Lemon Shortbread Cookies Easy Recipe and Baking Tips

Lemon Shortbread Cookies have a smooth buttery texture with a zesty lemon icing that make this dessert recipe a total stand out.

In this Lemon Shortbread Cookie recipe, I use fresh lemon juice and zest in the cookie dough and the lemon glaze. Each bite has that natural citrus taste I crave.

These cookies are easy to make and perfect for spring or summer. Really, they’re good for any occasion when you want something light and refreshing.

Serve them plain, as sandwich cookies, or cut into fun shapes. However you do it, these lemon cookies always catch people’s attention. The shortbread just melts in your mouth combines perfectly with the tangy lemon icing.

For more great cookie recipes try, Brownie Cookies, Birthday Cake Cookies, Chocolate Chip Cheesecake Cookies, Chai Tea Cookies,  Apple Cookies, and Raspberry Cookies.

Why You Will Love This Recipe

I love these lemon shortbread cookies because they’re a simple, classic treat with a bright twist. Their light, crumbly texture just melts away as you eat them.

Real lemon zest and juice give them a fresh citrus flavor. That keeps the cookies tasting light—not too rich or heavy.

The ingredients are basic pantry staples:

Ingredient	Amount
Unsalted butter	½ cup
Sugar	½ cup
Vanilla extract	1 tsp
Lemon juice	1 tbsp
Lemon zest	Zest of 1 lemon
Salt	¼ tsp
Egg yolk	1 large
All-purpose flour	1 ¼ cup

Making these cookies doesn’t take long. Most of the steps are just mixing and shaping. I sometimes freeze the dough so I can bake fresh cookies later. That’s a nice shortcut.

These cookies stay fresh for up to a week in an airtight container. I like making them ahead for gatherings or just to have a quick snack around

The flavor and texture work for both formal and casual events. They’re great with tea, coffee, or just by themselves.

How To Make Perfect

I always start by softening the butter. It helps everything mix together smoothly and gives the cookies the right texture. Make sure not to let the butter melt—just soft enough to press with a finger.

I use an electric hand mixer or stand mixer to blend the butter, sugar, and lemon zest. Mixing these first really brings out the lemon flavor and breaks down the sugar.

Zesting the lemon before juicing is way easier, so I do that first.

After I add the rest of the ingredients, I scrape the bowl with a silicone spatula to make sure everything’s blended. Once I add the flour, I mix only until it comes together. Overmixing can make the cookies tough.

I lightly flour my surface, rolling pin, and cookie cutters to prevent sticking. Then I roll the dough out to about ¼ inch thick.

I use cookie cutters to shape the dough and place the cookies on a baking sheet lined with parchment or a silicone mat.

I keep the cookies about an inch apart before baking. Lemon shortbread cookies only need 8-10 minutes at 350°F.

I watch for pale cookies with just slightly golden edges—they bake fast. After baking, I let them cool completely on a wire rack. If I’m not eating them right away, I store them in an airtight container.

When I want to prep ahead, I wrap the dough in plastic and freeze it. The dough keeps for up to a month in the freezer.

Later, I just thaw it in the fridge before rolling and baking.

Key Ingredients And Substitutions

I focus on just a handful of basic ingredients for lemon shortbread cookies. Unsalted butter is the star, giving them that rich, melt-in-your-mouth texture.

I always use butter that’s softened—not melted—for the best results.

Sugar is important too. I use regular granulated sugar in the dough, and powdered sugar for the glaze so it turns out smooth and light.

For lemon flavor, I rely on both fresh lemon juice and lemon zest. The zest gives a sharp, fragrant citrus taste, while the juice adds brightness.

If I run out of fresh lemons, I’ll use bottled lemon juice or a little lemon extract, but fresh is best.

All-purpose flour gives the cookies structure. If you need gluten-free, a cup-for-cup gluten-free flour blend works, though the texture might change a bit.

Here’s a quick look at the main ingredients and some easy swaps:

Ingredient	Substitution Options
Unsalted butter	Salted butter (skip added salt)
Granulated sugar	Superfine sugar
Fresh lemon juice	Bottled lemon juice, lemon extract (use sparingly)
Lemon zest	Lemon extract (reduced amount)
All-purpose flour	Gluten-free flour blend
Powdered sugar (glaze)	Confectioners’ sugar

Some bakers add a spoonful of cornstarch for extra tenderness. Sprinkling sparkling sugar on top can give a nice crunch.

I like to mix in poppy seeds sometimes for a subtle crunch and a speckled look. For the glaze, adding more zest or a lemon drizzle really amps up the citrus flavor.

Frequently Asked Questions

Lemon shortbread cookies are easy to make with just a few basic ingredients like butter, sugar, and fresh lemon. Mixing the dough right and watching the baking time gives you a crumbly, tender cookie with real lemon flavor.

How do you make melt-in-your-mouth lemon shortbread cookies?

I start by creaming softened unsalted butter. That’s what makes the cookies tender.

Then mix in sugar, lemon zest, and lemon juice for flavor and moisture. Add the flour slowly and only mix until it’s combined, so the cookies don’t get tough.

Chill the dough a bit so it’s easy to roll out, then bake the cookies just until the edges are slightly golden. Always let them cool before glazing. That’s the secret to keeping them soft and crumbly.

What’s a classic old fashioned lemon shortbread cookie recipe?

A classic recipe uses simple ingredients:

• ½ cup unsalted butter, softened
• ½ cup sugar
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• Zest of 1 lemon
• ¼ tsp salt
• 1 large egg yolk
• 1¼ cups all-purpose flour

For the glaze, I mix 1 cup powdered sugar with 2-3 tablespoons of lemon juice and a bit of zest.

I cream the butter and sugar, then mix in lemon zest, juice, and vanilla. After that, I add the egg yolk and flour. Once the dough chills, I roll, cut, and bake the cookies. When they’re cool, I drizzle on the lemon glaze.

How can I find Ina Garten’s recipe for lemon shortbread cookies?

You can usually find Ina Garten’s lemon shortbread recipe on the Food Network website or in her cookbooks. If you want her version, just search “Ina Garten’s Shortbread Cookies” online and you’ll find it, along with some video tips.

What are the essential ingredients for easy lemon shortbread cookies?

The must-haves are butter, sugar, flour, and salt. For lemon flavor, I use fresh zest and juice. Vanilla extract and an egg yolk help with flavor and texture. For the glaze, powdered sugar mixed with more lemon juice and zest gives the cookies a sweet, tangy finish.

What distinguishes English shortbread from Scottish shortbread?

English shortbread is usually a bit lighter and might include extra flavorings or eggs, like the egg yolk in my lemon shortbread. Scottish shortbread is denser, with a crumbly, sturdy texture. It’s often just butter, sugar, and flour, cut into thick rounds or fingers.

What is the secret to achieving the perfect texture in shortbread cookies?

For shortbread with the right texture, I always start with room-temperature butter. It just makes everything blend together better.

I mix the dough only until it’s combined, then chill it before baking. Overmixing? That’s a surefire way to lose that crumbly, tender bite.

Baking at the right temperature matters more than you’d think. And honestly, letting them cool all the way is what gives you that melt-in-your-mouth feel.