Zesty, buttery, and positively addicting, these Lemon Shortbread Cookies bring the sweet scent of citrus into your kitchen and melt on your tongue with every bite. Each golden cookie is bursting with fresh lemon flavor balanced perfectly by a rich, tender crumb that is truly classic. Whether you need an easy treat for a gathering or a simple way to brighten up your afternoon, Lemon Shortbread Cookies always deliver sunshine and smiles in a single, delightfully simple cookie.
Ingredients You’ll Need
When it comes to Lemon Shortbread Cookies, the ingredient list is refreshingly short, but each component is essential for nailing that trademark flavor and texture. You’ll be amazed at how simple ingredients, when treated right, work together to create absolute cookie bliss!
- Unsalted butter (1 cup, room temperature): The heart of shortbread, yielding a rich, melt-in-your-mouth base for the cookies.
- Granulated sugar (1/2 cup): Sweetens the dough and helps create that wonderfully crisp-tender texture every great shortbread should have.
- Fresh lemon zest (2 tablespoons): Delivers a bright, aromatic citrus flavor that makes each bite sing.
- Vanilla extract (1 teaspoon): Adds a subtle warmth and depth, harmonizing perfectly with the lemon.
- All-purpose flour (2 cups): The structure and body of your cookies; be sure to measure correctly for the best results.
- Salt (1/4 teaspoon): A pinch brings all the sweet and tangy flavors into sharper focus.
- Powdered sugar (1/4 cup, optional, for dusting): For an extra layer of sweetness and a lovely, bakery-style finish.
How to Make Lemon Shortbread Cookies
Step 1: Cream Butter, Sugar, and Lemon Zest
Start by combining your room-temperature unsalted butter, granulated sugar, and vibrant lemon zest in a large bowl. Using a hand mixer or stand mixer, beat the trio until the mixture becomes light, fluffy, and fragrant—a hint that those flavors are mingling and ready to shine! This step is key for that signature tender crumb every Lemon Shortbread Cookie deserves.
Step 2: Add Vanilla
Pour in the vanilla extract and beat briefly to blend. At this stage, the vanilla’s delicate aroma will weave into the lemony butter, enhancing the overall flavor profile of your cookies.
Step 3: Mix in Flour and Salt
Gradually add the all-purpose flour and salt to your bowl. Mix on low speed or gently fold with a spatula just until the dough comes together. Be careful not to overmix! The dough should be soft but not sticky—perfect for handling and shaping.
Step 4: Shape and Chill the Dough
Divide the dough in half. Shape each half into a log for slice-and-bake cookies or a disk if you’d prefer to roll and cut shapes. Wrap well in plastic wrap and refrigerate for at least 1 hour. This rest helps firm up the dough and deepens the flavors, making your future cookies even tastier!
Step 5: Prep for Baking
Preheat your oven to 325°F (160°C) and line your baking sheets with parchment paper. This is your moment to set up for cookie success: Even spacing and parchment mean even baking and easy cleanup.
Step 6: Roll and Cut
On a lightly floured work surface, roll your dough out to about 1/4-inch thickness. Reach for your favorite cookie cutters—or simply slice if you prefer classic rounds—and set each cookie onto the lined sheet, leaving about an inch between them.
Step 7: Bake and Cool
Bake your Lemon Shortbread Cookies for 12 to 15 minutes, just until the edges start to take on a light golden hue. Don’t overbake; you want a soft, tender interior. Cool on the sheets for 5 minutes, then transfer to a wire rack to finish cooling completely. If desired, dust with a snowy veil of powdered sugar for extra charm.
How to Serve Lemon Shortbread Cookies
Garnishes
Lemon Shortbread Cookies are gorgeous as-is, but adding a dusting of powdered sugar or a drizzle of simple lemon glaze makes them irresistible. You can even sprinkle on extra lemon zest or edible flowers for a show-stopping finish worthy of any celebration.
Side Dishes
Pair Lemon Shortbread Cookies with an afternoon cup of earl grey tea, a glass of lemonade, or a scoop of creamy vanilla ice cream. For a more decadent treat, serve alongside a platter of assorted berries for a fresh and colorful spread.
Creative Ways to Present
Stack your cookies in a pretty glass jar, tie with a vintage ribbon, or layer them inside a tin lined with parchment paper for gift-giving. For parties, arrange them on a tiered stand or nestle them in colorful cupcake liners for easy grabbing and extra charm.
Make Ahead and Storage
Storing Leftovers
To keep your Lemon Shortbread Cookies tasting fresh and buttery, store them in an airtight container at room temperature. They’ll remain delicious and tender for up to a full week—if they last that long!
Freezing
For longer storage, you can freeze baked cookies in a freezer-safe container, separating each layer with parchment paper. Frozen dough logs or disks can also be kept for up to two months; just thaw in the fridge when ready to bake.
Reheating
If you like your cookies slightly warm, pop them into a 300°F oven for a few minutes to revive that fresh-baked aroma and taste. Be careful not to overheat, as they can crisp up quickly!
FAQs
Can I use bottled lemon juice instead of fresh zest?
While bottled lemon juice adds some tartness, it won’t deliver the same vibrant, aromatic punch as fresh lemon zest. Zest provides essential oils that define the signature flavor of Lemon Shortbread Cookies, so it’s really worth zesting that fresh lemon.
What’s the best way to roll and cut the dough evenly?
For even thickness, gently roll the dough between two sheets of parchment paper and use rolling pin guides if you have them. This helps ensure every Lemon Shortbread Cookie bakes up uniformly light and tender.
Can I make the dough ahead of time?
Absolutely! You can prepare and chill the dough up to 48 hours in advance, or freeze it for even longer. Just let it soften slightly before rolling or slicing for best results.
How do I make them extra lemony?
For a stronger citrus note in your Lemon Shortbread Cookies, add a few more teaspoons of lemon zest or finish the cookies with a tangy lemon glaze made with powdered sugar and fresh lemon juice.
Are these cookies gluten-free?
As written, this recipe uses all-purpose flour. If you need a gluten-free version, substitute your favorite 1:1 gluten-free flour blend. The cookies should stay just as buttery and flavorful!
Final Thoughts
If you’re ready to fill your kitchen with the scent of sunshine and treat yourself to a truly classic sweet, there’s no better place to start than with Lemon Shortbread Cookies. With just a handful of everyday ingredients and a burst of fresh lemon, this recipe is bound to become one of your all-time favorites. Give it a try and let each crumb melt away your worries—you deserve it!
Print
Lemon Shortbread Cookies Recipe
- Total Time: 1 hour 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicate and buttery, these Lemon Shortbread Cookies are a delightful treat with a hint of citrus. Perfect for any occasion, these cookies are easy to make and even easier to enjoy.
Ingredients
Shortbread Cookies:
- 1 cup unsalted butter (room temperature)
- 1/2 cup granulated sugar
- 2 tablespoons fresh lemon zest
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup powdered sugar (for dusting, optional)
Instructions
- Cream Butter and Sugar: In a large bowl, cream the butter, granulated sugar, and lemon zest together until light and fluffy.
- Add Flavor: Beat in the vanilla extract.
- Combine Ingredients: Gradually add the flour and salt, mixing until the dough comes together.
- Chill the Dough: Divide the dough, shape into logs or disks, wrap, and chill for at least 1 hour.
- Preheat and Prepare: Preheat oven, roll out dough, cut into shapes, and place on baking sheets.
- Bake: Bake for 12-15 minutes until edges are golden.
- Cool and Serve: Cool on sheets, then transfer to a wire rack. Dust with powdered sugar if desired.
Notes
- For extra lemon flavor, drizzle with a simple lemon glaze made from powdered sugar and fresh lemon juice.
- Store in an airtight container for up to a week.
- Prep Time: 1 hour 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Scottish
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 20mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
