Lemon Shortbread Cookies

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These Lemon Shortbread Cookies are buttery, tender, and delicately infused with real lemon zest. Each bite offers the perfect balance of citrus brightness and melt-in-your-mouth texture, wrapped in a silky lemon glaze that elevates the cookie from simple to sensational. Whether you’re hosting a brunch, craving a refreshing afternoon treat, or just love the magic of lemon in desserts, these cookies are guaranteed to brighten your day.

The aroma alone—thanks to fresh lemon zest and juice—is enough to draw a crowd into your kitchen. Unlike overly sweet cookies, these strike just the right note between sweet and tangy, making them a versatile favorite for spring gatherings, teatime, or a charming homemade gift. With their delicate crumble and creamy icing, Lemon Shortbread Cookies are elegance in every bite.

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Why You’ll Love This Lemon Shortbread Cookies Recipe

• Simple ingredients, big flavor: Just a few pantry staples and fresh lemon give amazing results.
• No chill time required: These cookies are quick to whip up—perfect when you’re short on time.
• Soft yet crisp: Buttery centers with just the right amount of crisp on the edges.
• Beautiful presentation: Glazed and garnished with zest, they look as good as they taste.
• Great for all seasons: Light enough for summer but comforting year-round.
• Freezer-friendly: Bake ahead and enjoy later—still just as fresh!

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Preparation Phase & Tools to Use for Lemon Shortbread Cookies

To create these perfect Lemon Shortbread Cookies, your preparation setup can make a big difference. Here’s a breakdown of the essential tools and their roles in ensuring flawless results:

• Electric Mixer (Stand or Handheld): Creaming the butter and sugar thoroughly is key to texture. A mixer gives you that smooth, fluffy consistency faster than hand mixing.
• Microplane or Fine Grater: For zesting the lemon—this tool gets only the fragrant outer skin, not the bitter white pith.
• Citrus Juicer: Extracts the juice cleanly without seeds, making sure your glaze is smooth and bright.
• Mixing Bowls: Use a medium bowl for dry ingredients and a larger one for creaming. Keep it organized to prevent overmixing.
• Silicone Spatula: Helps scrape down the sides of bowls so no ingredient is left behind.
• Baking Sheet + Parchment Paper: Prevents sticking and helps cookies bake evenly without over-browning.
• Cooling Rack: Allows cookies to cool quickly and prevents sogginess on the bottom.
• Whisk: Essential for a smooth lemon glaze, ensuring no lumps in your icing.

These tools help streamline the process and make your cookies turn out tender, uniform, and bakery-worthy.

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Preparation Tips

• Room temperature butter is non-negotiable: It should be soft enough to press a finger in easily, but not melted. This ensures proper creaming for a soft, delicate crumb.
• Don’t overwork the dough: Mix just until combined once the flour is added. Overmixing can make the cookies tough.
• Use fresh lemon zest: It’s where most of the flavor is, and bottled juice just doesn’t compare.
• Even cookie sizing: Use a cookie scoop or tablespoon for uniform baking.
• Let the glaze set completely: Give the lemon glaze 15–20 minutes to firm up before stacking or storing.
• Taste your glaze: Adjust with more zest or juice if you like it tangier.
• If dough is too soft: A quick 10-minute chill can help make it easier to shape without sticking.

These thoughtful steps take your cookies from good to exceptional.

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Ingredients for This Lemon Shortbread Cookies Recipe

Here’s what you’ll need to bake these irresistible cookies and their silky glaze. Simple pantry staples get elevated with fresh lemon for an unforgettable treat.

For the Cookies:

• 1 cup (2 sticks) unsalted butter, softened
• 2/3 cup powdered sugar
• 1 tablespoon fresh lemon zest (about 1 lemon)
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 cups all-purpose flour

For the Lemon Glaze:

• 1 cup powdered sugar (sifted for smoothness)
• 2–3 tablespoons fresh lemon juice
• 1/2 teaspoon lemon zest (optional, for garnish)

These ingredients make around 24 cookies, depending on size. For a more intense lemon flavor, you can add a tiny bit of lemon extract or extra zest to the glaze.

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Step 1: Cream the Butter, Sugar, and Zest

In a large mixing bowl, beat the softened butter with powdered sugar using a hand or stand mixer until light and fluffy—about 2–3 minutes. Add in the lemon zest, vanilla extract, and salt. Mix again until well combined and fragrant.

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Step 2: Add the Flour

Gradually add the flour to the creamed mixture, mixing on low speed or by hand until just incorporated. The dough will be soft but not sticky. Avoid overmixing to keep the cookies tender.

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Step 3: Shape the Cookies

Scoop tablespoon-sized portions of dough and roll gently into balls. Flatten each ball slightly with your palm or the bottom of a glass. Place them on a parchment-lined baking sheet about 2 inches apart.

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Step 4: Bake

Preheat your oven to 325°F (165°C). Bake the cookies for 12–15 minutes, or until the edges are just starting to turn golden. Do not overbake—these cookies should remain pale for a melt-in-the-mouth texture.

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Step 5: Cool

Remove cookies from the oven and let them sit on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before glazing.

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Step 6: Prepare the Lemon Glaze

In a small bowl, whisk together the sifted powdered sugar and 2 tablespoons of fresh lemon juice. Add more juice as needed until the glaze reaches a smooth, pourable consistency. Optional: stir in extra zest for more lemon flavor.

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Step 7: Glaze the Cookies

Spoon or drizzle glaze over cooled cookies, letting it gently run toward the edges. Optionally, garnish with a few strands of lemon zest while the glaze is still wet.

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Step 8: Let the Glaze Set

Allow cookies to rest at room temperature for 15–20 minutes so the glaze can set before serving or storing.

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Notes

• Flavor Boost: For a more pronounced lemon taste, consider adding 1/4 teaspoon of lemon extract to the dough or glaze—but use sparingly, as it’s very concentrated.
• Make-Ahead Friendly: The dough can be made up to 2 days in advance and refrigerated, or frozen for longer storage. Just let it soften slightly before shaping.
• Custom Shapes: You can roll out the dough and use cookie cutters for decorative shapes—just reduce bake time slightly for thinner cookies.

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Watch Out for These Mistakes While Cooking

• Using cold butter: It won’t cream properly with the sugar, which will affect the cookie texture. Make sure the butter is soft.
• Overmixing the dough: This will develop gluten and make the cookies tough. Mix only until combined.
• Baking too long: These cookies should not brown fully—only light golden at the edges. Overbaking dries them out.
• Not letting cookies cool before glazing: If they’re warm, the glaze will melt and slide off instead of setting nicely.
• Skipping the parchment paper: It ensures even baking and prevents the cookies from sticking to the pan.
• Inconsistent cookie sizes: This can lead to uneven baking. Use a cookie scoop or tablespoon measure for uniformity.
• Rushing the glaze: The lemon glaze needs time to firm up, or it will smear when stacked or stored.
• Using bottled lemon juice: Fresh lemon juice and zest are essential for that vibrant, clean citrus flavor.

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What to Serve With Lemon Shortbread Cookies?

These cookies pair beautifully with a variety of drinks and complementary treats. Whether you’re planning a brunch, tea party, or simply a relaxing afternoon snack, these combinations will elevate the experience.

8 Recommendations

1. Earl Grey or Chamomile Tea

The floral and citrusy notes in these teas blend beautifully with the lemony brightness of the cookies.

2. Iced Matcha Latte

The earthy bitterness of matcha balances the sweet, buttery texture of the cookies perfectly.

3. Sparkling Lemonade

For a refreshing citrus-on-citrus combo, serve these cookies with a chilled glass of sparkling lemonade.

4. Fresh Berries

A small bowl of raspberries, blueberries, or strawberries adds natural sweetness and color contrast on a serving tray.

5. Greek Yogurt with Honey

Creamy and tangy, yogurt with a drizzle of honey offers a nice texture and flavor counterpoint to the crisp cookies.

6. Lavender Infused Coffee

If you enjoy flavored coffee, lavender pairs surprisingly well with lemon shortbread for a fragrant, café-style treat.

7. Vanilla Bean Ice Cream

Turn your cookies into an elegant dessert by pairing them with a scoop of vanilla ice cream for a melt-in-the-mouth combination.

8. Mimosa or Sparkling White Wine

For brunch gatherings, these cookies are perfect alongside light, citrus-based cocktails like mimosas or even Prosecco.

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Storage Instructions

Room Temperature: Store lemon shortbread cookies in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to keep the glaze intact.

Refrigerator: Not necessary unless your kitchen is very warm, but if you do refrigerate them, allow the cookies to come to room temperature before serving for best texture.

Freezer: You can freeze the unglazed cookies for up to 2 months. Place them in a freezer-safe container with parchment between layers. Thaw and glaze before serving. Alternatively, freeze the raw dough (shaped or unshaped) and bake fresh when needed.

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Estimated Nutrition (Per Cookie, Approximate Based on 24 Servings)

• Calories: 150
• Total Fat: 9g
• Saturated Fat: 5g
• Trans Fat: 0g
• Unsaturated Fat: 4g
• Cholesterol: 25mg
• Sodium: 40mg
• Carbohydrates: 17g
• Sugar: 8g
• Fiber: <1g
• Protein: 1g
• Serving Size: 1 cookie

Note: Nutrition values can vary slightly based on specific brands and exact portion sizes.

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Frequently Asked Questions

1. Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is highly recommended for the best flavor. Bottled juice can taste dull and acidic, lacking the brightness of fresh citrus.

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2. Can I make these cookies gluten-free?

Yes! Use a 1:1 gluten-free baking flour blend. Make sure the blend includes xanthan gum for structure.

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3. How do I prevent my cookies from spreading too much?

Ensure your butter is softened, not melted. Also, if your kitchen is warm, chilling the dough for 10–15 minutes before baking can help the cookies keep their shape.

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4. Can I freeze the dough?

Absolutely. You can freeze the dough in a log or as pre-shaped portions. Wrap tightly and store for up to 2 months. Let it thaw slightly before baking.

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5. How do I make the glaze thicker or thinner?

To thicken, add more powdered sugar. To thin, add more lemon juice. Adjust gradually until the consistency is just right for drizzling.

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6. Why did my cookies turn out dry?

This usually happens from overbaking. Remove them from the oven when the edges are just beginning to color—shortbread should stay pale.

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7. Can I double the recipe?

Yes, you can double the batch without any adjustments to baking temperature. Just work in batches to avoid overcrowding your baking sheet.

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8. Can I make these dairy-free?

Yes, substitute the butter with a high-quality dairy-free butter alternative. Coconut oil is not recommended as it changes the flavor and texture.

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Conclusion

Lemon Shortbread Cookies offer that delightful combination of buttery richness and citrus brightness—delicate, satisfying, and elegant all at once. They’re perfect for tea parties, gifting, brunches, or simply when you want something refined but easy to make. With minimal ingredients and just the right amount of flair, this cookie recipe is one you’ll return to again and again.

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