These Lemon Shortbread Cookies… oh, where do I even begin? I’ve been baking them for as long as I can remember, and they’re always the first thing to disappear at family gatherings. Honestly, they’re like sunshine in cookie form. If you’re a fan of classic shortbread but crave something a little brighter and more refreshing, then these cookies are about to become your new best friend. They’re so much easier to make than you might think, and the burst of lemon is just *chef’s kiss*! Imagine a crumbly, buttery shortbread with a zesty lemon kick – that’s exactly what you’re in for. I dare say they’re even better than plain old shortbread.
What is lemon shortbread cookies?
Think of Lemon Shortbread Cookies as the sophisticated cousin of regular shortbread. It’s essentially a buttery, crumbly cookie infused with the vibrant flavor of lemon. The name “shortbread” comes from the high proportion of butter (or shortening, traditionally) in the recipe, which gives it that characteristic melt-in-your-mouth texture. Adding lemon zest and juice elevates it to a whole new level, creating a delightful balance of sweet and tangy. It’s a simple yet elegant treat that’s perfect for afternoon tea, a light dessert, or just a little something to brighten your day. I’ve even been known to sneak one or two (okay, maybe three) with my morning coffee!
Why you’ll love this recipe?
What I love most about these Lemon Shortbread Cookies is how incredibly easy they are to make, despite tasting so fancy. Seriously, anyone can make them! The flavor is just divine – that bright, zesty lemon cuts through the richness of the butter, creating a perfect balance that’s not too sweet. It’s a taste of sunshine, even on the greyest days. Plus, the ingredients are super budget-friendly; you probably have most of them in your pantry already.
Here’s the breakdown of why this recipe will become a regular in your baking rotation:
- Flavor: The tangy lemon against the buttery shortbread is a match made in heaven. The zest adds that beautiful aromatic quality, while the juice provides a subtle tartness that’s utterly addictive. Honestly, you won’t be able to stop at just one!
- Simplicity: This recipe uses minimal ingredients and comes together in a snap. No fancy equipment required – just a bowl, a spoon, and a little bit of elbow grease. I’ve even made them with my kids helping, and they always turn out great (well, mostly!).
- Cost-Efficiency: Butter, flour, sugar, and a lemon – that’s pretty much all you need. It’s a delicious and impressive treat without breaking the bank. Perfect for when you want something special but don’t want to spend a fortune.
- Versatility: These cookies are fantastic on their own, but they also pair beautifully with a variety of things. Serve them with a cup of tea or coffee, alongside a scoop of vanilla ice cream, or even crumble them over a bowl of fresh berries. The possibilities are endless! They are so versatile and so fun to change up – you can use different cookie cutters for the holidays, or change the glaze to a lavender flavor. I made these for my friend’s bridal shower, and everyone RAVED about them.
If you’re a fan of citrusy desserts, you might also like my Orange Almond Biscotti recipe – but trust me, these Lemon Shortbread Cookies are in a league of their own. They’re just so special, I promise you won’t be disappointed!
How do I make lemon shortbread cookies?
Quick Overview
Making these Lemon Shortbread Cookies is surprisingly straightforward. You’ll basically be mixing together the dry and wet ingredients, chilling the dough, rolling it out, cutting out your cookies, and baking them until golden brown. The key is not to overmix the dough, as that can lead to tough cookies. And don’t skip the chilling step – it’s essential for preventing the cookies from spreading too much in the oven. This method is particularly great because it yields a tender, melt-in-your-mouth texture with a bright, zesty flavor that’s simply irresistible. Plus, who doesn’t love the smell of lemon filling your kitchen?
Ingredients
For the Cookies:
– 1 cup (2 sticks) unsalted butter, softened to room temperature. I always use high quality butter for the best flavor. What are some good European butters?
– 1/2 cup granulated sugar. Can you also use caster sugar for a finer texture, but granulated works just fine.
– 2 cups all-purpose flour, plus more for dusting. Make sure to measure your flour correctly – spoon it into the measuring cup and level it off with a sharp knife. If you scoop flour from a bag, it will pack the flour and result in dry cookies.
– 1/4 teaspoon salt. Just a pinch to balance out the sweetness and enhance the other flavors.
– Zest of 2 lemons. This is where that bright, citrusy flavor comes from! Make sure to only zest the yellow part of the peel, avoiding the white pith underneath, which can be easily removed.
– 1 teaspoon pure vanilla extract. Adds a touch of warmth and complexity.
For the Glaze:
– 1 cup powdered sugar. Sift it before using to get rid of any lumps.
– 2-3 tablespoons lemon juice. Freshly squeezed is always best!
– 1/2 teaspoon lemon zest (optional, for extra lemon flavor) . Can you ever have too much lemon?
What are the steps for
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. This will prevent the cookies from sticking and make cleanup a breeze. I’ve tried both, and honestly, I prefer parchment paper – it just seems to give the cookies a slightly better texture. Make sure the oven is fully preheated before you put the cookies in, or they might not bake evenly.
Step 2: Cream Butter & Sugar
In a large bowl, cream together the butter and sugar until light and fluffy. Set aside. Can you use an electric mixer? Time and effort. What should I do if I want to make a creamy cream? This step is important because it incorporates air into the dough, which helps create that tender, sticky texture. Is there a
Step 3: Add Lemon Zest & Vanilla
Beat in the lemon zest and vanilla extract until well combined. The lemon zest will release its fragrant oils, infusing the butter and sugar with that bright, orange hue. What is the citrusy What makes these cookies so special?
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour and salt. This ensures that the salt is evenly distributed throughout the flour, which is important for the overall flavor of the cookies. Whisking also helps to aerate the flour, which can prevent it from clumping together when you add it to the wet ingredients.
Step 5: Gradually Add dry ingredients to wet ingredients.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can develop the gluten in the flour and result in tough cookies. The dough should come together in a shaggy mass, but there should be no streaks of flour remaining. I always stop mixing as soon as everything is combined and then gently pat the dough into a ball with my hands.
Step 6: Chill the Dough
Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes (or up to 2 hours). This step is crucial because it allows the butter to firm up, which prevents the cookies from spreading too much in the oven. It also gives the flavors time to meld together, resulting in a more flavorful cookie. I usually chill the dough for about an hour – it seems to be the sweet spot for me.
Step 7: Roll Out and Cut Out Cookies
On a lightly floured surface, roll out the dough to about 1/4-inch thickness. Use cookie cutters to cut out your desired shapes. You can use any cookie cutters you like, but I usually go for simple shapes like circles or stars. Re-roll the scraps and cut out more cookies until all the dough is used up.
Step 8: Bake
Place the cookies on the prepared baking sheet, leaving about 1 inch between each cookie. Bake for 10-12 minutes, or until the edges are lightly golden brown. The cookies should be pale in the center and slightly firm to the touch. Keep a close eye on them, as they can burn easily if you’re not careful.
Step 9: Cool & Glaze
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. While the cookies are cooling, prepare the glaze by whisking together the powdered sugar and lemon juice until smooth. If the glaze is too thick, add a little more lemon juice; if it’s too thin, add a little more powdered sugar. Once the cookies are completely cool, drizzle the glaze over the top and sprinkle with lemon zest, if desired. Let the glaze set before serving.
What should I serve it with?
These Lemon Shortbread Cookies are incredibly versatile and can be enjoyed in so many different ways. Here are a few of my favorite serving suggestions:
For Breakfast: Pair them with a strong cup of black coffee or a creamy latte for a delightful morning treat. The lemon in the cookies cuts through the richness of the coffee perfectly.
For Brunch: Arrange them on a pretty platter with other pastries and fruits for an elegant brunch spread. They look especially lovely when paired with fresh berries and a dollop of whipped cream. Don’t forget the mimosas!
As Dessert: Serve them as a light and refreshing dessert after a heavy meal. They’re also delicious with a scoop of vanilla Ice Cream or a dollop of lemon curd.
For Cozy Snacks: Enjoy them with a cup of herbal tea on a chilly evening. They’re the perfect comfort food for when you’re craving something sweet and satisfying. I also love dipping them in melted White Chocolate – so decadent!
My family loves these cookies served with a scoop of fresh lemon sorbet, it’s so refreshing in the hot summer months. These cookies are perfect with ice cream or sorbet for a nice summer treat and everyone goes wild for them!
How do you make lemon shortbread cookies?
Over the years, I’ve learned a few tricks that can help you take your Lemon Shortbread Cookies to the next level. Here are my top tips for achieving cookie perfection:
Butter Softening: Make sure your butter is properly softened before you start mixing. It should be soft enough to easily indent with your finger, but not so soft that it’s melted or greasy. If your butter is too cold, it won’t cream properly with the sugar, resulting in dense, tough cookies. If it’s too soft, it will melt too quickly in the oven, causing the cookies to spread too much.
Don’t Overmix: Overmixing the dough can develop the gluten in the flour, resulting in tough cookies. Mix the dry ingredients into the wet ingredients until just combined, and then stop. It’s okay if there are a few streaks of flour remaining – they’ll disappear as the dough chills.
Chilling is Key: Chilling the dough is essential for preventing the cookies from spreading too much in the oven. It also gives the flavors time to meld together, resulting in a more flavorful cookie. I usually chill the dough for at least 30 minutes, but you can chill it for up to 2 hours.
Rolling Technique: When rolling out the dough, be sure to use a light touch. Pressing down too hard can compress the dough and result in tough cookies. Roll the dough out to an even thickness to ensure that the cookies bake evenly.
Baking Time: Keep a close eye on the cookies while they’re baking, as they can burn easily. The cookies should be pale in the center and lightly golden brown around the edges. If the edges are browning too quickly, you can tent the baking sheet with foil to prevent them from burning.
Ingredient Swaps:
- Gluten-Free: You can easily make these cookies gluten-free by substituting a gluten-free all-purpose flour blend for the regular all-purpose flour. Just make sure to use a blend that contains xanthan gum, as this will help to bind the dough together.
- Vegan: To make these cookies vegan, substitute vegan butter for the regular butter. You can also use a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) in place of the vanilla extract, as this will help to bind the dough together.
Glaze Variations:
- Lemon Lavender: Add a pinch of dried lavender to the glaze for a delicate floral flavor.
- Lemon Poppy Seed: Add a tablespoon of poppy seeds to the glaze for a subtle crunch and visual appeal.
- Lemon Raspberry: Swirl a spoonful of raspberry jam into the glaze for a beautiful pink color and fruity flavor.
Honestly, the amount of times I’ve had to test these ingredient swaps just to perfect this recipe is wild! But, it’s always fun to put a new spin on something delicious, and I think these tips can help take the cookies to a new level.
What are some Storing and Reheating Tips?
These Lemon Shortbread Cookies are best enjoyed fresh, but they can also be stored for later. Here’s how to store them properly:
Room Temperature: Store the cookies in an airtight container at room temperature for up to 3 days. They may lose some of their crispness over time, but they’ll still be delicious.
Refrigerator Storage: Store the cookies in an airtight container in the refrigerator for up to 1 week. Let them come to room temperature before serving.
Freezer Instructions: Freeze the cookies in a single layer on a baking sheet until solid, then transfer them to a freezer bag or airtight container. They can be stored in the freezer for up to 2 months. Let them thaw at room temperature before serving. I prefer to wrap them individually to stop them from getting freezer burn.
Glaze Timing Advice: If you plan to store the cookies for more than a day, it’s best to glaze them just before serving. This will prevent the glaze from becoming sticky or melting.
Pro Tip: For ultimate freshness, store the cookies in a container with a slice of bread. The bread will absorb any excess moisture, keeping the cookies crisp and delicious!
My family really enjoys these cookies, and they never stay in the fridge for more than a week. I’ve tried to freeze them before, but I always end up eating them before they even get to the freezer! They’re just so good!
What are the most frequently asked questions on
Final Thoughts
These Lemon Shortbread Cookies are more than just a recipe to me; they’re a little piece of sunshine that I can share with my family and friends. They’re easy to make, bursting with flavor, and always a crowd-pleaser. The bright lemon combined with the buttery shortbread creates a symphony of flavors that will leave you wanting more. Whether you’re baking for a special occasion or just want a little something to brighten your day, these cookies are the perfect choice.
If you enjoyed this recipe, you might also like my Classic Shortbread recipe or my Lemon Poppy Seed Muffins. But trust me, these Lemon Shortbread Cookies are in a league of their own.
Happy baking, and I can’t wait to hear how yours turn out! Please leave a comment below and let me know what you think. And if you try any variations, be sure to share them – I’m always looking for new ideas!
Lemon Shortbread Cookies
Ingredients
Main Ingredients
- 1 cup unsalted butter softened at room temperature
- 0.5 cup granulated sugar plus more for sprinkling
- 1 tablespoon lemon zest freshly grated
- 2 cups all-purpose flour sifted
- 0.25 teaspoon salt
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the lemon zest and mix well.
- Gradually add the sifted flour and salt, mixing until the dough just comes together.
- Roll the dough into 1-inch balls and place them onto the prepared baking sheets. Flatten each ball slightly with the bottom of a glass. Sprinkle with additional sugar if desired.
- Bake for 18-20 minutes or until the edges are a light golden brown. Allow to cool on a wire rack.
