If you love bright, buttery lemon desserts, these Lemon Shortbread Cookies are a must-try. Crisp at the edges and tender in the center, they melt in your mouth and deliver a clean lemon punch from both zest and fresh juice. Finish them with a simple lemon glaze and a sprinkle of zest for an irresistible treat—you won’t stop at one.
Why you’ll love this recipe
These Lemon Shortbread Cookies are adapted from a popular shortbread base and kept simple for everyday baking. They use only eight ingredients, require no eggs, and yield about 2 1/2 dozen cookies when scooped with a 1 tablespoon scoop. Serve them plain or add a quick lemon glaze and extra zest for more citrus flavor.
The cookies are thick, buttery, and effortless to make—perfect for sharing or keeping in a cookie jar. Enjoy!
Table of Contents
- Ingredients Needed
- How to Make the Recipe
- Storage
- Helpful Tips
- More Lip-Smacking Lemon Desserts!
- The Best Lemon Shortbread Cookies Recipe
Ingredients Needed
Below are the key ingredients for homemade lemon shortbread. See the recipe card for exact quantities.
- Unsalted Butter. Use a high-fat unsalted butter (82–85% butterfat) for best flavor and texture.
- Powdered Sugar. Provides the tender, melt-in-your-mouth shortbread texture and is used for the glaze as well.
- Lemon Juice and Zest. Fresh lemons deliver brighter, fresher flavor than bottled juice—use zest and juice for the best results.
- Baking Powder. Unlike traditional shortbread, a small amount of baking powder gives these cookies a slight lift so they’re not too dense.
No eggs are required—skipping eggs keeps the cookies slightly crisp and crumbly. For quantities and a printable recipe, see the recipe card below.
How to Make the Recipe
This is a concise overview of the method. Follow the full recipe card for exact measurements and timings (US or metric).
Step 1. Whisk dry ingredients. Combine all-purpose flour, baking powder, and salt in a bowl and set aside.
Step 2. Beat the wet ingredients. Cream unsalted butter with granulated and brown sugar, then add lemon zest, lemon juice, and vanilla until combined.
Step 3. Combine. Add the dry ingredients to the wet mixture and mix on low until just combined.
Step 4. Scoop and shape. Roll dough into balls using a 1 tablespoon scoop (or 1 1/2 tablespoon for larger cookies) and place them about 1 1/2 inches apart on prepared sheets.
Step 5. Flatten slightly. Press the top of each cookie gently with the bottom of a floured glass so they bake evenly.
Step 6. Bake. Bake at 300ºF (150ºC) for 15–20 minutes until the edges are light golden—about 18 minutes is common. Cool baked sheets briefly while keeping unused dough chilled if making multiple batches.
Step 7. Cool. Let cookies cool on the baking sheet 5–10 minutes, then transfer to a wire rack to cool completely.
Step 8. Glaze (optional). Whisk powdered sugar with fresh lemon juice and a touch of milk until smooth. Drizzle or dip cooled cookies, then let glaze set on a rack lined with parchment.
Storage
Store cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 4 months. If glazed, ensure the glaze is fully set and layer cookies with parchment or wax paper to prevent sticking.
Helpful Tips
These tips will help you get consistent, delicious results every time.
Number of lemons. You’ll need two small lemons total: one for the dough and one for the glaze. Skip the glaze and you only need one lemon.
Chill the dough between batches. If you bake one sheet at a time, keep the remaining dough chilled. Warm dough tends to spread more, especially in a warm kitchen.
Lemon glaze notes. The glaze is simply powdered sugar, lemon juice, and a little milk. It’s optional but adds a bright, sweet finish that pairs perfectly with the buttery cookies.
More Lip-Smacking Lemon Desserts!
Lemon Meringue Ice Cream Pie
Lemon Cream Cheese Pound Cake
Small Batch Lemon Cupcakes
Easy Lemon Cream Pie
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The Best Lemon Shortbread Cookies
Ingredients
Lemon Shortbread Cookies
- 2 cups All-Purpose Flour
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 1 cup Unsalted Butter, room temperature
- 1/4 cup Granulated Sugar
- 1/4 cup Light Brown Sugar
- Lemon Zest (from 1 small lemon)
- 1 1/2 tbsp Fresh Lemon Juice
- 1/2 tsp Vanilla Extract
Lemon Glaze
- 1 cup Powdered Sugar
- 2 tbsp Fresh Lemon Juice
- 1/2 tbsp Milk
Instructions
Lemon Shortbread Cookies
- Whisk together 2 cups all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt; set aside.
- Beat 1 cup room-temperature unsalted butter with 1/4 cup granulated sugar and 1/4 cup light brown sugar until smooth. Add the lemon zest, 1 1/2 tbsp fresh lemon juice, and 1/2 tsp vanilla extract and mix until combined.
- Reduce mixer speed to low and gradually add the whisked dry ingredients. Mix until just combined.
- Preheat oven to 300ºF (adjust rack to just above center). Line a cookie sheet with parchment or a silicone mat.
- Use a 1 tablespoon cookie scoop (or 1 1/2 tbsp for larger cookies) to shape dough into balls. Place about 1 1/2 inches apart on prepared baking sheets.
- Gently flatten the tops of each cookie with the bottom of a floured glass so they bake evenly.
- Bake 15–20 minutes at 300ºF until edges are light golden (about 18 minutes is typical). If making multiple batches, keep unused dough refrigerated.
- Let cookies cool on the sheet for 5–10 minutes before transferring to a wire rack to finish cooling.
Lemon Glaze
- Whisk 1 cup powdered sugar with 2 tbsp fresh lemon juice and 1/2 tbsp milk until smooth. Drizzle or dip cooled cookies, let excess drip off, and allow glaze to set before serving.
Storing Cookies
- Store in an airtight container at room temperature up to 5 days or freeze up to 4 months. If glazed, separate layers with parchment or wax paper.
Video
Notes
- You will need two small lemons (about 200 g total): one for the dough and one for the glaze. If skipping the glaze, one lemon is enough.
- When baking multiple batches, keep remaining dough refrigerated; warm dough tends to spread more in a warm kitchen.
Nutrition
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Carbohydrates: 14 g
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Protein: 1 g
Nutritional information is an estimate and will vary based on ingredients used.
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