Lemon Shortbread Cookies add a punch of bright lemon flavor to a lightly sweet shortbread cookie. Perfect with an afternoon cup of tea!
Shortbread cookies are delicious and so easy to make. Once you’ve tried this version, why not check out our Strawberry Shortbread Cookies and our Cacao Nib Hazelnut Cookies?
Why Make This Recipe
- Great Flavor: Just the right balance of sweet and tart!
- Easy-to-Make: The batter comes together quickly, then just chill, slice, and bake!
- Shelf Life Winners: These lemon cookies stay fresh for up to a week in an airtight container.
🥗 Ingredients
- Butter: We always recommend unsalted butter in baking recipes, so you can control the salt content. If you use salted butter, take the salt in the recipe down to ⅛ teaspoon.
- Sugar: We use a combination of granulated sugar and brown sugar in this recipe, but you could use all granulated sugar if you prefer. Read our FAQs if you want to substitute powdered sugar instead.
- Lemon: For a different version of this citrusy cookie, try using lime juice/zest or grapefruit juice/zest instead.
- Sparkling Sugar: You can replace with granulated sugar if you don’t have sparkling sugar, but the crystals won’t be quite as pretty. If you’re looking for some, you can buy sparkling sugar online at Amazon.
🥣 Step-by-Step Instructions
Cream together ¾ cup softened unsalted butter, ⅔ cup granulated sugar, 2 tablespoons brown sugar, 1 tablespoon fresh lemon juice, 2 teaspoons lemon zest, ¼ teaspoon kosher salt, and 1 ½ teaspoons vanilla extract with a mixer until smooth. (We like using the paddle attachment with our stand mixer.)
Add 1 ¾ cups all-purpose flour, and stir just until incorporated.
Scrape the dough onto a sheet of parchment paper, and use your hands to form the dough into a log that is 1 ½ inches in diameter.
Wrap the log in the parchment paper, then twist both sides to close tightly.
Chill in the refrigerator for at least 3 hours, and preferably 24 hours.
Preheat oven to 350 degrees. Spread sparkling sugar on a plate.
Unwrap cookie dough log, and cut into two shorter logs so they are easier to work with. Paint the outsides with egg white.
Roll logs in sparkling sugar until completely covered.
Cut log into slices slightly thinner than ½-inch.
Place shortbread slices on a parchment paper-lined baking sheet, with an inch or two of space between cookies.
Bake for 12-13 minutes, until just golden brown on the edges.
Let cool for 1-2 minutes on the baking sheet on a cooling rack, before moving the cookies themselves onto the rack.
Let cool completely before storing.
🧐 Recipe FAQs for Lemon Shortbread Cookies
Yes, in fact we think these cookies taste the best if you make the dough a day before baking and then bake a day before serving! And, you can even make them further in advance. Make the dough up to 3 days before using, and keep in the refrigerator. Or, freeze the parchment logs for up to 3 months. Defrost in the refrigerator for 24 hours, then continue with the recipe.
We prefer granulated sugar in this recipe for Lemon Shortbread Cookies because it makes for more of a crunchy texture. You can definitely use powdered sugar instead, but you will have a softer, more tender cookie.
Yes, you should always chill shortbread dough before baking. That will help ensure your cookies don’t spread when baked.
👩🍳 Expert Tips
Want to make a big batch? Just double the recipe. You can either bake all the lemon cookies at once, or save a log or two in the freezer for a rainy day.
If you want to bake all your cookies at one time, you’ll need two cookie sheets. Put one on the top oven rack and one on the bottom, then switch halfway through baking. Always good to rotate the sheets back to front while you’re in there too.
Wondering the best knife to slice shortbread cookies? We prefer a large serrated knife, like a bread knife. The one we use is the Victorinox Swiss Army Bread Knife.
Want to double down on that lemon flavor? How about adding a lemon glaze like the one I use for my Lemon Almond Flour Muffins?
Other Delicious Cookie Recipes
Aren’t cookies the best? We love dessert recipes of all kinds, but cookies may be top of the list. Here are a few favorites:
- Lemon White Chocolate Cookies
- Cacao Nib Hazelnut Cookies
- Matcha White Chocolate Cookies
- Strawberry Shortbread Cookies
If you’re interested in checking out some gluten-free options, you may want to see our Almond Flour Oatmeal Cookies and Almond Flour Chocolate Cookies recipes as well.
If you try this easy Lemon Shortbread Cookie recipe, we would love to hear from you! Please rate this recipe and leave a comment below—your feedback is invaluable to us.
And please follow along on Instagram, Pinterest, and Facebook or subscribe to our newsletter. We’d love to inspire you with more delicious, healthy, and seasonal recipes!
📖 Recipe Card
Lemon Shortbread Cookies
Lemon Shortbread Cookies add a punch of bright lemon flavor to a lightly sweet shortbread cookie. Perfect with an afternoon cup of tea!
Ingredients
- ¾ cup unsalted butter, softened (12 tablespoons)
- ⅔ cup granulated sugar (5.1 ounces)
- 2 tablespoons brown sugar (.8 ounces)
- 1 tablespoon lemon juice
- 2 teaspoons lemon zest
- ¼ teaspoon kosher salt
- 1 ½ teaspoons vanilla extract
- 1 ¾ cups all-purpose flour, spooned and leveled (7.3 ounces)
- Egg white, optional, for garnish
- Sparkling sugar, optional, for garnish
Instructions
- Cream together butter, sugar, brown sugar, lemon juice, lemon zest, salt, and vanilla with a mixer until smooth.
- Add the flour, and stir just until incorporated.
- Scrape the dough onto a sheet of parchment paper, and use your hands to form the dough into a log that is 1 ½ inches in diameter.
- Wrap the log in the parchment paper, then twist both sides to close tightly.
- Chill in the refrigerator for at least 3 hours, and preferably 24 hours.
- Preheat oven to 350 degrees.
- Spread sparkling sugar on a plate.
- Unwrap cookie dough log, and cut into two shorter logs so they are easier to work with.
- Paint the outsides with egg white.
- Roll logs in sparkling sugar until completely covered.
- Cut into slices slightly thinner than ½-inch.
- Place shortbread slices on a parchment paper-lined baking sheet, with an inch or two of space between cookies.
- Bake for 12-13 minutes, until just golden brown on the edges.
- Let cool for 1-2 minutes on the baking sheet on a cooling rack, before moving the cookies themselves onto the rack. Let cool completely before storing.
Notes
Make-Ahead Tips:
These cookies taste the best if you make the dough a day before baking and then bake a day before serving! And, you can even make them further in advance. Make the dough up to 3 days before using, and keep in the refrigerator. Or, freeze the parchment logs for up to 3 months. Defrost in the refrigerator for 24 hours, then continue with the recipe.
Expert Tips:
If you want to bake all your cookies at one time, you’ll need two cookie sheets. Put one on the top oven rack and one on the bottom, then switch halfway through baking. Always good to rotate the sheets back to front while you’re in there too.
Wondering the best knife to slice shortbread cookies? We prefer a large serrated knife, like a bread knife. The one we use is the Victorinox Swiss Army Bread Knife.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Wilton White Sparkling Sugar, 8 oz.
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Victorinox Swiss Army 10-¼" Serrated Bread Knife with Fibrox Handle
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 223Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 34mgCarbohydrates: 27gFiber: 1gSugar: 13gProtein: 2g
Nutrition information is provided as a general reference for users courtesy of the online nutrition calculator Nutritionix.
Instagram Users: Now that you've made this Lemon Cookie recipe, tag us @vanillabeancuisine or #vanillabeancuisine because we’d love to see your results!
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