These Lemon Shortbread Cookies are a delightful treat that’s perfect for any occasion. They’re buttery, crumbly, and bursting with fresh lemon flavor, thanks to a generous amount of lemon zest and juice. These cookies are easy to make and even easier to enjoy!

Why You’ll Love This Recipe

Buttery and Flavorful: These cookies have a melt-in-your-mouth buttery texture and a bright, refreshing lemon flavor.
Easy to Make: With simple ingredients and straightforward instructions, this recipe is perfect for bakers of all skill levels.
Versatile: These cookies are delicious on their own, but they can also be dressed up with icing, sprinkles, or a dusting of powdered sugar.

Ingredients

Here’s what you’ll need to make these Lemon Shortbread Cookies:

For the Cookies:

Granulated sugar: Adds sweetness and helps create a crisp texture.
Lemon zest: Freshly grated, provides a burst of lemon flavor.
Unsalted butter: Softened to room temperature, adds richness and a tender texture.
Lemon juice: Freshly squeezed, enhances the lemon flavor.
Vanilla extract: Adds a warm and sweet flavor.
All-purpose flour: The main dry ingredient, provides structure.
Cornstarch: Contributes to the delicate, crumbly texture.
Salt: Enhances the overall flavor.
Optional: Coarse sparkling sugar for sprinkling (if not icing).

For the Icing (Optional):

Confectioners’ sugar: Sifted, creates a smooth and sweet icing.
Lemon juice: Freshly squeezed, adds a tangy flavor to the icing.
Milk, heavy cream, or half-and-half: Creates the desired consistency for the icing.
Vanilla extract: Adds a hint of vanilla flavor.
Optional: Fresh lemon zest for garnish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Lemon Shortbread Cookies

Step 1: Make the Lemon Sugar

Place the granulated sugar and lemon zest in a small food processor and pulse several times until the sugar is moistened and the lemon zest is finely chopped. This step is crucial for infusing the sugar with lemon flavor.

Step 2: Cream Butter and Sugar

In a large bowl, cream together the lemon sugar and softened butter using a hand mixer or a stand mixer fitted with a paddle attachment. Beat on high speed until light and creamy, about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed.

Step 3: Add Wet Ingredients

Add the lemon juice and vanilla extract to the creamed butter and sugar. Beat until well combined. Scrape down the sides and bottom of the bowl as needed.

Step 4: Add Dry Ingredients

Add the flour, cornstarch, and salt to the wet ingredients. Beat on low speed for 1 minute to combine, then increase the speed to medium and beat until the dough clumps together, about 1-3 minutes. The dough will be thick and soft.

Step 5: Chill the Dough

Dust a piece of parchment paper or silicone baking mat with flour. Roll out the dough to about 1/4 to 1/2 inch thick using a floured rolling pin. Transfer the rolled-out dough (still on the parchment/baking mat) to a baking sheet. Cover and refrigerate for at least 3 hours, or up to 2 days.

Step 6: Shape and Bake

Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats.

Using a cookie cutter, cut the chilled dough into shapes. Re-roll any scraps and continue cutting until all the dough is used. Work quickly to prevent the dough from becoming too soft. If necessary, refrigerate the shaped cookies for 15 minutes before baking.

If desired, use a fork to gently poke holes in the tops of the cookies. If not icing the cookies, sprinkle them lightly with coarse sparkling sugar.

Bake for 14-15 minutes, or until the edges are set and just starting to turn golden brown. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

Step 7: Make the Icing (Optional)

In a small bowl, whisk together the confectioners’ sugar, lemon juice, milk/cream, and vanilla extract until smooth. Dip the tops of the cooled cookies in the icing and let any excess drip off. Place the iced cookies on a cooling rack to dry. The icing will set after about 1-2 hours.

Pro Tips for Making the Recipe

Chill the dough: Chilling the dough is essential for preventing the cookies from spreading too much during baking.
Use a food processor: Pulsing the lemon zest and sugar in a food processor helps to release the oils from the zest and infuse the sugar with more lemon flavor.
Don’t overbake: Overbaking will result in dry and crumbly cookies. Bake just until the edges are set and lightly golden.

How to Serve

Afternoon Tea: These Lemon Shortbread Cookies are perfect for an afternoon tea party or a coffee break.
Dessert: Serve them as a light and refreshing dessert after any meal.
Gift Idea: Package them in a decorative tin or box for a thoughtful homemade gift.

Make Ahead and Storage

Storing Leftovers

Cover and store iced cookies at room temperature for up to 3 days or in the refrigerator for up to 5 days. Cover and store plain cookies at room temperature for up to 5 days.

Freezing

Plain or iced cookies freeze well for up to 3 months. Wait for the icing to set completely before freezing. You can also freeze the cookie dough for up to 3 months before rolling it out.

FAQs

Can I use salted butter?

Yes, you can use salted butter, but reduce the amount of salt in the recipe to 1/8 teaspoon.

Can I make these cookies without a food processor?

Yes, you can finely mince the lemon zest and rub it into the sugar with your fingers. However, using a food processor will result in a more flavorful cookie.

Can I use a different type of citrus?

Yes, you can replace the lemon juice and zest with lime or orange zest and juice.

Can I double the recipe?

Yes, simply double all of the ingredients.