Zesty Lemon Shortbread Cookies: Crispy, Buttery Citrus Treats

Why you’ll love this recipe

These Lemon Shortbread Cookies are adapted from a classic shortbread base. They use only 8 ingredients, require no eggs, and yield about 2 1/2 dozen cookies when scooped with a 1-tablespoon scoop. They’re delicious plain, but a quick lemon glaze and extra zest take them over the top.

With a rich, buttery texture and a hint of lemon, these thick, soft cookies are easy to make and perfect for sharing.

Table of Contents

• Ingredients Needed
• How to Make the Recipe
• Storage
• Helpful Tips
• More Lip-Smacking Lemon Desserts!
• The Best Lemon Shortbread Cookies Recipe

Ingredients Needed

Below are the main ingredients for these homemade lemon shortbread cookies. Notes highlight a few items that affect texture and flavor.

• Unsalted butter. Use a high-fat (82–85% butterfat) unsalted butter for a richer texture. Brands like Kerrygold work well.
• Powdered sugar. Powdered sugar in the glaze gives a smooth finish and helps create a tender cookie when used in shortbread-style recipes.
• Fresh lemon juice and zest. Fresh lemons provide the best bright lemon flavor—use zest and juice for depth.
• Baking powder. Unlike traditional dense shortbread, a small amount of baking powder gives these cookies a light lift so they aren’t overly heavy.

Note: This recipe contains no eggs, which helps produce a slightly crisp edge with a delicate, crumbly interior.

See the recipe card below for exact quantities and full instructions.

How to Make the Recipe

Here’s a concise overview of the method. The full, printable recipe follows in the recipe card.

Step 1. Whisk dry ingredients. Combine all-purpose flour, baking powder, and salt in a bowl and set aside.

Step 2. Beat wet ingredients. Cream the room-temperature butter with granulated and light brown sugars, then add lemon zest, lemon juice, and vanilla until well blended.

Step 3. Combine. Mix the dry ingredients into the butter mixture on low speed until just combined.

Step 4. Scoop and shape. Use a 1-tablespoon cookie scoop (or 1 1/2 tablespoons for larger cookies) and roll dough into balls. Place them about 1 1/2 inches apart on parchment-lined sheets.

Step 5. Flatten slightly. Gently press the tops with the bottom of a floured glass so the cookies bake evenly without sticking.

Step 6. Bake. Bake at 300ºF for 15–20 minutes until the edges are lightly golden (about 18 minutes is typical). Keep unused dough chilled while the first sheet bakes.

Step 7. Cool. Let the cookies rest on the sheet for 5–10 minutes, then transfer to a wire rack to cool completely.

Step 8. Glaze. Whisk powdered sugar with lemon juice and a little milk until smooth. Spoon or dip each cookie in the glaze and let the excess drip off. Finish with extra lemon zest if desired.

Helpful Tips

Three quick tips to make the best lemon shortbreads:

How many lemons? You’ll need two small lemons (about 200 g): one for the dough and one for the glaze. If you skip the glaze, one lemon is enough.

Chill the dough between batches. If you bake one sheet at a time, keep the remaining dough refrigerated until ready to bake. Warmer dough spreads more during baking.

The glaze option. These taste lovely plain, but the lemon glaze—powdered sugar, lemon juice, and a splash of milk—adds a bright finish you’ll appreciate.