Lemon Shortbread Cookies

These lemon shortbread cookies are buttery, tender, and full of bright fresh lemon flavor. Made with plenty of fresh lemon zest and a little lemon juice, these cookies have that classic shortbread texture you love — rich, crisp-tender, and melt-in-your-mouth — with a sweet lemon icing on top for the perfect finishing touch. Made in one bowl!

 

These lemon shortbread cookies are the kind of simple cookie that feels elegant enough for spring gatherings, Easter dessert trays, baby showers, or afternoon tea, but easy enough to make anytime you’re craving a citrusy treat. I started with my shortbread cookie recipe and added in fresh lemon juice and lemon zest to the dough. And then added a lemon icing after they are baked.

If you’re looking for an easy lemon cookie recipe that’s not too fussy but still beautiful and bakery-worthy, these lemon shortbread cookies are it.

Why This Recipe Works

Shortbread is all about a few simple ingredients coming together in the right way. In this recipe, rubbing the lemon zest into the sugar first helps release all those natural lemon oils and gives the cookies a stronger, fresher lemon flavor. The butter creates that rich, tender texture, while the short chill time helps make the dough easier to roll and cut.

And the lemon icing? It’s the easiest way to add even more citrus flavor without making the cookies overly complicated.

Ingredient Needed

For the cookies:

• Unsalted butter – The base of any good shortbread cookie. Make sure it’s softened to room temperature so it creams easily with the sugar. If you’re using salted butter, then reduce the salt.
• Granulated sugar 
• Lemon zest – This is where most of the lemon flavor comes from, so don’t skip it. Rubbing it into the sugar helps intensify the flavor. Read how to zest a lemon.
• Vanilla extract 
• Lemon juice – Fresh lemon juice is best. 
• Fine sea salt 
• All-purpose flour – Weigh your flour for the best results.

For the icing:

• Powdered sugar – If you run out, try my homemade powdered sugar recipe.
• Lemon juice – Fresh lemon juice is best.

How To Make Lemon Shortbread Cookies

Start by combining the granulated sugar and lemon zest in a large bowl. Rub them together with your fingertips until the mixture is fragrant. This step helps release the oils in the zest and gives the cookies their bold lemon flavor.

In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, cream together the butter on medium speed, lemon sugar, and zest until light and fluffy – about 3 minutes.

Add the vanilla and lemon juice and mix until combined. Scrape down the bowl.

Next, add the flour and salt and mix on low speed until the dough comes together. The dough will be soft but should hold together when pressed. Don’t overmix! Stop mixing once the last of the flour has been mixed in.

Turn the dough out onto a lightly floured surface and shape it into a disc. Wrap it in plastic wrap and chill for about 15 minutes. This makes it easier to roll out and helps the cookies keep their shape.

Once chilled, roll the dough out on a lightly floured surface to about 1/4-inch to 1/2-inch thick. Cut into shapes with a cookie cutter and place the cookies on a parchment-lined baking sheet.

You can then press the scraps together and repeat for the remaining dough.

Bake at 350°F for 12 to 15 minutes, until the edges are set and the bottoms are lightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.

To make the icing, whisk together the powdered sugar and lemon juice until smooth. Once the cookies are cool, spread the icing over the tops and let it set before serving.

Alternate Ways To Shape The Dough

This dough is flexible, so you don’t have to make it as cut-out cookies if you don’t want to.

You can:

• scoop the dough, roll into balls, and flatten with your palm
• shape the dough into a log and slice into rounds
• shape it into a rectangle or brick and slice into bars or squares

That makes this a great recipe whether you want polished cut-out cookies or an easier slice-and-bake style cookie.

Tips For Success

• Rub the lemon zest into the sugar first. This small step makes a big difference in flavor.
• Don’t skip chilling the dough. Even a short 15-minute chill helps make rolling and cutting much easier.
• If the dough starts to get warm or sticky while rolling it out, pop it back into the fridge for a few minutes.
• Try a test cookie first. If the cookies spread more than you’d like, chill the cut cookies for 15 to 20 minutes before baking the rest.
• Be careful not to overwork the dough when rerolling scraps, or the cookies can turn out a bit tougher.

Storage Tips

You can make the cookie dough ahead of time and store it in the refrigerator for up to 1 week.

Store baked cookies in an airtight container at room temperature for up to 2 weeks.

You can also freeze the cookies for up to 3 months. Thaw at room temperature before serving.

Troubleshooting

• My dough is too soft to roll out: Chill it for a few more minutes until it firms up.
• My cookies spread too much: Bake one test cookie first. If it spreads too much, chill the cut-out cookies for 15 to 20 minutes before baking.
• My dough cracks while rolling: That’s normal with shortbread. Just press the dough back together and keep going.
• My cookies are tough: This usually happens if the dough is overmixed or the scraps are rerolled too many times.

More Recipes To Try

If you love this cookie recipe, then be sure to try my lemon cookie recipe. It’s an easy drop cookie made with fresh lemon juice and lemon zest.

You might also like my strawberry cheesecake cookies or coconut macaroons for more Spring cookie ideas!