Lemon Shortbread Cookies

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Lemon Shortbread Cookies are soft, buttery, has the perfect amount of lemon flavors, and a melt in your mouth texture. Topped with a sweet lemon icing and perfect for shortbread and lemon lovers. Made with only 5 easy ingredients and couldn’t be simpler to make!

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lemon shortbread cookies

If you love classic shortbread cookies but craving a lemony twist, these easy Lemon Shortbread Cookies will hit the spot. These cookies could be made in 45 minutes and are perfect for any and all occasions.

Made with basic shortbread ingredients like butter, flour, and powdered sugar, then we add in fresh lemon juice and zest to give them the perfect lemon flavor. These buttery cookies are super soft, slightly chewy and sweet but not overwhelmingly sweet.

We don’t have to chill this cookie dough- but you certainly can if you want to prep the dough ahead of time. Use your favorite cookie cutters to shape these cookies and they can be all year round and for any holiday.

Other shortbread recipes to try are my Shortbread Cookie Bars, Pumpkin Pie Bars with Shortbread Crust, and Raspberry Shortbread Bars.

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key ingredients

• Fresh lemons and fresh lemon zest: The star ingredients! You can’t leave this one out. Make sure to use lemon juice from fresh lemons- bottled lemon juice won’t work as it will make the flavor taste different. You can also use Meyer Lemons but they will make the cookies have a sweeter flavor instead of a zesty lemon flavor from regular lemons. If you want these to have extra lemon flavor, add 1/4 teaspoon of lemon extract or add more lemon juice and zest.
• Softened butter: We use salted butter that’s softened at room temperature. If you use unsalted butter, make sure to add 1/4 teaspoon of salt to the recipe.
• Powdered sugar: We use powdered sugar instead of granulated sugar. This will help make the cookies so soft, they will melt in your mouth.
• All-purpose flour: Spoon and level regular all-purpose flour when measuring it. Be sure not to scoop it out of the bag using the measuring cup. This way, you won’t accidentally measure out too much. You can also swap the all-purpose flour for whole wheat flour if you want a healthier alternative.
• Vanilla extract or vanilla bean paste: Adds a warm flavor and helps balance the tartness from the lemons.

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how to make lemon shortbread cookies

Prepare oven and baking sheets: Preheat the oven to 325 degrees F and line baking sheets with parchment paper.

Cream butter and powdered sugar: In a large mixing bowl with an electric mixer or in the bowl of a stand mixer with a paddle attachment, cream the butter and powdered sugar together until combined and smooth.

Add remaining ingredients: Add in vanilla extract, lemon juice, lemon zest, and flour. Continue to beat until combined and lemon shortbread cookie dough has formed.

Roll out shortbread dough: Divide the dough into 2 balls. Roll out each dough ball into a circle, 1/4 inch thick with a rolling pin on a lightly floured surface, you could also use powdered sugar instead. Cut out cookies with a 2 inch cookie cutter and place on prepared cookie sheets. Bake cookies for 15 minutes or until the edges are a light golden brown.

Cool cookies: Let cool for 5 minutes before transferring to a cooling rack to cool.

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Lemon Glaze

Make lemon glaze: In a small bowl, whisk together the powdered sugar and lemon juice together until smooth. Add more powdered sugar if its too thin, and more lemon juice if it’s too thick.

Add glaze, set and enjoy! Once the cookies have cooled, drizzle the tops of the cookies with the lemon glaze and let sit for a few minutes to set. Enjoy!

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tips & variations

• Sprinkles: Add some fun and color to these cookies by adding sprinkles to the tops or in the cookie dough.
• Gluten-free cookies: Swap the regular all-purpose flour for gluten-free flour.
• Cookie cutters: Use your favorite cookie cutter shape. Stars, hearts, or simple round circles all make great options!
• Topping: Instead of topping the cookies with a glaze, leave them plain, dust with powdered sugar, or frost with your favorite buttercream, lemon or vanilla frosting.
• Extra lemon flavor: Add extra lemon zest or lemon juice to the cookie dough or icing.
• Use room temperature butter: This will help the dough come together, creating the perfect cookies.
• Cookie bars: Make these into cookie bars instead of cutting them out into cookies by placing the cookie dough in a 9×9 inch baking pan and baking for 25 minutes.

Crunchy vs Soft lemon Shortbread Cookies

You can make your shortbread cookies either crunchy or soft depending on how long you bake them for. We bake them for about 15 minutes for softer and chewier cookies. For crunchier cookies, bake them for 5-10 minutes longer. Just be sure to keep an eye on them so the edges don’t burn.

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leftovers & storage

To Store: Place cookies in an airtight container or ziplock bag and store for up to 7 days. You can also cover a dish with plastic wrap and store in a cool area.

To Freeze: You can also freeze any leftover cookies for up to 3 months in a freezer bag or airtight container. For best results, let the cookies defrost at room temperature when ready to eat.

Freeze unbaked cookie dough: Place cookie dough in a heavy duty ziplock bag or your can pre-cut the dough into cookie cutter shapes. Flash freeze cookie cut outs so they won’t stick to each other, then place in an ziplock bag or airtight container.

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