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Few things compare to the simple elegance of a perfectly baked shortbread cookie. Add a burst of fresh lemon flavor, and you have something truly extraordinary — crisp yet tender, buttery yet refreshing. These Lemon Shortbread Cookies capture that ideal balance, offering a melt-in-your-mouth texture and bright citrus aroma that feels like sunshine on a plate.
Whether you’re preparing a tray for spring celebrations, bridal showers, afternoon tea, or holiday cookie boxes, these cookies deliver beauty, simplicity, and flavor in every bite. Each crumb carries the richness of butter, the subtle sweetness of sugar, and the unmistakable zing of lemon zest.
If you love cookies that are both sophisticated and comforting, this recipe will quickly become one of your all-time favorites.
Why You’ll Love These Lemon Shortbread Cookies
Lemon shortbread cookies might look simple, but they’re an example of pure baking perfection — minimal ingredients, maximum flavor, and a texture that feels luxurious. Here’s why they’ll become your new go-to cookie:
- Bright Lemon Flavor: Fresh lemon zest and juice infuse every bite with citrus freshness, balancing the richness of the butter.
- Perfectly Buttery Texture: The high butter content creates that signature shortbread tenderness that melts on your tongue.
- Beautifully Simple: With just a handful of ingredients, this recipe delivers elegant, bakery-quality cookies without complicated steps.
- Versatile Presentation: Cut them into rounds, bars, or festive shapes. Glaze or dust them with sugar — they always look stunning.
- Keeps Well: These cookies store beautifully, making them ideal for make-ahead treats, gifts, or dessert platters.
Each cookie offers a delicate crunch followed by a buttery crumble that gives way to the gentle brightness of lemon. It’s a timeless flavor combination that never goes out of style.
Ingredients Information
The secret to perfect Lemon Shortbread Cookies lies in using high-quality ingredients. Each component contributes something special:
- Unsalted Butter: The foundation of shortbread. Use high-quality, room-temperature butter for the richest flavor and creamiest texture.
- Powdered Sugar: Also known as confectioners’ sugar, it creates a finer, more delicate crumb than granulated sugar.
- All-Purpose Flour: Provides structure while keeping the cookies light and tender.
- Cornstarch: A classic shortbread secret. It adds softness and that signature melt-in-your-mouth feel.
- Salt: Enhances the buttery and lemon flavors, keeping the cookies balanced.
- Fresh Lemon Zest: Infuses the dough with natural citrus oil, giving the cookies their bright aroma.
- Fresh Lemon Juice: Adds a subtle tang that perfectly complements the sweetness.
- Vanilla Extract: Brings warmth and depth to the flavor profile.
Optional Additions:
- Lemon Glaze: A drizzle of powdered sugar mixed with lemon juice for extra sweetness and shine.
- Decorative Sugar: Sprinkle coarse sugar on top before baking for a light crunch.
Step-by-Step Instructions
Follow these steps for shortbread perfection — crisp edges, tender centers, and that irresistible buttery crumble.
Step 1: Prepare Your Ingredients
Preheat your oven to 325°F (165°C). Line two baking sheets with parchment paper. Ensure your butter is softened but not melted — it should be pliable and smooth when pressed.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the butter and powdered sugar together with a hand mixer or stand mixer until light and fluffy, about 2–3 minutes. This step is crucial — creaming incorporates air, ensuring the cookies bake up light instead of dense.
Step 3: Add Flavorings
Mix in the lemon zest, lemon juice, and vanilla extract. The dough will smell wonderfully fragrant at this stage — the lemon oil from the zest begins to release into the butter, intensifying the flavor.
Step 4: Add the Dry Ingredients
In a separate bowl, whisk together the flour, cornstarch, and salt. Gradually add this dry mixture to the butter mixture on low speed, mixing until a soft dough forms. Scrape down the sides of the bowl to ensure everything is incorporated evenly.
The dough should be smooth, pliable, and not sticky. If it feels too soft, chill it for 15–20 minutes before rolling.
Step 5: Shape the Dough
There are two traditional ways to shape lemon shortbread cookies:
Option 1 – Rolled and Cut:
Roll the dough out on a lightly floured surface to about ¼ inch thick. Use a cookie cutter (round, square, or seasonal shapes) to cut out cookies and place them on the prepared baking sheet.
Option 2 – Slice and Bake:
Shape the dough into two logs about 2 inches in diameter. Wrap each in plastic wrap and refrigerate for at least 1 hour. Slice into ¼-inch rounds before baking.
Step 6: Bake the Cookies
Bake the cookies for 12–15 minutes, or until the edges are just beginning to turn golden. The tops should remain pale — this ensures the tender, buttery texture.
Step 7: Cool and Optional Glaze
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. If desired, drizzle with a simple lemon glaze (powdered sugar + lemon juice) once cooled.
Storage Information
Lemon Shortbread Cookies are excellent make-ahead treats thanks to their sturdy, buttery base.
- At Room Temperature: Store in an airtight container for up to 1 week.
- Refrigerator: Keeps up to 2 weeks when stored in a sealed container.
- Freezer: Freeze baked cookies or unbaked dough for up to 3 months. To freeze dough, wrap it tightly in plastic wrap and place it in a freezer bag. Slice and bake directly from frozen, adding a couple of extra minutes to the baking time.
Helpful Tips
- Use Fresh Lemon Zest: Bottled lemon juice won’t deliver the same flavor. Always zest a fresh lemon for the best results.
- Don’t Overbake: Shortbread should remain pale, not brown. Overbaking can make them dry instead of tender.
- Measure Flour Correctly: Too much flour leads to crumbly, dry cookies. Spoon flour into your measuring cup and level off.
- Chill if Needed: If your dough feels too soft to roll, chill it briefly to make handling easier.
- Add a Glaze for Presentation: A thin lemon glaze not only adds sweetness but also enhances the cookies’ visual appeal.
Variations
The base of this recipe is incredibly adaptable. Try one of these variations to customize your Lemon Shortbread Cookies:
- Lemon Lavender Shortbread: Add 1 teaspoon of culinary lavender for a fragrant twist.
- Lemon Poppy Seed Shortbread: Stir in a tablespoon of poppy seeds for a classic pairing.
- Glazed Lemon Shortbread Bars: Press dough into a baking pan, bake, and slice into bars before glazing.
- Lemon Almond Shortbread: Add ¼ teaspoon of almond extract for a more complex, nutty undertone.
- Lemon Rosemary Shortbread: For a savory-sweet option, add a small amount of finely chopped rosemary.
Each variation keeps the buttery shortbread essence while offering new flavors to explore.
Frequently Asked Questions
Can I use bottled lemon juice?
You can, but fresh lemon juice and zest create a far superior flavor. The zest contains natural oils that give the cookies their brightness.
Why do my cookies crumble too much?
Too much flour or overbaking are the usual culprits. Make sure to measure accurately and bake only until lightly golden at the edges.
How do I make these cookies more lemony?
Increase the lemon zest to 2 tablespoons or add a bit of lemon extract for a stronger citrus punch.
Can I add a glaze?
Absolutely. A lemon glaze made from powdered sugar and lemon juice enhances both taste and appearance.
How do I make sure my shortbread stays tender?
Avoid overmixing the dough and use cornstarch for a delicate crumb. Also, don’t overbake — the goal is pale and buttery, not crisp.
Related Recipes You’ll Love
If you adore these Lemon Shortbread Cookies, you’ll love these other bright and buttery treats:
- Maple Oatmeal Cookies – Warm, chewy, and perfect for cozy mornings.
- Cinnamon Sugar Cookies – Sweet, spiced, and timeless.
- Sugar Cookies – Classic and versatile, ideal for decorating.
- Almond Butter Cookies – Naturally nutty and wholesome.
- Pumpkin Spice Cookies – Soft, fragrant, and perfect for fall.
Each of these recipes pairs beautifully with your favorite hot drink — coffee, tea, or even mulled cider.
Share and Save on Pinterest
These Lemon Shortbread Cookies are the kind of dessert people can’t resist pinning. Their golden edges, powdered sugar glaze, and delicate crumb make them picture-perfect for Pinterest boards focused on spring baking, afternoon tea, or holiday dessert ideas.
If you make this recipe, don’t forget to save it on Pinterest and share it with friends who love classic, buttery cookies. Whether for Easter, bridal showers, or simple Sunday baking, these cookies are proof that sometimes the simplest recipes are the most unforgettable.
PrintLemon Shortbread Cookies
These Lemon Shortbread Cookies are buttery, zesty, and melt-in-your-mouth delicious. Perfect for spring, afternoon tea, or holiday dessert trays, they combine rich butter, delicate sugar, and fresh lemon zest for a crisp yet tender treat.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 24 cookies
Ingredients
– 1 cup unsalted butter, room temperature
– 1/2 cup powdered sugar
– 1 1/2 cups all-purpose flour
– 1/2 cup cornstarch
– 1/4 teaspoon salt
– Zest of 1 lemon
– 2 tablespoons fresh lemon juice
– 1 teaspoon vanilla extract
Optional:
– Lemon glaze (powdered sugar + lemon juice)
– Decorative sugar for sprinkling
Instructions
1. Preheat oven to 325°F (165°C) and line baking sheets with parchment paper.
2. Beat butter and powdered sugar until light and fluffy.
3. Mix in lemon zest, lemon juice, and vanilla extract.
4. Gradually add flour, cornstarch, and salt; mix until a soft dough forms.
5. Shape dough: roll & cut or slice logs into rounds.
6. Bake 12–15 minutes until edges are lightly golden.
7. Cool on wire rack; optionally drizzle with lemon glaze.
Notes
Store in an airtight container at room temperature for up to 1 week or freeze baked cookies for up to 3 months.