If you’re looking for a zesty twist on a classic treat, look no further than this Lemon Shortbread Cookies Recipe. Each little bite bursts with bright lemon flavor nestled in a buttery, melt-in-your-mouth shortbread—perfect for cookie swaps, afternoon tea, or simple everyday indulgence. This is one of those recipes that never fails to charm both citrus lovers and classic cookie fans alike, thanks to its perfect balance of tang and sweetness. Whether you’re new to baking or a seasoned pro, you’ll love how easy and delightful this Lemon Shortbread Cookies Recipe is to whip up!
Ingredients You’ll Need
The beauty of this Lemon Shortbread Cookies Recipe is its simplicity—just a handful of everyday ingredients come together to create magic. Every component has a key role in delivering that signature flavor, crumbly texture, and inviting aroma.
- Unsalted Butter (1 cup, softened): The heart of any great shortbread; provides richness and that signature melt-away texture.
- Powdered Sugar (½ cup): Dissolves easily into the dough for a smooth, pleasantly sweet bite.
- Lemon Zest (2 tablespoons, from about 2 lemons): Adds bold, aromatic citrus flavor and those lovely flecks of color throughout.
- Fresh Lemon Juice (1 tablespoon): Brings bright, tangy freshness no extract can match!
- Vanilla Extract (1 teaspoon): Rounds out the flavor profile, making the lemon pop even more.
- All-Purpose Flour (2 cups): The backbone that gives these cookies structure while keeping them tender.
- Salt (¼ teaspoon): Just enough to enhance all the other flavors—don’t skip it!
- Extra Powdered Sugar or Lemon Zest (optional, for garnish): Perfect for dusting or sprinkling before serving for that bakery-fresh finish.
How to Make Lemon Shortbread Cookies Recipe
Step 1: Cream the Butter and Sugar
Start by placing your softened butter and powdered sugar in a large mixing bowl. Using a hand mixer or stand mixer, cream them together until the mixture is smooth, pale, and fluffy—this should take about 2 to 3 minutes. This step is essential for building a delicate crumb in your shortbread.
Step 2: Infuse with Lemon and Vanilla
Add the lemon zest, fresh lemon juice, and vanilla extract to your butter mixture. Beat again until everything is fully incorporated. Right away, your kitchen will fill with an irresistible citrus aroma that hints at how flavorful these cookies will be.
Step 3: Add the Dry Ingredients
In a separate bowl, whisk together the flour and salt. Gradually add this to your wet mixture, mixing just until the dough begins to come together. Avoid overmixing for the most tender cookies. The dough might feel a bit crumbly—this is just right for shortbread!
Step 4: Shape and Chill the Dough
Divide the dough in half. Shape each half into a log or disk, then wrap tightly in plastic wrap. Chill in the refrigerator for at least 1 hour. This step helps the cookies hold their shape and allows the flavors to meld, rewarding your patience with the perfect bite.
Step 5: Slice and Bake
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment. Slice the chilled dough into ¼-inch rounds or roll out and cut into fun shapes. Arrange the cookies 1 inch apart to give them space to spread slightly. Bake for 12 to 14 minutes, just until the edges turn a light golden color—don’t let them get too brown for that classic shortbread look.
Step 6: Cool and Garnish
Let the cookies cool completely on a wire rack. For a festive finish, dust with extra powdered sugar or a sprinkle of lemon zest before serving. Every bite will look as lovely as it tastes!
How to Serve Lemon Shortbread Cookies Recipe
Garnishes
A simple dusting of powdered sugar takes these cookies from everyday treat to elegant dessert. For even more zing, a sprinkle of extra lemon zest on top right before serving adds both color and that instant citrus hit. If you want to get fancy, try drizzling or dipping the cookies in melted white chocolate.
Side Dishes
These cookies pair beautifully with almost anything on a dessert tray. Serve alongside fresh summer berries, a bowl of lemon curd, or even a dollop of lightly whipped cream for an afternoon tea spread. For drinks, nothing beats a cup of Earl Grey tea, chamomile, or a cold glass of lemonade to complement the bright lemon notes in your Lemon Shortbread Cookies Recipe.
Creative Ways to Present
Bring a bit of whimsy to your presentation by stacking your cookies in clear cellophane bags tied with yellow ribbon—a perfect homemade gift. For gatherings, arrange them on a tiered stand or alongside citrus slices and edible flowers. Or set out a “decorate your own” station with bowls of powdered sugar, extra lemon zest, and white chocolate for a fun, interactive twist.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store leftover cookies in an airtight container at room temperature. They’ll stay fresh and flavorful for up to one week. If you live in a humid area, adding a piece of parchment paper between layers helps prevent sticking.
Freezing
This Lemon Shortbread Cookies Recipe is wonderfully freezer-friendly. You can freeze unbaked dough logs or disks for up to one month—just thaw overnight in the refrigerator before slicing and baking as usual. Baked cookies also freeze well; wrap tightly and place in a freezer bag for extra freshness. Thaw at room temperature to enjoy whenever a lemony craving strikes.
Reheating
If you’d like to restore that just-baked crispness, pop cooled cookies in a 300°F oven for 3 to 4 minutes. This wakes up the flavors and brings that irresistible aroma back to your kitchen. Let cool slightly and dust with fresh powdered sugar if desired.
FAQs
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice gives the most vibrant and natural citrus flavor in this Lemon Shortbread Cookies Recipe. Bottled juice can taste flat or even bitter, but if it’s your only option, go for a high-quality, pure lemon juice and add a touch more zest to compensate.
Why do my cookies spread too much while baking?
If your cookies are spreading, the dough may have softened too much before baking. Always make sure to chill the dough for at least an hour—especially if your kitchen is warm. Using parchment paper and spacing them well on the baking sheet will also help them keep their shape.
Is it okay to use salted butter instead of unsalted?
You can use salted butter if that’s what you have on hand; just skip the added salt in the recipe. Unsalted butter gives you more control over the flavor, which is why it’s usually preferred for the Lemon Shortbread Cookies Recipe.
How do I make the cookies extra lemony?
To intensify the lemon flavor in the Lemon Shortbread Cookies Recipe, add another tablespoon of zest or try a teaspoon of quality lemon extract in place of some of the vanilla. Garnishing generously with zest before serving also brings extra zing.
Can I double or halve this recipe?
Absolutely! The Lemon Shortbread Cookies Recipe scales up or down beautifully. If doubling, divide the dough into manageable portions for chilling and baking. Halving works well for smaller gatherings or when you want a quick lemony treat just for yourself.
Final Thoughts
If you’re a fan of citrus or just love a classic cookie with a modern touch, this Lemon Shortbread Cookies Recipe is destined to become a household favorite. Bake up a batch, share with friends, or keep them all to yourself—either way, you’ll be delighted by their buttery, bright, and totally irresistible flavor. Happy baking!
Print
Lemon Shortbread Cookies Recipe
- Total Time: 1 hour 30 minutes (includes chilling)
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Lemon Shortbread Cookies are a delightful treat with a perfect balance of buttery richness and citrusy zing. They are easy to make and simply melt in your mouth, making them a favorite for any occasion.
Ingredients
Shortbread Cookies:
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 2 tablespoons lemon zest (from about 2 lemons)
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
Garnish (optional):
- Extra powdered sugar or lemon zest
Instructions
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and powdered sugar until smooth and fluffy.
- Add Flavorings: Mix in the lemon zest, lemon juice, and vanilla extract until well combined.
- Incorporate Dry Ingredients: Gradually add the flour and salt, mixing just until the dough comes together.
- Chill the Dough: Divide the dough, shape into logs or disks, wrap in plastic wrap, and chill for at least 1 hour.
- Prepare for Baking: Preheat oven, line a baking sheet, slice or shape the dough, and place on the baking sheet.
- Bake: Bake the cookies until lightly golden, then cool on a wire rack.
- Garnish: Dust with powdered sugar or lemon zest before serving, if desired.
Notes
- For a crispier cookie, bake a few extra minutes.
- Dough can be made ahead and frozen for up to 1 month.
- Try dipping half of each cookie in white chocolate for a festive touch.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5 g
- Sodium: 30 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 20 mg
