Can I use unsalted butter instead of salted butter?

Absolutely! If using unsalted butter, simply add an additional 1/4 teaspoon of salt to the recipe. I highly recommend using a European-style butter for the richest flavor, but any good quality butter will work.

Why did my shortbread spread too much during baking?

Spreading usually happens when the butter was too warm or the dough wasn't chilled long enough. Make sure your dough is properly chilled for at least 30 minutes before baking, and your butter should be softened but not melty when mixing the dough.

Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. The texture might be slightly different, but they'll still be delicious. Add 1/4 teaspoon xanthan gum if your blend doesn't already include it.

How do I know when the shortbread is done baking?

The shortbread is done when the edges and top are just turning a light golden brown. Don't wait until it's dark golden or it may become too dry. The center might still look slightly soft but will firm up as it cools.

Lemon Shortbread Cookies Recipe

Name: Lemon Shortbread Cookies Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 2 h
Cuisine: American
Ingredients: 1 cup granulated sugar (225g); 2 tablespoons lemon zest (12g, about 2 large lemons); 2 cups salted butter (454g), softened; 1 teaspoon vanilla extract; 5 cups all-purpose flour (670g), spooned and leveled; ⅓ cup powdered sugar (45g); 2 tablespoons cornstarch (18g); ¼ teaspoon salt; 2 tablespoons granulated sugar (or more if desired); 1 tablespoon lemon zest (about 1 lemon)

These Lemon Shortbread Cookies are the perfect balance of buttery richness and bright citrus flavor. With their melt-in-your-mouth texture and vibrant lemon aroma, they’re an irresistible treat that’s surprisingly simple to make. The beauty of these cookies lies in how the lemon flavor deepens overnight, making them even more delicious the next day—if they last that long!

Why You’ll Love This Recipe

Perfectly Balanced Flavor: The combination of buttery shortbread with bright, zesty lemon creates a cookie that’s both sophisticated and comforting.
Make-Ahead Friendly: These cookies actually taste better the next day as the lemon flavor intensifies, making them perfect for planning ahead for guests or gifts.
Impressive Yet Simple: Despite their elegant taste and appearance, these cookies require minimal ingredients and straightforward techniques—no fancy equipment needed.
Versatile Treat: Perfect with afternoon tea, as a light dessert, or packaged as a thoughtful homemade gift. They’re impressive enough for special occasions but simple enough for everyday indulgence.

Ingredients You’ll Need

Butter: The foundation of any good shortbread, providing that rich, melt-in-your-mouth texture. European-style butter like Kerrygold makes a noticeable difference in flavor.
Granulated Sugar: Sweetens the cookies while helping to create that tender, crumbly texture shortbread is known for.
Lemon Zest: The star ingredient that infuses the entire cookie with bright citrus flavor without adding moisture.
Vanilla Extract: Adds depth and warmth that balances the bright lemon notes.
All-Purpose Flour: The structure of our cookies—be sure to measure correctly by spooning and leveling for the perfect texture.
Powdered Sugar: Creates a more delicate, tender crumb than using all granulated sugar would.
Cornstarch: The secret to that melt-in-your-mouth quality that makes shortbread so irresistible.
Salt: Enhances all the flavors and balances the sweetness.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to put your own spin on these lemon shortbread cookies? Here are some delicious options:

Herb Infusion: Add 1 tablespoon of finely chopped fresh rosemary or thyme for a sophisticated herbal note.
Citrus Swap: Replace lemon zest with orange or lime zest for a different citrus profile.
Tea Infused: Mix 1 tablespoon of finely ground Earl Grey tea leaves into the dough for a lovely tea-and-lemon combination.
Glazed Perfection: Drizzle cooled cookies with a simple glaze made from powdered sugar and fresh lemon juice for extra lemony punch.

How to Make Lemon Shortbread Cookies

Step 1: Prepare the Pan and Lemon Sugar

Line a 9×13-inch metal baking pan with parchment paper. In a large mixing bowl, combine the granulated sugar and lemon zest, rubbing them together with your fingertips until fragrant. This releases the essential oils from the zest, infusing the sugar with incredible lemon flavor.

Step 2: Cream the Butter Mixture

Add the softened butter to your lemon sugar and cream for 2 minutes, making sure to scrape down the sides halfway through. The mixture should be light and fluffy. Mix in the vanilla extract until fully incorporated.

Step 3: Add Dry Ingredients

In a separate bowl, whisk together the flour, powdered sugar, cornstarch, and salt. Add this dry mixture to the butter mixture in three portions, mixing just until incorporated after each addition. The dough will come together but remain slightly crumbly—this is exactly what you want!

Step 4: Press and Chill

Transfer the dough to your prepared pan and press it evenly into the bottom. Use the bottom of a measuring cup to create a smooth, even surface. Prick the dough all over with a fork—this prevents air bubbles and helps the shortbread bake evenly. Chill in the refrigerator for 30 minutes.

Step 5: Bake to Perfection

Preheat your oven to 325°F with about 15 minutes left in the chilling time. Bake the shortbread for 35 minutes, then remove from the oven and sprinkle with the lemon-sugar topping. Return to the oven for 5-10 more minutes, until the edges are just turning golden brown.

Step 6: Cool and Cut

Allow the shortbread to cool slightly on a wire rack, then cut while still warm. The shortbread will be easier to slice cleanly at this stage. Let cool completely before removing from the pan.

Pro Tips for Making the Recipe

Don’t Skip the Chilling: This crucial step prevents spreading and helps maintain that perfect shortbread texture.
The Fork Pricking: Those little holes aren’t just decorative—they prevent air bubbles and ensure even baking.
Cutting Timing: Cut while the shortbread is still warm but not hot. Wait until it’s completely cool before removing from the pan to prevent breaking.
Zesting Technique: Only take the colorful part of the lemon peel when zesting, avoiding the white pith which can be bitter.
Butter Temperature: Your butter should be softened but not melty—you should be able to press your finger into it with some resistance.

How to Serve

These lemon shortbread cookies are versatile companions to many delightful pairings:

Perfect Beverages:

Serve alongside afternoon tea, coffee, or even a glass of champagne for special occasions. The bright lemon flavor pairs beautifully with Earl Grey tea.

Dessert Pairings:

Use these cookies as the base for a quick lemon dessert by topping with a dollop of whipped cream and fresh berries.

Gift Giving:

Stack cookies in a decorative tin lined with parchment paper for a thoughtful homemade gift. Tie with a ribbon and attach a handwritten note for a personal touch.

Make Ahead and Storage

Storing Leftovers

Store cooled cookies in an airtight container at room temperature for up to 1 week. Place parchment paper between layers to prevent sticking.

Freezing

The dough can be frozen before baking: press into the pan, cover tightly with plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.

Baked cookies freeze beautifully for up to 3 months in an airtight container with parchment between layers.

Make Ahead

Prepare the dough up to 2 days in advance and keep refrigerated until ready to bake. Remember, these cookies actually taste better the day after baking as the lemon flavor develops!

FAQs

Can I use unsalted butter instead of salted butter?

Absolutely! If using unsalted butter, simply add an additional 1/4 teaspoon of salt to the recipe. I highly recommend using a European-style butter for the richest flavor, but any good quality butter will work.
Why did my shortbread spread too much during baking?

Spreading usually happens when the butter was too warm or the dough wasn’t chilled long enough. Make sure your dough is properly chilled for at least 30 minutes before baking, and your butter should be softened but not melty when mixing the dough.
Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. The texture might be slightly different, but they’ll still be delicious. Add 1/4 teaspoon xanthan gum if your blend doesn’t already include it.
How do I know when the shortbread is done baking?

The shortbread is done when the edges and top are just turning a light golden brown. Don’t wait until it’s dark golden or it may become too dry. The center might still look slightly soft but will firm up as it cools.

Final Thoughts

These Lemon Shortbread Cookies are a testament to the beauty of simplicity. With just a handful of ingredients and straightforward techniques, you can create something truly special that will have everyone asking for your recipe. The bright lemon flavor combined with the buttery, melt-in-your-mouth texture makes these cookies irresistible for any occasion—or no occasion at all! Give them a try, and I’m confident they’ll become a staple in your baking repertoire.