If you’re looking for a delightful treat that balances buttery richness with the bright, uplifting zing of citrus, you’re going to adore this Lemon Shortbread Cookies Recipe. These tender, melt-in-your-mouth cookies bring together simple pantry staples with a touch of lemon to create a sweetheart of a dessert that feels both classic and refreshingly new. It’s a recipe I constantly find myself returning to, whether for a cozy afternoon with tea or a crowd-pleasing party favor. The tang of lemon zest and juice lifts the buttery base, making each bite irresistibly light and flavorful.
Ingredients You’ll Need
This Lemon Shortbread Cookies Recipe uses ingredients that are straightforward and pantry-friendly, each playing a key role in the cookies’ texture and flavor. From the silky, softened butter that ensures tender crumb to the citrus notes from fresh lemon zest, every component is essential in bringing these cookies to life.
- All-purpose flour: Provides the structure for the cookies, ensuring they hold their shape.
- Powdered sugar: Blends smoothly for a delicate sweetness and a lightly crumbly texture.
- Cornstarch: Adds tenderness by softening the flour’s bite, keeping these cookies buttery and crumbly.
- Lemon zest: Packs in the distinctive citrus aroma and flavor that makes this recipe shine.
- Vanilla extract: Enhances the overall flavor with a warm, aromatic finish.
- Salt: Balances sweetness and boosts all the other flavors beautifully.
- Unsalted butter: The star ingredient, creating that classic melt-in-your-mouth texture every shortbread cookie needs.
- Fresh lemon juice (optional): Adds an extra citrus punch if you want your cookies vibrant and noticeably lemony.
How to Make Lemon Shortbread Cookies Recipe
Step 1: Preheat the Oven and Prepare the Baking Surface
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and help your cookies bake evenly. This simple prep step makes all the difference in getting that perfect texture and color.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, powdered sugar, cornstarch, and salt. Combining these ingredients thoroughly now ensures the salt and sugar distribute evenly throughout the dough, helping to avoid any bitter or overly sweet spots in your finished cookies.
Step 3: Cream Butter and Add Flavorings
In a large bowl, beat the softened unsalted butter, lemon zest, and vanilla extract until the mixture is light and fluffy—this usually takes about 2 to 3 minutes. Creaming the butter well traps air, which contributes to the delicate, tender texture of the cookies.
Step 4: Combine Dry and Wet Ingredients
Gradually add the dry ingredients to your butter mixture, mixing gently until just combined. If you decide to use fresh lemon juice, this is the moment to fold it in. The juice adds a fresh brightness that compliments the zest perfectly, making your cookies even more lemony without affecting the texture.
Step 5: Shape the Cookies
Now the fun begins! You can roll the dough into 1-inch balls for classic round shortbread cookies, or for a more traditional look, roll out the dough and use cookie cutters to cut shapes. If your dough feels too soft or sticky, pop it in the fridge for about 20 minutes to firm up, which makes shaping way easier.
Step 6: Bake to Perfection
Place your cookie dough shapes onto the prepared baking sheet, spacing them evenly. Gently flatten each ball with the back of a spoon or your fingers so they bake into those perfect thick, tender rounds. Bake for 12 to 15 minutes, until the edges are just starting to turn a lovely buttery golden color, but the centers remain soft.
Step 7: Cool Completely
After baking, let the cookies cool on the sheet for about 5 minutes to firm up, then transfer them to a wire rack to cool fully. This step is crucial for the cookies to set and reach that iconic shortbread crumb that practically melts on your tongue.
How to Serve Lemon Shortbread Cookies Recipe
Garnishes
Adding a delicate finishing touch elevates these cookies beautifully. Try a dusting of powdered sugar for a snowy effect, or drizzle some white chocolate for a sweet contrast to the tangy lemon. If you’re feeling fancy, a tiny sprig of fresh thyme or a small candied lemon peel on top adds charm and a subtle herbal note.
Side Dishes
These cookies pair wonderfully with a hot cup of Earl Grey tea or a bright herbal infusion like chamomile or peppermint. For a more indulgent pairing, serve them alongside a scoop of lemon sorbet or vanilla bean ice cream to amplify the citrusy freshness. They also complement a rich cup of coffee splendidly, offering a balance of buttery richness and citrus zest.
Creative Ways to Present
Presenting these Lemon Shortbread Cookies Recipe delights creatively can make any occasion special. Stack them on a pretty plate tied with a colorful ribbon for gifting, or arrange them in a glass jar layered with thin lemon slices for a striking visual. You could even sandwich two cookies together with lemon curd or cream cheese frosting to turn them into irresistible little desserts that dazzle guests.
Make Ahead and Storage
Storing Leftovers
Keep your Lemon Shortbread Cookies in an airtight container at room temperature where they’ll stay fresh and crisp for up to a week. If possible, separate the cookies with parchment paper to prevent sticking or crumbling. Their buttery texture stays lovely and tender but avoids becoming stale quickly.
Freezing
If you want to save some for later, these cookies freeze wonderfully. Place them in a sealed freezer bag or container with parchment layers between batches. When properly wrapped, they can last in the freezer for up to 3 months. Just thaw them at room temperature when ready to enjoy.
Reheating
To bring back that freshly-baked warmth, pop your cookies in a preheated oven at 300°F for about 5 minutes, or microwave them briefly for 10 to 15 seconds. This revives their delicate crumb and enhances the buttery lemon aroma that makes this Lemon Shortbread Cookies Recipe so irresistible.
FAQs
Can I make these cookies gluten-free?
Absolutely! Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Just make sure the blend contains xanthan gum or another binding agent to maintain the cookies’ texture. You might notice a slight difference, but the lemon flavor remains stunning.
What if I don’t have cornstarch?
If cornstarch isn’t on hand, you can use arrowroot powder or potato starch as a substitute. These alternatives also tenderize the dough similarly, keeping the cookies delightfully crumbly.
Can I use lemon extract instead of zest and juice?
While lemon extract can be used in place of fresh lemon zest and juice, the flavor won’t be quite as vibrant or fresh. If convenience is key, start with a teaspoon of lemon extract, but for the best results, fresh ingredients really make this recipe something special.
How thick should I roll out the dough?
Roll the dough to about 1/4 inch thickness if using cookie cutters. This thickness ensures your cookies bake evenly, maintaining that tender center with just a touch of crisp at the edges.
Will these cookies soften over time?
Because shortbread cookies have a high butter content, they can soften slightly if stored in humid conditions, but typically they keep their classic crisp, crumbly texture for days when stored properly in an airtight container.
Final Thoughts
I truly encourage you to give this Lemon Shortbread Cookies Recipe a try if you love simple, buttery treats with a bright twist. It’s a recipe that’s both timeless and a little bit special, perfect for sharing or savoring quietly with your favorite cup of tea. Once you make these cookies, I’m sure they’ll become a beloved staple in your baking repertoire as they have in mine.
Print
Lemon Shortbread Cookies Recipe
- Total Time: 30 minutes
- Yield: 18 servings 1x
- Diet: Vegetarian
Description
Delight in these tender, buttery Lemon Shortbread Cookies, perfectly balanced with a hint of fresh lemon zest and juice. These classic cookies offer a melt-in-your-mouth texture with a subtle citrus twist, ideal for afternoon tea or a light dessert.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup cornstarch
- 1/2 tsp salt
Flavorings
- 1 tsp lemon zest (about 1 lemon)
- 1/2 tsp vanilla extract
- 1 tbsp fresh lemon juice (optional, for added citrus flavor)
Wet Ingredients
- 1 cup unsalted butter, softened
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, powdered sugar, cornstarch, and salt until thoroughly combined for a smooth base.
- Cream Butter and Flavoring: In a large bowl, beat the softened unsalted butter with the lemon zest and vanilla extract until the mixture is light and fluffy, about 2-3 minutes, which helps incorporate air into the dough for a tender texture.
- Combine the Mixture: Gradually add the dry ingredients to the butter mixture, mixing until just combined. Optionally, add the fresh lemon juice now to intensify the citrus flavor and blend until evenly incorporated without overmixing.
- Shape the Cookies: Roll the dough into 1-inch balls or alternatively, roll out the dough and use cookie cutters to form rounds or desired shapes. If the dough feels too soft to handle, chill it in the refrigerator for about 20 minutes to firm up.
- Bake the Cookies: Place the shaped dough pieces on the prepared baking sheet and slightly flatten each with the back of a spoon or your fingers. Bake in the preheated oven for 12-15 minutes, or until the edges turn a light golden brown, indicating they are perfectly baked.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely, ensuring they retain their shape and crispness upon cooling.
Notes
- For a more intense lemon flavor, don’t skip the fresh lemon juice.
- If you prefer crisper cookies, bake an extra 2-3 minutes but watch carefully so they don’t burn.
- Chilling the dough helps in handling and also prevents excessive spreading during baking.
- Store the cookies in an airtight container at room temperature for up to a week.
- These cookies can be sprinkled with additional powdered sugar before serving for an elegant finish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
