Best Lemon Shortbread Cookies
By the middle of the holiday season, I’m ready for something fresh. Chocolate, caramel and spice are great, but my tongue wants a little sunshine. That’s where lemon shortbread cookies come in.
These are buttery shortbread cookies with real lemon zest rubbed right into the sugar. You can smell it the second you start mixing. The cookies bake up crisp at the edges and tender in the middle, then get a sweet-tart lemon icing on top.
If you love lemon bakes, you might also like my lemon sugar cookies or a spoonful of homemade lemon curd on the side. This shortbread cookies recipe needs a little chill time, but it’s worth every minute.
Why You’ll Love This Recipe
- Bright, fresh lemon flavor in every bite
- Buttery, tender and just a bit crisp
- Roll and cut into any shape you like
- Dough chills ahead of time, so baking day is easy
- Pretty for holiday cookie boxes, showers and tea parties
- Freezes beautifully
Ingredients
For the cookies:
- Granulated sugar: 2/3 cup (135g)
- Fresh lemon zest: 2 tbsp
- Unsalted butter: 1 cup (226g), softened
- Fresh lemon juice: 1 tbsp (15ml)
- Vanilla extract: 1/2 tsp
- All-purpose flour: 2 cups (250g), spooned and leveled
- Cornstarch: 1/3 cup (40g)
- Salt: 1/8 tsp
- Coarse sparkling sugar: for sprinkling (optional, if not icing)
For the lemon icing (optional):
- Confectioners’ sugar: 1 cup (120g), sifted
- Fresh lemon juice: 1 tbsp (15ml)
- Milk, heavy cream or half-and-half: 1 tbsp (15ml)
- Vanilla extract: 1/4 tsp
- Lemon zest: a little, for garnish (optional)
Ingredient Notes and Substitutions
- Lemon zest: Use only the yellow part. The white pith is bitter and can make the cookies taste harsh.
- Butter: It should be soft but still cool. Warm, greasy butter makes the cookies spread and turn dense.
- Cornstarch: This keeps the shortbread tender and soft. Don’t skip it.
- Other citrus: Swap in lime or orange zest and juice for a new twist.
- Fresh juice: Fresh lemon juice tastes best. Bottled juice is not as bright.
Step-by-Step Instructions
Step 1: Make the Lemon Sugar
Add the sugar and lemon zest to a food processor. Pulse 12 to 15 times, until the zest is fine and the sugar looks damp and fragrant. This step gives you big lemon flavor, so please don’t skip it.
Step 2: Make the Dough
Beat the lemon sugar and butter on high for about 3 minutes, until creamy. Mix in the lemon juice and vanilla. Add the flour, cornstarch and salt. Beat on low, then medium, until the dough clumps together. It should be thick but soft.
Step 3: Roll and Chill
Roll the dough between two sheets of floured parchment to about 1/4 to 1/2 inch thick. Slide it onto a baking sheet and chill for at least 3 hours, or up to 2 days.
Step 4: Heat the Oven
When you’re ready to bake, heat the oven to 350°F (177°C). Line your baking sheets with parchment paper.
Step 5: Cut the Cookies
Cut out your shapes and re-roll the scraps. Work fast. If the dough gets soft, pop the cut cookies in the fridge for 15 minutes. You can press fork marks on top, but don’t poke all the way through. Sprinkle with sparkling sugar if you’re skipping the icing.
Step 6: Bake
Bake for 14 to 15 minutes, until the edges are set and just starting to turn golden. Small cookies may be ready after 10 minutes, so check early. Cool on the baking sheet for 10 minutes, then move to a wire rack.
Step 7: Ice the Cookies
Whisk the icing ingredients until smooth. Dip the tops of the cooled cookies, let the extra drip off, and set them on a rack. Add a little lemon zest on top if you like. The icing sets in 1 to 2 hours.
Tips for the Best Results
- Don’t skip the lemon sugar step. It makes the flavor.
- Chill the dough the full 3 hours so the cookies keep their shape.
- Keep the dough cold while you cut. Chill again if it softens.
- Check small cookies early, since they bake faster.
- Cool the cookies completely before dipping in icing.
- Measure the flour by spooning and leveling, not scooping.
Variations and Add-ins
- Use orange or lime for a different citrus flavor
- Skip the icing and roll the edges in sparkling sugar
- Drizzle with melted white chocolate instead of dipping
- Add a pinch of poppy seeds to the dough
- Sprinkle on dried lavender or extra zest for a pretty finish
- Cut into stars, hearts or rounds to match the season
What to Serve With It
- A hot cup of black or herbal tea
- Fresh raspberries or blueberries
- A bowl of homemade lemon curd
- Creamy vanilla ice cream
- A holiday cookie tray with other favorites
- Sparkling lemonade or iced tea
Best Lemon Shortbread Cookies
Ingredients
Method
- Pulse the sugar and lemon zest in a food processor 12 to 15 times, until the zest is fine and the sugar is damp.
- Beat the lemon sugar and butter on high for about 3 minutes, until creamy. Mix in 1 tbsp lemon juice and 1/2 tsp vanilla.
- Add the flour, cornstarch and salt. Beat on low, then medium, until the dough clumps together.
- Roll the dough between floured parchment to 1/4 to 1/2 inch thick. Chill on a baking sheet for at least 3 hours, or up to 2 days.
- Heat the oven to 350°F (177°C) and line baking sheets with parchment.
- Cut out shapes and re-roll the scraps. Chill the cut cookies for 15 minutes if the dough gets soft.
- Bake for 14 to 15 minutes, until the edges are set and just turning golden. Cool on the tray for 10 minutes, then move to a wire rack.
- Whisk the confectioners’ sugar, 1 tbsp lemon juice, milk and 1/4 tsp vanilla until smooth. Dip the cooled cookie tops and let the icing set for 1 to 2 hours.
Notes
- Use only the yellow zest. The white pith is bitter.
- Iced cookies keep 3 days at room temperature or 5 days in the fridge. Plain cookies keep 5 days at room temperature.
- Freeze baked cookies or raw dough for up to 3 months. Thaw the dough and let it rest before rolling.
And that’s how you get big, bright lemon shortbread cookies at home. They are buttery, a little crisp and so pretty with that glossy lemon icing.
The best part is you can get ahead. The dough keeps in the fridge for 2 days, so roll it one evening and bake the next day. You can also freeze the dough or the baked cookies for up to 3 months, which is great for busy holiday weeks.
For more lemon cookie recipes you will love:
