Lemon Shortbread Cookies are all things lemony - tangy, zesty, and sweet. Their melt-in-your-mouth, soft, buttery goodness is just bursting with lemon flavor and topped with a drizzle of lemon icing to put them over the top. You won't want to miss these if you're a lemon lover! Great for the holidays or any time of year.
FYI - This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. All links are products I use when making my recipes.
Table of Contents
Sweet Lemon Treats
I absolutely adore anything sweet, tart, and zesty, where the lemon flavor shines! And nothing tastes better than biting into one of those sweet lemon treats where their bright, tangy flavor is balanced perfectly with just the right amount of sweetness.
From luscious Lemon Tarts with their buttery shortbread crusts to light and airy Lemon Chiffon Cakes drizzled with tangy lemon glaze, and Lemon Brownies so soft, thick, and fudgy to easy-to-make Lemon Mug Cakes, these desserts strike the perfect balance between sweet and tangy, making them the perfect addition to any dessert table.
Why You'll Love This Lemon Shortbread Cookie Recipe
Easy to Make - just 5 basic ingredients, mix, chill, and bake.
So Lemony - they have the perfect balance between sweet and tangy
Buttery Goodness - they just melt in your mouth
Make them Ahead of Time - a great way to get a headstart on your Christmas baking
Perfect for Freezing -Freeze cooked cookies on cookie sheets then move them to an airtight container or freezer bag. Thaw at room temperature.
Perfect Addition to Holiday Cookie Tins - for a nice contrast to all the chocolate but don't forget them for spring and summer too
Ingredients
Shortbread lemon cookies:
- Unsalted Butter
- Powdered Sugar
- Salt
- Lemon for the juice and zest
- All Purpose Flour
Lemon icing for shortbread cookies:
- Powdered Sugar
- Fresh Lemon Juice
- Lemon Zest as an optional garnish
How to Make Lemon Shortbread Cookies
Baking shortbread cookies with lemon is a simple process. Here's what you need to do:
For the shortbread cookies:
- Place butter, powdered sugar, salt, and lemon zest in a mixing bowl.
- Add lemon juice.
- Beat until light and fluffy.
- Add the flour to the butter mixture.
- Beat until just combined.
- Use your hands to bring the mixture together to form a dough. Wrap the dough in plastic wrap and chill for 30 minutes.
Finishing the cookies:
- Remove the dough from the refrigerator and roll it out on a floured surface. It should be about ¼" thick.
- Using a cookie cutter, cut out the dough into your preferred shape. I used a cookie cutter with a 2"D.
- Lay the cookies on the prepared parchment paper-lined cookie sheet. Bake in a 350°F oven for 15-17 minutes. You want to take them out when the cookies get a slightly golden color along the edges. Let them cool completely on a wire rack.
- Prepare the lemon icing as shown below and drizzle or brush the icing onto of the cookies. Add fresh lemon zest on top for a little extra zing.
For the lemon icing:
- Place powdered sugar and lemon juice in a medium bowl.
- Whisk together until smooth.
Recipe Tips
- Use quality butter. You want these butter shortbread cookies to taste as good as possible.
- Measure the flour properly. Too much will make dry shortbread and too little will cause the cookies to spread while baking. Fluff the flour with a spoon, spoon it into the measuring cup, and level off the top with a knife.
- Bake the cookies on parchment paper. A silicone mat will cause the bottom edge of the cookies to spread a little.
- The cookies are done when the bottom edges start to turn light brown.
- Cool the cookie sheet between batches. Run it under cold water to quickly cool it down then dry it off.
Recipe Variations
Basic shortbread cookies with lemon have so many possibilities. Just add or substitute an ingredient and you have a delightful combination of flavors.
- Berries - Finely chopped dried berries like blueberry, cranberry, or raspberry.
- Citrus - Pick another citrus fruit to use. Blood orange, lemon-lime, lime, grapefruit, or Meyer lemon.
- Herbs - Finely chopped lemon balm, basil, lavender, rosemary, or thyme.
- Nuts and Seeds - Almond, pistachio, or poppyseed.
- Spices - Cardamom or ginger.
There are also different ways to decorate or make them:
- Lemon Frosted Shortbread Cookies - Make lemon frosting for shortbread cookies and spread it on top.
- Lemon Dipped Shortbread Cookies - Melt white chocolate chips or candy melts and dip the cookies in it.
- Lemon Shortbread Sandwich Cookies - Use lemon frosting to sandwich the cookies.
- Gluten Free Lemon Shortbread Cookies - Use a 1-to-1 gluten-free baking mix instead of all-purpose flour.
- Vegan Lemon Shortbread Cookies - Use a plant-based butter substitute.
Make Ahead
If you want to make the dough in advance, it is best to roll out the dough, cut it, and then refrigerate or freeze the cutouts in an airtight container with parchment paper between the layers. If freezing, place the cutouts on a parchment paper-lined baking sheet and put it in the freezer. After the cutouts are frozen, transfer them to a freezer-safe container.
How to Store and Freeze the Baked Cookies
Store iced shortbread cookies in an airtight container with parchment paper between the layers to prevent the cookies from sticking together. Since the icing is made with fresh lemon juice, the cookies need to be stored in the refrigerator. They will last up to 5 days.
If you want the cookies to last longer, don't top them with lemon icing or glaze. They will last up to 2 weeks without the icing and can be stored at room temperate.
Freeze shortbread cookies in a freezer-safe container with parchment paper between the layers. They will last up to 3 months. Thaw them in the fridge.
More Citrus Cookie Recipes
- Key Lime Cookies
- Lemon Poppyseed Cookies
- Orange Coconut Macaroons
- Orange Creamsicle Cookies
- Strawberry Lemon Bars
Find lots of delicious and easy cookie recipes for any occasion right here on 2CM!
LOVE QUICK & EASY RECIPES? FOLLOW ME ON INSTAGRAM, FACEBOOK, & PINTEREST FOR ALL THE LATEST RECIPE INSPIRATION! PLUS JOIN MY EMAIL LIST AND RECEIVE A FREE E-BOOK.
Ingredients
Shortbread Cookies
- 1 ¼ cups unsalted butter room temperature
- ⅔ cup powdered sugar
- ¼ teaspoon salt
- 1 teaspoon fresh lemon juice
- 1 - 3 teaspoons lemon zest depending on how lemony you want them
- 2 cups all-purpose flour sifted
Lemon Icing
- 1 ¼ cups powdered sugar
- 3 Tablespoons fresh lemon juice (juice from 1 large lemon)
- Garnish: lemon zest (optional)
Instructions
Shortbread Cookies
- In a large mixing bowl, cream together the butter, powdered sugar, salt, lemon juice, and lemon zest until light and fluffy.
- Beat in the flour until just combined. Do not overmix.
- Using your hands, bring the mixture together to form a dough. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 350°F. Line several cookie sheets with parchment paper.
- Remove the dough from the fridge, and roll it out on a floured surface to between ¼" in thickness. Using a cookie cutter (about 2" diameter), cut out your shortbread into shapes. Place on the prepared cookie sheets.
- Bake for 15 - 17 minutes or until the edges are lightly golden.
- Remove from the oven, place on a wire rack, and let cool completely.
- While the cookies are cooling, prepare the lemon icing.
- Drizzle or spread the icing over the cookies, and sprinkle with fresh lemon zest, if desired.
Lemon Icing:
- Combine powdered sugar and lemon juice in a medium bowl and whisk. Add more lemon juice if needed. The glaze should be a bit thick, about the consistency of honey.
Notes
- Use quality butter. You want these butter shortbread cookies to taste as good as possible.
- Measure the flour properly. Too much will make dry shortbread and too little will cause the cookies to spread while baking. Fluff the flour with a spoon, spoon it into the measuring cup, and level off the top with a knife.
- Bake the cookies on parchment paper. A silicone mat will cause the bottom edge of the cookies to spread a little.
Leave a Reply