Lemon Shortbread Cookies Recipe

If you love buttery, melt-in-your-mouth cookies with a zesty twist, you’re going to adore this Lemon Shortbread Cookies Recipe. These aren’t your average cookies—they’re bursting with fresh lemon zest, lemon oil, and freshly squeezed lemon juice that come together in a delicate, crumbly shortbread base. I absolutely love how the bright citrus flavors balance the rich, tender texture, making these cookies a standout treat for any occasion. Trust me, once you try this recipe, it’ll become your go-to when you want something simple yet so, so special.

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Ingredients You’ll Need

Each ingredient in this Lemon Shortbread Cookies Recipe plays a crucial role – from the creamy butter giving richness, to the cornstarch lending a tender crumb, and of course, the trio of lemon elements bringing that perfect citrus punch. When shopping, use fresh lemons for zest and juice, and I highly recommend quality unsalted butter at room temperature for that smooth dough.

• Unsalted butter: At room temp, it creams easily, giving a smooth dough and rich flavor without added salt.
• Powdered sugar: Sifted for silky texture that blends seamlessly without any grit.
• Kosher salt: Just a pinch to balance the sweetness—Diamond Crystal works great.
• Vanilla extract: Adds warmth and depth, complementing the lemon without overpowering it.
• Lemon oil: A concentrated lemon flavor that packs a citrus punch—use sparingly!
• Lemon zest (fresh): From half a large lemon, for that bright, fresh aroma and bite.
• Corn starch: This is my secret weapon! It tenderizes the dough making every bite melt in your mouth.
• All-purpose flour: The structure of the cookie without toughness, so handle it gently.
• Fresh lemon juice: From one large lemon, mixed into the glaze for tangy sweetness that finishes the cookie beautifully.

Variations

I think one of the best things about this Lemon Shortbread Cookies Recipe is how easy it is to personalize it. I’ve tried adding a few twists, and each time it gives a fresh new vibe without losing the cookie’s essence. Feel free to experiment with different citrus elements or even add mix-ins for fun textures.

• Lavender Lemon: Sprinkling dried culinary lavender into the dough lifts the floral notes and adds a subtle aroma—my guests loved this delicate change.
• Gluten-Free: Swap all-purpose flour for a gluten-free blend with xanthan gum for a crumbly treat everyone can enjoy.
• Sugar-Free: Use powdered erythritol or another baking-friendly sweetener, adjusting to taste, for a diabetic-friendly option.
• Decorated Cutouts: Add royal icing or a thin lemon glaze drizzle after baking for special occasions like birthdays or showers.

How to Make Lemon Shortbread Cookies Recipe

Step 1: Cream the Butter and Sugar

Start by whipping the softened unsalted butter with sifted powdered sugar and kosher salt until the mixture is light and fluffy. I find that creaming the butter and sugar well infuses air into the dough, helping achieve that tender texture we all crave in a good shortbread. Use a hand mixer or stand mixer on medium speed for about 3 minutes, scraping down the bowl as needed to get an even mix.

Step 2: Add the Flavors

Next, mix in the vanilla extract, lemon oil, and fresh lemon zest from half a lemon. These ingredients bring the cookie to life. Lemon oil is pretty potent, so a half teaspoon is perfect for a noticeable but not overpowering citrus note. When I first tried just zest and juice, adding oil added a layer of depth that I fell in love with.

Step 3: Incorporate the Dry Ingredients

Sift together all-purpose flour and cornstarch, then gradually add this to your wet mixture. Mixing the dry ingredients in batches helps avoid overworking the dough, which keeps your cookies tender. I always mix just until combined—over mixing can result in tougher cookies, and trust me, you want tender shortbread, not rubbery.

Step 4: Chill and Roll Out the Dough

Once your dough comes together, I recommend wrapping it tightly and chilling it in the fridge for at least an hour. Chilling firms up the butter, making it so much easier to roll out and cut neat shapes. When rolling, lightly dust your work surface and rolling pin with flour to prevent sticking but avoid adding too much, or your cookies might dry out a bit.

Step 5: Cut and Bake

Use your favorite cookie cutter—my go-to is a 1 ¾ inch diameter round cutter. Place the cookies on a parchment-lined baking sheet, spacing them about an inch apart. These cookies don’t spread much, which is wonderful because your shapes stay true. Bake at 325°F (163°C) for about 22 minutes or until the edges just start to turn golden. Keep a close eye because you want that tender texture, not a crunchy edge.

Step 6: Lemon Glaze Finish

While the cookies cool, whisk together powdered sugar, fresh lemon juice, and lemon zest from the remaining half lemon to make a bright glaze. Gently drizzle or brush the glaze over cooled cookies. This final step amps up the fresh citrus flavor and adds a lovely shiny finish. I love this touch because it balances the sweetness and gives each bite a little zing.

How to Serve Lemon Shortbread Cookies Recipe

Garnishes

For an elegant touch, I love sprinkling a tiny bit of extra fresh lemon zest or finely grated candied lemon peel on top of the glazed cookies. If I’m serving at a party, a light dusting of powdered sugar just before serving adds a little charm. Fresh edible flowers, like tiny pansies or violets, also pair beautifully for a floral, springtime look.

Side Dishes

These cookies pair wonderfully with a cup of Earl Grey or green tea, which accentuates the citrus notes without overwhelming. I’ve also served them alongside a rich cup of coffee or a lightly sweetened iced tea for an afternoon treat. For something festive, try serving with a small bowl of fresh berries or lemon curd.

Creative Ways to Present

For gift-giving or celebrations, stack a few cookies tied with a bright yellow or natural twine ribbon for a charming package. I’ve also carefully dipped half the cookie in melted white chocolate before glazing for added elegance. Serving on a vintage floral plate with a small vase of fresh lemons instantly elevates the experience.

Make Ahead and Storage

Storing Leftovers

Once cooled and glazed, I store my Lemon Shortbread Cookies in an airtight container layered between parchment paper at room temperature. They stay fresh for up to 5 days. The lemon glaze softens a bit over time, which I personally enjoy because it keeps the cookies moist.

Freezing

If you want to prepare ahead, the dough freezes beautifully. I shape it into a disk, wrap tightly in plastic, and freeze for up to 2 months. When ready, thaw overnight in the fridge before rolling out. You can also freeze baked cookies in an airtight container; I separate layers with parchment to prevent sticking.

Reheating

To bring back that fresh-baked feeling, warm the cookies in a low oven (275°F) for a few minutes. If glazed, I avoid reheating too long to prevent melting the topping. Alternatively, brief microwaving (10-15 seconds) works well if you’re impatient like me!

FAQs

Final Thoughts

This Lemon Shortbread Cookies Recipe is truly one of my favorites for sharing with friends and family. It’s a recipe that’s simple enough to whip up on a whim but impressive enough to serve at a special gathering. I love how each bite carries that perfect balance of buttery richness and bright, fresh citrus zing—comforting and refreshing all at once. Give this recipe a try, and I promise you’ll love having these delicate lemon treats in your baking repertoire as much as I do!

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