Lemon Shortbread Cookies Recipe
If you’re on the hunt for a cookie that feels like a sunny afternoon in every bite, these Lemon Shortbread Cookies will quickly become your new favorite. Bursting with bright lemon zest and wrapped in a buttery, velvety crumb, these cookies strike the perfect balance between sweet and tart. Every bite melts effortlessly, making them not only easy to enjoy but also wonderfully addictive. Whether you’re baking for a special occasion or simply craving a delightful treat to brighten your day, these cookies deliver joy and simplicity all at once.
Ingredients You’ll Need
This recipe calls for just a handful of ingredients, each playing a crucial role in achieving the tender, flavorful texture and that irresistible lemony aroma. The simplicity here is key—no complicated additions, just pure, delicious essentials.
- Unsalted butter (1 cup, softened): Provides richness and creates the tender crumb that melts in your mouth.
- Powdered sugar (½ cup): Smooth and fine, it blends seamlessly for a silky sweetness without any grittiness.
- Lemon zest (from 1 lemon): Packs a bright, citrusy punch that wakes up the entire cookie with fresh flavor.
- Vanilla extract (1 tsp): Adds subtle depth and warmth, balancing the lemon’s brightness beautifully.
- All-purpose flour (2 cups): The backbone of the dough, giving structure while keeping the texture light.
- Salt (¼ tsp): Enhances all the other flavors and rounds out the sweetness perfectly.
How to Make Lemon Shortbread Cookies
Step 1: Cream Butter and Sugar
Start by beating the softened butter and powdered sugar together in a large bowl until the mixture becomes light, fluffy, and pale. This process is key because it incorporates air into the dough, helping the cookies achieve that coveted melt-in-your-mouth texture.
Step 2: Add the Flavors
Next, mix in the fresh lemon zest and vanilla extract. This step infuses the dough with a lovely citrus aroma and a hint of warmth from vanilla, creating a harmonious base for the cookies’ flavor profile.
Step 3: Combine Dry Ingredients
Gradually sprinkle in the all-purpose flour and salt, blending just until the dough comes together. Be careful not to overmix to keep your cookies tender rather than tough.
Step 4: Chill the Dough
Shape the dough into a log and wrap it tightly in plastic wrap before chilling it in the fridge for about 30 minutes. Chilling firms up the dough, making it easier to slice and helping the cookies hold their shape during baking.
Step 5: Slice and Bake
Once chilled, slice the dough into ¼-inch rounds and arrange them on a parchment-lined baking sheet. Bake at 350°F (175°C) for 10 to 12 minutes, watching closely for the edges to turn just golden. This slight color change signals that your cookies are perfectly baked—crispy on the edges and tender inside.
How to Serve Lemon Shortbread Cookies
Garnishes
Sprinkle a light dusting of powdered sugar on your Lemon Shortbread Cookies after they’ve cooled for an elegant touch. You can also zest a bit more lemon on top for an extra pop of zing, or dip half of each cookie in white chocolate and let them firm up for a luxurious twist.
Side Dishes
These cookies shine alongside a cup of tea, especially delicate varieties like Earl Grey or chamomile, whose floral notes complement the lemon. For a celebratory treat, serve them with a scoop of vanilla ice cream or fresh berries to add contrasting textures and flavors.
Creative Ways to Present
Use a pretty plate or tin tied with a ribbon if gifting your Lemon Shortbread Cookies. For parties, stack them on a tiered dessert tray, or sandwich them with lemon curd or lemon cream cheese frosting for irresistible little cookie sandwiches that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your Lemon Shortbread Cookies in an airtight container at room temperature. They will stay fresh and delicious for up to a week, making them perfect for enjoying throughout the week or sharing with friends.
Freezing
You can freeze the sliced, uncooked dough wrapped tightly in plastic wrap for up to 3 months. When you’re ready, simply thaw in the refrigerator and bake as directed. Baked cookies also freeze well—just make sure they’re in an airtight container to prevent freezer burn.
Reheating
These cookies are best enjoyed at room temperature, but if you prefer a warm cookie, pop one or two in a low oven (about 300°F) for 5 minutes or microwave briefly for 10 seconds. The warmth will soften them slightly, bringing out that freshly baked feeling.
FAQs
Can I use lemon juice instead of lemon zest?
Lemon juice is too watery and acidic for this recipe, which relies on zest for its aromatic oils and bright flavor, so it’s best to stick with zest for authentic taste and texture.
What type of butter is best for these cookies?
Unsalted butter works best because it lets you control the salt content precisely, ensuring the perfect balance of flavors in your shortbread.
Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Just be sure the blend includes xanthan gum or another binder to maintain the right texture.
How thick should I slice the dough?
Slicing the dough into ¼-inch rounds keeps the cookies tender yet sturdy. Thinner slices may overcook and crisp too much, while thicker ones might not bake evenly.
Will these cookies keep their shape well during baking?
Chilling the dough before slicing helps prevent spreading and keeps the cookies neatly shaped, so be sure not to skip this step!
Final Thoughts
There’s just something so joyful about a batch of homemade Lemon Shortbread Cookies sitting on your kitchen counter, ready to brighten your day and warm your heart. They’re easy, elegant, and absolutely delicious—a perfect treat to share with loved ones or to savor quietly with a cup of tea. So go ahead, bake a batch and watch how these zesty little delights quickly become a cherished favorite in your cookie collection!
