Lemon Shortbread Cookies

This lemon shortbread cookies recipe is buttery, soft, and full of fresh citrus flavor. It’s quick to make and always a hit.

Jump to Recipe

These buttery lemon shortbread cookies taste fresh, bright, and sweet with every bite. They melt in your mouth and smell amazing while baking. You only need a few simple ingredients to make this easy lemon dessert at home. Bake a batch for spring parties, afternoon snacks, or any time you crave something sweet and citrusy.

This lemon shortbread recipe is quick and easy to follow, even for beginners. Scroll down for step-by-step photos and clear directions. We also share pro tips, expert tricks, and answers to the most common questions people ask.

You can whip up this lemon butter shortbread cookie recipe in just forty-five minutes using basic pantry ingredients and fresh lemon zest. The buttery cookies come out soft, crumbly, and packed with bright lemon flavor that’s perfect for spring.

Serve this easy lemon shortbread at showers, bake sales, or Easter brunch. They’re simple to make, fun to share, and taste amazing warm or cooled.

What you'll need to make this recipe for lemon shortbread cookies:

For The Shortbread:

• 1¼ cups of salted butter, room temperature
• 1 cup of granulated sugar
• 1 teaspoon of lemon extract
• ½ teaspoon of vanilla extract
• 2½ cups of all-purpose flour
• ¼ cup of cornstarch

For The Lemon Glaze:

• 2 cups of powdered sugar, sifted
• 1 tablespoon of salted butter, melted
• 2 tablespoons of milk
• 2–3 tablespoons of freshly squeezed lemon juice (start with 2 tablespoons and add more if needed for consistency)
• Optional garnish – fresh lemon zest (see tip)

Make your lemon shortbread recipe your own with simple swaps and fun extras! These quick changes add flavor and personality to every batch. Here are some top substitutions and additions:

• Add White Chocolate Chips: Fold in white chocolate chips to make your lemon cookies extra sweet and rich.
• Sprinkle with Powdered Sugar: Dust the baked cookies with powdered sugar for a soft, sweet finish and pretty presentation.

Follow along with our step-by-step pictures to make this lemon shortbread cookie recipe quick and easy. Use the tips and tricks below to get the best results every time. Let’s get started and bake something sweet today!

FIRST STEP: Preheat the oven to 325°F. Line a 9×9 square pan with a sheet of parchment paper, allowing some to overhang the sides to easily remove the shortbread from the pan.

SECOND STEP: In the bowl of a stand mixer fitted with a paddle attachment, cream together the softened butter and granulated sugar on medium speed until smooth and fluffy.

THIRD STEP: Add the lemon and vanilla extracts and mix until fully incorporated. You may need to scrape down the sides and bottom of the bowl between additions.

FOURTH STEP: Add the all-purpose flour and cornstarch to the creamed butter, starting on low speed, and mix until the dough comes together and starts to form a ball in the center of the bowl.

FIFTH STEP: Press the lemon shortbread dough evenly into the bottom of the prepared baking pan. You can lightly wet your fingertips with cool water to help press the dough without it sticking.

SIXTH STEP: Bake in the preheated oven for 35 to 38 minutes or until the edges are lightly golden brown and the center is set.

SEVENTH STEP: Allow the lemon shortbread to cool in the pan for 5 minutes before slicing it into bars. You want your shortbread to be still slightly warm and soft when cutting so that you get nice, even cuts. 

EIGHTH STEP: Allow your lemon shortbread to cool completely before removing it from the pan. You can lift it out of the pan using the overhanging parchment paper.

NINTH STEP: Once your lemon shortbread bars have cooled completely, you can make the lemon glaze by whisking together, in a medium bowl, the powdered sugar, melted butter, milk, and lemon juice until smooth. 

TENTH STEP: Dip the flat tops of each lemon shortbread just until the entire top is covered, and allow any excess glaze to drip back into the bowl. Place the lemon-glazed shortbread onto a rimmed baking sheet (with a cooling rack on top) to allow the glaze to harden. 

ELEVENTH STEP: Once all the glaze has hardened, you can place your lemon shortbread onto a serving platter.

You can serve lemon shortbreads all year round, and it always feels special. It's great for parties, holidays, or just because.

• Spring and Summer Gatherings: This sweet lemon shortbread shines at baby showers, brunches, or sunny backyard get-togethers. Pair it with strawberry poke cake or lemon custard pie for a citrus-filled dessert table.
• Holiday Cookie Platters: Add these cookies to your Christmas trays or Easter dessert spreads. They go great with chocolate peppermint cookies or coconut snowball cookies for a sweet mix.
• After-School or Lunchbox Treats: Kids love the soft, buttery texture and bright lemon flavor. Pack with chocolate chip muffins or lunch lady peanut butter bars for fun snack combos.

These easy lemon shortbread cookies have become a go-to favorite for our readers, and it’s easy to see why. This recipe checks all the boxes—quick, simple, sweet, and great for every occasion. Here’s why this lemon shortbread recipe keeps everyone coming back:

• Bright and Buttery: Fresh lemon zest gives each bite a bold, sunny flavor that feels just right any time of year.
• Kid-Approved: Kids love the soft texture and sweet lemony taste without needing tons of sugar or icing.
• Great for Any Season: These cookies work for spring brunches, summer snacks, fall bake sales, and winter holidays.
• Perfect for Sharing: They travel well and stack easily, so you can pack them up and take them anywhere.
• Step-by-Step Help: Clear instructions, photos, and tips make this recipe easy to follow from start to finish.

This is the kind of recipe people remember, and you’ll want to make it again and again!

Can I use salted butter in lemon shortbread?
Yes, you can use salted butter for lemon shortbread. Just skip the extra salt the recipe calls for.

Does lemon shortbread dough need to chill before baking?
No, you don’t need to chill lemon shortbread dough. You can bake it right after mixing for faster prep.

Why did my lemon shortbread turn out dry?
Your lemon shortbread may turn out dry if you add too much flour. Always spoon and level, don’t scoop.

Can I use bottled lemon juice instead of fresh lemon zest?
No, bottled juice won’t work the same. Lemon zest adds stronger flavor and a fresh citrus kick to the dough.

What texture should lemon shortbread have when done?
Baked lemon shortbread should feel firm at the edges but soft in the center when it first comes out.

Do I need parchment paper to bake lemon shortbread?
Yes, use parchment paper to keep the lemon shortbread from sticking and to help with even baking.

Can I double the lemon shortbread recipe?
Yes, you can double the lemon shortbread recipe. Just use a larger pan for baking.

What’s the best way to serve lemon shortbread at a party?
Cut the lemon shortbread into small squares and stack them neatly on a platter for easy grabbing and sharing.

Should I serve lemon shortbread warm or at room temperature?
Lemon shortbread tastes best at room temperature because it holds its shape and texture better than when warm.

Is lemon shortbread a good treat for kids?
Yes, kids love lemon shortbread because it’s soft, buttery, and sweet without being too rich or overly sugary.

Follow the directions, tips, and tricks below to store your lemon shortbread the right way so your cookies stay soft and sweet every time.

On the Counter: Store lemon shortbread in a sealed container at room temperature for up to three days.

In the Fridge: Keep the bars in an airtight container in the fridge for up to seven days.

In the Freezer: Wrap baked bars tightly and freeze for up to two months. Skip the glaze until after thawing for best texture. You can also freeze the dough wrapped in plastic for up to two months. Thaw it in the fridge before baking.

Get the BEST Recipes on Pinterest

Follow Us

Lemon Shortbread Cookies

This lemon shortbread cookies recipe is buttery, soft, and full of fresh citrus flavor. It’s quick to make and always a hit.

Did you try this recipe?Let our readers know how it turned out by Leaving a Review!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course cookies, Dessert, Desserts, Snacks

Cuisine American

Servings 12

Calories 427 kcal

Ingredients

  

1x2x3x

• Shortbread
• 1¼ cups salted butter (room temperature)
• 1 cup granulated sugar
• 1 teaspoon lemon extract
• ½ teaspoon vanilla extract
• 2½ cups all-purpose flour
• ¼ cup cornstarch
• Lemon glaze
• 2 cups powdered sugar (sifted)
• 1 tablespoon salted butter (melted)
• 2 tablespoons milk
• 2 to 3 tablespoons freshly squeezed lemon juice (start with 2 tablespoons and add more if needed for consistency)
• fresh lemon zest (optional garnish – see tips)

DIRECTIONS

 

• Preheat oven to 325°F. Line a 9×9 baking pan with parchment paper, allowing some to overhang the sides to remove the shortbread from the pan easily.
• In the bowl of a stand mixer fitted with a paddle attachment, cream together the salted butter and granulated sugar on medium speed until smooth and fluffy.
• Add the lemon and vanilla extracts and mix until fully incorporated. You may need to scrape down the sides and bottom of the bowl between additions.
• Add the all-purpose flour and cornstarch to the creamed butter, starting on low speed, and mix until the dough comes together and starts to form a ball in the center of the bowl.
• Press the lemon shortbread dough evenly into the bottom of the prepared baking pan. You can lightly wet your fingertips with cool water to help press the dough without it sticking.
• Bake for 35 to 38 minutes or until the edges are lightly golden and the center is set.
• Allow the lemon shortbread to cool in the pan for 5 minutes before slicing it into bars. You want your shortbread to be still slightly warm and soft when cutting so that you get nice even cuts.
• Allow your lemon shortbread to cool completely before removing it from the pan. You can lift it out of the pan using the overhanging parchment paper.
• Once your lemon shortbread bars have cooled completely, you can make the lemon glaze by whisking together, in a medium bowl, the powdered sugar, melted butter, milk, and lemon juice until smooth.
• Dip the flat tops of each lemon shortbread just until the entire top is covered, and allow any excess glaze to drip back into the bowl. Place the lemon-glazed shortbread onto a rimmed baking sheet (with a cooling rack on top) to allow the glaze to harden.
• Once all the glaze has hardened, you can place your lemon shortbread onto a serving platter.

Notes

• You can make this dough up to 48 hours in advance and keep the dough ball tightly wrapped in plastic wrap in the refrigerator. You will need to allow it to soften before flattening it into the baking pan.
• I highly suggest using a straight-sided 9×9 baking pan to keep your shortbread cookie bars equally sized.
• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your shortbread at the lower end of the recommended baking time.
• You can add a little lemon zest over the top of the glazed cookies while the glaze is still wet for a little extra lemon flavor or a pretty garnish. You will want to zest your lemon before squeezing it for the juice for the glaze.

Nutrition

Calories: 427kcal | Carbohydrates: 59g | Protein: 3g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 162mg | Potassium: 41mg | Fiber: 1g | Sugar: 36g | Vitamin A: 624IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg

HAVE YOU TRIED THIS RECIPE?Follow me on Pinterest @bestblogrecipes