These lemon shortbread cookies have a buttery and tender texture and a lemony flavor and are topped with a lemon glaze.
These cookies have a tender texture that melts in your mouth, thanks to the generous amount of butter used in the dough.
The addition of lemon zest and lemon juice infuses them with a bright, tangy flavor that complements their sweetness beautifully.
Topped with a zesty lemon glaze and extra lemon zest, each bite adds an extra burst of citrus goodness.
What makes these cookies truly special is how the lemon enhances their taste without overpowering the delicate shortbread base, making them irresistibly good for any occasion and especially for the holiday season.
For more lemon desserts, check out my lemon bars with graham cracker crust, lemon pound cake, lemon curd cookies, and lemon poppy seed muffins.
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Why this recipe works
- Made with lemon zest and lemon juice- the refreshing flavor comes from real lemon zest and juice, infusing the cookies with a vibrant citrus taste.
- Texture- one of the standout features of these cookies is their tender, melt-in-your-mouth texture. The buttery base creates a soft yet slightly crumbly bite, making each cookie an indulgent experience.
- Lemon glaze- topping these cookies with a lemon glaze adds an extra layer of sweetness and tanginess. The glaze hardens slightly on top, providing a satisfying contrast to the soft cookie beneath.
- No chill cookie recipe- unlike many other cookie recipes, lemon shortbread doesn't require chilling before baking. This means you can whip up a batch quickly without having to wait for dough to firm up in the fridge.
- Freezer friendly- these cookies freeze well, allowing you to make them ahead of time and store them for when you need a quick dessert or snack on hand without any fuss.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of these delicious cookies.
Lemon juice- use fresh lemon juice for this recipe. Fresh lemon will give you the best result. I don't recommend using store-bought lemon juice. This will make the flavor pop!
Lemon zest- you will need ½ teaspoon of lemon zest. I recommend zesting the lemon first and then juicing it.
Flour– I used all-purpose flour for this recipe. Cake flour will work great as well.
Baking powder– baking powder allows the cookies to spread. Make sure that your baking powder is not expired.
Granulated sugar– I like to use granulated sugar, also the most common sugar used in baking. Caster sugar will work great as well.
Vanilla extract- for vanilla flavor. I used vanilla paste, but you can use a whole vanilla bean or pure vanilla extract.
Kosher salt- you will need about ¼ teaspoon of kosher salt for this recipe.
For the lemon glaze
Powder sugar (for assembly)- you will need powder sugar for the glaze. you don’t have to buy powdered sugar, you can simply make it at home by blending granulated sugar in a blender or food processor.
Instructions
Preheat the oven to 180c (350f) and prepare a baking sheet with parchment paper.
Into a medium mixing bowl, add the softened butter, granulated sugar, lemon juice, lemon zest, kosher salt, and vanilla extract. Mix with an electric hand mixer until well combined and creamy.
Add the flour, and baking powder, and mix until the mixture is smooth and creamy and there are no lumps of flour visible.
Using an ice cream or a cookie scooper, scoop out about 1 tablespoon of the cookie dough and roll them into balls.
Slightly flatten the cookies using your clean hands or a glass. Bake in a 180c (350f) preheated oven for 12-15 minutes.
Make a simple lemon glaze by mixing together in a small mixing bowl powder sugar, lemon juice, and vanilla extract.
Top each cookie with how much glaze you like! Top with more lemon zest and enjoy!
Expert Tips
- Use fresh lemons! To get the best lemon flavor, first, grate the lemons (only the outer layer and not the white layer) and then cut them open and juice them.
- Don’t overmix the dough, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Use high-quality butter. The rich, buttery flavor is key in shortbread cookies. Choose unsalted, high-quality butter for the best taste.
- Use a cookie scoop to scoop out the cookies, that way you will have even-sized cookies, it ensures that your cookies bake evenly.
- Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
- Glaze when cool. Let cookies cool completely before glazing to prevent it from melting away or making them soggy.
Faq's
Good shortbread relies on simplicity and quality ingredients: butter, sugar, and flour. Use high-quality, room-temperature butter for a rich texture.
Caster sugar creates a finer crumb, while a pinch of salt enhances flavor. Handle the dough minimally to maintain its melt-in-the-mouth texture.
Butter cookies and shortbread cookies differ mainly in ingredient ratios. Butter cookies have more sugar and a higher flour-to-butter ratio, resulting in a firmer texture that holds shapes well when baked.
Shortbread has more butter and less sugar, creating a crumbly, melt-in-your-mouth texture typical of this Scottish treat.
For optimal results, use high-quality unsalted butter to control salt content and ensure a rich taste. European-style butters, with higher fat content, enhance flavor and create a tender crumb.
Storing
To store these cookies, ensure they are cooled completely. Keep in a cool, dry place away from sunlight. Stored this way, they stay fresh for up to a week. For longer storage, refrigerate for two weeks.
Freezing
There are two ways to freeze these cookies, follow the instructions as written and make the dough, then cover the dough with plastic wrap and place it into a freezer-friendly airtight ziplock bag, and freeze the cookie dough for up to 3 months.
When ready to make these cookies, thaw them in the fridge overnight and follow the instructions as written.
The second way you can freeze these cookies is by baking them according to the instructions, letting the cookies cool completely, and freezing them in an airtight freezer-friendly container for up to 2 months.
To thaw, place them at room temperature for 1-2 hours to defrost.
Substitutions
Dairy-free- It’s easy to make this cookie recipe dairy-free. Simply replace the butter with vegan butter.
Gluten-free- you can swap the flour with gluten-free flour to make these gluten-free. I never tested this recipe with gluten-free flour, but it should work.
Variations
White chocolate- add mini white chocolate chips to the cookie dough for a delicious white chocolate flavor.
Lemon zest- add even more lemon zest for a stronger lemon flavor and aroma.
Powder sugar- top these cookies with powdered sugar instead of the glaze for a more subtle topping!
Lemon flavor- for an even extra lemon flavor, add ½ teaspoon of lemon paste or lemon extract!
Equipment
- Baking sheet and rack set (our fave)
- Mixing bowl (set of 3)
- Electric hand mixer
- Rubber spatula
- Cookies scoop set of 3
More cookies recipes
Chocolate chip cookies without brown sugar- If you ever wanted to make chocolate chip cookies but ran out of brown sugar, make these! They are super delish and use simple ingredients.
Brownie cookies- These brownie cookies are rich, fudgy, and full of chocolate flavor. These have a crackly top and a fudgy center that tastes just like a brownie!
Nutella cookies- These Nutella cookies are chocolate cookies that are made with Nutella inside the cookie dough and topped with dollops of melted Nutella.
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If you liked this recipe
📖 Recipe
Lemon Shortbread Cookies
Ingredients
- ½ cup Butter room temp, unsalted
- ¼ cup Granulated sugar
- 1 teaspoon Lemon zest
- 1 tablespoon Lemon juice
- ⅓ teaspoon Kosher salt
- ½ teaspoon Vanilla extract
- ⅓ teaspoon Baking powder
- 1 cup Flour
Lemon glaze
- 1 cup Powdered sugar
- 2 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
Instructions
- Preheat the oven to 180c (350f) and prepare a baking sheet with parchment paper.
- Into a medium mixing bowl, add the softened butter, granulated sugar, lemon juice, lemon zest, kosher salt, and vanilla extract. Mix with an electric hand mixer until well combined and creamy.
- Add the flour, and baking powder, and mix until the mixture is smooth and creamy and there are no lumps of flour visible.
- Using an ice cream or a cookie scooper, scoop out about 1 tablespoon of the cookie dough and roll them into balls.
- Slightly flatten the cookies using your clean hands or a glass. Bake in a 180c (350f) preheated oven for 12-15 minutes.
- Make a simple lemon glaze by mixing together in a small mixing bowl powder sugar, lemon juice, and vanilla extract.
- Top each cookie with how much glaze you like! Top with more lemon zest and enjoy!
Notes
- Use fresh lemons! To get the best lemon flavor, first, grate the lemons (only the outer layer and not the white layer) and then cut them open and juice them.
- Don’t overmix the dough, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Use high-quality butter. The rich, buttery flavor is key in shortbread cookies. Choose unsalted, high-quality butter for the best taste.
- Use a cookie scoop to scoop out the cookies, that way you will have even-sized cookies, it ensures that your cookies bake evenly.
- Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
- Glaze when cool. Let cookies cool completely before glazing to prevent it from melting away or making them soggy.
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