Crispy Lemon Shortbread Cookies

Finding the perfect cookie recipe that’s both simple to make and completely satisfying can feel like searching for a needle in a haystack. Between juggling everyday responsibilities and trying to squeeze in some baking time, most of us don’t have hours to spend creating elaborate desserts from scratch.

That’s why these lemon shortbread cookies have become my reliable go-to recipe. They’re wonderfully buttery, have just the right amount of citrus flavor, and only need a handful of basic ingredients you probably already have in your pantry. Plus, they’re so straightforward to make that you can whip up a batch even on your busiest days.

What Kind of Lemons Should I Use?

Regular grocery store lemons (usually Eureka or Lisbon varieties) work perfectly fine for these shortbread cookies, but Meyer lemons can add an interesting twist if you can find them. Meyer lemons have a slightly sweeter, less acidic flavor that some people prefer, though they’re typically only available during winter months. When choosing your lemons, pick ones that feel heavy for their size and have a bright yellow color – avoid any with brown spots or that feel very hard. Since you’ll be using both the juice and zest, make sure to wash your lemons well before use, and try to choose organic if possible since you’ll be eating the outer peel.

Options for Substitutions

While shortbread cookies have some must-have ingredients, there are still several ways you can switch things up:

• Butter: This is one ingredient you shouldn’t substitute – real butter is essential for true shortbread texture and taste. Make sure it’s unsalted butter at room temperature.
• Cornflour: You can replace cornflour (cornstarch) with rice flour for a similar crisp texture. If you don’t have either, use additional all-purpose flour, though the texture will be slightly less tender.
• Lemon: Out of fresh lemons? Use orange zest and juice for a different citrus twist. For the zest, you can also use 1 teaspoon of lemon extract, though the flavor won’t be quite as fresh.
• Vanilla essence: Feel free to skip it or replace with almond extract for a different flavor profile. Just use half the amount if using almond extract as it’s stronger.
• Icing ingredients: For the glaze, you can use any liquid – try orange juice, cream, or even water. If using water, add 1/4 teaspoon extra lemon extract to maintain the citrus flavor.
• Sparkling sugar: Regular granulated sugar works fine for sprinkling, or try coconut flakes or finely chopped nuts for a different topping.

Watch Out for These Mistakes While Baking

The biggest challenge when making shortbread cookies is overworking the dough – mixing too much will develop gluten and make your cookies tough instead of that perfect melt-in-your-mouth texture, so mix just until the ingredients are combined. Temperature control is crucial too – if your butter is too warm, the cookies will spread during baking, and if it’s too cold, the dough will be difficult to work with, so aim for butter that’s cool but soft enough to leave an indent when pressed. Another common mistake is rolling the dough too thin or too thick – aim for an even 1/4 inch thickness to ensure proper baking, and remember to chill the shaped cookies for at least 30 minutes before baking to prevent spreading. For the best lemon flavor, make sure to zest only the yellow part of the lemon (the white pith is bitter) and gently press the zest into the sugar with your fingers to release the oils before mixing.

What to Serve With Lemon Shortbread Cookies?

These buttery lemon shortbread cookies are perfect for afternoon tea time or coffee breaks! A hot cup of Earl Grey tea makes an excellent pairing since its bergamot notes complement the citrusy cookies beautifully. For coffee lovers, try serving these with a smooth latte or cappuccino – the creamy coffee balances out the bright lemon flavor. If you’re hosting a dessert party, consider setting up a cookie plate alongside fresh berries or a scoop of vanilla ice cream for those who want to create their own little dessert combinations.

Storage Instructions

Counter Storage: These lemon shortbread cookies stay fresh at room temperature for up to 5 days when kept in an airtight container. If you’ve decorated them with icing, make sure they’re completely set before stacking them with parchment paper between layers to prevent sticking.

Freeze: Want to save some for later? These cookies freeze really well for up to 3 months! Place them in a freezer-safe container with parchment paper between layers. Just keep in mind that it’s best to freeze them without icing – you can add the glaze after thawing.

Make Ahead: The cookie dough can be made ahead and chilled in the fridge for up to 3 days. You can also shape the cookies and freeze the unbaked dough on a baking sheet, then transfer to a freezer bag for up to 2 months. When ready to bake, no need to thaw – just add an extra minute or two to the baking time.

Preparation Time	30-45 minutes
Cooking Time	14-15 minutes
Total Time	3-5 hours (includes chilling time)
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2300-2500
• Protein: 20-25 g
• Fat: 140-160 g
• Carbohydrates: 250-270 g

Ingredients

For the shortbread cookies:

• 2 tbsp lemon zest (freshly grated for brighter flavor)
• coarse sparkling sugar (for a beautiful crunch)
• 1/8 tsp salt
• 1 tbsp lemon juice
• 2/3 cup white sugar
• 1 cup unsalted butter (I like Kerrygold for baking)
• 2 cups all-purpose flour
• 1/3 cup cornflour (for a tender crumb)
• 1/2 tsp vanilla essence

For the lemon icing:

• additional fresh lemon zest
• 1/4 tsp vanilla essence
• 1 tbsp milk
• 1 tbsp fresh lemon juice
• 1 cup powdered sugar (sifted to prevent lumps)

Step 1: Prepare the Lemon Sugar

In a small food processor, combine the sugar and lemon zest.

Pulse about 12–15 times until the sugar is moistened and the lemon zest is finely chopped.

This step is imperative and should not be skipped to ensure maximum lemon flavor.

Step 2: Make the Dough

In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, beat the lemon sugar and butter together on high speed until creamy, about 2–3 minutes.

Scrape down the sides and bottom of the bowl as needed.

Add the lemon juice and vanilla, and beat until combined, scraping down the bowl as necessary.

Gradually add the flour, cornstarch, and salt.

Mix on low speed for 1 minute until the mixture starts to combine.

Increase the mixer speed to medium and beat until the dough begins to clump together, which should take about 1–3 minutes.

The dough will be thick yet soft.

Step 3: Roll Out and Chill the Dough

Dust a piece of parchment paper or a silicone baking mat generously with flour.

Using a floured rolling pin, roll the dough out to a thickness of about 1/4 to 1/2 inch.

Use additional flour if the dough seems too sticky.

Ensure the rolled-out dough is evenly thick, regardless of shape.

Transfer the dough, still on the parchment or baking mat, to a baking sheet.

Cover it and refrigerate for at least 3 hours or up to 2 days.

Step 4: Cut and Bake the Cookies

Once the dough has chilled, preheat your oven to 350°F (177°C) and line large baking sheets with parchment paper or silicone baking mats.

Use a cookie cutter to cut the dough into shapes.

Reroll the scraps and continue cutting until all the dough has been used.

Work quickly; if the dough becomes too warm, refrigerate the shaped cookies for 15 minutes before baking.

Optional: Use a fork to gently poke holes in the tops of the cookies and sprinkle coarse sparkling sugar on top.

Bake the cookies for 14–15 minutes, or until the edges are set and just starting to turn golden.

Allow the cookies to cool on the baking sheet for 10 minutes, then transfer them to a cooling rack to cool completely.

Step 5: Make and Apply the Icing

In a small bowl, whisk together the confectioners’ sugar, lemon juice, milk or cream, and vanilla until smooth.

Dip the tops of the cooled cookies in the icing, allowing any excess to drip off.

Place the cookies on a cooling rack or baking sheet to dry, and optionally sprinkle with fresh lemon zest while the icing is still wet.

The icing will set in about 1 to 2 hours, after which the cookies can be stored, stacked, and transported easily.

Step 6: Store and Serve the Cookies

Enjoy the cookies immediately or wait until the icing sets to serve.

Once the icing has set, stack the cookies if desired.

Store the iced cookies at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Plain cookies can be stored at room temperature for up to 5 days.