Lemon Shortbread Cookies 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!

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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!

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Try my Classic Shortbread Cookies Bars too!

Ingredients to make lemon shortbread on a white table.

Lemon Shortbread Recipe Ingredients

granulated sugar
lemon zest, about 2 large lemons
unsalted butter
all-purpose flour
powdered sugar
cornstarch
salt

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.

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.

A stack of three lemon shortbread bars on a white plate.

How To Make A Perfect Lemon Shortbread Cookie

Step 1: Combine granulated sugar with lemon zest in a large mixing bowl.

Step 2: 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.

Sugar and lemon zest in a large glass mixing bowl.

Butter being added to a bowl of sugar and lemon zest.

Step 3: Pour in vanilla extract and then mix until incorporated.

Step 4: Whisk together the all-purpose flour, powdered sugar, cornstarch, and salt in a separate large mixing bowl.

Vanilla extract being added to a bowl of creamed butter and sugar.

Dry ingredients whisked together in a bowl to make shortbread.

Step 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.

Step 6: Evenly press the shortbread dough into the bottom of the prepared pan.

Flour being added to creamed butter and sugar.

A glass pressing shortbread cookies dough into a pan.

Step 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.

A fork pricking shortbread all over before baking.

Step 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.

Step 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.

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.

Lemon sugar being sprinkles over the top of shortbread bars.

Overhead photo of a pan of lemon shortbread bars.

Step 10: Transfer the pan to a cooling rack to cool. Then, use a sharp knife to gently cut the cookies.

Step 11: Allow the shortbread to cool to room temperature before lifting them out of the pan and enjoying.

Lemon shortbread bars being cut in a pan.

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!

Overhead photo of a plate of lemon shortbread bars.

Lemon Shortbread Cookie Tips and Variations

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.
Lemon Glaze – 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.
White Chocolate Drizzle – Drizzle the baked cookies in melted white chocolate or dip half of each cookie into melted white chocolate for another fun finish!
Make Ahead – The dough can be prepared and stored covered in the refrigerator for up to 1 week before baking.

A plate of lemon shortbread bars with the top one missing a bite.

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. 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.

A woman's hand holding a lemon shortbread bar.

Lemon Shortbread FAQs

What is the secret to good shortbread?

The secret to good shortbread is deliciously buttery, flakey dough. To achieve this, I recommend using a European-style butter such as Kerrygold or Finlandia and weighing out the recipe ingredients using a kitchen scale to avoid accidentally adding too much flour.
If too much flour is added, the cookies will turn out dry and crumbly, causing them to lose their flakey texture!

What is the difference between butter biscuits and shortbread?

The difference between shortbread and butter biscuits is found in the sugar-to-butter ratio. Shortbread cookies have more butter, giving them their rich melt-in-your-mouth texture.
Whereas butter biscuits have more sugar than butter.

Should Shortbread Cookies be soft or hard?

Typically, shortbread cookies have a slightly crisp exterior that gives way to a buttery, tender texture that melts in your mouth. However, if you prefer shortbread cookies that are crisper, you can just increase the baking time to achieve your desired texture.

What are common mistakes when making shortbread?

Common mistakes when making shortbread are adding too much flour, overworking the dough, and overbaking the cookies. To avoid these mistakes, use a kitchen scale to measure the flour, mix the dough only as much as necessary, and bake the cookies for the suggested amount of time while keeping a close eye for browning.

Can you cut this cookie dough with cookie cutters?

No, this shortbread cookie recipe yields a flakey dough to give it the proper texture, which isn’t ideal to use with cookie cutters. However, when cutting the baked cookies in the pan, you can cut them into triangles, rectangles, squares, or even diamonds.

A yellow plate filled with lemon shortbread bars.

Let’s Connect!

If you’ve tried this recipe, please let me know how you liked it in the comments below and leave a review. I love hearing from you!

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Lemon Shortbread Cookie Recipe