Let’s talk about a cookie that brings sunshine into every bite. These Lemon Shortbread cookies are the perfect blend of crisp, buttery texture with that fresh pop of citrusy zing. Every bite feels like a little taste of summer, and they’re so simple to make that you’ll wonder why you haven’t been baking them all along. The buttery sweetness, paired with the bright lemon flavor, is what makes these cookies so irresistible.
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Trust me when I say, you’re going to want these in your recipe box. Whether you’re enjoying them with a cup of tea or packing them up as a gift, they’re a treat that’s always a crowd-pleaser. They’re light, delicate, and just the right amount of refreshing—like a warm hug from your kitchen.
Why You’ll Love Lemon Shortbread
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re baking for a special occasion, surprising a loved one, or just treating yourself, these cookies are perfect for any moment. Here’s why they’re a favorite:
Versatile
Perfect for any occasion, from cozy afternoons to holiday gatherings. Imagine bringing them to a picnic or serving them at a tea party—everyone will be asking for the recipe!
Budget-Friendly
With just a few pantry staples, you’ve got yourself a batch of cookies that taste fancy without breaking the bank. No complicated ingredients here—just simplicity at its best.
Quick and Easy
These shortbread cookies come together with minimal effort, and the best part is they bake up in no time. No need to stress—just mix, roll, bake, and enjoy!
Customizable
Feel free to play around with the lemon flavor. You can add lemon zest, a little extra juice, or even a glaze if you’re in the mood for some sweetness on top. Plus, you could easily add a sprinkle of poppy seeds for some texture and extra flair.
Crowd-Pleasing
There’s something about shortbread that everyone loves. These cookies are light but satisfying, with just the right balance of sweetness and zest. It’s the kind of treat that’s always a hit.
Ingredients in Lemon Shortbread
Here’s what you need to create these melt-in-your-mouth cookies:
Butter: The base of any great shortbread! The butter gives the cookies their rich, melt-in-your-mouth texture.
All-Purpose Flour: This is the foundation of the dough. It gives the cookies their light, tender crumb.
Sugar: Just the right amount to sweeten things up without overpowering the lemony flavor.
Lemon Zest: This is what brings the bright, fresh citrusy flavor to the cookies. It gives them that zesty kick that perfectly balances the richness of the butter.
Lemon Juice: Adds a little extra punch of lemon flavor, making the cookies even more refreshing.
Salt: A pinch of salt to balance out the sweetness and bring all the flavors together.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create these lemony delights:
Preheat Your Equipment
Start by preheating your oven to 325°F. This ensures even baking and gives the cookies a golden edge.
Cream the Butter and Sugar
In a large mixing bowl, beat the butter and sugar together until light and fluffy. This will take about 3–4 minutes. The fluffier the butter and sugar, the more tender your cookies will be.
Add the Lemon Zest and Juice
Mix in the lemon zest and juice until everything is evenly incorporated. This is where the magic happens—the aroma of fresh lemon fills the air!
Add the Flour and Salt
Slowly add the flour and salt to the butter mixture, stirring just until everything comes together into a dough. Don’t overmix it—this will keep the cookies light and crisp.
Shape the Dough
Roll the dough into a log or pat it into a disk. If you’re feeling fancy, you can also roll the dough out and cut it into shapes using cookie cutters.
Chill the Dough
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This helps the dough hold its shape when baking and results in the perfect crisp texture.
Bake to Perfection
Place the chilled dough on a baking sheet lined with parchment paper. Bake for 15–20 minutes, or until the edges are just starting to turn golden. Keep an eye on them—shortbread can go from golden to brown pretty quickly!
Finishing Touches
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. If you want to take them up a notch, drizzle a little lemon glaze over the top when they’re cool.
Serve and Enjoy
These cookies are perfect with a cup of tea, or just enjoy them as a little sweet treat anytime. They’re buttery, lemony, and so satisfying!
How to Serve Lemon Shortbread
These cookies pair wonderfully with a variety of drinks and treats. Here are a few serving suggestions to enhance your experience:
Tea
Lemon shortbread and a hot cup of tea are a match made in heaven. Pair them with Earl Grey, green tea, or a refreshing herbal tea.
Fresh Fruit
Serve alongside fresh berries or citrus slices for an added burst of freshness.
Creamy Dips
A dollop of whipped cream or a tangy yogurt dip can add a delightful contrast to the sweet, zesty cookies.
As a Gift
Pack these cookies in a cute jar or tin, and they make a perfect homemade gift for friends or family.
Presentation Matters
Arrange them in a simple bowl or on a decorative plate, and they’ll be the star of any table.
Additional Tips
Prep Ahead
Make the dough ahead of time and store it in the fridge for up to 2 days. This saves you time and keeps things fresh when you’re ready to bake.
Spice It Up
If you love a little extra zing, try adding a pinch of ground ginger or cinnamon to the dough for a twist on the classic flavor.
Dietary Adjustments
For a dairy-free option, try substituting the butter with vegan butter or coconut oil. You can also swap the all-purpose flour for a gluten-free blend.
Storage Tips
Store leftover cookies in an airtight container at room temperature for up to 1 week. You can also freeze them for up to 3 months—just make sure to layer them with parchment paper to prevent sticking.
Double the Batch
These cookies freeze well, so consider doubling the recipe for future cravings or to give away as gifts.
FAQ Section
Q1: Can I use bottled lemon juice instead of fresh?
A1: Fresh lemon juice and zest really give these cookies their best flavor, but if you’re in a pinch, bottled juice will work. Just don’t skip the zest!
Q2: Can I make these cookies ahead of time?
A2: Yes! You can make the dough, refrigerate it, and bake the cookies later. They also store well in an airtight container.
Q3: How do I store leftovers?
A3: Store them in an airtight container at room temperature for up to 1 week. They’re best when fresh but will keep their flavor for a few days.
Q4: Can I freeze this dough?
A4: Yes! Wrap the dough tightly in plastic wrap and freeze it for up to 3 months. Thaw in the fridge before rolling and baking.
Q5: How do I know when the cookies are done?
A5: The edges of the cookies should be golden brown, but the centers should still be soft. They’ll firm up as they cool.
Q6: Can I add a glaze to these cookies?
A6: Absolutely! A simple lemon glaze made from powdered sugar and lemon juice adds a sweet finish. Just drizzle it over the cookies once they’ve cooled.
Q7: Can I use a different flavor of citrus?
A7: Sure! Orange or lime zest can be used for a fun twist on this recipe.
Q8: Can I make these cookies dairy-free?
A8: Yes! Swap the butter with vegan butter or coconut oil for a dairy-free version.
Q9: What’s the best way to cut the dough into shapes?
A9: If you’re rolling the dough out, flour your surface lightly to prevent sticking, and use cookie cutters to make fun shapes. Chill the dough for easier cutting!
Q10: Can I double the recipe?
A10: Yes, doubling the recipe works perfectly! Just be sure to adjust the baking time as needed, depending on the size of your cookies.
There you have it—Lemon Shortbread that will brighten up any day. These cookies are so easy, so flavorful, and so utterly satisfying. Once you make them, they’ll become a staple in your baking rotation. Happy baking!
Print
Lemon Shortbread
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 27 cookies
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
These lemon shortbread cookies are buttery, tender, and practically melt in your mouth. With just five simple ingredients, they’re incredibly easy to make and perfect for any occasion.
Ingredients
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226 g unsalted butter, softened (1 cup / 2 sticks)
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105 g caster sugar (superfine sugar) (1/2 cup / 3 1/2 oz)
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260 g plain flour (all-purpose flour) (2 cups / 9.2 oz)
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70 g cornflour (cornstarch) (1/2 cup / 2 1/2 oz)
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2 tablespoons finely grated lemon zest
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2 teaspoons caster sugar (extra for dusting)
Instructions
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Prepare the dough:
Preheat the oven to 160C (140C fan forced) / 350F. Line a 9-inch square baking pan with baking paper.
In a large bowl (or the bowl of a stand mixer), add the sugar and lemon zest, blending together with your fingertips until it resembles wet sand.
Beat in the softened butter until the mixture is light and fluffy. -
Incorporate the dry ingredients:
Sift in the plain flour and cornflour, gently mixing on low speed until just incorporated. If the dough is too soft, chill it for 10-15 minutes before continuing. -
Shape the dough:
Press the dough into the prepared pan, creating an even layer with a flat top.
Use a paring knife to slice through the dough into 9 rows. Turn the pan 90 degrees and slice 3 more rows, creating 27 logs.
Use a fork to prick the tops 3-4 times. -
Bake the shortbread:
Sprinkle the extra caster sugar over the top, then bake for 35 minutes, or until the shortbread just begins to turn golden on top.
Remove from the oven and let cool for 5 minutes before using a knife to cut through the slices (don’t separate them yet). -
Cool and serve:
Leave the shortbread to cool completely in the pan until firm, then gently transfer to a wire rack to finish cooling.
Notes
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Chill dough if needed: If the dough feels too soft to press into the pan, chill it for 10-15 minutes to firm it up.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 5g
- Sodium: 10mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg