This post may contain affiliate links learn more

Lemon shortbread cookies are a delightful treat that combines the rich, buttery flavor of traditional shortbread with the refreshing zest of lemon. These cookies are perfect for any occasion, from casual afternoon tea to special gatherings. Their melt-in-your-mouth texture, paired with the tangy brightness of lemon, makes them a timeless classic.

Shortbread, a beloved biscuit originating in Scotland, has been a staple in many cultures for centuries. It’s a simple yet elegant cookie made from just a few basic ingredients, including butter, sugar, and flour. Over time, bakers have gotten creative, adding flavors and twists to the classic recipe. In this version, lemon zest and lemon juice elevate the traditional shortbread to new heights, offering a perfect balance of sweetness and citrusy freshness.

Lemon shortbread cookies are not only easy to prepare but also incredibly versatile. They can be served at family gatherings, holiday parties, or just enjoyed with a cup of tea or coffee. Whether you’re a seasoned baker or a beginner, this recipe will guide you through every step to ensure the best results. And since the dough can be prepared in advance and stored in the fridge, it’s an ideal recipe for busy bakers who want to prepare their treats ahead of time.

Let’s dive into the ingredients and steps to make these mouthwatering lemon shortbread cookies that will surely become a family favorite.

Full Recipe:

Ingredients

For these delicious lemon shortbread cookies, you will need the following ingredients:

2 cups (250 g) all-purpose flour

1 cup (226 g) unsalted butter, softened
1/4 cup (50 g) granulated sugar
1/4 cup (60 ml) heavy cream (or double cream)

1/2 teaspoon salt
1/4 cup (50 g) sugar (for rolling the cookies)
1 large egg

1 tablespoon lemon zest (freshly grated)
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract

Preparation Steps

Prep Time:

15 minutes

Cooking Time:

10-12 minutes

Total Time:

25-30 minutes (plus chilling time if desired)

Servings:

Approximately 20-24 cookies

Calories per Serving:

Approximately 120-130 kcal per cookie (calories will vary depending on size and specific ingredients used)

Instructions

Step 1: Preheat the Oven and Prepare Baking Sheets

Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking and to ensure even baking. You may need multiple baking sheets depending on the size of your cookies.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, combine the unsalted butter and granulated sugar. Using an electric mixer, cream the butter and sugar together until light and fluffy, which will take about 2-3 minutes on medium speed. This step is important as it incorporates air into the dough, resulting in a tender cookie.
Add in the egg, lemon zest, lemon juice, and vanilla extract. Mix until all ingredients are fully incorporated.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture to the butter mixture, stirring just until the dough starts to come together.

Next, add the heavy cream to the dough and mix again. The heavy cream will make the dough rich and soft, contributing to the cookies’ melt-in-your-mouth texture. If the dough feels too soft or sticky, you can add a little more flour, but be cautious not to add too much as it could make the cookies too dense.

Step 4: Chill the Dough (Optional but Recommended)

Once your dough is formed, wrap it in plastic wrap and refrigerate it for 15-30 minutes. Chilling the dough helps to firm it up and makes it easier to roll out. You can also refrigerate the dough overnight if you prefer to prepare it in advance.

Step 5: Roll and Cut the Dough

Once the dough is chilled, roll it out on a lightly floured surface to about 1/4 inch thickness.

Use a cookie cutter of your choice to cut the dough into desired shapes. If you don’t have a cookie cutter, you can also use the rim of a glass to cut circles.

Step 6: Prepare the Cookies for Baking

Place the cut-out cookies onto the prepared baking sheet, leaving about 1 inch of space between each cookie.
Sprinkle the remaining sugar onto a plate and roll each cookie lightly in the sugar before placing it back on the baking sheet. This gives the cookies a sweet, slightly crunchy coating once baked.

Step 7: Bake the Cookies

Bake the cookies in the preheated oven for about 10-12 minutes or until the edges begin to turn golden brown. Be sure not to overbake them, as they can quickly become too crispy. The cookies should remain soft and tender inside.
Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Step 8: Enjoy!

Your lemon shortbread cookies are now ready to be enjoyed! Serve them with a warm cup of tea or coffee, or simply savor them as a sweet snack throughout the day.

Why This Recipe is Timeless

Lemon shortbread cookies are a perfect blend of simple ingredients that come together to create an unforgettable treat. The dough itself is rich and buttery, a signature characteristic of any shortbread, while the fresh lemon zest and juice add a vibrant tang that balances the richness of the butter. What makes this recipe truly timeless is its adaptability.

Shortbread itself is a centuries-old recipe, dating back to Scotland in the 12th century. The combination of basic ingredients — flour, butter, and sugar — is the hallmark of this classic cookie. What has made shortbread so beloved over time is its versatility and simplicity. By adding lemon to the mix, this recipe breathes new life into a traditional favorite, giving it a zesty twist that elevates the flavor and provides a refreshing balance to the buttery texture.

This cookie recipe can be made year-round, though it particularly shines in spring and summer when fresh lemons are in season. The burst of citrus flavor pairs beautifully with the warm months, making it an ideal addition to picnics, parties, or just as a refreshing treat on a sunny afternoon. Its uncomplicated ingredients and straightforward steps make it accessible for bakers of all levels, from beginners to seasoned professionals.

One of the best features of these lemon shortbread cookies is their storage-friendly nature. Once baked, they can be stored in an airtight container for up to a week, and their flavors even improve as they sit. You can also freeze the dough before baking, allowing you to have fresh cookies anytime you crave them without the need to make a new batch from scratch.

Nutrition Facts (per cookie)

Calories: 120-130 kcal
Fat: 8 g

Carbohydrates: 14 g
Fiber: 1 g
Sugar: 6 g

Protein: 2 g
Sodium: 50 m

FAQ

Q: Can I use salted butter for this recipe?
A: It’s recommended to use unsalted butter for better control over the salt level in the cookies. However, if you only have salted butter, just reduce the added salt in the recipe to 1/4 teaspoon.

Q: Can I make these cookies without lemon?
A: Yes, you can easily adapt this recipe by omitting the lemon zest and juice. Instead, you can flavor the cookies with vanilla extract or even almond extract for a different twist.

Q: Can I use a stand mixer to make this dough?
A: Absolutely! A stand mixer with a paddle attachment can make this process easier and faster, especially when creaming the butter and sugar.

Tips for Perfect Cookies

Use room temperature butter: This helps the butter to mix more evenly with the sugar, resulting in a lighter texture for the cookies.

Don’t overwork the dough: Overmixing the dough can cause the cookies to be tough. Stir just until the ingredients are combined.
Chill the dough: Chilling the dough before rolling helps it hold its shape and prevents the cookies from spreading too much during baking.
Customize with toppings: You can sprinkle the cookies with powdered sugar once cooled or even drizzle them with a glaze made of powdered sugar and lemon juice for an extra burst of flavor.

Storage Tips

Room Temperature: Store the cookies in an airtight container at room temperature for up to 1 week.
Freezing: Freeze the dough for up to 3 months. Roll it into a log, wrap it tightly in plastic wrap and foil, then slice and bake as needed. Alternatively, freeze baked cookies in a container for up to 3 months.

Conclusion

These Lemon Shortbread Cookies are the epitome of simple elegance. They offer a delightful balance of rich, buttery shortbread and zesty lemon, making them a perfect treat for any occasion. The recipe is easy to follow, uses ingredients you likely already have in your pantry, and can be customized to your preferences. Whether you’re making them for a special occasion or simply to enjoy with a cup of tea, these cookies are sure to be a hit. With their melt-in-your-mouth texture and refreshing lemon flavor, they are guaranteed to become a cherished addition to your baking repertoire. So why not indulge yourself today and experience the magic of homemade lemon shortbread cookies? Happy baking!