Lemon Shortbread Cookies Recipe

If you’re on the hunt for a cookie that’s buttery, tender, and bursting with bright citrus flavor, then this Lemon Shortbread Cookies Recipe is about to become your new favorite. I absolutely love how these cookies melt in your mouth, with that perfect balance between sweet and tangy from the lemon zest, lemon oil, and fresh lemon juice. Whether you’re making them for a tea party, holiday gift, or just because—once you try this recipe, you’ll find it impossible to stop at just one.

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Ingredients You’ll Need

I love how simple yet thoughtfully chosen these ingredients are. They come together to create a classic shortbread base, but the lemon components add such a fresh, exciting twist. When shopping, make sure to get fresh lemons and good-quality unsalted butter to really elevate the flavors.

• Unsalted Butter: Using room temperature butter ensures a creamy dough and perfect texture.
• Powdered Sugar: Sifted powdered sugar creates a tender cookie crumb that’s not grainy.
• Kosher Salt: Just a pinch to balance out the sweetness — I swear by Diamond Crystal for more precise salting.
• Vanilla Extract: Adds warmth and depth behind the lemon’s brightness.
• Lemon Oil: This is a concentrated lemon flavor booster—if you haven’t tried it, it’s a game-changer in citrus baking.
• Lemon Zest: Fresh zest provides fragrant citrus oils that awaken the cookies’ aroma.
• Cornstarch: Helps give that classic shortbread crumbly texture.
• All-Purpose Flour: For structure and just the right crumb.
• Lemon Juice: Freshly squeezed for natural acidity and brightness.

Variations

I like keeping the basics classic here, but it’s fun to put your own spin on this lemon shortbread cookies recipe if you’re feeling a little adventurous. Don’t be afraid to customize as you like—the dough and flavor hold up well to tweaks.

• Lavender Lemon Cookies: Adding a teaspoon of dried culinary lavender to the dough makes for a beautiful floral hint—my family went crazy when I tried this.
• Gluten-Free Version: Swap the flour for a gluten-free blend and add a touch more cornstarch for similar texture; this recipe is forgiving!
• Thick or Thin Cookies: You can roll the dough thinner for crispier cookies or thicker for a melt-in-your-mouth bite—both ways are lovely.
• Drizzled or Dipped: Try dipping the baked cookies in white chocolate or drizzling lemon glaze over them for an elegant finish.

How to Make Lemon Shortbread Cookies Recipe

Step 1: Cream the Butter and Sugar

Start by beating your room temperature unsalted butter with the sifted powdered sugar until it’s light and fluffy. I like to use a stand mixer for this step because it makes the process faster and smoother, but a hand mixer works just fine. This is key to getting that delicate crumb in the final cookies.

Step 2: Add the Flavors

Next, mix in the kosher salt, vanilla extract, lemon oil, and lemon zest. This combo is what gives the cookies that layered lemon flavor—with the zest and oil providing aromatic oils and the juice adding brightness later on.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour and cornstarch. This makes for the perfect shortbread texture and prevents spreading when baked. Slowly add the dry mix into your wet ingredients, mixing just until combined. Overmixing here can toughen the dough—so a light hand is best.

Step 4: Chill and Shape the Dough

Wrap your dough in plastic and chill it in the fridge for at least 30 minutes. This step is crucial—it firms up the dough so it’s easier to roll without sticking and helps retain the shortbread’s shape during baking. Once chilled, roll it out on a lightly floured surface and cut into your favorite shapes, about 1 ¾ inches wide.

Step 5: Bake Until Lightly Golden

Place your cookies on a parchment-lined baking sheet and bake in a preheated 325°F (163°C) oven for 22 minutes or until the edges just start to turn golden. Keep a keen eye here—overbaking dries them out, but underbaking leaves them fragile. Trust your nose too; you’ll start smelling that gorgeous lemon aroma when they’re almost done.

Step 6: Add the Lemon Glaze

While the cookies cool completely, whisk together the sifted powdered sugar, fresh lemon juice, and lemon zest for a zingy glaze. When cookies are cool, drizzle or dip them in the glaze, then let it set before enjoying. This glaze adds a bright final touch of sweetness and lemon kick that my family can’t get enough of.

How to Serve Lemon Shortbread Cookies Recipe

Garnishes

I usually keep it simple with a sprinkle of extra lemon zest or a light dusting of powdered sugar over the glazed cookies—it brightens them visually and tastes fresh. If I want to get fancy, a light drizzle of melted white chocolate with a few finely grated lemon peel curls on top adds a beautiful finishing touch.

Side Dishes

These cookies pair wonderfully with a classic afternoon tea—think Earl Grey or chamomile. I also love serving them alongside fresh fruit or a simple bowl of vanilla ice cream for a light dessert after dinner.

Creative Ways to Present

For special occasions, I’ve arranged these lemon shortbread cookies in pretty tiers on a dessert stand, alternating with fresh flowers and slices of lemon for a bright and cheerful centerpiece. You can also package them in clear cellophane bags tied with pastel ribbons for gifting—they look adorable and taste unforgettable.

Make Ahead and Storage

Storing Leftovers

I keep leftover lemon shortbread cookies in an airtight container at room temperature—they stay fresh and crisp for up to a week. If your kitchen is humid, pop a piece of parchment paper between layers so they don’t stick.

Freezing

These cookies freeze beautifully! I usually freeze the unglazed cookies on a tray first, then transfer them to a freezer bag. When I need a batch, I thaw them at room temp and apply the glaze fresh—it tastes way better that way.

Reheating

If you want that freshly baked warmth, pop the cookies in a 300°F oven for about 5 minutes. This refreshes the crispness without drying them out. Just avoid microwaving, which can make them chewy.

FAQs

Final Thoughts

This Lemon Shortbread Cookies Recipe holds a special place in my kitchen because it combines simplicity with bursts of fresh flavor in such an elegant way. I used to struggle finding a shortbread recipe that felt light and refreshing, and this one checked all the boxes. Now, whenever I bake these, my family always asks me to make extra because they just can’t get enough. I’m confident you’ll feel the same once you give it a try—so go ahead, bake a batch, and enjoy that lovely lemony sunshine right from your oven!

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