Lemon Shortbread Cookies

If you’re a fan of all things lemony and bright, you’re going to fall head over heels for these soft, buttery Lemon Shortbread Cookies. Inspired by my trusty classic shortbread dough, this recipe packs a vibrant punch by blending fresh lemon zest, tangy lemon juice, and rich butter into each bite. And guess what? They come together in about 35 minutes of hands-on time before baking to golden perfection.

Why You’ll Love These Cookies

These Lemon Shortbreads are a dream come true for busy folks because they use just six simple ingredients you probably already have in your kitchen.

• Rich, buttery, and packed with a refreshing burst of lemon that melts right in your mouth
• Great for last-minute entertaining or when that cookie craving hits out of nowhere
• Stay fresh for weeks when stored well, plus they’re easy to make ahead for stress-free baking

The lemon flavor in this dough is so fresh and vibrant that I often use it to make Lemon Sandwich Cookies, too. It’s that adaptable!

Here because you love lemon? Be sure to check out some of my other favorite lemon goodies, like:

Lemon Shortbread Cookie Ingredients

Here’s everything you’ll need for these bright, buttery gems:

• Granulated Sugar. I prefer granulated sugar over powdered for this recipe because it adds a slight crisp edge and gorgeous golden bottoms. Plus, rubbing the lemon zest into the sugar at the start fills your kitchen with that amazing fresh lemon smell.
• Fresh Lemon Zest. You’ll want the zest of 2 to 3 lemons depending on size. Pick lemons with smooth, bright skin for the juiciest oils and biggest flavor punch. Avoid dry, wrinkly lemons, or your cookies won’t taste as zesty.
• Fresh Lemon Juice. This gives the cookies a lively tang that wakes up their flavor beautifully.
• Egg Yolk. Many shortbread recipes skip eggs, but I add just the yolk here to boost color and make the cookies softer without losing that classic crumbly shortbread feeling.

This recipe follows a simple 3-2-1 ratio: 12 ounces flour, 8 ounces butter, and 4 ounces sugar. That balance is exactly what keeps the cookies shaped perfectly without spreading too thin. Trust me, these will quickly become your new favorite cookie for any occasion.

How to Make Lemon Shortbread Cookies

Step 1: Start by zesting your lemons directly over the sugar. Gently rub the zest into the sugar with your fingers until the mixture feels sandy and smells like a lemon grove—this little step amps up the fragrance big time!

Step 2: Add the butter to the lemon sugar mix. Beat it together until it’s creamy and smooth, then stir in the egg yolk and fresh lemon juice. Mix just until everything comes together—overmixing can toughen the dough.

Step 3: Add all the flour at once and mix on low speed. Keeping the mixer slow at this moment is key to a tender dough, since it prevents too much gluten from developing.

Step 4: Your dough might seem crumbly at first, but keep going—it will pull together into bigger clumps as the flour gets hydrated. Mixing low helps keep the texture soft and delicate.

Then, turn your dough onto a lightly floured surface and knead it gently just until smooth and comes together in a ball. Now roll it out to about 1/4-inch thick. It will feel a little crumbly at start, but as you knead, the dough becomes silky and easy to work with.

Step 5: Roll your dough gently to a quarter-inch thickness without overworking it. Grab your favorite cookie cutter (I love a 2-inch round shape) and cut out your cookies.

Step 6: Keep cutting out cookies, then gather the scraps to reroll and cut more until you’ve used all the dough.

Step 7: Pop the cut-out dough in the fridge for at least 20 minutes or up to two days if you’re prepping ahead. This chilling keeps your cookies from spreading and helps them hold their shape while baking.

Step 8: Bake on parchment at 300°F. Look for just a hint of golden brown around the edges on the bottom—that’s the sweet spot. Let them rest on the pan for a few minutes, then move to a wire rack to cool completely.

How to Make Easy Lemon Glaze

This glaze is as simple as it gets and brings a perfect tart punch. You’ll need just two ingredients:

• Powdered Sugar: Be sure to sift it first so your glaze turns smooth and lump-free!
• Fresh Lemon Juice: Fresh squeezing is a must here—skip the bottled juice to keep the flavor fresh and zingy. Add a little at a time until you hit your perfect consistency.

Simply sift your powdered sugar into a bowl, then stir in lemon juice bit by bit until shiny and smooth.

Drizzle this glaze over cooled cookies or drop a spoonful in the center and spread it out with the back of a spoon. It dries quickly and adds a wonderful extra layer of lemon zing.

Pro Tips for Making This Recipe

• Weigh Your Ingredients. The magic of this cookie dough is all in the balance of flour, butter, and sugar. Too much flour makes dry, crumbly cookies; too little and they spread too thin. Using a scale helps keep things just right every time.
• Choose Butter Wisely. Butter really shines here, so pick a brand with great flavor like Tillamook, Kerrygold, or Challenge for the best taste.
• Bake on Parchment Paper. I find parchment helps cookies keep their shape better than a Silpat does, which sometimes lets them spread out too much.
• Don’t Place Unbaked Cookies on Warm Sheets. When baking in batches, make sure your baking sheet has cooled between rounds so the cookies bake evenly without spreading out.

Shortbread Cookie Variations

If you’re feeling like switching things up, this classic shortbread dough is such a flexible starting point. Here are some tasty spins to try:

• Stir in vanilla extract and scrape in vanilla bean seeds for dreamy Vanilla Shortbread Cookies.
• Add warm spices like cinnamon, cardamom, or nutmeg for cozy, comforting flavors.
• Mix in chopped nuts, dried fruit, or sprinkle in dark chocolate chips for extra texture and flavor.
• Swap granulated sugar for light or dark brown sugar to make deeply flavored Brown Sugar Shortbreads with a molasses touch.
• Dip cooled cookies in dark or white chocolate for a fancy finish perfect for gifting or special occasions.

This recipe is really a blank canvas for you to put your own spin on and have fun with flavors.

I hope you’ll give these Lemon Shortbread Cookies a go soon—they’re one of my favorite easy bakes for a reason! And if you do, please don’t forget to leave a rating and share how they turned out for you.

Storage Tips

To keep your Lemon Shortbread Cookies fresh, store them in an airtight container at room temperature. They’ll stay delicious for up to two weeks this way. If you want to keep them longer, pop them in the fridge for up to a month, but let them warm to room temp before enjoying for the best flavor and texture.

Serving Suggestions

These lemon cookies are perfect on their own with a cup of tea or coffee, but they also make a joyous companion to a scoop of vanilla ice cream or a bowl of fresh berries. For a fancy touch at a get-together, arrange them on a platter with fresh lemon slices and mint sprigs for a pretty display that’s sure to impress.

Recipe FAQs

• Can I use bottled lemon juice? Fresh lemon juice always gives the best, brightest flavor. Bottled juice can work in a pinch, but the cookies won’t taste as fresh and lively.
• Why chill the dough? Chilling helps the dough firm up so the cookies hold their shape and don’t spread when baked. It also gives the flavors a chance to meld.
• What if my dough is too crumbly? If the dough feels dry or breaks apart, try gently kneading in a tiny splash of lemon juice or a little milk, just enough to bring it together without making it sticky.
• Can I make these gluten-free? You can substitute a gluten-free all-purpose flour blend for the flour, but be sure it includes xanthan gum to help the cookies hold together properly.
• How do I store leftover cookies? Keep them in an airtight container at room temp for up to 2 weeks or freeze for up to 2 months. They thaw beautifully and keep their flavor.