Lemon Shortbread Cookies
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!
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
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.
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.
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.
How to make Shortbread Cookies without a cookie cutter:
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.
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.
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!
- Almond Crescent Cookies
- The Best Simple Two Way Shortbread Cookies
- Easy Chocolate Chip Whipped Shortbread
- Shortbread Cookies One Dough Two Ways
- Chocolate Hazelnut Shortbread Cookies
- Chocolate Shortbread Cookies
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!
Lemon Shortbread Cookies
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.
Absolutely the easiest and best shortbread cookie I’ve made. Thank you for sharing.
Hi Emma, thanks so much, so glad you like them.
Hi. I refrigerated the dough for two hours per the recipe and now it is hard as a rock. There is no way this can be rolled out. I will let it sit out and come to room temp , but just wondering if this is going to work….
Hi Jodi, 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. Let me know how it goes.
HI ROSEMARY , GREETINGS FROM CANADA ! I LOVE EVERTTHING LEMON. PLAN TO MAKE YOUR MOM’S SHORTBREAD COOKIES AS WELL AS THE LEMON RECIPE. YOUR MOM’S RECIPE’S CALLS FOR CORNSTARCH, OVEN 325′. LEMON RECIPE SHOWS NO CORNSTARCH, OVEN 350′.WILL THE LEMON COOKIES BE AS TENDER AS YOUR MOM”S ?
PLEASE TELL ME THE SIZE THE STAR COOKIE CUTTER USE TO HAVE 30 OF YOUR MOM”S COOKIES.
YVONNE ADAMS
Hi Yvonne, thanks I miss being home, the Lemon cookies should be tender too, they were for me. The cookie cutter I used was a 2 inch star. Have a great Sunday.
I made these lemon cookies to take to a girls’ weekend at the lake. They raved about them! I made them the morning before I left for the drive to the cabin, so was in a bit of a time crunch..no problem, as these are so easy to make! Not enough time to chill the dough in the fridge, so flattened it and put it in the freezer. Worked like a charm! If you love lemon, I highly recommend this recipe!
Thank you for posting it!
Hi Mary, thanks so much, glad everyone liked them. Great freezer idea. Have a great almost weekend.
Can you make these with crisco vegetable shortening? So they would be dairy free.
Hi Kayla, I have no idea, I have never baked with crisco, you could try and see how it goes. Let me know if you do.
Hi Kayla,
I use Earth Balance non dairy spread as a sub for butter. It works pretty well.
Deb
When you wrote whole/whipping cream, is that heavy cream or could I use regular cream, like for coffee? Thanks!
Hi Mila, yes heavy cream, haha I have no idea what coffee cream is. Only one type of cream here. In other words 30% fat or more. Hope that helps.
Half and Half cream is what I was referring to😊 I’ll get the heavy cream today! Thank you for replying. Merry Christmas!
I have never used lemon zest before. It says zest from one lemon. How much is needed in the cookie? Will I use the entire lemon peel? A tbsp? Tsp? Excited to try these out!
Hi Keri, there is usually about 1 tablespoon of zest in one lemon, you have to use a grater to remove the zest. Hope that helps, let me know how you like them.
SOUNDS SO YUMMY!
I’m wondering about using doterra lemon oil? Is that possible instead of zest or extract?
Thanks
Amy
Thanks Amy, I have never used lemon oil but I’m sure you could.
Amy,,
Always make sure the oil is edible, I do believe Doterra is edible. But always confirm.
How far in advance can I make this dough? Do I freeze it or just refridgerate if I do make it in advance?
Hi Dee, cookie dough will last about 3 or 4 days in the fridge and longer than that it should be frozen. Hope that helps.
I subscribed because of this recipe (wonderful!) and because your instructions are on point! I also just spent a half hour browsing! Thanks for so many delicious options, and merry Christmas!
Hi Lynn, thanks so much, you made my day. I hope you enjoy the recipes, and let me know what you try. Merry Christmas to you too! 🙂
Hi rosemary. I made these wonderful cookies, every thing Went well except they lost there tree shape. What went wrong.
Hi Beverly, what flour did you use? You need to use a high protein flour 12-14%, hope that helps.
What is the purpose for chilling the dough for two
Hours when it is then so hard a ball that it can’t be rolled out? Did I misunderstand the instructions or should there be a step to allow dough to come to room temp or malleable? As it is I can’t press or roll it out
Hi Jerri, the reason you let the dough chill is so that the butter solidifies and then it will take longer to bake so that your cookies don’t spread. If it gets too hard let it sit for a few minutes and cut the dough in half and then roll out. Hope that helps.
I find that rolling the dough out immediately, to the required thickness, and then refrigerating for 30 minutes is sufficient to allow the butter to solidify enough for cookies to keep their shape. Cuts out the need to chill for 2 hours and then again for 15 minutes. Only one chill session. Take out the rolled sheet of dough, cut out cookies, place on cookie sheet and re-roll the scraps, cut out cookies, until all dough is used. Then bake and enjoy!
Absolutely scrumptious! Thank you so much for sharing.
Hi Brenda, thanks so glad you enjoyed it.
My husband, in particular, enjoyed them. I’m currently baking up another batch, that I will freeze for Christmas, before he gets home from work! lol
Thanks again for an easy recipe, that tastes like I toiled all day. 😊
Hi Brenda, thanks so much, yes they were my husband’s favourite too! Have a wonderful Christmas.
Just made the cookies. They are amazing! Can I double the recipe? They don’t make a lot and I know everyone is going to love them.
LAC
Hi Lynne, thanks so glad you like them. And yes you can double the recipe. Have a wonderful Christmas.
Can I use lemon extract instead of the zest?
Hi Dawn, sure that would work too, I never use extract so I don’t know how strong it is. Maybe 1 teaspoon? Thanks let me know how it goes.
Merry Christmas to you also. I just want ed to tell you that I took these to work today and everyone loved them! Thank you again for sharing your recipes.
Hi Lynne, thanks so much, so glad everyone liked them. I Hope you have a wonderful Christmas.
Made cookies last night OMG so good I cant even tell you. Melt in your mouth.
Where can I get the whimsical Christmas cookie cutter?
Hi Nancy, thanks so much, so glad you like them. Do you mean the Christmas Tree Cookie cutter? I think that was my Mom’s. sorry.