Lemon shortbread cookies are buttery, crumbly, and delicately sweet with a fresh burst of lemon in every bite. These cookies melt in my mouth and have just the right balance of citrusy brightness and rich shortbread flavor. Perfect with a cup of tea or as a light dessert, they’re a simple but elegant treat I love baking any time of year.
Why You’ll Love This Recipe
I love how these cookies bring a refreshing twist to classic shortbread. The lemon zest and juice add a bright, tangy flavor that pairs perfectly with the buttery base. They’re easy to make with just a few ingredients, and they look beautiful on a dessert platter. Plus, there’s no need to chill the dough for hours—these are quick to prep and bake, which makes them one of my favorite go-to cookie recipes.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Unsalted butter, softened
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Powdered sugar
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All-purpose flour
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Cornstarch
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Fresh lemon zest
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Fresh lemon juice
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Vanilla extract
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Salt
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Granulated sugar (optional, for sprinkling)
Directions
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I cream the softened butter and powdered sugar together in a bowl until light and fluffy.
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I mix in the lemon zest, lemon juice, and vanilla extract until everything is well combined.
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In a separate bowl, I whisk together the flour, cornstarch, and salt. Then I gradually add this to the butter mixture, mixing just until the dough comes together.
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I turn the dough onto a lightly floured surface, form it into a disk, and roll it out to about 1/4 inch thickness.
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Using a cookie cutter, I cut the dough into shapes and place them on a baking sheet lined with parchment paper.
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I bake the cookies in a preheated oven at 350°F (175°C) for 10-12 minutes, or until the edges are just barely golden.
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After removing them from the oven, I let them cool on the baking sheet for a few minutes before transferring to a wire rack.
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Once cooled, I sometimes sprinkle them with granulated sugar or a light dusting of powdered sugar for extra sweetness.
Servings and timing
This recipe makes about 24 cookies, depending on the size of the cutter I use. From start to finish, it takes around 30 minutes—including prep and bake time.
Variations
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I sometimes drizzle a simple lemon glaze over the cooled cookies for an extra lemony touch.
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For a slightly different flavor, I use orange or lime zest instead of lemon.
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I like adding poppy seeds to the dough for a fun twist and extra texture.
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If I want to make them more decorative, I dip half of each cookie in melted white chocolate and let them set.
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I’ve also shaped the dough into a log, chilled it, and sliced it into rounds for easy slice-and-bake cookies.
storage/reheating
I store the cookies in an airtight container at room temperature for up to one week. If I want to keep them longer, I freeze the baked cookies in layers separated by parchment paper for up to 2 months. I don’t recommend reheating them, as they’re best enjoyed at room temperature, but I do let frozen cookies thaw for about 10-15 minutes before serving.
FAQs
Can I use bottled lemon juice instead of fresh?
I prefer fresh lemon juice because it gives the best flavor, but in a pinch, bottled lemon juice will work. Just make sure it’s 100% juice with no added sugar.
Why is cornstarch added to the dough?
Cornstarch makes the cookies more tender and gives them that melt-in-my-mouth texture I love in shortbread.
Can I chill the dough before baking?
Yes, chilling helps the cookies hold their shape better and can deepen the flavor. I sometimes chill the dough for 30 minutes before rolling it out if I have extra time.
How do I prevent the cookies from spreading?
I make sure the butter isn’t too warm, and if I notice the dough getting too soft while cutting shapes, I pop it in the fridge for a few minutes before baking.
Can I make these cookies gluten-free?
Yes, I use a 1:1 gluten-free baking flour blend in place of regular flour, and the cookies still turn out great. I make sure the blend includes xanthan gum for best results.
Conclusion
These lemon shortbread cookies are a bright, buttery delight that I can never get enough of. They’re simple to make, full of fresh citrus flavor, and perfect for sharing—or keeping all to myself. Whether it’s springtime baking or a sweet pick-me-up on a gloomy day, these cookies always bring sunshine to my kitchen.
Print
Lemon Shortbread Cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 30 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Lemon Shortbread Cookies are tender, buttery cookies infused with fresh lemon zest and juice for a bright, citrusy flavor. These melt-in-your-mouth treats are easy to make and perfect for pairing with tea or serving as a light dessert.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 tbsp fresh lemon zest
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1/4 tsp salt
- Granulated sugar or powdered sugar for sprinkling (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the softened butter and powdered sugar together until light and fluffy.
- Mix in lemon zest, lemon juice, and vanilla extract until well combined.
- In a separate bowl, whisk together flour, cornstarch, and salt.
- Gradually add the dry ingredients to the butter mixture and mix until the dough comes together.
- Turn dough onto a lightly floured surface, form into a disk, and roll to 1/4-inch thickness.
- Cut into shapes using cookie cutters and place on the prepared baking sheet.
- Bake for 10–12 minutes or until edges are lightly golden.
- Cool on baking sheet for a few minutes, then transfer to a wire rack to cool completely.
- Sprinkle with granulated sugar or dust with powdered sugar, if desired.
Notes
- Chilling the dough for 30 minutes helps cookies hold their shape.
- Try orange or lime zest for a different citrus twist.
- Add poppy seeds or dip in white chocolate for variation.
- Use fresh lemon juice for the best flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 4g
- Sodium: 30mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
