These Lemon Shortbread Cookies are made with flour, butter, sugar, lemon zest, and vanilla. Soft, buttery, and bursting with lemon flavor!
Okay, confession time. This recipe came from one of those weird, impulsive baking days where I just had to make something, but I had zero intention of going to the store. You know the kind—rainy afternoon, too much coffee, and a nagging sweet tooth that just won’t quit. I opened the fridge and spotted a single, slightly wrinkly lemon—like it had been forgotten for way too long but was still hanging on with pure determination.
I remember thinking, “Well, this lemon isn’t exactly begging to be turned into a grand dessert, but hey, why not?” So, I grated some zest, squeezed out that last drop of juice, and threw together these Lemon Shortbread Cookies on a whim. And, seriously… they were amazing. The kind of cookies that crumble in your mouth but leave that buttery, zesty aftertaste that’s basically impossible to resist.
Funny thing is, the whole batch disappeared within an hour. My husband actually walked into the kitchen, saw me swiping the last one off the tray, and gave me that look. You know, the one that says, “Did you even save me one?” But can you blame me? They were too good.
Now, it’s like a tradition around here. Whenever life feels a little too heavy or I just need a quick pick-me-up, I whip up these lemony gems. And honestly, I don’t even wait for rainy days anymore.
Why You’ll Love This Lemon Shortbread Cookies Recipe?
Here’s the deal: these cookies are simple, delicious, and totally addicting. I’m talking that perfect mix of sweet, buttery goodness and bright, tangy lemon. And the texture? Soft, crumbly, and just right. Here’s why they’re a must-try:
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Buttery Perfection: The unsalted butter gives these cookies that rich, melt-in-your-mouth feel. No shortcuts here—just pure, creamy goodness.
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Zesty Kick: The lemon zest and juice bring such a bright, fresh flavor. It’s like a little burst of sunshine in every bite.
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No Waiting Around: Unlike a lot of cookie recipes, you don’t have to chill the dough. Just mix, bake, and enjoy. Simple.
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Versatile Treat: Whether you glaze them or not, these cookies are amazing either way. But, honestly? The glaze makes them next-level.
Ingredient Notes:
Let’s break down what makes these cookies so darn good. Simple ingredients, but they pack a punch.
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All-Purpose Flour: Basic but essential. Gives the cookies their structure. Measure it right—too much, and you’ll end up with dry cookies.
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Unsalted Butter: Room temperature is key. You want that rich, creamy texture, not a hard, sad lump of butter.
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Granulated Sugar & Light Brown Sugar: A little mix of both for sweetness and a hint of caramel-like flavor. Brown sugar just makes everything better, doesn’t it?
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Lemon Zest & Juice: Fresh is always best. The zest is where all the punchy flavor comes from, while the juice adds just the right amount of tartness.
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Vanilla Extract: A little warmth and sweetness to balance all that bright lemony goodness.
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Powdered Sugar (for the glaze): Smooth, sweet, and the perfect way to finish off these cookies.
How To Make Lemon Shortbread Cookies?
Alright, let’s get to the fun part. This recipe is straightforward, no-fuss, and perfect for when you need a little lemony joy in your life.
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Mix the Dry Ingredients
In a medium bowl, whisk together your flour, baking powder, and salt. Easy enough, right? Set it aside for later. -
Cream the Butter and Sugars
Using a mixer, beat together the butter, granulated sugar, brown sugar, lemon zest, lemon juice, and vanilla extract. You want it all smooth and creamy—like you could eat it straight with a spoon. (And let’s be real, you probably will.)Want To Save This Recipe?
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Add the Flour Mixture
Slowly add your dry ingredients to the butter mixture. Keep the mixer on low speed unless you want flour all over your kitchen. Trust me, I’ve been there. The dough will be thick—don’t panic. -
Shape & Bake
Preheat your oven to 300ºF and line a baking sheet with parchment paper. Roll the dough into tablespoon-sized balls and place them on the sheet. Flatten them gently with a glass dipped in flour.Bake for 15-20 minutes or until the edges are just turning golden. They’ll seem soft when they come out, but they firm up as they cool.
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Cool and Glaze
Let them cool for about 5-10 minutes before moving them to a wire rack. Meanwhile, whip up your glaze by mixing powdered sugar, lemon juice, and milk. Drizzle or dip—your call. -
Enjoy!
Honestly, good luck waiting for them to cool completely. Warm lemon shortbread cookies fresh out of the oven? Pure bliss.
Storage Options:
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Room Temperature: Keep them in an airtight container for up to 5 days. Good luck making them last that long.
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Freezer: They freeze beautifully! Store them in a sealed container for up to 4 months. Just let them thaw at room temp before devouring.
Variations and Substitutions:
Want to switch things up? Here are a few fun ideas:
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Citrus Swap: Swap the lemon for lime or orange for a fun twist.
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Gluten-Free Option: Use a 1-to-1 gluten-free flour blend. They’ll still be amazing, I promise.
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Add White Chocolate Chips: Lemon + white chocolate? Yes, please.
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Nuts, Anyone?: Chopped almonds or pistachios add a nice crunch.
What to Serve with Lemon Shortbread Cookies?
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Tea or Coffee: Perfect for dipping.
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Fresh Berries: Adds a little extra sweetness and tartness.
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Ice Cream: Yes, make ice cream sandwiches. You’ll thank me later.
Frequently Asked Questions:
Can I make these cookies dairy-free?
Sure thing. Just swap the butter for your favorite dairy-free alternative.
Can I prepare the dough ahead of time?
Absolutely. Store it in the fridge for up to 2 days before baking.
Can I skip the glaze?
You can, but why would you? The glaze makes them even better.
Alright, your turn! Are you ready to make these Lemon Shortbread Cookies? If you try them, drop me a comment and tell me how they turned out. And if you end up tweaking the recipe, I want to hear about that, too. Happy baking!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Lemon Shortbread Cookies
Ingredients
For the Lemon Shortbread Cookies:
- 2 cups All-Purpose Flour
- 1 teaspoon Baking Powder
- ¼ teaspoon Salt
- 1 cup Unsalted Butter softened to room temperature
- ¼ cup Granulated Sugar
- ¼ cup Light Brown Sugar
- Zest of 1 small lemon approximately 1 tablespoon
- 1 ½ tablespoon Fresh Lemon Juice
- ½ teaspoon Vanilla Extract
For the Lemon Glaze:
- 1 cup Powdered Sugar
- 2 tablespoon Fresh Lemon Juice
- ½ tablespoon Milk
Instructions
Preparing the Lemon Shortbread Cookies:
Preheat and Prepare:
- Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking.
Combine Dry Ingredients:
- In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
Cream the Butter and Sugars:
- In a large mixing bowl, using an electric mixer fitted with the paddle attachment, beat the unsalted butter, granulated sugar, light brown sugar, lemon zest, lemon juice, and vanilla extract on medium-high speed until the mixture is smooth and well-combined. This should take approximately 2-3 minutes.
Incorporate Dry Ingredients:
- Gradually reduce the mixer speed to low and slowly incorporate the flour mixture. Mix until just combined, ensuring not to overmix. The dough will be slightly thick.
Shape the Cookies:
- Using a 1-tablespoon-sized cookie scoop or spoon, form the dough into small balls. Place them on the prepared baking sheet, spacing them 1 ½ inches apart. Flatten each ball slightly with the bottom of a glass dipped in flour to prevent sticking.
Bake:
- Bake the cookies for 15-20 minutes or until the edges are lightly golden. Note: Baking times may vary depending on your oven, but for reference, the cookies should be ready in approximately 18 minutes.
Cool:
- Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5-10 minutes before transferring them to a wire cooling rack to cool completely.
Preparing the Lemon Glaze:
Mix Ingredients:
- In a small bowl, whisk together the powdered sugar, fresh lemon juice, and milk until smooth and well-combined.
Apply Glaze:
- Drizzle the glaze over the cooled cookies using a spoon, or dip the tops of the cookies into the glaze for a more uniform coating. Allow excess glaze to drip off before placing the cookies on a wire rack to set.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
