Name: Lemon Shortbread Cookies Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1/2 cup granulated sugar; 2 tablespoons lemon zest (from about 2 lemons); 2 tablespoons fresh lemon juice; 1/2 teaspoon vanilla extract; 2 1/4 cups all-purpose flour; 1/4 teaspoon salt; 1/4 cup powdered sugar for dusting

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If you’re craving a treat that’s buttery, delicately crisp, and bursting with citrusy brightness, this Lemon Shortbread Cookies Recipe will become your new go-to. Each tender bite combines classic shortbread richness with tangy lemon zest and juice, resulting in a cookie that’s both simple and utterly irresistible. Whether you’re serving these for teatime, gifting them to friends, or just sneaking one straight from the container, they never fail to deliver that perfect blend of melt-in-your-mouth texture and fresh lemony flavor.

Lemon Shortbread Cookies Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Lemon Shortbread Cookies Recipe is in its simplicity: each ingredient is essential and plays a starring role. Here’s what you’ll need to make every bite sing with flavor, fragrance, and just the right hint of sweetness.

Unsalted Butter (1 cup, softened): The backbone of classic shortbread, butter is what gives these cookies their signature richness and tender crumb—make sure it’s at room temperature for easy mixing.
Granulated Sugar (1/2 cup): Not too much, not too little—just enough to provide sweetness without overpowering the lemony tang.
Lemon Zest (2 tablespoons, from about 2 lemons): Zest brings an intensely fresh, aromatic lemon kick that is absolutely essential for that lively citrus pop.
Fresh Lemon Juice (2 tablespoons): A splash of juice amps up the tartness and ensures the cookies taste zesty and bright, not just sweet.
Vanilla Extract (1/2 teaspoon): Vanilla rounds out the flavor and gently enhances both the lemon and butter notes in every bite.
All-purpose Flour (2 1/4 cups): Gives the cookies their crisp-tender structure—be sure to measure carefully and avoid over-mixing for the best texture.
Salt (1/4 teaspoon): Just a pinch is enough to balance the sweetness and deepen the overall flavor profile.
Powdered Sugar for Dusting (optional, 1/4 cup): A gentle snowfall on top adds a pretty finish and another whisper of sweetness—totally optional, but always delightful.

How to Make Lemon Shortbread Cookies Recipe

Step 1: Preheat and Prep

Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This not only prevents sticking but also makes for ultra-easy cleanup—helpful when you’re ready to enjoy your cookies without the added chore of scrubbing pans!

Step 2: Make the Creamy Base

In a large bowl, combine the softened butter and granulated sugar. Cream these together with an electric mixer (or a sturdy wooden spoon and some elbow grease) until the mixture looks pale and fluffy. This step is key, as it creates the light texture that defines the Lemon Shortbread Cookies Recipe.

Step 3: Add Bright Lemon Flavor

Mix in the lemon zest, lemon juice, and vanilla extract. The zest brings out intense lemon aroma, while the juice provides that sunny tang. Once blended, these ingredients perfectly infuse the dough with that irresistible citrus character.

Step 4: Bring in the Flour and Salt

Gradually add the flour and salt, mixing just until the dough comes together. Avoid over-mixing, which can toughen the cookies—a gentle hand keeps them tender. If your dough feels a bit too soft to roll out, pop it in the fridge for about 20 to 30 minutes until it firms up.

Step 5: Roll, Cut, and Shape

On a lightly floured surface, roll out the dough to about 1/4-inch thickness. Use your favorite cookie cutter shapes, or simply slice the dough into neat squares or rounds for that classic look. Place each cutout on your prepared baking sheets, leaving a little space between for even baking.

Step 6: Bake to Perfection

Bake in your preheated oven for 12 to 15 minutes, just until the edges are starting to turn golden. You want a light color here—the cookies should be set but not deeply browned to maintain that perfect shortbread texture. Once done, let them cool on the pan for about 5 minutes before moving them to a wire rack to cool completely.

Step 7: Add a Snowy Finish

If you love a little extra sweetness and a pretty flourish, wait until the cookies are completely cool and then dust them with powdered sugar. It’s totally optional, but it really makes your Lemon Shortbread Cookies Recipe look and taste bakery-worthy.

How to Serve Lemon Shortbread Cookies Recipe

Garnishes

Dusting with powdered sugar is the most classic garnish, but you can also add a light drizzle of lemon glaze or scatter a few threads of extra lemon zest on top for an extra punch of color and flavor. For an elegant touch, tiny edible flowers or candied citrus peel turn these cookies into a showstopper for any dessert table.

Side Dishes

These cookies are utterly wonderful with a cup of hot tea—think chamomile, Earl Grey, or a delicate green tea. For dessert spreads, pair them with fresh berries, a scoop of lemon or raspberry sorbet, or a dollop of whipped cream. Their brightness pairs perfectly with almost any fruity or creamy treat.

Creative Ways to Present

Stack them in pretty gift boxes lined with parchment for easy gifting, or display them on tiered serving trays at parties. You can even sandwich two cookies together with a swipe of lemon curd or white chocolate ganache for an unforgettable twist on the classic Lemon Shortbread Cookies Recipe.

Make Ahead and Storage

Storing Leftovers

Once your cookies have cooled completely, store them in an airtight container at room temperature. They’ll stay fresh and melt-in-your-mouth-tender for up to one week—perfect for grabbing whenever you need a bright, buttery pick-me-up.

Freezing

If you’d like to make your Lemon Shortbread Cookies Recipe even more ahead of time, they freeze beautifully! Arrange cooled cookies in layers separated by parchment paper in a freezer-safe container, and they’ll keep for up to three months. Thaw at room temperature before serving.

Reheating

Shortbread cookies are best enjoyed at room temperature, but if you prefer them slightly warm, give them a few seconds in the microwave or a quick flash in a low oven—just until the chill is gone. Be careful not to overheat, as this can dry them out.

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is always best for both flavor and aroma, but in a pinch, high-quality bottled juice will work. Keep in mind that fresh zest is really what gives the Lemon Shortbread Cookies Recipe its signature zing, so don’t skip the zest!

Why is my shortbread dough crumbly?

If your dough is crumbly, it may be slightly too dry or overmixed. Try adding another teaspoon of lemon juice or a touch more butter, then gently mix until it just comes together. Chilling can also help the dough firm and hydrate evenly.

Can I add lemon extract for a bolder flavor?

Absolutely! For a super-lemony punch, add a few drops of lemon extract or a pinch of citric acid to the dough. It’s a fantastic way to intensify the citrus flavor of your Lemon Shortbread Cookies Recipe.

Do these cookies spread while baking?

Lemon shortbread cookies hold their shape beautifully in the oven, which makes them ideal for using shaped cutters. Keeping the dough chilled before baking helps ensure the neatest shapes and sharpest edges.

Can I make the dough ahead of time?

Yes, you can prepare the dough a day or two in advance and keep it tightly wrapped in the refrigerator until ready to bake. This not only saves time but also lets the flavors meld for an even tastier batch of Lemon Shortbread Cookies Recipe.

Final Thoughts

I hope you fall in love with this Lemon Shortbread Cookies Recipe as much as I have! There’s just something magical about how it brings together zesty lemon and rich, buttery shortbread. Whether you’re baking for friends, family, or just a well-deserved treat for yourself, these cookies are guaranteed to brighten your day—one lemony, crumbly bite at a time.

Lemon Shortbread Cookies Recipe

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4.7 from 28 reviews

Author: admin
Total Time: 30 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

Delight your taste buds with these zesty Lemon Shortbread Cookies. Buttery and tender, with a burst of citrus flavor, these cookies are perfect for any occasion.

Ingredients

Scale

Shortbread Cookies:

1 cup unsalted butter, softened
1/2 cup granulated sugar
2 tablespoons lemon zest (from about 2 lemons)
2 tablespoons fresh lemon juice
1/2 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/4 teaspoon salt

Optional for Dusting:

1/4 cup powdered sugar for dusting

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Instructions

Preheat the Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream Butter and Sugar: In a large bowl, cream the butter and granulated sugar until light and fluffy.
Add Flavorings: Mix in lemon zest, lemon juice, and vanilla extract until combined.
Incorporate Dry Ingredients: Gradually add flour and salt, mixing until dough forms. Chill if too soft.
Roll and Cut: Roll out dough, cut into shapes, and place on baking sheet.
Bake: Bake for 12–15 minutes until edges are golden. Cool on a wire rack.
Dust (Optional): Dust cooled cookies with powdered sugar if desired.