Lemon Shortbread Cookies

Lemon shortbread cookies are a delightful fusion of buttery richness and vibrant citrus flavor, perfect for any occasion. This cookie recipe features a tender, melt-in-your-mouth texture achieved through a combination of softened butter and cornstarch, while the grated lemon zest and a hint of ground nutmeg add a refreshing and subtly spiced twist. Topped with a sweet and tangy lemon drizzle, these cookies are as visually appealing as they are delicious, making them an ideal treat for everything from afternoon tea to festive gatherings.

Ingredients for Lemon Shortbread Cookies

• Butter: Softened butter ensures a light and fluffy texture when creamed with sugar, forming the rich, buttery base for these cookies.
• Sugar: Granulated sugar is used to sweeten the dough.
• Grated lemon zest: The outer yellow layer of the lemon peel contains the fruit’s aromatic oils and adds a vibrant citrus essence. If you’re unsure, here’s how to zest a lemon.
• Vanilla extract: A touch of good vanilla adds a warm and aromatic flavor to the filling. Give this homemade vanilla extract a try if you’d rather not use store-bought. 
• Flour: All-purpose flour is the best type of flour for cookies. It’s not too tough, like bread flour, yet not too delicate, like cake flour. Use the spoon-and-level method to measure flour accurately, since too much can make the cookies dry.
• Cornstarch: The cornstarch is used to achieve a delicate, melt-in-your-mouth texture that enhances the crumbly consistency of the shortbread.
• Ground nutmeg: This spice adds a subtle warmth and depth of flavor that complements the bright lemon zest.

Drizzle:

• Confectioners’ sugar: When mixed with lemon juice, confectioners’ sugar creates a sweet and tangy drizzle that enhances the lemon flavor of the cookies.
• Lemon juice: We recommend using freshly squeezed lemon juice, but bottled will work in a pinch.

Directions

Step 1: Cream the butter and sugar

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Preheat the oven to 350°F. In a small bowl, cream the butter and sugar until light and fluffy, five to seven minutes. Beat in the lemon zest and vanilla. 

Step 2: Make the dough

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Combine the flour, cornstarch, nutmeg and salt, then gradually add the dry mixture to the creamed mixture and mix well (the dough will be crumbly). Shape it into a ball.

Step 3: Form the cookies

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On a lightly floured surface, press the dough to 1/2-inch thickness. Cut the cookies with a floured 1-inch fluted cookie cutter, then place them 1 inch apart on ungreased baking sheets. Prick them with a fork to create decorative dotted lines. Reroll the scraps to make more cookies, if desired.

Step 4: Bake the cookies

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Bake the cookies until firm, 12 to 15 minutes. Cool them on the pan for two minutes before carefully removing them to wire racks to cool completely. 

Step 5: Make the drizzle

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Combine confectioners’ sugar and lemon juice, then drizzle it over the cookies.

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Lemon Shortbread Cookie Variations

• Add floral flavor: Add some chopped, dried lavender buds to your shortbread dough to make lemon-lavender shortbread cookies. 
• Make it pop: Mix in 1 tablespoon of poppy seeds for added texture and a nutty flavor that pairs beautifully with lemon.
• Go nuts: Fold in 1/4 cup of chopped pistachios for a delightful crunch and a pop of color.

How to Store Lemon Shortbread Cookies

To keep your cookies fresh, store them in an airtight container between sheets of waxed or parchment paper. Stored this way, they should be good for three to four days. However, shortbread cookies are terrific in that they often last longer and still taste wonderful.

Can I make this lemon shortbread cookies recipe ahead of time? 

Yes, you can make the dough ahead of time and refrigerate it for up to two days, or store it in a freezer bag and freeze it for up to three months. 

Lemon Shortbread Cookie Tips

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Why is my shortbread cookie dough so crumbly?

A crumbly dough gives shortbread cookies their signature tenderness. When forming the dough, you don’t want to compress it too tightly and risk a dense, tough cookie. However, if you find that your dough is too crumbly to manage, try adding up to a teaspoon of ice water, a few drops at a time, until the dough starts coming together. Slightly chilling the dough in the refrigerator can also help it stay hydrated. Here are a few more secrets for successful shortbread from our Taste of Home Test Kitchen.

How do I prevent the cookies from spreading too much?

To prevent lemon shortbread cookies from spreading too much, chill the dough for at least 30 minutes before baking, as this helps firm up the butter. Avoid overcreaming the butter and sugar to minimize excess air in the dough, and measure the ingredients accurately, especially the flour and cornstarch. Use parchment paper or silicone baking mats instead of greased baking sheets, and handle the dough minimally to keep it cool. Ensure your oven is preheated to 350°F (175°C), and consider using higher-sided baking sheets to help maintain the cookies’ shape.

What can you serve with lemon shortbread cookies?

Lemon shortbread cookies pair beautifully with coffee, tea or even iced tea for a simple treat.