Impress your friends and family with this delicious lemon shortbread recipe! Follow our easy step by step guide to make the perfect buttery and zesty treat.
Shortbread cookies have been a staple in my house since I was born. My mom always made this Scottish Shortbread for friends and teachers growing up. It is truly a delicious cookie that you will not be able to resist.
Want more crave worthy desserts with lemon? Try this family favorite lemon ricotta cake.
Let's get to the recipe
Ingredients Needed
For this buttery shortbread cookie recipe you will need:
- Butter. I like to use salted butter but you could use unsalted but add a ¼ teaspoon of salt to the flour. Make sure that the butter is softened to room temperature so it whips up with the sugar.
- Granulated Sugar. The sugar sweetens the cookie dough and encourages spreading.
- Lemon Zest. Adding the lemon zest with the sugar and butter helps the lemon zest release its oils for a more intense lemon flavor.
- Lemon Extract or Lemon Emulsion. You can use 1 - 2 teaspoons of lemon extract depending on how intense you want the lemon flavor to be.
- All Purpose Flour. Make sure to measure the flour accurately, I suggest using a scale to weigh your flour.
You can leave the cookies as is or make a simple lemon glaze to drizzle on top made up of Confectioner sugar and Lemon Juice.
For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.
How to Make
In an electric stand mixer fitted with a paddle attachment or a large bowl with a handheld electric mixer beat the butter, sugar, and lemon zest on medium speed until light and fluffy, about 2 minutes. Add in the lemon extract mixing to combine. Scrape down the sides of the bowl to make sure everything is evenly incorporated.
Turn the speed down to the lowest setting and add the flour mixture until just combined.
Place a large piece of plastic wrap on the counter and put the dough on top. Shape cookie dough into a rectangular log about 8 inches long by 2 inches wide. Once the log is formed wrap it tightly in plastic wrap and chill for at least 2 hours.
When ready to bake preheat oven to 350F/180C and line a baking sheet with parchment paper or a silicone liner or parchment paper, set aside. Slice the chilled dough into ¼ - ½ inch thick pieces, then place the cookies on a sheet 1 inch apart from each other. Bake cookies for 12-16 minutes, rotating the pan halfway through, and cook until the cookie edges are browned. Let cool for 5 minutes on the tray then transfer to a wire rack to cool completely.
In a bowl whisk together the powdered sugar and lemon juice. Use a spoon to drizzle the lemon glaze on top of the cooled cookies or dip the cookie halfway into the glaze. Let set for 1 hour or put in the fridge to speed up setting time. Store in an airtight container for up to 3 days.
Check out this post on my Cookie Baking Tips
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PrintRecipe Card
Lemon Shortbread Cookies
Learn how to make delicious and buttery lemon shortbread cookies with this step by step recipe guide. Perfect for any occasion or as a tasty treat!
- Total Time: 2 Hours 25 Minutes
- Yield: 18-20 Cookies 1x
Ingredients
Lemon Shortbread
- 8oz (1 Cup) Butter, softened to room temperature
- 150 grams (¾ Cup) Granulated Sugar
- 1 Tablespoons Lemon Zest
- 1 -2 Teaspoons Lemon Extract* depending on how tart you want them
- 291 grams/ 2 ⅓ cup All Purpose Flour
Lemon Glaze
- 120 grams (1 Cup) Confectioners Sugar
- 1-2 Tablespoons Lemon Juice
- Extra Lemon Zest for Topping, if desired
Instructions
- In an electric stand mixer fitted with a paddle attachment or a large bowl with a handheld electric mixer beat the butter, sugar, and lemon zest on medium speed until light and fluffy, about 2 minutes. Add in the lemon extract mixing to combine. Scrape down the sides of the bowl to make sure everything is evenly incorporated.
- Turn the speed down to the lowest setting and add the flour mixture until just combined.
- Place a large piece of plastic wrap on the counter and put the dough on top. Shape cookie dough into a rectangular log about 8 inches long by 2 inches wide. Once the log is formed wrap it tightly in plastic wrap and chill for at least 2 hours.
- When ready to bake preheat oven to 350F/180C and line a baking sheet with parchment paper or a silicone liner or parchment paper, set aside. Slice the chilled dough into ¼ - ½ inch thick pieces, then place the cookies on a sheet 1 inch apart from each other. Bake cookies for 12-16 minutes, rotating the pan halfway thru, and cook until the cookie edges are browned. Let cool for 5 minutes on the tray then transfer to a wire rack to cool completely.
Lemon Drizzle
- In a bowl whisk together the confectioners sugar and lemon juice. Use a spoon to drizzle the lemon glaze on top of the cooled cookies or dip the cookie halfway into the glaze. If you want add extra lemon zest on top of the drizzle. Let set for 1 hour or put in the fridge to speed up setting time. Store in an airtight container for up to 3 days.
- Prep Time: 10 Minutes
- Chill Time: 2 Hours
- Cook Time: 15 Minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
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