Lemon Shortbread Cookies are buttery, tender, and filled with fresh citrus flavor. These simple slice-and-bake cookies melt in my mouth and leave a bright, lemony finish that I can’t get enough of. With just a few pantry staples and fresh lemon, this recipe makes the perfect sweet treat for spring, holidays, or any cozy afternoon.
Why You’ll Love This Recipe
I love how easy and elegant these cookies are. The dough comes together in minutes, and I can make it ahead of time to bake whenever I’m ready. The lemon zest adds a fresh twist to classic shortbread, giving them a light, refreshing flavor without being too sweet. These cookies are perfect for gifting, tea time, or whenever I’m in the mood for something simple and satisfying.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
Unsalted butter, softened
-
Granulated sugar
-
All-purpose flour
-
Cornstarch
-
Fresh lemon zest
-
Fresh lemon juice
-
Salt
-
Optional: powdered sugar for dusting or glazing
Directions
-
I cream the softened butter and sugar together in a bowl until light and fluffy.
-
I add the lemon zest, lemon juice, and salt, mixing until fully combined.
-
I gradually stir in the flour and cornstarch until a soft dough forms.
-
I shape the dough into a log, wrap it in plastic wrap, and chill it in the fridge for at least 1 hour (or overnight).
-
When I’m ready to bake, I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
-
I slice the chilled dough into ¼-inch rounds and place them on the baking sheet.
-
I bake the cookies for 10–12 minutes, or until the edges are just starting to turn golden.
-
Once they cool completely, I sometimes dust them with powdered sugar or drizzle with a lemon glaze for extra flavor.
Servings and timing
This recipe makes about 24 cookies, depending on how thick I slice them. It takes around 15 minutes to prepare the dough, at least 1 hour to chill, and 10–12 minutes to bake—so I like to plan ahead for chill time.
Variations
Sometimes I add a splash of vanilla extract for a little extra warmth. If I want a stronger lemon punch, I add more zest or finish them with a tangy lemon glaze. For a fun twist, I’ve also used orange or lime zest instead of lemon, which changes the flavor but keeps the same melt-in-your-mouth texture.
storage/reheating
I store these cookies in an airtight container at room temperature for up to 5 days. They also freeze beautifully—I just wrap them tightly and freeze for up to 2 months. When I want one, I let it thaw at room temp or pop it in the microwave for a few seconds to soften it up.
FAQs
Can I make the dough ahead of time?
Yes, I often make the dough a day or two in advance. I keep it wrapped in the fridge until I’m ready to slice and bake.
Do I need to use cornstarch?
I like using cornstarch because it helps give the cookies their signature tender, crumbly texture, but I can leave it out if needed (just substitute with more flour).
Can I freeze the cookie dough?
Definitely. I freeze the wrapped dough log, then slice and bake directly from frozen—just adding an extra minute or two to the bake time.
Why is my dough too crumbly?
If the dough seems dry, I add a tiny bit more lemon juice or a teaspoon of milk to bring it together. It should be soft but not sticky.
How do I make a lemon glaze?
I mix powdered sugar with a bit of lemon juice until smooth. I drizzle it over cooled cookies for a sweet and tangy finish.
Conclusion
Lemon Shortbread Cookies are the perfect balance of buttery and bright. I love how simple the ingredients are, and how impressive the results feel. Whether I’m baking for a holiday, a gift, or just a treat for myself, these cookies always bring a touch of sunshine to my day.
