If you’re into buttery, lemony things that actually turn out right every time, this Lemon Shortbread recipe is one to save. I’ve made a lot of shortbread in my life, both in pastry kitchens and at home, and this one is built on solid baking ratios that I trust completely. It’s the kind of recipe that doesn’t need any fluff or frills, it just works. Every time!
What makes it special? Honestly, it’s how simple and balanced it is. The dough uses just the right ratio of flour, butter, and sugar to give that classic tender crumb, but with a bright twist from real lemon zest. A quick lemon glaze on top adds sparkle and a hit of sweet citrus. Whether you're baking for yourself, wrapping up a gift box, or just craving something buttery and homemade, these cookies never disappoint, and you can count on them to come out right, no matter how busy life is.
Check out my lemon blueberry muffins and lemon curd cookies too!!
Why You'll Love This Lemon Shortbread Cookie Recipe
- Easy and reliable: The dough mixes up quickly and can be made ahead, sliced and baked as needed. Slice and bake cookies are the best!
- Bright, buttery flavor: Real lemon zest and high quality butter give these cookies a clean, rich flavor with just the right amount of citrus pop.
- Perfect for gifting: These cookies slice beautifully and keep their shape. Pack them in a tin or tie up in cellophane bags for a homemade gift that feels truly special.
Baking Tips
- Using a kitchen scale is a total game changer for baking. It makes measuring ingredients super precise, so your recipe comes out perfect every single time. Plus, fewer measuring cups means less cleanup, and who doesn’t love that? Invest in one, and you’ll wonder how you ever baked without it!
- I absolutely love baking with fine kosher salt, it gives the perfect balance of flavor. Table salt, on the other hand, can be a bit too harsh, so if you're using it, be sure to cut the amount in half to avoid over salting your treats.
- Always check your oven temperature! Ovens can be sneaky, sometimes running hotter or cooler than what the dial says, and that can really affect how your baked goods turn out. For the most consistent results, I recommend using an oven thermometer to make sure your temps are spot on every time
Lemon Shortbread Ingredients
- All purpose flour: Provides structure while keeping the shortbread soft and tender. Don’t pack it in, spoon and level for accuracy or use a kitchen scale.
- Powdered sugar: In the dough, it creates a smooth, melt away texture. In the glaze, it gives a silky, sweet finish that complements the lemon perfectly.
- Lemon zest: Adds fresh citrus flavor without any added moisture. To zest a lemon, use a microplane and gently grate only the yellow part of the peel. Avoid the white pith underneath—it’s bitter and doesn’t belong in your cookies.
- Kosher salt: Brings out all the other flavors and balances the sweetness. A pinch makes a big difference here.
- High quality butter: Since butter is the heart of any good shortbread, choose the best you can find. European-style or cultured butter adds extra richness and depth.
See recipe card below for quantities.
How to Make Lemon Shortbread Cookies
- Place the butter, lemon zest, vanilla, and powdered sugar in a medium bowl. Using beaters or the paddle attachment, beat until fluffy, about 2-3 minutes.
- Mix together the flour and kosher salt (add ½ teaspoon extra of kosher salt if you do not have salted butter) Add to the butter mixture. Mix until well combined and a dough forms.
- Place a large piece of plastic wrap on the counter, place half of the dough on top. Repeat with the other half. Form the dough into 8 inch logs, roll it a bit to make it round. Wrap it tightly.
- You can place the logs in tall glasses to prevent the round log from getting a dent on the bottom to maintain the round shape. Refrigerate for 2 hours or until thoroughly cold.
- Preheat the oven to 350°F. Cut the log into ⅓ of an inch discs. Slice the log cleanly with a sharp knife using a straight downward motion. Avoid using a serrated knife, which can tear the dough. You should get 35 cookies.
- Whisk together the powdered sugar and lemon juice until smooth. The icing should be on the thicker side so it stays in place and doesn’t run off the cookies. Once the cookies have fully cooled, dip just the tops into the icing. Let any excess drip off while upside down, or gently wipe it to create a thin, even layer. Place the cookies on a baking sheet and allow the icing to set.
Hint: Do not use a serrated knife when cutting the log, use a sharp chefs knife and cut down without sawing.
Lemon Shortbread Cookie Tips
- Beat the sugar and lemon zest together first: This extra step releases the lemon oils and builds flavor right into the base of your dough. Don’t skip it!
- Roll the dough into logs using parchment or plastic wrap: It keeps the shape neat and prevents sticking while the dough chills.
- Place the log upright in a tall glass while chilling: This prevents the flat-bottom effect you get from resting the dough directly on the fridge shelf.
- Slice with a sharp knife and rotate the log as you go: This helps the cookies stay round and prevents the log from getting a flat edge.
- Make sure the lemon glaze is thick enough: Aim for a honey like texture so it sets on top of the cookies instead of sliding off the sides.
- Glaze only when the cookies are fully cool: If they’re even slightly warm, the glaze will melt and lose its definition.
Lemon Shortbread Recipe Variations
- Lemon lavender: Add a small pinch of dried culinary lavender for a delicate floral note that pairs beautifully with lemon.
- Lemon poppy seed: Stir poppy seeds into the dough for that classic texture and visual appeal.
- Citrus swap: Use orange or lime zest and juice instead of lemon for a new flavor spin that still works beautifully with the base dough.
- Chocolate dipped: Once baked and cooled, dip half of each cookie in melted white or dark chocolate. Let set for a pretty (and delicious) finish.
How to Store Lemon Shortbread Cookies
These cookies keep well at room temperature in an airtight container for up to 4 days. In fact, they taste even better the next day once the glaze has fully set and the lemon flavor has had time to bloom. Do not refrigerate, the cold temperature can dry them out. If you want to make them ahead, they freeze beautifully. Freeze the unglazed cookies in a zip top bag or airtight container for up to 2 months. Let them thaw at room temperature, then glaze before serving for the best result.
FAQs
How long can the dough logs stay in the refrigerator before slicing and baking?
The dough will keep up to 3 days in the refrigerator before slicing and baking. You can freeze the logs for up to 1 month, thaw in the refrigerator before using.
More Sweet Treats
Looking for other recipes like this? Try these:
📖 Recipe
Lemon Shortbread Cookies
If you’re into buttery, lemony things that actually turn out right every time, this Lemon Shortbread recipe is one to save. I’ve made a lot of shortbread in my life, both in pastry kitchens and at home, and this one is built on solid baking ratios that I trust completely.
Equipment
- Microplane zester
- Hand mixer or stand mixer
- Measuring cups or kitchen scale
- Measuring Spoons
- Baking sheet and parchment paper
Ingredients
Lemon Shortbread
- The dough needs to chill in the refrigerator for 2 hours before baking.
- 16 tablespoons (220 grams) salted butter room temperature (add an extra ½ teaspoon of kosher salt if you do not have salted butter)
- ¾ cup (88 grams) powdered sugar
- 1 tablespoon plus 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- 2 cups (260 grams) all purpose flour
- ¼ teaspoon kosher salt
Lemon Icing
- 1 cup plus 2 tablespoons (130 grams) powdered sugar
- 2 tablespoons lemon juice
Instructions
Shortbread
- The dough needs to chill in the refrigerator for 2 hours before baking.
- Place the butter, lemon zest, vanilla, and powdered sugar in a medium bowl.
- Using beaters or the paddle attachment, beat until fluffy, about 2-3 minutes.
- Mix together the flour and kosher salt. Add to the butter mixture. Mix until well combined and a dough forms.
- Place a large piece of plastic wrap on the counter, or parchment paper, place half of the dough on top. Repeat with the other half. Form the dough into 8 inch logs, roll it a bit to make it round. Wrap it tightly.
- You can place the logs in tall glasses to prevent the round log from getting a dent on the bottom to maintain the round shape.
- Refrigerate for 2 hours or until thoroughly cold.
- Preheat the oven to 350°F. Cut the log into ⅓ of an inch discs. Slice the log cleanly with a sharp knife using a straight downward motion. Avoid using a serrated knife, which can tear the dough. You should get 35 cookies.
- Place on a parchment lined baking sheet. Bake one sheet at a time, and keep the remaining dough discs or log in the refrigerator until ready to bake. You don’t want them warming up.
- Position it on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom. Bake for 13-15 minutes or until the edges are just golden brown. You can go longer if you want them super crispy! Let cool on the baking sheet.
- They will be crisp when completely cooled down. Top with lemon icing after cooled down.
Lemon Glaze
- Whisk together the powdered sugar and lemon juice until smooth. The icing should be on the thicker side so it stays in place and doesn’t run off the cookies. Once the cookies have fully cooled, dip just the tops into the icing. Let any excess drip off while upside down, or gently wipe it to create a thin, even layer. Place the cookies on a baking sheet and allow the icing to set.
Notes
Storage:
These cookies keep well at room temperature in an airtight container for up to 4 days. In fact, they taste even better the next day once the glaze has fully set and the lemon flavor has had time to bloom. Do not refrigerate, the cold temperature can dry them out. If you want to make them ahead, they freeze beautifully. Freeze the unglazed cookies in a zip top bag or airtight container for up to 2 months. Let them thaw at room temperature, then glaze before serving for the best result.
*The dough logs will keep up to 3 days in the refrigerator before slicing and baking. You can freeze the logs for up to 1 month, thaw in the refrigerator before using.
Tried this recipe?Leave a comment below and tag @stir.taste.smile on social.
Meredith says
These lemon shortbreads were SO GOOD. Lovely amount of lemon, nice and buttery... fantastic!
Amanda says
I'm SO happy you enjoyed them Meredith!! Thank you for leaving a kind review 🙂