These easy Lemon Shortbread cookies have a wonderful flavor and are buttery and melt in your mouth. Bake these Lemon Shortbread Cookies for the holidays or anytime!
Why You'll Love These Shortbread Cookies
- Easy to Make: These cookies take just 30 minutes to prepare and bake.
- Make Great Gifts: Lemon Shortbread Cookies can last for a couple of weeks making them perfect gifts that even ship well to friends and family.
- Make Ahead: The dough can be made ahead and stored in the fridge or freezer.
- So Delicious: You'll love these easy, crunchy and refreshing lemon shortbread cookies, especially if you're a lemon lover, like me!
- Perfect any time of the year: Traditionally a holiday time treat, these lemon cookies are perfect for spring or summertime when you're looking for something refreshing and citrusy. Perfect in your kids lunchbox or as an afterschool treat!
Lemon Shortbread Cookie Ingredients
- All-purpose flour: The flour absorbs the moisture to create a perfect dough.
- Kosher Salt: The salt draws out all the other flavors.
- Butter: Softened, salted butter adds the buttery cookie flavor. If you only have unsalted butter add about ¼ teaspoon more salt.
- Granulated Sugar: The sweetness that pairs perfectly with the lemon burst.
- Lemon Zest: The key is to use fresh lemons for the zest and juice. I use regular lemon for this recipe but if you prefer the mellow, sweet flavor of Meyer lemons feel free to substitute but just keep in mind they won't be as tart.
- Vanilla extract: The vanilla extract enhances the flavor and makes them smell even better.
- Egg yolks: The yolks soften the dough.
- Lemon Glaze: Powdered sugar and fresh lemon juice are two simple ingredients to create a sweet and lemony drizzle.
(Scroll down to the bottom for the printable recipe card with exact measurements and recipe instructions.)
How to Make Lemon Shortbread Cookies
These cookies are incredibly easy to make. Here is a quick overview of how to make lemon shortbread cookies with the complete recipe card below.
These cookies mix together in a snap, then all you have to do is form two cylinders from the dough and refrigerate. Once the dough is nice and firm, just slice them up and bake.
- Beat: Beat butter, sugar, zest and vanilla until light and fluffy then add egg yolks.
- Mix: Mix the flour and salt then add to butter mixture.
- Roll into Cylinders: Divide dough in half and roll into cylinders (about a foot long) and refrigerate.
- Slice the Dough: Remove dough from fridge, slice into circles and place on parchment-lined baking sheets.
- Bake the Cookies: Bake the cookies until turn golden brown around the edges.
- Drizzle (optional): Drizzle on the glaze made from lemon juice and powdered sugar and you'll be in shortbread heaven!
Lemon Shortbread Cookies Tips
- The cookies are done baking when they start to turn slightly brown at the bottom edges. Keep in mind the cookies will continue to cook after they are removed from the oven.
- If your dough is too dry, try adding a small amount of yolk and mix it into the dough. If your dough is too moist try adding a bit more flour and mix as well.
- These shortbread cookies are perfect as-is or with the lemony goodness of the glaze.
Variations
Here a few ideas to try:
- Mix in chopped nuts, dried fruit, or dark chocolate.
- Add your favorite spice including thyme, rosemary, lavender, cinnamon or cardamom.
- Dash colored sprinkles on top for a festive look.
- Dip the cookies in white chocolate or dark chocolate.
Make Ahead & Storage
Lemon Shortbread Cookies are perfect for making ahead. The cookie dough can be stored in an airtight container in the fridge for up to 5 days or can be frozen for up to 2 months. Simply bake and drizzle after storing.
If freezing, place in the refrigerator for two hours and then cut the cookie shapes prior to freezing. The cookies can be baked straight from the freezer, just add about 5 minutes to the bake time, while monitoring for golden brown edges.
Lemon Shortbread Cookies can be stored in an airtight container for up to 2 weeks. Store in a dry area.
If you love lemon desserts, try these Lemon Cake Mix Cookies or our Lemon Cream Cheese Pound Cake. If you're making a holiday cookie tray, jam sandwich cookies make a great pairing, too!
Lemon Shortbread Cookies
A delightful cookie that's perfect for the holidays, Christmas or really anytime you're in the mood for delicous lemony shortbread.
Ingredients
- 2 ½ cups all-purpose flour
- ½ teaspoon kosher salt
- 1 cup butter, softened
- ¾ cup granulated sugar
- zest from two lemons
- 1 teaspoon vanilla extract
- 4 large egg yolks
- 1 ¼ cups powdered sugar
- 2 Tablespoons fresh lemon juice
Instructions
- Beat butter, sugar, zest and vanilla until light and fluffy. Add egg yolks and stir just until blended.
- Mix together flour and salt. Add to butter mixture and mix just until blended.
- Divide dough in half and roll into cylinders (about a foot long). Place in refrigerator for two hours or up to five days.
- Preheat oven to 350F.
- Remove dough from fridge and unwrap. Slice into circles about ¼ inch thick and place on parchment-lined baking sheets. Bake for 15-18 minutes or until just starting to turn golden brown around the edges. Remove immediately to wire racks and let cool completely.
- Once cookies are completely cooled, mix together the powdered sugar and lemon juice. Drizzle or spread over cookies.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 179Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 59mgSodium: 122mgCarbohydrates: 23gFiber: 1gSugar: 12gProtein: 3g
This data was provided and calculated by Nutritionix.
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Carrie says
So easy and glad I don’t have to roll the dough! Thanks for the recipe.
kathleen says
This recipe turned out great for me. I think in the past with shortbread I've been an impatient baker. But thanks to unseasonably warm weather, I wasn't required to wait long for all the ingredients came to room temp. I added chopped fresh rosemary to the cookies and the frosting which was a nice addition (I've been rosemary obsessed lately due to an abundance of rosemary shrubs). Now here it is the 4th of July and I'm toying with 'what is for dessert?' I was originally thinking shortcake with strawberries but have decided that lemon shortbread cookies will be much better! Thanks!!!
Betsy King says
I made the lemon cookies and I cut them a quarter of an inch thick they are very thin they’re not fat like the pictures you show but they’re just really yummy. I like the crispiness of the thin ones I don’t know if I made them thicker if they would still be crispy or not
Nina says
Search "lemon shortbread" and you'll get a ton of recipes. I'm so glad I picked yours because they are exactly what I was looking for. The cookies are so good "naked" that we decided to forego the sweet/tart drizzle. I used two extremely large lemons which yielded more zest, but the resulting lemon flavor was exactly right.
One comment about the amount: the recipe says about 24 cookies. One twelve-inch log cut into rounds as described will make 40-48, which means lots more cookies - but I'm certainly not complaining.
Thanks for a great recipe!
Layla says
These are absolutely yum. Perfect shortbread biscuits! They are my goto recipe now for shortbread. I love the idea of egg yolk in the dough so much. This makes them melt in your mouth. You could sell these in a shop for sure. Thanks so much for this recipe.
Kristy Bernardo says
Oh man, this is such a great comment, thank you! Shortbread is my weakness and these are definitely a favorite of ours. Thanks so much, Layla!
Vi Tamargo says
Thanks for sharing! Teaspoon or tablespoon when you say "t" in the recipe?
Kristy Bernardo says
Hi Vi! A small "t" is teaspoon and a large "T" is a tablespoon.
Diana Chinn says
Would like your recipe for the lemon shortbread cookies
Thank yoi
Kristy Bernardo says
Hi Diana, I'm not sure what you're asking for since the post you left this comment on has the recipe posted in full. Please let me know if I'm missing something! Thanks 🙂
AMBer says
Soo, am I supposed to leave the oven to preheat for two hours while the dough rests?
Kristy Bernardo says
Hi AMBer, thank you for pointing out that I made a mistake! I write so many recipes and preheating the oven is almost always the first step. I really apologize for any inconvenience. Have a great day 🙂
Michelle says
I love shortbread so much. So easy but so decadent. And lemon! Yes, yes, yes. Can't wait to give these a try!
Kristy Bernardo says
Thanks, Michelle!
Conveniently Natural says
Yum! I love anything with fresh lemon in it. Thanks for sharing this recipe!
the wicked noodle says
Anytime! 🙂
Helen McConnell says
I just made these last night. Num! They are the perfect light dessert/snack. However, I've eaten 6 of them today, so not so light! 🙂
Smitten Foodie says
I finally made lemon shortbread cookies!! I adjusted this recipe, but made your killer glaze....yummy:)
Connie
the wicked noodle says
Awesome! Thanks for letting me know, Connie 🙂
Sarah McIntyre says
@Smitten Foodie, well what did you adjust? And why?
Jen Laceda | Tartine and Apron Strings says
I love lemon shortbread cookies. The version I have at home has a high butter content, so it makes the cookies spread out too much when baked. Yours look more "solid" but still crumbly and definitely delicious. Bookmarking this recipe now...
Will check out the virtual cookie swap...
the wicked noodle says
Thanks Jen! Happy Holidays!
Brenda @ a farmgirl's dabbles says
Beautiful, Kristy! My girls would love these cookies. (and me, too!)
the wicked noodle says
Thanks Brenda!
Smitten Foodie says
Oh my gosh, lemon AND shortbread cookies....two of my favorite things! I'm going to have to add them to my must bake list. Thanks for sharing:)
Connie
the wicked noodle says
Anytime, Connie 🙂
Lynna says
Aw... what a great thing Glad is doing. & You too for giving your time.
These shortbread sounds awesome. I love a good, easy cookie recipe!
the wicked noodle says
Thanks Lynna!
john@kitchenriffs says
Great cause, great cookie. Lemon is one of my favorite flavors, so do you think I'd like these? I bet I would! Particularly since you include the zest (it has so much flavor). Love the topping on these, too.
the wicked noodle says
The zest is my favorite part of a lemon, too (any citrus fruit, really). Thanks, John!
Jen @ Savory Simple says
Shortbread is one of the great pleasures in life.
the wicked noodle says
Agreed!
Valerie says
*Feeling guilty that I didn't read that email now* Thanks for the GLAD link! These cookies are awesome. (I know this because they call for copious amounts of lemon love.) ♥
the wicked noodle says
No guilt allowed! And thanks, V 🙂
Dawn Pastores says
These look so lovely! I have lemon lovers in my family and I'm looking forward to making these! I will be looking at Amy's blog too! I'm just getting started on all the blogging...
the wicked noodle says
Thanks so much, Dawn! And welcome to the world of blogging! xoxo
Anna @ Crunchy Creamy Sweet says
How cool! I just pulled out a shortbread cookies batch out of the oven! Now I wish I made these instead. They look scrumptious!
the wicked noodle says
Thanks so much, Anna!
Laura (Tutti Dolci) says
I love shortbread (In fact, I have a pan in the oven as I type)! Your lemon cookies are beautiful, and for a wonderful cause! Love!
the wicked noodle says
I love it too! One of my favorites (all that butter). Thanks Laura!
Amy says
Aaaaah. Now don't you go and make me cry! You know it's mutual, right? Well, my day just ain't going to get any better 😀 Good Cookies unite! (and as usual, your picture is fantabulous...) *mwah mwah mwah*
the wicked noodle says
No crying allowed!! Just wanted to share your awesomeness. xoxo