Lemon Shortbread Cookies Recipe

I finally nailed a bakery style cocoa brownie with a perfectly crackly top and an impossibly fudgy center that I’d file under Easy Chewy Brownies.

I made these lemon shortbread cookies on a dare and they turned out far from ordinary. At first glance they look simple but the room temperature unsalted butter gives a melt in your mouth feel, while finely grated lemon zest punches through bright and unexpected.

I keep thinking about how a tiny change made them addictive, its the kind of thing that even folks who love Best Easy Brownies will pause and wonder what you did. I burnt one batch, forgot the timer once, still ended up with a version I cannot stop sneaking.

Ingredients

• Creamy fat that gives tender crumbs richness and melts the cookie in your mouth
• Powdered sugar adds soft sweetness and helps texture makes the dough smooth
• Main structure provider gives carbs and a neutral flavor makes cookies hold shape
• Bright citrus oils add sharp sour notes and strong aroma tiny flecks of zest
• Concentrated lemon hit boosts lemon taste without extra moisture use sparingly though
• Balances sweetness enhances flavors and strengthens dough just a pinch goes far
• Adds crunchy sparkle on top extra sweetness and texture for show and bite

Ingredient Quantities

• 1 cup (226g) unsalted butter softened
• 1/2 cup (60g) confectioners’ sugar (powdered sugar)
• 2 cups (240g) all purpose flour
• 1/4 teaspoon fine sea salt
• 1 tablespoon finely grated lemon zest, about 1 large lemon
• 1/2 teaspoon pure lemon extract (or 1/2 teaspoon vanilla extract, optional)
• Optional: 1 tablespoon granulated or sanding sugar for sprinkling

How to Make this

1. Preheat oven to 325 F (165 C) and line a baking sheet with parchment or a silicone mat.

2. In a bowl beat 1 cup softened unsalted butter and 1/2 cup confectioners sugar until pale and fluffy, about 2 to 3 minutes; scrape the sides once or twice.

3. Stir in 1 tablespoon finely grated lemon zest and 1/2 teaspoon pure lemon extract (or vanilla) until evenly mixed.

4. Whisk together 2 cups all purpose flour and 1/4 teaspoon fine sea salt, then add to the butter mixture in two additions on low speed, mixing just until it comes together; don’t overwork it or the cookies will be tough.

5. Turn the dough out onto a lightly floured surface and press it together. Shape into a log about 2 inches thick for slice and bake, or flatten into a disk if you want to roll and cut cookies. Wrap in plastic and chill in the fridge 30 to 60 minutes until firm.

6. If using a log, slice into 1/4 to 1/2 inch rounds and place on the prepared sheet about 1 inch apart. If you rolled a disk, roll to about 1/4 inch thick and cut with a cookie cutter, transfer pieces to the sheet. If the dough is a bit crumbly warm your hands and gently press the edges so they hold.

7. Optional tip: lightly brush the tops with a tiny bit of water or milk and sprinkle with 1 tablespoon granulated or sanding sugar for sparkle and crunch.

8. Use a fork to gently dock each cookie if you want the classic shortbread look. Bake for 12 to 18 minutes, until the edges just begin to set and the bottoms are barely turning golden. Rotate the pan halfway if your oven has hot spots.

9. Let the cookies cool on the baking sheet for 4 to 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for up to a week.

Equipment Needed

1. Oven and a rimmed baking sheet lined with parchment paper or a silicone baking mat
2. Medium mixing bowl for creaming the butter and sugar
3. Electric mixer, or a sturdy wooden spoon and elbow grease if you don’t have one
4. Measuring cups and spoons
5. Microplane or fine grater for lemon zest
6. Rubber spatula for scraping the bowl
7. Bench scraper or sharp knife to shape and slice the log
8. Plastic wrap for chilling the dough
9. Rolling pin and cookie cutters if you want cutouts, plus a wire cooling rack and a fork for docking and finishing touches

FAQ

Lemon Shortbread Cookies Recipe Substitutions and Variations

• Unsalted butter: use salted butter 1:1, leave out the 1/4 tsp sea salt — it’ll taste a bit richer.
• Confectioners’ sugar: don’t have it? blitz granulated sugar in a blender or food processor till powdery, add about 1 tsp cornstarch per cup to stop clumping, use same weight (60 g).
• All purpose flour: swap for cake flour for a more tender, melt-in-your-mouth shortbread, measure by weight (240 g) or use a cup-for-cup gluten free blend with xanthan gum for a gluten free version.
• Lemon extract: use 1/2 tsp pure vanilla extract for a subtler note or 1–2 tsp fresh lemon juice for extra tang, the tiny bit of extra liquid won’t hurt.

Pro Tips

– Chill it long enough. If the log or disk isnt firm the slices will smear in the oven, so give it the full 30 to 60 minutes and dont be shy about an extra 15 if your kitchen is warm. Cold dough also slices cleaner so you get neater rounds.

– Weigh your flour or spoon and level it. Too much flour makes these dry and crumbly, not crumbly like shortbread but crumbly you cant press together. If it does seem too dry, add 1 teaspoon of cold milk or cream and knead just till it holds.

– Zest smart, not hard. Use a microplane and only grate the yellow skin, otherwise the pith will add bitterness. If you want a bigger lemon punch add another 1/4 teaspoon lemon extract (or a bit more zest) rather than more butter.

– Watch the edges, not the clock. Ovens vary so pull them when the edges just start to set and the bottoms barely color, rotate the pan halfway if needed. Let them rest a few minutes on the sheet before moving to a rack so they finish setting without breaking.