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.
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
- 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.
- Add Dry Ingredients
- In a separate bowl, whisk together flour, cornstarch, and salt.
- Gradually mix into the butter mixture until just combined.
- Chill the Dough
- Form the dough into a disk, wrap it in plastic, and refrigerate for at least 30 minutes.
- 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.
- 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.
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!
PrintLemon Shortbread Cookies
- 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
- 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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