Lemon Shortbread Cookies

These easy lemon shortbread cookies are just the right sweet treat for any occasion. With a zesty lemon flavor and a buttery, crumbly texture, they are sure to be a hit with your family and friends. The white chocolate drizzle on top sets them apart from other shortbread cookies out there!

about these lemon shortbread cookies

There’s nothing like a comforting and buttery shortbread cookie to pair with your coffee or tea.

Shortbread is one of my favorite cookies, because it always reminds me of my grandmother. She would always have shortbread cookies on hand.

It’s no wonder why, of course. Shortbread cookies are buttery, flaky, and have just a hint of sweetness.

However, these shortbread treats add a new level of flavor to the cookies… citrus. The citrusy touch of lemon in these cookies make them the best cookie for spring or summer. With a drizzle of white chocolate on top and a sprinkle of lemon zest, you get the sweet, buttery, flaky goodness with a hint of lemon.

They will become your new favorite cookie recipe!

For another lemony cookie, try these flaky lemon palmier cookies with only 4 ingredients.

why this recipe works

• These cookies are made with fresh lemon zest for the best lemony flavor.
• Easily double or triple the recipe! Give them to your friends and family, or make them for a special occasion.
• Make them ahead of time! You can make the dough up to 3 days in advance, or you can bake to cookies a couple of days in advance.

ingredients

lemon zest. You will need the zest from two fresh lemons, plus more for garnishing the cookies.

sugar. Granulated sugar is recommended for this recipe.

butter. Use unsalted butter for this recipe. If you use salted butter, be sure to omit the pinch of salt called for in the recipe. Make sure the butter is softened before making the recipe. The best way to do this is to leave the butter sticks on the countertop at room temperature for about 2 hours. If you press your finger into the top of the stick, it should form an indentation but it shouldn’t just slide all the way through.

vanilla extract. I recommend making your own homemade vanilla extract, because it’s so easy! If you prefer to purchase it, my recommended brand is Nielsen Massey – their Madagascar Bourbon Pure Vanilla Extract is delicious.

flour. All you need is all purpose flour for the recipe! You could also use cake flour, if you prefer.

salt. Kosher fine salt is best for baking.

chocolate. A white chocolate drizzle on top gives these cookies extra flavor!

this recipe’s must-haves

Start by making the lemon sugar in a food processor.

To make the cookie dough, you’ll need a stand mixer or a large bowl and an electric hand mixer.

Cut out the cookies using a biscuit cutter set like this one. You can also use your favorite cookie cutters to make fun shapes for special gatherings!

For baking, I like to use a silicone mat instead of parchment paper. A rimmed half sheet baking pan is all you need to bake on!

If you plan to drizzle the cookies with white chocolate, use a double boiler to melt the chocolate!

here’s how to make lemon shortbread cookies

make lemon sugar

Add sugar and lemon zest to a food processor. Pulse to combine until the lemon zest is finely chopped.

make dough

Add lemon sugar with butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until creamy, about 2 minutes.

Add vanilla extract, beating until just combined.

Pour in flour and a pinch of salt, mixing on low speed until well blended. The mixture will be crumbled and soft.

chill dough

For the dough into a disk shape. Wrap tightly in plastic wrap and chill for 30 minutes.

Roll the dough out to about 1/2-inch thick. Cut into 2 to 3 inch rounds.

bake

Bake for 20 to 25 minutes at 350˚F. The cookies should be set and the edges should just barely turn golden brown.

Cool to room temperature on a cooling rack.

drizzle

Drizzle with melted chocolate and sprinkle with lemon zest, if desired. Let the cookies sit until the white chocolate is set.

tips for success

chill the dough. I will reiterate this a couple times in this post, because chilling the dough is a MUST. You cannot skip this step or the cookies will spread and not turn out.

melt chocolate well. Melt white chocolate in a double boiler. White chocolate is difficult to melt in the microwave without it seizing up on you.

measure the flour correctly. When you measure flour, avoid scooping it out the bag with a measuring cup. Instead, stir the flour with a spoon to get as much air as you can into it. Spoon the flour into your measuring cup and level it with a knife.

do not over mix. Do not over mix when you add the flour. Beat until the dough just starts to come together! This will ensure you have flaky, buttery cookies instead of dry, dense cookies.

want more lemon flavor? Use lemon extract instead of vanilla extract in the recipe!

More buttery shortbread cookie recipes: Margarita Shortbread | Milk Chocolate Shortbread | Lemon Lavender Shortbread Cookies | Christmas Shortbread Cookies | Raspberry Thumbprint Cookies

can I use a different type of zest for these cookies?

Changing up the type of zest for these cookies is the easiest way to change up the flavor profile! You can use orange zest, grapefruit zest, or even lime zest. Any citrus fruit is delicious with this shortbread dough.

do I have to chill the dough?

Yes, chilling the dough is a must for shortbread! It’s how to ensure that the butter doesn’t melt too quickly when the cookies bake.

what if my shortbread dough is too dry?

This can happen if you are at high altitude or if you are living in a drier climate. Don’t worry! If your dough is dry, add a splash of heavy cream (about 1 to 2 tsp) to help the dough come together.

when is the shortbread done baking?

Shortbread cookies are done baking when the edges are set. The edges of the cookies should just start to turn golden brown. They will be a little soft when first removed from the oven, but they will continue to cook on the baking sheet as they cool.

can I make the dough ahead of time?

This dough is fantastic for making ahead of time! You can make the dough and chill it for up to 3 days before baking the cookies. You can even roll out the dough and store the rounds in layers between parchment paper or wax paper in an airtight container.

can I freeze the dough?

Yes, you can freeze the dough! We recommend following the recipe up to the point of cutting out the rounds of dough. Freeze the dough circles on a lined baking sheet until frozen solid (about 2 to 3 hours). The dough rounds can be stored in an airtight container or resealable bag for up to 3 months.

Need some inspiration for cookies to bake? Check out my cookie recipes page!

how to store

Store. Once cooled to room temperature, store in an airtight container at room temperature. These cookies will last for up to 5 days. You can also store them in the refrigerator for up to one week.

Note that the dough can also be made ahead of time and chilled for up to 3 days before rolling it out and baking the cookies.

more lemon desserts to enjoy

Easy lemon sugar buns are a favorite for any weekend morning! Perfect for pairing with coffee.

Lemon curd cookies with a soft and fluffy meringue topping taste just like lemon meringue pie. They are especially flavorful when made with homemade lemon curd.

The balance of sweet, tart, and floral in this lavender lemon curd cake makes it the ideal lemon dessert for any gathering.

Finally, if you make this lemon shortbread cookies recipe, please be sure to give this recipe a star rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.

Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!