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Lemon Shortbread Cookies + 5 More Must Bake Shortbread Recipes

Shortbread Cookies are a must and these Lemon Shortbread are the perfect Lemon Lovers melt in your mouth Cookie. Delicious not just at Holiday Time!

lemon shortbread cookies on a wooden board


 

I am a huge shortbread cookie lover! Never fail, every holiday season my Mom’s Shortbread Cookies would be front and centre.

And for good reason they are amazing.It was always hard to decide what were your favourite, because when you took a bite of one it instantly became your favourite until the next one came along.

Recipe ingredients

  • Butter
  • Powdered Sugar – also known as confectioners or icing sugar
  • Lemon zest
  • Flour – all purpose at least 11% protein or higher
  • Salt

Lemon glaze

  • Powdered sugar
  • Lemon juice
  • Cream or milk
lemon shortbread cookies one on top of another

Why use powdered/icing sugar?

Powdered sugar will help keep the cookies soft for longer and it helps to keep the cookies from spreading while baking.

How to make Lemon Shortbread Cookies

Sift together the flour and salt.

In a large bowl with a wooden spoon mix together the butter, sugar and zest. Add the sifted flour mixture a little at a time, stirring between additions. Once the dough starts to come together move to a flat surface and knead into a compact ball.

Shape the dough into a ball, wrap in plastic and refrigerate 2 hours. You can also shape the dough into a log or two, refrigerate then slice and bake.

lemon shortbread cookies how to make making the dough to rolling out and cutting out

On a lightly floured surface roll out the dough to about 1/4 inch thickness and cut out cookies. Place cookies on a parchment paper lined cookie sheet and refrigerate for about 15 minutes while the oven is pre-heating. Pre-heat oven to 350F (180C).

Bake cookies for approximately 12 minutes. Let cool completely before drizzling with glaze.

Lemon glaze

In a small bowl combine powdered sugar, lemon juice and cream, if too thin add more sugar too thick add either more lemon juice or cream.

lemon shortbread cookies on a white paper

How to Measure Flour

The correct way to measure flour is to spoon the flour into the cup measurement and level it off with the blade of a knife. The best flour to use for cut out cookies is a high protein all purpose flour, 12-14 % protein is what you are looking for.

up close lemon shortbread cookies

With this Shortbread dough you can actually just roll the dough into a log shape, then slice it and bake on a parchment paper lined cookie sheet. I would probably refrigerate the log (before cutting) for about 30 minutes. Or you can roll it out and cut with your favorite cookie cutters.

Can this Shortbread Recipe be made with a stand mixer?

If you can’t or don’t want to knead the dough by hand, then yes a stand up mixer using the paddle attachment will work just fine.

I would only knead up to a point, when the dough just starts to come together (or even better, very coarse crumb mixture) and then knead the dough by hand.

lemon shortbread cookies stacked

How to keep cookies from spreading

To keep the cookies from spreading it is best to beat the butter and sugar just until combined and not creamed (of course this also depends on the type of cookie), for some cookies including some icing sugar in the mixture also keeps the cookies from spreading.

And probably most important of all, is to use a higher protein flour with at least 11.5- 12% protein count.

And don’t forget to chill the dough for at least 1 hour and again the cut out cookies before baking while the oven is pre-heating. The main reason for chilling the cookie dough before baking is to solidify the fat in the cookies.

As the cookies are baking, the chilled fat in the dough will take longer to melt then room temperature dough fat. Therefore the cookies will spread less.

lemon shortbread cookies on a wire rack

How to Store Shortbread Cookies

The baked cookies should be stored in an airtight container at room temperature for up to a week. I sometimes store mine in the fridge because I like cold cookies. They will last up to 10 days by storing them in the fridge.

How to Freeze Shortbread Cookies

To freeze the shortbread cookies, place parchment paper in between the layers of the completely cooled cookies this prevents them from sticking together when they are in the containers for freezing, or you can also place the baked cooled cookies on a cookie sheet and freeze them, then move the frozen cookies to either airtight bags or containers. Baked Shortbread Cookies will last up to 6 months in the freezer.

The unbaked cookie dough can also be frozen. Place in a freezer bag and freeze for up to 3 months. Thaw the dough for 1-2 hours in the fridge.

How to make the Perfect Shortbread Base for Bar Cookies

There are some delicious Bar Cookies that call for a simple Shortbread Base such as Lemon Cheese Cake Bars or my personal favourites Coconut Jam Squares. All you need are three ingredients, butter, sugar and flour to make the perfect Shortbread base for a Bar Cookie.

5 Must Bake Shortbread Cookies

Christmas wouldn’t be Christmas without shortbread so here are another five recipes that should definitely be on your baking list! Fast, easy and melt in your mouth perfection!

So if Shortbread Cookies are a must on your Holiday Baking List, then I hope you give one or even all of these a try, and let me know how you like them. Enjoy!

shortbread lemon cookies on a wooden board
up close lemon shortbread cookies

Lemon Shortbread Cookies + 5 More Must Bake Shortbread Recipes

Rosemary Molloy
Shortbread Cookies are a must and these Lemon Shortbread are the perfect Lemon Lovers melt in your mouth Cookie.
Prep Time 10 minutes
Cook Time 12 minutes
Chilling Time 2 hours
Total Time 22 minutes
Course Christmas Cookies, Dessert
Cuisine American
Servings 24 cookies
Calories 93 kcal

Ingredients
 
 

FOR THE SHORTBREAD

  • 1¼ cups + 3 tablespoons all purpose flour (at least 11% protein or higher) (180 grams total, if you double or triple the recipe double or triple this amount)
  • ½ cup + 3 tablespoons butter (softened)* (155 grams total, if you double or triple the recipe double or triple this amount)
  • ½ cup + 2 tablespoons powdered / icing sugar (75 grams total, if you double or triple the recipe double or triple this amount)
  • zest 1 lemon

*If you use unsalted butter then add ¼ teaspoon of salt. Be sure to use a good quality butter, apparently this year 2022, store brand butter quality is not what it used to be. Less fat could mean a dry not so tasty cookie.

    LEMON GLAZE

    • 1¼ cups powdered / icing sugar
    • 1-2 tablespoons lemon juice
    • 1 tablespoon whole / whipping cream or milk

    Instructions
     

    • Sift together the flour and salt. Set aside.
    • In a large bowl with a wooden spoon mix together the butter, sugar and zest. Add the sifted flour mixture a little at a time, stirring between additions.  Once the dough starts to come together (even if you haven't added all the flour), move to a flat surface and knead into a compact ball. (If you need extra flour add one tablespoon at a time, if the dough is too crumbly add more butter, a little at a time).
    • Shape the dough into a ball, wrap in plastic and refrigerate 2 hours. You can also shape the dough into a log or two, refrigerate then slice and bake.
    • On a lightly floured surface roll out the dough to about 1/4 inch thickness and cut out cookies.  Place cookies on a parchment paper lined cookie sheet and refrigerate for about 15 – 20 minutes while the oven is pre-heating.
    • Pre-heat oven to 350F (180C).
    • Bake the cookies for approximately 12 minutes.  Let cool completely before drizzling with glaze.  Enjoy.

    LEMON GLAZE

    • In a small bowl combine powdered sugar, lemon juice and cream, if too thin add more sugar too thick add either more lemon juice or cream.  

    Notes

    If you can’t or don’t want to knead the dough by hand, then yes a stand up mixer using the paddle attachment will work just fine.
    If the dough is too hard out of the fridge, then you can either let it warm up a bit on the counter or cut the dough into two parts and warm it a bit by gently kneading, to make it easier to roll.
    The baked cookies should be stored in an airtight container at room temperature for up to a week. I sometimes store mine in the fridge because I like cold cookies. They will last up to 10 days by storing them in the fridge.
    To freeze the shortbread cookies, place parchment paper in between the layers of the completely cooled cookies this prevents them from sticking together when they are in the containers for freezing, or you can also place the baked cooled cookies on a cookie sheet and freeze them, then move the frozen cookies to either airtight bags or containers. Baked Shortbread Cookies will last up to 6 months in the freezer.

    Nutrition

    Calories: 93kcal | Carbohydrates: 13g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 35mg | Potassium: 6mg | Sugar: 8g | Vitamin A: 125IU | Vitamin C: 0.2mg | Calcium: 2mg | Iron: 0.3mg
    Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

    175 Comments

    1. 5 stars
      Curious why you didn’t use corn starch in these cookies like in your other recipe? I made 3 batches of these for Xmas. Big hit. I used royal icing on top with ground up hard lemon sugar candy. I also added 1/8 cup of the ground up candy in with the dry ingredients. Amazing combo

      1. Hi Vivienne, not all shortbread cookies have corn starch :). This is a 3 ingredient shortbread. That sound amazing. Glad everyone enjoyed them. Take care!

    2. How do I figure out the percentage of protein in my flour. My all purpose flour is 3grams of protein for a 5 pound bag. I bought almond flour and it is 6 grams for a 1 pound bag. It doesn’t give me the percentage of either. And I don’t know how to convert grams to percentage.

      1. Hi Cait, yes you can freeze it, place it in a freezer bag and freeze for up to 3 month. It’s best to thaw it in the fridge for a couple of hours before rolling and baking. Hope that helps. Take care!

    3. Hi. First I love all of your recipes, can’t wait to try them!

      With respect to shortbread, can you tell me how to add Nutella to a recipe? Inside the dough, as well as a glaze on top.

      Thanks for your help!

      1. Hi Antonia, thanks so much, I would beat in some after you mix the butter and sugar, then add the dry ingredients. As far as glaze goes I would heat together 1/4 Nutella, 1 tablespoon of butter and maybe 1/2 tablespoon of cream, let it cool a bit and then drizzle over the cookies. I did make a Nutella Chip Shortbread which might interest you. 🙂 https://anitalianinmykitchen.com/thick-nutella-chip-shortbread-cookies/ . Take care, let me know.

    4. I struggled with the dough not coming together. I added 2 more tablespoons butter, but was still not forming a ball. I ended up adding whipping cream to get it moist enough. Im guessing it was about 1/4 c. cream. I was drizzling it in, a bit at a time. It’s in the fridge chilling. Hopefully it will still turn out and not melt all over the pan when i bake it.

      1. Hi Marisa, I am afraid it will spread since you added cream, I do say to gradually add the flour. It was correct to add more butter. There is a video to show how to make it. 🙂

        1. Thank you for your response. I didn’t have a problem with spreading. They are buttery good and they held their shape. I’m sending them today to my parents to add to a gift basket. Have a Merry Christmas!

    5. A member of our family is on a low sodium diet. You mention adding salt if using unsalted butter. What would happen without added salt?

    6. 5 stars
      I just went to a wedding and they served cookies like this. I tried your recipe and it was very similar to the catering company! And a lot cheaper to make and so delicious!

    7. This is part of your lemon shortbread recipe:
      FOR THE SHORTBREAD
      1/2 cup + 3 tablespoons butter (softened) (I use salted) (137.5 grams)

      My calculations differ:
      454 g = 2 cups butter 1/2 cup = 113.5 g
      1 cup = 16 tablespoons 1 tablespoons = 14.2 g butter 3 tablespoons = 42.6 g butter
      1/2 cup + 3 tablespoons = 156.1 g butter

      Please explain the discrepancy.

      Thank you

    8. Great consistency.. I would add more than just the lemon zest. Probably 1 or 2 Tablespoons of lemon juice. That said, they are great!!

    9. 5 stars
      LOVE lemon shortbread cookies! We really like a tart lemon flavor so I did add lemon juice to dough and glaze. These have now become a family favorite!!

    10. Hi. Can you add lemon extract to the cookie dough to make it more lemony? If so, how much would you suggest please?

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