Melt-In-Your-Mouth Lemon Shortbread Cookies

These melt-in-your-mouth lemon shortbread cookies are everything a lemon lover dreams of: buttery, tender, and infused with bright citrus flavor. They have a soft, delicate crumb and a subtle lemon glaze that enhances their zesty charm. Perfect for tea time, dessert trays, or any moment that calls for a little sweet sunshine.

Why You’ll Love This Recipe

These cookies are simple to make but taste like they came from a fancy bakery. The dough is fragrant with real lemon zest, and the shortbread texture crumbles gently with each bite. The optional lemon glaze adds a sweet-tart finish that complements the buttery base. Whether you make them for a holiday platter, a gift, or an everyday treat, these cookies are sure to impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cookies

• 4 ounces (113 grams) granulated sugar

• 3 teaspoons lemon zest

• 8 ounces (227 grams) unsalted butter, room temperature

• 1/2 teaspoon kosher salt

• 1 large egg yolk (about 20 grams)

• 2 teaspoons lemon juice

• 12 ounces (340 grams) unbleached all-purpose flour

Lemon Glaze (Optional)

• 1 cup (120 grams) powdered sugar, sifted

• 4–5 teaspoons fresh-squeezed lemon juice

Directions

1. Make lemon sugar: In the bowl of a stand mixer, combine the granulated sugar and lemon zest. Rub the zest into the sugar with your fingers until it becomes fragrant and sandy in texture.

2. Cream butter: Add the butter and salt to the lemon sugar. Mix on medium speed until smooth and creamy, about 2 minutes.

3. Add egg yolk and juice: Scrape down the bowl. Add the egg yolk and lemon juice. Mix until just combined.

4. Incorporate flour: Add all the flour. Mix on low speed until the flour is just absorbed. The dough will look crumbly at first. Increase the mixer speed to medium and mix until the dough forms large clumps.

5. Roll out dough: Turn the dough out onto a lightly floured surface or parchment paper. Shape it into a rectangle. Lightly flour the top and roll out to 1/4 inch thick.

6. Cut cookies: Use a 2-inch round cookie cutter to cut out cookies. Transfer to a parchment-lined baking sheet. Prick the center of each cookie with a fork to help release steam during baking.

7. Chill: Refrigerate the cookies for at least 20 minutes to help them hold their shape.

8. Bake: Preheat oven to 325°F (163°C). Bake cookies for 18–20 minutes, or until the edges are just beginning to turn golden. Cool on the pan for 5 minutes, then transfer to a rack to cool completely.

9. Glaze (optional): Mix the powdered sugar with lemon juice to make a pourable glaze. Drizzle over cooled cookies or dip the tops, then let set before serving.

Servings and timing

This recipe makes approximately 40 cookies.
Prep time: 35 minutes
Cook time: 20 minutes
Chill time: 20 minutes
Total time: 1 hour 15 minutes

Variations

• Lemon-lavender twist: Add a pinch of culinary lavender to the dough for a floral aroma.

• Orange or lime flavor: Swap lemon zest and juice for orange or lime for a citrusy variation.

• Sugar-dusted finish: Instead of glazing, dust the cookies with powdered sugar after baking for a classic shortbread look.

• Cut-out shapes: Use seasonal cookie cutters to make them festive for holidays or parties.

• Add a crunch: Mix in finely chopped pistachios or almonds for texture and contrast.

Storage/Reheating

• Storage: Store cooled cookies in an airtight container at room temperature for up to 1 week.

• Freezing (unbaked): Freeze cut-out, unbaked cookies in a single layer. Once frozen, store in a freezer-safe bag. Bake directly from frozen, adding a few minutes to the baking time.

• Freezing (baked): Baked cookies can also be frozen (glazed or unglazed) for up to 2 months. Thaw at room temperature before serving.

• Reheating: These cookies don’t require reheating, but if desired, a few seconds in the microwave will soften them slightly.

FAQs

Do I need to chill the dough before baking?

Yes, chilling helps the cookies hold their shape and prevents spreading in the oven.

Can I use bottled lemon juice?

Fresh lemon juice is best for flavor, but bottled can be used in a pinch for the glaze.

What’s the texture of these cookies?

They are buttery and tender with a melt-in-your-mouth crumb, typical of traditional shortbread.

Can I use salted butter?

Yes, but reduce or omit the added kosher salt to avoid over-salting.

How do I keep the cookies from sticking while rolling?

Lightly flour the surface and rolling pin, or roll between two sheets of parchment paper.

What type of flour is best for these cookies?

Unbleached all-purpose flour gives the best texture and stability for shortbread.

Can I make the dough ahead of time?

Yes, the dough can be made up to 3 days ahead and stored tightly wrapped in the fridge.

How can I make the glaze thicker or thinner?

Add more powdered sugar to thicken or more lemon juice to thin it out to your desired consistency.

What can I use instead of a round cookie cutter?

A drinking glass, jar lid, or any similarly sized round object works well in place of a cutter.

Can I double the recipe?

Absolutely. This recipe scales well—just make sure your mixer can handle the larger quantity.

Conclusion

These Lemon Shortbread Cookies are a delightfully zesty treat with a soft, buttery texture that’s impossible to resist. With their simple ingredients, quick prep, and optional lemon glaze, they’re as elegant as they are easy to make. Perfect for lemon lovers, gift boxes, or afternoon tea, these cookies will quickly become a favorite in your baking rotation.

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