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Home » Desserts » Cookies & Bars » Lemon Shortbread Cookies + 5 More Must Bake Shortbread Recipes

Lemon Shortbread Cookies + 5 More Must Bake Shortbread Recipes

By: Rosemary Published: November 18, 2018 Updated on: December 21, 2022

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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.

Table of Contents

  • Recipe ingredients
      • Lemon glaze
  • Why use powdered/icing sugar?
  • How to make Lemon Shortbread Cookies
      • Lemon glaze
  • How to Measure Flour
      • Never Miss a Recipe!
  • How to make Shortbread Cookies without a cookie cutter:
  • Can this Shortbread Recipe be made with a stand mixer?
  • How to keep cookies from spreading
  • How to Store Shortbread Cookies
  • How to Freeze Shortbread Cookies
  • How to make the Perfect Shortbread Base for Bar Cookies
  • 5 Must Bake Shortbread Cookies
  • Lemon Shortbread Cookies + 5 More Must Bake Shortbread Recipes
    • Ingredients US CustomaryMetric 1x2x3x
      • FOR THE SHORTBREAD
      • *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
    • Instructions 
      • LEMON GLAZE
    • Notes
    • Nutrition

Recipe ingredients

  • Butter
  • Powdered Sugar – also known as confectioners or icing sugar
  • Lemon zest
  • Flour – all purpose at least 11.5% 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
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    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.

    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.

    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!

    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.
    4.96 from 129 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 12 mins
    Chilling Time 2 hrs
    Total Time 22 mins
    Course Christmas Cookies, Dessert
    Cuisine American
    Servings 24 cookies
    Calories 93 kcal

    Ingredients
     
     

    FOR THE SHORTBREAD

    • 1 1/4 cups + 3 tablespoons all purpose flour (180 grams total)
    • 1 pinch salt*
    • 1/2 cup + 3 tablespoons butter (softened)* (155 grams total)
    • 1/2 cup + 2 tablespoons powdered / icing sugar (75 grams total)
    • 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

      • 1 1/4 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: 93kcalCarbohydrates: 13gFat: 4gSaturated Fat: 2gCholesterol: 11mgSodium: 35mgPotassium: 6mgSugar: 8gVitamin A: 125IUVitamin C: 0.2mgCalcium: 2mgIron: 0.3mg
      Keyword Lemon Shortbread cookies,, Shortbread Cookies, shortbread recipe
      Tried this recipe?Let us know how it was!

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        1. Antonia M says

          December 17, 2022 at 1:34 am

          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!

          Reply
          • Rosemary says

            December 17, 2022 at 12:32 pm

            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.

            Reply
        2. marisa says

          December 15, 2022 at 12:10 am

          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.

          Reply
          • Rosemary says

            December 15, 2022 at 3:14 pm

            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. 🙂

            Reply
            • marisa says

              December 20, 2022 at 10:46 pm

              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!

            • Rosemary says

              December 21, 2022 at 8:32 pm

              Hi Marisa, that’s good to know. I hope they enjoy them. Take care and Merry Christmas.

        3. Hollie says

          December 12, 2022 at 12:02 am

          5 stars
          Wonderful recipe. I added lemon zest to the icing and loved the depth it added.

          Reply
          • Rosemary says

            December 12, 2022 at 5:58 pm

            Hi Hollie, thanks so much, so glad you liked the recipe. Take care and have a great week!

            Reply
        4. Jandee says

          December 11, 2022 at 2:04 pm

          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?

          Reply
          • Rosemary says

            December 11, 2022 at 4:31 pm

            Hi Jandee, salt adds flavor so maybe a pinch with unsalted butter would be ok? Let me know. Take care!

            Reply
        5. Judy Douglas says

          November 10, 2022 at 10:40 pm

          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!

          Reply
          • Rosemary says

            November 13, 2022 at 7:15 pm

            Hi Judy, thanks so much, so glad you enjoyed them. Take care!

            Reply
        6. Pamela says

          September 25, 2022 at 12:28 pm

          My favorite is lemon. Love easy recipes on your site..

          Reply
          • Rosemary says

            September 25, 2022 at 6:22 pm

            Hi Pamela, thanks so much, glad you enjoy the recipes. Take care.

            Reply
        7. Frank says

          September 24, 2022 at 7:03 pm

          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

          Reply
          • Rosemary says

            September 26, 2022 at 8:28 pm

            Hi Frank, this is an older recipe that I have been updating and yes your calculation are correct. Thanks Take care.

            Reply
        8. Emily G Lawless Eckelman says

          June 25, 2022 at 10:48 pm

          5 stars
          Delicious ,will make multiple times.

          Reply
          • Rosemary says

            June 26, 2022 at 4:22 pm

            Hi Emily thanks so much, so glad you enjoyed them. Take care.

            Reply
        9. Tarina says

          June 1, 2022 at 5:30 am

          5 stars
          Great recipe, thank you, from Australia!! I appreciate the gram measurements.

          Reply
          • Rosemary says

            June 1, 2022 at 7:03 pm

            Hi Tarina, thanks so much, and thank you for following from Australia! Take care.

            Reply
        10. nancy bankemper says

          April 7, 2022 at 11:49 pm

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

          Reply
          • Rosemary says

            April 8, 2022 at 12:47 pm

            Hi Nancy, thanks glad you liked them, and yes more lemon is never a bad idea.

            Reply
        11. Cathleen Hendrzak says

          January 1, 2022 at 2:44 am

          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!!

          Reply
          • Rosemary says

            January 4, 2022 at 12:01 am

            Hi Cathleen, thanks so much, so glad you enjoyed them. Happy New Year.

            Reply
        12. Christine Bateson says

          December 21, 2021 at 4:16 am

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

          Reply
          • Rosemary says

            December 21, 2021 at 12:29 pm

            Hi Christine, I would use 1/2 – 1 teaspoon of exactly. Every teaspoon of extract is equal to 2 tablespoons of lemon juice. Hope that helps.

            Reply
            • Christine Bateson says

              December 23, 2021 at 5:41 pm

              Thank you. Will be making these tomorrow, ready for my grandsons on Christmas day

            • Rosemary says

              December 23, 2021 at 7:28 pm

              Hi Christine, thanks I hope he enjoys them. Merry Christmas.

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