Light, refreshing Lemon Shortbread Cookies are a burst of sunshine! Buttery shortbread cookies with bright lemon flavor are the perfect balance of sweet and tart.
They’re incredibly easy to make, with only 5 simple ingredients, most of which I usually already have in my kitchen!
Welcome, lemon lovers! This tangy twist on the classic shortbread cookie recipe is perfect for spring and summer! They taste just as heavenly as they look.
These buttery lemon shortbread cookies are perfect for any occasion, whether you’re looking for a sweet snack or a dessert to impress your guests. This easy recipe combines tangy lemon extract with buttery shortbread dough to create the perfect blend of savory and bright!
I was skeptical, but you’re right, these were really easy to make and everyone loved them! Thanks for another great recipe!
★★★★★
– carol –
Ingredients
- Salted Butter – Butter is the star ingredient in shortbread that gives them that melt-in-your-mouth quality. If you prefer, you can use unsalted butter as well. Learn how to soften butter quickly.
- Brown Sugar – Brown sugar gives these cookies a deeper flavor and a hint of color.
- Flour – All purpose flour.
- Lemon Extract – A little hint of lemon extract makes these cookies stand out. If you’re really in a pinch, you can substitute lemon juice. You typically need about twice the amount of lemon juice as you would lemon extract to achieve a similar flavor.
- Lemon Zest – Fresh lemon zest offers more flavor than extract and adds the perfect amount of color to these cookies.
Tips from My Test Kitchen
- If you’re not using cookie stamps, roll chilled dough into a log shape on a lightly floured surface and slice.
- Don’t chill the dough for more than 30 minutes. The dough won’t stick together if it’s chilled for too long.
- Shortbread cookies are done when the edges are just barely golden, and the tops of the cookie are dry.
- Drizzle with Lemon Glaze to take these over the top!
Lemon Shortbread Cookies
Easy, light and refreshing Lemon Shortbread Cookies recipe that offers a little crunch, hint of lemon and that buttery flavor we all love! A perfect spring and summer recipe that taste as heavenly as they look.
Ingredients
- 2 cups salted butter at room temperature
- 1 cup light brown sugar packed
- 3½ cups all-purpose flour + up to ½ cup more flour, if needed
- 1 teaspoon lemon extract
- zest of 1 lemon
Instructions
- In a large mixing bowl or stand mixer, beat butter until smooth and light in color. (about 3 minutes). Add brown sugar and beat until well combined.2 cups salted butter, 1 cup light brown sugar
- Mix in lemon extract and lemon zest.1 teaspoon lemon extract, zest
- Gradually add in flour a half cup at a time until dough begins to form. Add up to an additional ½ cup flour if needed so that the dough forms and ball and isn't sticky.3½ cups all-purpose flour
- Preheat oven to 300°F.
- Make a dough ball and press into a disc. Cover in plastic wrap and refrigerate for 30 minutes.
- On a floured surface, roll dough to ½" thick. Cut with cookie cutter and gently stamp. Place 12 on a large cookie sheet spaced equally.
- Bake 10-15 minutes (depending on size of your cutters), watching carefully as to not over-bake. Cookies are done when they're just set.
Julie’s Tips
- Refrigerate your dough, even between sheets. It’s best to divide the dough into two disks for chilling.
- If you’re not using cookie stamps, roll chilled dough into a log shape on a lightly floured surface and slice.
- Don’t over-mix. The more air you add to the cookie, the more they’ll rise.
- Use softened butter, not melted butter.
Substitutions and Variations
If you’re really in a pinch, you can substitute lemon juice for the lemon extract. You typically need about twice the amount of lemon juice as you would lemon extract to achieve a similar flavor. Keep in mind that adding extra liquid can change outcomes. You can also add extra lemon zest instead of the extract. You can pair these with my easy 3 Ingredient Lemon Glaze.Storage Notes
Allow cookies to cool. Store in an airtight container, layered with parchment paper or a sealable bag up to 1 week. To freeze shortbread cookies in an airtight container, wrap container with plastic wrap or place in a freezer bag to prevent freezer odor from seeping in. Freeze up to 1 month.Leftover Cookies
- Crumble and mix into Lemon Ice Cream
- Crush and use as a Shortbread Crust for No Bake Lemon Pie
Serving: 1g | Calories: 158kcal | Carbohydrates: 15g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 92mg | Potassium: 24mg | Fiber: 1g | Sugar: 6g | Vitamin A: 315IU | Calcium: 10mg | Iron: 0.6mg
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Shortbread cookies are my favorite because they’re not too sweet and the lemon took them over the top!
Had I only read a little further, I would have seen it! Thanks for including it in the post.
Can you use Gluten free flour instead of All Purpose flour?
Hi Gayle,
That often works if you use a gluten free flour intended for baking, but we haven’t tested it on this particular recipe. If you do, please report back so other readers can see your results!
Enjoy,
Julie
Where did you find your adorable cookie molds? As always, a great post. Can’t wait to try this recipe!
Ha! No problem! Enjoy!
This looks so yummy! Shortbread is my husband’s favorite cookie but I’ve never tried a lemon one.
I am confused about the nutrition facts? We read those closely since my husband is a type I diabetic. I do know that one Walker shortbread cookie is 11g of carbs. So I assume the 300g listed here is for the whole recipe? Not just one cookie? The right side of the nutrition chart is cut off on my page – maybe it’s my browser? So I can’t read it clearly.
Thanks!
No, that’s the daily recommendation. I’m sorry, nutrition isn’t configured for all of my recipes yet, but I’m working on it.
These were so good! I’ll definitely make them again.