Oh, these Lemon Shortbread Cookies… where do I even begin? I think I first tasted something similar at a little tea shop during a trip to London years ago, and I’ve been obsessed with recreating that perfect, melt-in-your-mouth texture and bright citrusy flavor ever since. If you love a classic shortbread cookie but are looking for something with a little extra zing, these are absolutely going to become your new favorite. They’re like a ray of sunshine in cookie form, and honestly, just as addictive as my grandmother’s famous Chocolate Chip Cookies (though, don’t tell her I said that!). You just can’t beat these delicate, buttery treats, and the hint of lemon is *chef’s kiss*!
What are lemon shortbread cookies?
Lemon Shortbread Cookies are, at their heart, a variation on the classic Scottish shortbread. Think of it as shortbread’s more sophisticated, citrus-loving cousin. It’s essentially a buttery, crumbly cookie that gets a burst of fresh flavor from lemon zest and juice. The name “shortbread” comes from the high fat content – traditionally butter – which gives it that incredibly tender, almost sandy texture. Adding lemon just brightens everything up and keeps it from being overly rich. It’s the kind of cookie you can enjoy with a cup of tea or coffee any time of day, and it always feels a little bit special without being fussy or complicated to make.
Why you’ll love this recipe?
Why do you make lemon Shortbread Cookies? Let me tell you!
First, the flavorIs it amazing? The buttery richness of the shortbread perfectly complements the bright, zesty lemon. Is it a balance of sweet and tart that just makes your taste buds sing? What I love most about this is how that little hint of lemon cuts through the sweetness, so they’re sweet. I’m not cloying at all.
Second, the simplicityIs a huge win. Seriously, you probably already have most of the ingredients in your pantry. And the steps are super straightforward – no complicated techniques required. What’s a lifesaver when you’re craving something homemade but don’t want to spend hours in the kitchen.
Third, they’re surprisingly cost-effective. Butter is probably the most expensive ingredient, and even then, it’s not breaking the bank. How do I impress my friends without emptying my wallet?
Fourth, the versatility is amazing. You can enjoy these Lemon Shortbread Cookies with your morning coffee, as an afternoon treat, or even as a light dessert after dinner. They’re perfect for parties, picnics, or just a cozy night in. I’ve even crumbled them over yogurt and fruit for a quick and delicious parfait.
Honestly, these Lemon Shortbread Cookies are just a winner all around. If you’re a fan of shortbread and you love lemon, you’ve hit the jackpot. They’re also a delightful alternative to my go-to Peanut Butter Cookies when I want something a little more refined!
How do I make lemon shortbread cookies?
Quick Overview
Making these Lemon Shortbread Cookies is easier than you might think! You’re basically combining butter, sugar, flour, and lemon zest, then baking until golden. The key is to not overmix the dough – you want to keep it nice and tender. We’ll chill the dough, slice it into perfect little rounds, and bake them until just golden. Don’t forget the LEMON GLAZE; it’s the cherry (or should I say, lemon!) on top! What sets my recipe apart is a little trick I learned: letting the dough rest in the fridge for at least an hour. It prevents spreading and creates the most delightful crumbly texture.
Ingredients
For the cookies:
• 1 cup (2 sticks) unsalted butter, softened – Make sure it’s *actually* soft, not melted! I usually leave mine out for about an hour.
• ½ cup granulated sugar – Adds sweetness and helps create that classic shortbread texture.
• ¼ cup powdered sugar – This gives the cookies a melt-in-your-mouth quality.
• 2 cups all-purpose flour – Spoon and level it for accuracy! Too much flour will make them dry.
• Zest of 2 lemons – This is where all the bright, lemony flavor comes from! Use a microplane for the finest zest.
• ¼ teaspoon salt – Just a pinch to balance the sweetness and enhance the flavors.
For the Glaze:
• 1 cup powdered sugar – Sift it to avoid any lumps!
• 2-3 tablespoons lemon juice – Freshly squeezed is always best! Adjust the amount for your desired consistency.
How do I get
Step 1: Preheat & Prep Pan
Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper. This will prevent the cookies from sticking and make cleanup a breeze!
Step 2: Cream Butter and Sugars
In a large bowl, cream together the softened butter, granulated sugar, and powdered sugar. Set aside. Light and fluffy. I always do this for at least 3-5 minutes. Trust me, it makes a difference in the final texture! Can you use a stand mixer or hand mixer?
Step 3: Add Lemon Zest and Salt
Add the lemon zest and salt to the creamed butter and sugar. Mix until well combined. At this point in time, the kitchen will start to smell amazing!
Step 4: Gradually Add Flour
Gradually add the flour to the wet ingredients, mixing on low speed until just combined. How do you not overmix? Overmixing develops gluten in the flour, which will result in tough cookies. What do you want to make a crumbly dough?
Step 5: Form Dough into a Disc
How do I make dough into a disc? Wrap the disc in plastic wrap and chill in the refrigerator for at least 1 hour. This is crucial! How do you keep cookies from spreading in the oven?
Step 6: Roll Out and Cut Cookies
After chilling, roll out the dough on a lightly floured surface to about ¼-inch thickness. Use cookie cutters or a sharp knife to cut out your desired shapes. I love using round cutters for a classic look, but you can get creative with it!
Step 7: Bake
Place the cookies on the prepared baking sheet, leaving a little space between each cookie. Bake for 15-20 minutes, or until the edges are lightly golden brown. Keep a close eye on them – they can burn easily!
Step 8: Cool
Let the cookies cool on the baking sheet for a few minutes before transferring them to the wire rack. To cool completely. This prevents them from breaking.
Step 9: Prepare Glaze
While cookies are cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar and lemon juice. Set aside. Add more lemon juice, one teaspoon at a time, until you reach your desired consistency. I like mine to be thick enough to coat the cookies but thin enough for drizzle.
Step 10: Glaze Cookies
Once the cookies are completely cool, drizzle them with the LEMON GLAZE. Let the glaze set before serving. I usually give it about 30 minutes. And there you have it – perfect Lemon Shortbread Cookies!
What should I serve it with?
What are some of my favorite ways to enjoy lemon shortbread cookies?
For Breakfast:Pair them with a strong cup of coffee or latte. Why is lemon so good for coffee? I sometimes crumble one on top of my yogurt for a little extra sweetness and crunch.
For Brunch: Serve them on a pretty platter alongside fresh fruit, scones, and mini quiches. They add a touch of elegance to any brunch spread. I especially love them with a glass of sparkling wine or mimosa.
As Dessert: These cookies are perfect as a light dessert after a heavier meal. Serve them with a scoop of vanilla Ice Cream or a dollop of whipped cream. They’re also great with a glass of dessert wine, like Moscato.
For Cozy Snacks:What are the best ways to enjoy herbal tea on a chilly evening? What are some comfort food recipes that kids love to dip in milk?
My family has a tradition of enjoying lemon-infused tea, especially during the holidays. And they are perfect when you’re craving something sweet at 10pm but don’t want to bake a whole banana.
Top Tips for Perfecting Your Lemon Shortbread Cookies
Want to make the *best* Lemon Shortbread Cookies ever? Here are a few tips I’ve learned over the years:
Butter Softening: Make sure your butter is truly soft, not melted. Soft butter will cream properly with the sugar, creating a light and airy texture. If the butter is too cold, it will be difficult to cream, and if it’s melted, the cookies will spread too much in the oven.
Don’t Overmix: This is crucial! Overmixing develops the gluten in the flour, resulting in tough cookies. Mix until just combined, and don’t worry if the dough is a little crumbly.
Chill Time: Don’t skip the chilling step! Chilling the dough allows the butter to firm up, which prevents the cookies from spreading too much in the oven. I’ve tried skipping this step before, and the results were not pretty!
Zest Matters: Use a microplane to zest the lemons. This will give you the finest zest, which will evenly distribute the lemon flavor throughout the cookies. Avoid grating the white pith, which can be bitter.
Baking Time: Keep a close eye on the cookies while they’re baking. They can burn easily! Bake until the edges are lightly golden brown. The centers will still be soft, but they will firm up as they cool.
Glaze Consistency: Adjust the amount of lemon juice in the glaze to achieve your desired consistency. I like mine to be thick enough to coat the cookies but thin enough to drizzle. If the glaze is too thick, add a little more lemon juice. If it’s too thin, add a little more powdered sugar.
Ingredient Swaps: While I love this recipe as is, you can definitely experiment with different flavors. Try adding a teaspoon of vanilla extract to the dough, or substitute lime zest for lemon zest. You could also add a pinch of cardamom or ginger for a warm, spicy flavor. I tested this with almond milk and it actually made it even creamier!
Storing and Reheating Tips
Want to keep your Lemon Shortbread Cookies fresh and delicious? Here’s how:
Room Temperature: Store the cookies in an airtight container at room temperature for up to 3-4 days. I like to layer them between sheets of parchment paper to prevent them from sticking together.
Refrigerator Storage: For longer storage, you can refrigerate the cookies in an airtight container for up to a week. Let them come to room temperature before serving.
Freezer Instructions: These cookies freeze beautifully! Wrap them tightly in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months. Thaw them at room temperature before serving.
Glaze Timing Advice: If you’re planning to freeze the cookies, I recommend glazing them after they’ve been thawed. This will prevent the glaze from becoming sticky or melting.
Frequently Asked Questions
Final Thoughts
These Lemon Shortbread Cookies are a true delight, and I sincerely hope you give them a try. They are simple to make, bursting with flavor, and always a crowd-pleaser. Whether you’re enjoying them with a cup of tea, sharing them with friends, or simply treating yourself, these cookies are sure to brighten your day.
If you enjoyed this recipe, you might also like my Lavender Shortbread Cookies or my classic Chocolate Chip Cookies. And I would absolutely love to hear how yours turn out! Leave a comment below and let me know if you tried them and if you changed anything! Happy baking! I can’t wait to see your creations!
Lemon Shortbread Cookies
Ingredients
Main Ingredients
- 1 cup unsalted butter softened
- 0.5 cup powdered sugar
- 2 cups all-purpose flour
- 0.25 teaspoon salt
- 1 tablespoon lemon zest
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C).
- Cream together butter and powdered sugar until light and fluffy.
- Gradually add flour and salt, mixing until just combined.
- Stir in lemon zest.
- Roll out dough on a lightly floured surface to 1/4 inch thickness.
- Cut out cookies using cookie cutters or a knife.
- Bake for 10-12 minutes, or until edges are lightly golden.
- Let cool on baking sheet for a few minutes before transferring to a wire rack to cool completely.
