Ultimate lemon shortbread Cookies Recipe

The scent of fresh citrus zest rubbing into sugar is one of my favorite kitchen aromas. It signals that these bright lemon shortbread Cookies are about to fill the house with warmth.

This recipe balances that richness with a tangy kick that makes them impossible to resist. I love how the simple dough transforms into something so elegant with just a little time in the oven.

Why You’ll Love This Lemon Shortbread Cookie Recipe

The texture strikes that ideal balance between a crisp snap and a tender melt. You get a burst of sunshine from the zest that cuts right through the rich butter.

I find this dough incredibly forgiving, making it perfect for both beginner bakers and seasoned pros. It holds its shape beautifully, so you get perfectly round slices every single time.

These treats are a fantastic addition to holiday gift boxes or a simple afternoon tea spread. They stay fresh for days, allowing you to enjoy a homemade sweet throughout the week.

If you enjoyed this zesty treat, you’ll want to try my Ultimate Valentine’s Day Cookies Recipe next, plus the Zesty Chewy Sugar Cookies Recipe delivers the same bold flavors.

Everything You Need for Perfect Lemon Shortbread Cookies

Here are the pantry staples you will need to gather for this recipe:

• Unsalted Butter: Provides the rich, creamy base that defines a classic shortbread texture.
• Granulated Sugar: Adds just the right amount of sweetness without overpowering the citrus notes.
• Lemon Zest: Delivers the essential aromatic oils for a bright and punchy flavor profile.
• Fresh Lemon Juice: Adds a subtle tang to the dough that enhances the zest.
• Vanilla Extract: Rounds out the flavors and adds a warm, floral background note.
• All-purpose Flour: Gives the cookie its structure and tender crumb.
• Salt: Balances the sweetness and makes the lemon flavor pop.
• White Chocolate: Creates a creamy, sweet coating that pairs perfectly with tart lemon.
• Pistachios: adds a lovely crunch and a pop of green color for decoration.

My Method for Lemon Shortbread Cookies

Let’s get baking with these simple steps:

1. Begin by creaming the softened butter, granulated sugar, lemon zest, and salt in a stand mixer until the mixture is light and fluffy. This step infuses the sugar with the lemon oils, ensuring the flavor is distributed evenly throughout the dough. I usually mix on medium-high speed for about three to four minutes until it looks pale and airy.
2. Mix in the fresh lemon juice and vanilla extract until fully incorporated, scraping down the sides of the bowl as needed. Lower the mixer speed and gradually add the flour, mixing only until the dough starts to come together and looks a bit sandy. Avoid overmixing at this stage, or the lemon shortbread Cookies might become tough rather than tender.
3. Turn the dough out onto a clean surface and use your hands to compress it into a solid mass, eliminating any air pockets. Shape the dough into a smooth log about 10 inches long, then wrap it tightly in parchment paper or plastic wrap. Refrigerate the log for at least two hours to firm up the butter, which prevents the cookies from spreading too much in the oven.
4. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Remove the chilled log from the fridge and use a sharp knife to slice it into rounds about 1/3-inch thick. If the dough feels too hard to cut, let it sit on the counter for five minutes to soften slightly.
5. Arrange the slices on the baking sheet and bake for 13 to 16 minutes, or until the edges are just barely set and the bottoms turn a light golden color. Let them cool on the baking sheet for ten minutes before transferring them to a wire rack to cool completely. The cookies will continue to firm up as they cool down.
6. Once the cookies are cool, melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth. Dip half of each cookie into the chocolate and sprinkle immediately with chopped pistachios. Place them on wax paper to set before storing or serving.

Tips to Perfect Your Lemon Shortbread Cookies

Keep your butter cool but malleable to ensure the dough holds its shape during baking. If the log feels too soft while slicing, pop it back in the fridge for ten minutes to firm up again.

I recommend using a ruler to measure your slices so they all bake evenly. Consistent thickness ensures that every bite has the same perfect snap and tender crumb.

Watch the oven closely near the end of the baking time, as these can go from golden to burnt quickly. You want them to remain pale on top with just a hint of color on the bottom.

Serving Your Lemon Shortbread Cookies

These treats pair beautifully with a hot cup of Earl Grey tea to highlight the citrus notes. I also like to package them in clear bags with ribbon for a thoughtful homemade gift.

You can serve them alongside a bowl of fresh berries for a light and refreshing dessert platter. They also make a wonderful addition to a brunch spread when you want something sweet but not too heavy.

Follow me on Pinterest for more easy and delicious recipe ideas!

Lemon Shortbread Cookies Recipe

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• Author: Amelia Bryan
• Total Time: 2 hr 40 min
• Yield: 26 cookies
• Diet: Vegetarian

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Description

Buttery, melt-in-your-mouth shortbread cookies infused with fresh lemon zest and dipped in white chocolate.

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Ingredients

• 2 cups (280g) all-purpose flour
• 1/4 tsp salt
• 2 1/2 Tbsp fresh lemon zest
• 1 cup (225g) unsalted butter, softened
• 1 tsp vanilla extract
• 3/4 cup (145g) granulated sugar
• 2 tsp fresh lemon juice
• 1/3 cup chopped unsalted pistachios
• 12 oz chopped white chocolate or candy melts

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Instructions

1. Cream the butter, sugar, lemon zest, and salt in a large bowl until light and fluffy, about 3-4 minutes.
2. Mix in the lemon juice and vanilla extract until well combined.
3. Gradually add the flour, mixing on low speed until the dough comes together and looks sandy.
4. Press the dough together with your hands to remove air pockets and shape it into a 10-inch log.
5. Wrap the log in plastic wrap and refrigerate for at least 2 hours until firm.
6. Preheat the oven to 350°F and slice the cold log into 1/3-inch thick rounds.
7. Bake on an ungreased baking sheet for 13-16 minutes until the bottoms are lightly golden.
8. Cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Melt the white chocolate in the microwave in 30-second intervals until smooth.
10. Dip half of each cooled cookie into the chocolate and sprinkle with pistachios before it sets.

Notes

Ensure the dough is thoroughly chilled before slicing to prevent spreading.

• Prep Time: 25 min
• Chilling Time: 2 hr
• Cook Time: 15 min
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 160
• Sugar: 9g
• Sodium: 29mg
• Fat: 9g
• Saturated Fat: 6g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 0g
• Protein: 1g
• Cholesterol: 18mg

Keywords: lemon shortbread cookies, easy cookie recipe, slice and bake, homemade dessert, citrus baking