Lemon Shortbread Cookie Recipe
This Lemon Shortbread Cookie Recipe is a stand-out treat that’s deliciously buttery with a sweet citrus flavor and a lemon-sugar topping! The perfect Spring and Summer cookie that everyone will love!
Why You’ll Love Lemon Shortbread
This lemony spin on a classic shortbread cookie recipe is one that will have you reaching for seconds! These Lemon Shortbread Cookies are crisp yet tender with an unforgettable buttery, vibrant lemon flavor with a lemony sugar topping!
Using high-quality European-style butter and infusing granulated sugar with lemon zest are the secrets to making these cookies the best out there! The butter gives them their rich flavor and tender texture, while the lemon sugar provides a sweet, citrusy taste!
Don’t worry though; they’re still super easy to make – mix, chill, and bake! They make a great choice for sharing at gatherings or for lemon lovers to enjoy as a quick and easy snack year-round!
Rebecca’s Recipe Review
Taste: Rich buttery shortbread with a kick of sweet citrus flavor and a bright lemon sugar topping.
Texture: A slightly crisp exterior that gives way to a buttery, tender texture that melts in your mouth.
Ease: 3/10
Pros: A simple mix, chill, bake recipe that’s made with lemons and pantry staple ingredients.
Cons: Choosing which delicious topping from the variations list you’ll finish your shortbread with!
Would I Make This Again? Yes, this is a great, sweet, citrusy treat that breaks up the dessert monotony!
Lemon Shortbread Recipe Ingredients
The great thing about this shortbread cookie recipe is that it takes minimal ingredients to whip up a great batch of cookies that are packed with flavor! Aside from the fresh lemons, the ingredients are pantry staples, making it even easier to bake them up in no time. You’ll need:
- granulated sugar
- lemon zest, about 2 large lemons
- unsalted butter
- all-purpose flour
- powdered sugar
- cornstarch
- salt
Since the key to phenomenal shortbread cookies is found in the butter, you’ll want to choose a high-quality one. I find that using a European-style butter such as Kerrygold or Finlandia yields irresistible cookies that are remarkably buttery and flakey!
We tested this recipe with unsalted butter but preferred the results of salted butter. However, if you use unsalted butter, I recommend that you add an additional 1/4 teaspoon of salt to the recipe.
How To Make A Perfect Lemon Shortbread Cookie
- Combine granulated sugar with lemon zest in a large mixing bowl.
- Add salted butter to the infused sugar and then cream for 2 minutes. Stop mixing halfway through to scrape down the sides of the bowl.
3. Pour in vanilla extract and then mix until incorporated.
4. Whisk together the all-purpose flour, powdered sugar, cornstarch, and salt in a separate large mixing bowl.
5. Gradually add the flour mixture to the butter mixture in 3 parts, mixing between each addition. At this point, the dough will appear slightly crumbly.
6. Evenly press the shortbread dough into the bottom of the prepared pan.
7. Use a fork to prick the surface of the dough. Then, transfer the pan of cookie dough to the fridge to chill for 30 minutes.
8. As the shortbread cookies bake, it’s time to make the topping! To do so, pinch together granulated sugar with lemon zest in a small prep bowl.
9. Pull the shortbread out of the oven and immediately sprinkle the lemon-infused sugar over the hot shortbread cookies. Then, place the cookies back into the oven to bake until the tops and edges just turn golden brown.
10. Transfer the pan to a cooling rack to cool. Then, use a sharp knife to gently cut the cookies.
11. Allow the shortbread to cool to room temperature before lifting them out of the pan and enjoying.
Delicious Topping Variations
We did several rounds of testing on this recipe, and there are a few different ways to top it.
- The recipe calls for a lemon sugar topping, which will add a lovely extra boost of lemon flavor but also a bit of crunch.
- My personal preference was simply sprinkling granulated sugar over the top right after baking; this gives the topping a nice mouthfeel but doesn’t increase the lemon flavor. These cookies do get more lemony in flavor the longer they sit (I highly recommend enjoying them the next day).
- You can drizzle the cookies with an easy lemon glaze, such as the one on my Lemon Basil Short Bread Cookies, for a tasty variation. All you need is fresh lemon juice and confectioners’ sugar.
- Drizzle the baked cookies in melted white chocolate or dip half of each cookie into melted white chocolate for another fun finish!
Rebecca’s Tips
- Bake By Weight – Use a kitchen scale to measure the ingredients properly for the most accurate cookie recipe. This will ensure that you’re able to deliver perfectly flakey, buttery cookies with the best texture!
- Chill Dough – Don’t skip out on chilling the dough; this process gives the cookies their tender, melt-in-your-mouth texture by creating flakey dough.
- Prick dough – Before baking, make sure to prick the dough all over with a fork. This will free the steam while the shortbread bakes and prevent air bubbles from forming in the cookies.
- Slicing – For easy slicing, use a sharp, not serrated, knife to cut into the cookies when they’re still warm. Just be careful to cut gently to avoid ruining the parchment paper or damaging the pan.
- Make Ahead – The dough can be prepared and stored covered in the refrigerator for up to 1 week before baking.
How To Serve Lemon Shortbread Cookies
These Lemon Shortbread Cookies have the best flavor the day after making them since the lemon flavor intensifies with time. However, feel free to enjoy them as soon as they cool after baking.
You can enjoy these cookies with a side of vanilla ice cream, a cup of tea or coffee, or other delicious lemon desserts! Serve them up during Spring and Summer, and bring them to picnics, potlucks, or even bridal showers or baby showers!
Storing Lemon Shortbread Cookies
Once the baked lemon shortbread cookies have cooled, transfer them into an airtight container or cookie tin. If layering the cookies in the container is necessary, separate the layers with wax or parchment paper to prevent the cookies from sticking to one another.
The stored cookies can then be kept at room temperature to enjoy for up to a week.
How To Freeze Shortbread Cookies
For longer storage, you can also freeze these cookies! To do so, place the cut cookies on a baking sheet to flash-freeze them.
Once frozen, transfer the cookies into a freezer-safe airtight container or wrap them in plastic wrap and again with aluminum foil.
Afterward, store the cookies in the freeze for up to 3 months. When you’re ready to enjoy them, just place them on the counter to thaw at room temperature.
More Dessert Bar Recipes:
- Graham Cracker Bars – A quick treat that comes together with just 6 ingredients in 30 minutes!
- Billionaire Bars – Five rich layers of decadent dessert!
- Chocolate Chip Cheesecake Bars – Two favorite sweets combined into one!
- Millionaire Shortbread Bars – Buttery shortbread topped with caramel and chocolate!
- Key Lime Bars – A sweet citrus dessert that has a layer of gooey lime goodness!
Did You Make This Recipe?
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Lemon Shortbread Cookies
Ingredients
Shortbread
- 1 cup granulated sugar 225g, plus more for topping
- 2 tablespoons lemon zest 12-15g, about 2 large lemons
- 2 cups salted butter 454g, softened
- 1 teaspoon vanilla extract
- 5 cups all-purpose flour 670g, spooned and leveled
- ⅓ cup powdered sugar 45g
- 2 tablespoons cornstarch 18g
- ¼ teaspoon salt
Topping
- 2 tablespoons granulated sugar or more if desired
- 1 tablespoon lemon zest about 1 lemon
Instructions
- Line a 9×13-inch metal baking pan with parchment paper. Set aside.
- In a large mixing bowl, mix together 1 cup granulated sugar and 2 tablespoons lemon zest to infuse the sugar.
- Add the 2 cups salted butter to the sugar and cream for 2 minutes, scraping down the sides of the bowl about halfway through.
- Add 1 teaspoon vanilla extract and mix until incorporated.
- In a separate, large mixing bowl, whisk together 5 cups all-purpose flour, ⅓ cup powdered sugar, 2 tablespoons cornstarch, and ¼ teaspoon salt.
- Add the flour mixture to the butter mixture in 3 parts, mixing between each addition just until incorporated. The dough will be mixed but slightly crumbly.
- Transfer the dough to the prepared baking pan and press it evenly into the bottom of the pan.
- Prick the surface of the dough all over with a fork. Pricking the shortbread frees steam while baking and prevents air bubbles.
- Chill the shortbread in the refrigerator for 30 minutes.
- With 15 minutes left of chilling, preheat the oven to 325°F.
- After chilling, bake for 35 minutes.
- While the shortbread bakes, pinch together the 2 tablespoons granulated sugar and 1 tablespoon lemon zest in a small prep bowl to infuse and then sprinkle over the top of the shortbread immediately after coming out of the oven after the 35 minutes of baking time is up. (See notes for alternative toppings)
- Return to the oven and bake for 5 to 10 additional minutes until the tops and edges of the shortbread should be just turning golden brown.
- Transfer the pan to a wire rack to cool, then use a sharp knife to gently cut the shortbread in the pan. Don't cut too hard because you want to try and avoid cutting the parchment or damaging the pan. Shortbread is easier to cut when warm.
- Let the shortbread cool completely before lifting out of the pan and enjoying. These will have the best flavor the day after making as the lemon will intensify with time.
Notes
- We tested this recipe with unsalted butter and salted butter and preferred. If using unsalted, add an additional 1/4 teaspoon of salt to the recipe.
- I highly recommend using a European-style butter such as Kerrygold or Finlandia.
-
We did several rounds of testing on this recipe, and there are a few different ways to top it.
- The recipe calls for a lemon sugar topping which will add a lovely extra boost of lemon flavor but also a bit of crunch.
- My personal preference was simply sprinkling granulated sugar over the top right after baking; this gives the topping a nice mouthfeel but doesn’t increase the lemon flavor. These cookies do get more lemony in flavor the longer they sit (I highly recommend enjoying them the next day).
- Another option is making a simple lemon glaze with lemon juice and powdered sugar. This makes for a soft bite with an extra bit of zingy lemon flavor.
Nutrition
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Very flavorful and yummy!