• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Beyond the Butter logo

  • home
  • recipe box
  • about
  • work with me
  • shop
menu icon
go to homepage
subscribe
search icon
Homepage link
  • home
  • recipe box
  • about
  • work with me
  • shop
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » cookies

    Published: Feb 8, 2022 • Modified: Mar 12, 2022 • This site generates income via ads and may contain affiliate links. See my privacy policy linked in the footer.

    Lemon Shortbread Cookies

    Jump to Recipe Jump to Video Print Recipe
    Image of lemon shortbread cookies | © Beyond the Butter®

    If you're a big-time lemon dessert lover, then these Lemon Shortbread Cookies are a must-make treat! They are melt-in-your-mouth, buttery soft cookies packed with the perfect amount of lemon flavor and topped with a simple lemon glaze and a sprinkling of lemon zest. They're so good, you simply won't be able to eat just one!

    Lemon shortbread cookies on a parchment paper lined baking sheet | © Beyond the Butter®
    Parchment paper lined baking sheet with lemon shortbread cookies | © Beyond the Butter®

    Table of Contents

    • 6 Reasons Why You'll Love This Easy Lemon Shortbread Cookies Recipe
    • The Key Ingredients in Lemon Shortbread Cookies
    • Here's How to Make Them!
    • The Best Baking Tools
    • 3 Quick Tips for Making the Best Lemon Shortbreads
    • More Lip-Smacking Lemon Desserts to Enjoy!

    This easy lemon shortbread cookies recipe is adapted from my popular chocolate chip shortbread cookies! They seriously could not be any easier to make, they taste absolutely fantastic, and your friends and family will love them!

    6 Reasons Why You'll Love This Easy Lemon Shortbread Cookies Recipe

    • Made with fresh lemon juice and zest from just one small lemon.
    • Thick, buttery soft cookies that melt-in-your mouth.
    • Requires only 8 ingredients!
    • Makes 2 ½ dozen cookies (when made with a 1 tablespoon-size cookie scoop).
    • No eggs needed and can be made with plant-based butter too!
    • Perfect as-is or with a simple lemon glaze and a sprinkle of lemon zest.
    Lemon shortbread cookie split in half

    The Key Ingredients in Lemon Shortbread Cookies

    Here's what you'll need to make these iced lemon shortbread cookies.

    • All-Purpose Flour
    • Baking Powder
    • Salt
    • Unsalted Butter
    • Granulated Sugar
    • Light Brown Sugar
    • Lemon Zest and Lemon Juice
    • Vanilla Extract

    And that's right...there are zero eggs needed to make this shortbread cookie recipe! Skipping the egg, gives you a nice, slight crisp and crumbly texture when you bite into these buttery chocolate chip shortbread cookies.

    Plate full of lemon shortbread cookies | © Beyond the Butter®

    Here's How to Make Them!

    Below is a brief overview of how to make these melt-in-your-mouth lemon shortbread cookies. For the full recipe, see the recipe card below!

    1. Whisk the dry ingredients together. All-purpose flour, baking powder, and salt. I recommend doing this in a separate bowl.
    2. Mix the wet ingredients. This includes the unsalted butter, granulated sugar, light brown sugar, lemon zest, lemon juice, and vanilla extract.
    3. Add the dry ingredients to the wet ingredients.
    4. Scoop and roll the cookie dough into balls. I used a 1 ½ tablespoon cookie scoop.
    5. Flatten the tops of each cookie. I used the bottom of a pint glass that I kept coating in all-purpose flour to keep the cookies from sticking to the glass.
    6. Bake the cookies. 300ºF for 15-20 minutes. 18 minutes worked well for mine. While one baking sheet of cookies bake, I like to keep the cookie dough in the refrigerator. Let them cool completely on a wire cooling rack.
    7. Dip the tops in the lemon glaze. Place them on a wire cooling rack with a sheet of parchment paper underneath to let any extra glaze drip off.
    8. Storage. Keep the lemon shortbread cookies stored in an airtight container for up to 5 days. 4 months if you keep them in the freezer.
    Lemon shortbread cookies on a parchment paper lined baking sheet | © Beyond the Butter®

    The Best Baking Tools

    Below are the recommended baking tools needed to make this recipe.

    Ankarsrum Original 6230 7 Liter Stand Mixer
    KitchenAid Cordless Hand Mixer, 7 Speed
    Rubbermaid Oven Monitoring Thermometer
    Microplane Classic Grater
    KitchenAid Citrus Juicer
    OXO Good Grips 11 Pound Stainless Steel Food Scale with Pull-Out Display
    GIR Ultimate Whisk 2-Piece Set
    GIR: Get It Right All Silicone Mini, Skinny & Ultimate Spatula 3 Pc Set
    OXO International Medium Cookie Scoop
    Cooling Rack Stainless Steel Half size - Commercial Grade Steel 11.5" x 16.5" | 1 Piece | Cooking Rack Designed To Fit Perfectly Into Baking Half Sheet Pan | Only From Indigo True Company
    Zassenhaus Magnetic Retro Kitchen Timer
    Ankarsrum Original 6230 7 Liter Stand Mixer
    KitchenAid Cordless Hand Mixer, 7 Speed
    Rubbermaid Oven Monitoring Thermometer
    Microplane Classic Grater
    KitchenAid Citrus Juicer
    OXO Good Grips 11 Pound Stainless Steel Food Scale with Pull-Out Display
    GIR Ultimate Whisk 2-Piece Set
    GIR: Get It Right All Silicone Mini, Skinny & Ultimate Spatula 3 Pc Set
    OXO International Medium Cookie Scoop
    Cooling Rack Stainless Steel Half size - Commercial Grade Steel 11.5" x 16.5" | 1 Piece | Cooking Rack Designed To Fit Perfectly Into Baking Half Sheet Pan | Only From Indigo True Company
    Zassenhaus Magnetic Retro Kitchen Timer

    3 Quick Tips for Making the Best Lemon Shortbreads

    Number of lemons. You will need 2 small lemons (around 200 grams total), 1 for the cookies and the other for the glaze. If  you're planning to skip the lemon glaze, you will only need 1 small lemon.

    Chilling the dough. If baking these cookies on smaller cookie sheets, one at a time, I recommend keeping the cookie dough stored in the refrigerator until you're ready to bake the next batch.

    In my kitchen, when it gets warmer, I find the dough tends to spread more during baking if just let out at room temperature while making several batches.

    Lemon Glaze. You can easily enjoy these lemon shortbread cookies without the lemon glaze—which is just made up of powdered sugar, lemon juice, and a little milk—but OH. MY. GOD. are they ever good with it. Seriously.

    More Lip-Smacking Lemon Desserts to Enjoy!

    • Lemon Meringue Ice Cream Pie
    • Super Easy Lemon Bars
    • Lemon Cream Cheese Pound Cake
    • Small Batch Lemon Cupcakes
    Lemon shortbread cookies on a parchment paper lined baking sheet | © Beyond the Butter®

    Lemon Shortbread Cookies

    Author: Jennifer
    This Lemon Shortbread Cookies recipe gives you thick, melt-in-your-mouth, buttery soft cookies that are packed with the perfect amount of lemon flavor. For some extra lemon flavor, top them with a simple lemon glaze and a sprinkling of lemon zest.
    5 from 2 votes
    (prevent your screen from going dark while making this recipe)
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Course Dessert
    Cuisine American
    Servings 30 servings

    Ingredients
     

    Lemon Shortbread Cookies

    • 2 cups All-Purpose Flour
    • 1 teaspoon Baking Powder
    • ¼ teaspoon Salt
    • 1 cup Unsalted Butter (room temperature)
    • ¼ cup Granulated Sugar
    • ¼ cup Light Brown Sugar
    • Lemon Zest (from 1 small lemon)
    • 1 ½ tablespoon Fresh Lemon Juice
    • ½ teaspoon Vanilla Extract

    Lemon Glaze

    • 1 cup Powdered Sugar
    • 2 tablespoon Fresh Lemon Juice
    • ½ tablespoon Milk

    Instructions

    Lemon Shortbread Cookies

    • In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set to the side.
      2 cups All-Purpose Flour, 1 teaspoon Baking Powder, ¼ teaspoon Salt
    • Using your hand mixer or stand mixer fitted with the paddle attachment, beat together the unsalted butter, granulated sugar, light brown sugar, lemon zest, lemon juice, and vanilla extract on medium-high speed until well blended.
      1 cup Unsalted Butter, ¼ cup Granulated Sugar, ¼ cup Light Brown Sugar, Lemon Zest (from 1 small lemon), ½ teaspoon Vanilla Extract, 1 ½ tablespoon Fresh Lemon Juice
    • Reduce the mixer speed to low, gradually adding in the whisked dry ingredients, mixing until just combined.
    • Adjust oven rack to the 2nd level position (just above center), preheat oven to 300ºF, and line a cookie sheet with parchment paper or silicone baking mat.
    • Using a spoon or a 1 tablespoon-size cookie scoop, roll the cookie dough into balls. Place roughly 1 ½ inches apart on the prepared cookie sheets. You can also use a 1 ½ tablespoon-size cookie scoop which will yield slightly fewer cookies.
    • With the bottom of a glass, gently press down on the tops of each cookie to flatten slightly. I recommend dipping the bottom of the glass in some flour so the cookies won't stick to the glass.
    • Bake for 15-20 minutes at 300ºF or until the edges are a light golden brown. For reference, mine baked for 18 minutes.
      If baking these cookies on smaller cookie sheets, one at a time, I recommend keeping the cookie dough stored in the refrigerator until you're ready to bake the next batch.
    • The cookies will still be very soft—let them cool on the cookie sheet for about 5-10 minutes first before transferring them to a wire cooling rack to finish cooling.

    Lemon Glaze

    • In a small mixing bowl, whisk together the powdered sugar, lemon juice, and milk until well combined. Using a spoon, drizzle some lemon glaze over each cookie. You can also dip the tops of each cookie into the glaze. Let any extra glaze drip off, then enjoy!
      1 cup Powdered Sugar, 2 tablespoon Fresh Lemon Juice, ½ tablespoon Milk

    Storing Cookies

    • Store cookies at room temperature in a sealed container for up to 5 days. Lemon shortbread cookies can also be stored in the freezer for up to 4 months. Place them in a well sealed container separating cookies with a layer of wax paper.

    Video

    Recipe Notes

    You will need 2 small lemons (around 200 grams total), 1 for the cookies and the other for the glaze. If  you're planning to skip the lemon glaze, you will only need 1 small lemon.
    If baking these cookies on smaller cookie sheets, one at a time, I recommend keeping the cookie dough stored in the refrigerator until you're ready to bake the next batch. In my kitchen, when it gets warmer, I find the dough tends to spread more during baking if just let out at room temperature while making several batches.
    Tried this recipe and loved it?Snap a pic and share it with me over on Instagram tagging @beyond.the.butter and #beyondthebutter in your caption or stories!
    Lemon shortbread cookies on a parchment paper lined baking sheet | © Beyond the Butter®

    More cookies

    • Classic Spritz Cookies
    • Soft and Chewy Gingerbread Cookies
    • Easter Bunny Cut Out Sugar Cookies
    • Homemade Thin Mints

    © All images & content on BeyondtheButter.com are copyright protected. You may not republish, redistribute, or otherwise use any images, recipes, or content, in part or in whole, without express written permission from the author. Beyond the Butter® is a registered trademark of Jennifer Switzer. All rights reserved. For more information, please read my Policies page.

    Reader Interactions

    Comments

    1. Laura says

      March 11, 2022 at 6:39 pm

      4 stars
      Really delicious, especially if you are a fan of lemon, which I am. They are very easy to make. My only comment is that the lemon glaze didn't turn out as white as in the picture so they aren't as pretty.

      Reply
    2. Jolene says

      April 03, 2022 at 9:26 am

      5 stars
      These cookies are excellent! They are buttery and melt in your mouth! This is an easy recipe to follow that got rave reviews! I’m going to try this with an orange too! Can’t wait! So yummy!!! Definitely a keeper! Thanks Jennifer!

      Reply
      • Jennifer says

        April 03, 2022 at 10:10 am

        You're welcome, Jolene! Thank you so much for making them!

        Reply

    Leave a Review Cancel reply

    Your email address will not be published. Required fields are marked *






    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    hello! image

    Welcome to my blog! I'm Jennifer and I love creating and sharing dessert recipes that are sweet, simple, and fun to make, and bring me—and hopefully you and your loved ones—wonderful memories! Learn more about me and my inspiration for starting Beyond the Butter!

    Beyond the Butter Favorites

    • Bakery Style Lemon Blueberry Streusel Muffins
    • Super Easy Lemon Bars
    • Chocolate Chip Cake
    • Classic Peanut Butter Blossoms

    Featured On

    Beyond the Butter features

    Follow Me On Pinterest

    Follow Beyond the Butter® on Pinterest | © Beyond the Butter®

    Footer

    ↑ back to top

    Resources

    • Privacy Policy
    • Recipes
    • Shop

    Newsletter

    • Subscribe
    • Instagram
    • Facebook
    • Pinterest

    Contact

    • Work with Me
    • About

    © 2023 Beyond the Butter®, All Rights Reserved.