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💭 Why you’ll love this recipe
Light and tender. This lemony twist to classic shortbread cookies has a perfectly light and crumbly texture. Perfect for entertaining. These lemon cookies are great for potlucks and gatherings. They’re also a delightful option for gifts for Mother’s Day and Christmas. Make-ahead friendly. The best part is you can store the dough in the freezer and bake it for later.
Variations & Substitutions
Lemon. Make sure to use a fresh lemon, as you’ll need both the juice and zest. Butter. The better the quality of the butter you use, the more rich and flavorful it will be. Use unsalted butter so that you can have more control over the saltiness. Make sure that it’s at room temperature before using it. All-purpose flour. I used unbleached all-purpose flour for this recipe. Sugar. I used granulated sugar. Poppy seeds. Adds a mild, nutty flavor and a nice crunch to the cookies. Salt. I added ¼ teaspoon of sea salt to highlight the sweetness and lemon flavor.
📖 How to make lemon shortbread cookies
Step 1:Preheat the oven to 350°F and line a large baking sheet with parchment paper. Step 5:Roll the dough on a lightly floured surface to about ¼ inch thick. Alternatively, you can roll the dough between two pieces of parchment paper.
Add sugar gradually to the creamed butter to ensure even mixing and a smooth texture. Zest the lemon directly over the bowl to catch all the aromatic oils, enhancing the lemon flavor. Chill the dough briefly after mixing to make it easier to roll out and cut shapes without sticking. Roll the dough between two sheets of parchment paper to maintain an even thickness and prevent sticking. Use a ruler to check the dough’s thickness, aiming for a consistent ¼ inch for even baking. Dip the cookie cutters in flour before cutting to prevent the dough from sticking and tearing. If the dough becomes too warm and sticky while cutting, refrigerate it
🍴 How to serve lemon shortbread cookies
My favorite way to serve these cookies is by drizzling them with a sweet vanilla or lemon glaze. You can also sprinkle powdered sugar on them. I just love having these with my afternoon coffee or tea, and I’m sure you will too!
🍴Storage and reheating suggestions
You can store these lemon shortbread cookies in an airtight container at room temperature for up to 5 days. If you want to keep them for longer, you can freeze them for up to 3 months. When ready to serve, thaw for about an hour and reheat in the oven at 300°F for 5 minutes.
🍴 More delicious cookie recipes
If you like this recipe, check out my other cookie desserts: If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
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