Lemon Shortbread Cookies are the perfect combo of bright lemon flavor and a classic shortbread cookie recipe. Made with just a few ingredients, if you love lemon cookies, be sure to give this recipe a try!
Lemon lovers look no further than this easy lemon shortbread cookie recipe! These are the best cookies to celebrate the holiday season or as a summer cookie, or for any occasion.
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Love simple lemon desserts? Check out my Lemon Bars With Graham Cracker Crust, No Bake Lemon Pie, and my Lemon Curd Cookies for more lemon recipes! And, don't miss these Limoncello Ricotta Cookies or Lemon Polenta Cake!
You'll Love Lemon Shortbread Cookies
This lemon shortbread cookies recipe is bursting with fresh lemon zest, giving them a bright and tangy flavor. It's made with simple ingredients, making this sweet treat perfect for both seasoned bakers and beginners.
If you love buttery cookies, you're going to love this recipe. You're going to love the melt-in-your mouth texture and the bright fresh flavors.
These easy Lemon Shortbread Cookies are a simple dessert made without any eggs or leavening agents. Plus, you can make the dough ahead of time and chill until ready to bake.
You're going to love the subtle sweet flavor of this delicious crunchy cookie. It's the best way to get lemon flavor in a cookie without using lemon extract.
So, if you love lemon desserts, be sure to give these Lemon Shortbread Cookies a try. You're going to love them!
Ingredients
Butter: Unsalted butter provides a rich texture that makes shortbread so irresistible. You can use salted butter, just omit the additional salt. Be sure your butter is room temperature before using.
Granulated sugar: Regular white sugar is the classic ingredient for lemon shortbread cookies.
Lemon zest: Freshly grated lemon zest infuses the cookies with a bright and tangy flavor. You can add a bit of lemon extract for extra lemon flavor. Don't use lemon juice as it will wet the dough too much.
All-purpose flour: Creates structure and gives the cookies that classic shortbread consistency.
Salt: Kosher salt adds great flavor.
Powdered sugar: A sprinkle of icing sugar on the cooled cookies is a great way to finish the cookie.
How To Make Lemon Shortbread Cookies
Lemon Shortbread Cookies are a simple and delicious lemony treat that's so easy to make. Start by preheating your oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
Step 1. Cream butter and sugar: In a large mixing bowl, beat together the room-temperature butter, granulated sugar, and lemon zest, with an electric mixer on low speed, until light and fluffy. You can also make this in the bowl of a stand mixer fitted with paddle attachment.
Step 2. Combine with dry ingredients: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the flour mixture to the butter mixture, mixing until just combined. Form a dough.
Step 3. Chill dough: Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes.
Step 4. Scoop and Bake: Scoop balls of dough onto the lined cookie sheet. Bake for 12-15 minutes, or until the edges are lightly golden brown.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Once cooled, dust the cookies with powdered sugar on the cooling rack before serving.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Recipe Tips
- Chill dough for at least 30 minutes. Chilling helps the cookies maintain their shape during baking.
- Dust the cookies with powdered sugar only after they've completely cooled.
Frequently Asked Questions
Can I use lemon juice instead of lemon zest?
Lemon zest provides a concentrated burst of lemon flavor without adding extra moisture to the dough.
How do I prevent the dough from sticking to my hands?
To prevent the dough from sticking to your hands, lightly flour your hands before rolling into balls. This will help you handle the dough more easily.
How should I store the lemon shortbread cookies?
Store the baked cookies in an airtight container at room temperature. They should stay fresh for about a week.
Can I freeze the cookie dough or baked cookies?
Yes, both the dough and baked cookies can be frozen. For the dough, wrap it well in plastic wrap and freeze for up to 2-3 months. For baked cookies, place them in a single layer in an airtight container with parchment paper between layers, and freeze for up to 2 months.
More Cookie Recipes!
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Lemon Shortbread Cookies
Equipment
- baking sheet
Ingredients
- 1 cup unsalted butter at room temperature
- ½ cup granulated sugar
- 2 tablespoons freshly grated lemon zest
- 2 cups all-purpose flour
- ¼ teaspoon salt
- ¼ cup powdered sugar for dusting
Instructions
- In a large mixing bowl, beat the butter, granulated sugar, and lemon zest until light and fluffy.
- In a separate bowl, whisk together the flour and salt.
- Gradually add the flour mixture to the butter mixture, mixing until just combined. Cover the dough with plastic wrap and chill for 30 minutes in the refrigerator.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Use a cookie scoop to measure out balls of dough and place on prepared baking sheet. Bake for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Once the cookies have cooled, dust them with powdered sugar before serving.
Notes
- Chill dough for at least 30 minutes. Chilling helps the cookies maintain their shape during baking.
- Dust the cookies with powdered sugar only after they've completely cooled.
- Storing: Store the baked cookies in an airtight container at room temperature. They should stay fresh for about a week.
- Freezing: Both the dough and baked cookies can be frozen. For the dough, wrap it well in plastic wrap and freeze for up to 2-3 months. For baked cookies, place them in a single layer in an airtight container with parchment paper between layers, and freeze for up to 2 months.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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