juice if the dough is too dry.

Can I use salted butter instead?

Yes, but reduce the added salt in the recipe.

Do I need to use cornstarch?

Cornstarch makes the cookies more tender, but you can replace it with extra flour.

How do I make these cookies crispier?

Bake them a little longer until the edges are golden brown.

Can I roll the dough into a log and slice it?

Yes, this is an easy way to shape shortbread cookies.

What pairs well with these cookies?

They go great with tea, coffee, or a scoop of vanilla ice cream.

How do I make the lemon flavor stronger?

Increase the lemon zest and add a little lemon extract if desired.

Conclusion

Lemon Shortbread Cookies are a simple yet elegant treat that brings together buttery richness and zesty citrus. Whether you enjoy them plain, glazed, or dipped in chocolate, they’re a perfect addition to any dessert table. Try them today and savor the melt-in-your-mouth goodness!

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Lemon Shortbread Cookies

Lemon Shortbread Cookies

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  • Author: Kim Cooks Easy
  • Prep Time: 15 minutes (+30 minutes chill time)
  • Cook Time: 12 minutes
  • Total Time: 57 minutes
  • Yield: 24 cookies 1x
  • Category: Dessert, Snack
  • Method: Baking
  • Cuisine: American, European
  • Diet: Vegetarian

Description

These Lemon Shortbread Cookies are rich, buttery, and delicately crisp, with the perfect balance of sweet and tangy lemon flavor. Made with simple ingredients, they have a tender, melt-in-your-mouth texture and a hint of citrus that makes them irresistible!


Ingredients

Units Scale
  • For the Cookies:
  • 1 cup unsalted butter, softened
  • 1/2 cup powdered sugar
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • For the Lemon Glaze (Optional):
  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon lemon zest

Instructions

  • Preheat & Prep:
  • Preheat oven to 325°F (165°C).
  • Line a baking sheet with parchment paper.
  • Cream the Butter & Sugar:
  • In a large bowl, beat butter, powdered sugar, and granulated sugar until light and fluffy.
  • Mix in lemon zest and vanilla extract.
  • Add Dry Ingredients:
  • Gradually add flour and salt, mixing until just combined.
  • The dough will be soft but not sticky.
  • Shape the Cookies:
  • Roll dough into a log (about 2 inches thick) and wrap in plastic wrap.
  • Chill for at least 30 minutes for easier slicing.
  • Slice into ¼-inch rounds or roll out and cut with cookie cutters.
  • Bake:
  • Place cookies on the baking sheet, spacing them 1 inch apart.
  • Bake for 12–15 minutes, until edges are lightly golden.
  • Let cool on the pan for 5 minutes, then transfer to a wire rack.
  • Make the Lemon Glaze (Optional):
  • Whisk together powdered sugar, lemon juice, and zest until smooth.
  • Drizzle or dip cooled cookies in glaze.

Notes

  • For extra lemon flavor, add ½ teaspoon of lemon extract to the dough.
  • Storage: Keep in an airtight container for up to 1 week or freeze for longer.
  • Variations: Try dipping in white chocolate or adding poppy seeds for a twist!
  • Recipe Details

Nutrition

  • Calories: ~120
  • Sugar: In a large bowl, beat butter, powdered sugar, and granulated sugar until light and fluffy.
  • Sodium: ~30mg
  • Fat: ~7g
  • Saturated Fat: ~4g
  • Unsaturated Fat: ~2g
  • Trans Fat: ~0g
  • Carbohydrates: ~12g
  • Fiber: ~0g
  • Protein: ~1g
  • Cholesterol: ~15mg

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