10 Best Lemon Shortbread Cookies

Lemon Zest Shortbread Delights

These Lemon Zest Shortbread Delights bring a fresh twist to the classic shortbread with a burst of citrus flavor in every bite.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1 tablespoon lemon zest
• 1/4 teaspoon salt

Cooking method

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Mix in the lemon zest, followed by the flour and salt until a dough forms.
4. Roll out the dough to about 1/4 inch thickness and cut into desired shapes.
5. Place cookies on the prepared baking sheet and bake for 10-12 minutes or until edges are lightly golden.
6. Allow to cool on a wire rack before serving.

Lemon Lavender Shortbread

Infuse your kitchen with the enchanting aroma of lavender combined with the zesty punch of lemon in these uniquely flavored cookies.

Ingredients

• 1 cup unsalted butter, softened
• 2/3 cup powdered sugar
• 2 cups all-purpose flour
• 1 tablespoon lemon zest
• 1 tablespoon dried lavender
• 1/4 teaspoon salt

Cooking method

1. Preheat oven to 325°F (160°C) and prepare a baking sheet with parchment paper.
2. Cream together butter and powdered sugar until smooth.
3. Stir in lemon zest and dried lavender, then gradually add flour and salt until dough forms.
4. Shape the dough into a log, wrap in plastic, and chill for 30 minutes.
5. Slice into 1/4 inch rounds, place on the baking sheet, and bake for 15 minutes or until just firm.
6. Cool completely on a wire rack.

Lemon Poppy Seed Shortbread

Experience a delightful crunch with every bite of these Lemon Poppy Seed Shortbread cookies, perfect for a midday treat.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 2 cups all-purpose flour
• 1 tablespoon lemon zest
• 2 tablespoons poppy seeds
• 1/4 teaspoon salt

Cooking method

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Beat together the butter and powdered sugar until creamy.
3. Mix in lemon zest and poppy seeds, then gradually add flour and salt to form a dough.
4. Roll the dough into balls, flatten slightly, and arrange on the baking sheet.
5. Bake for 10-12 minutes or until the edges start to turn golden.
6. Let cool completely on a wire rack.

Lemon White Chocolate Shortbread

Indulge in the perfect combination of tart lemon and sweet white chocolate in these irresistible cookies.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1 tablespoon lemon zest
• 1/2 cup white chocolate chips
• 1/4 teaspoon salt

Cooking method

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream butter and sugar together until fluffy and light.
3. Stir in lemon zest, followed by flour and salt until just combined.
4. Fold in white chocolate chips and gently mix.
5. Drop spoonfuls of dough onto the prepared baking sheet.
6. Bake for 12 minutes or until edges are golden brown.
7. Cool on a wire rack.

Lemon Thyme Shortbread

For a sophisticated twist, these Lemon Thyme Shortbread cookies balance citrusy notes with a hint of herbal flavor.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 2 cups all-purpose flour
• 1 tablespoon lemon zest
• 1 teaspoon fresh thyme leaves, chopped
• 1/4 teaspoon salt

Cooking method

1. Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper.
2. Cream the butter and powdered sugar until smooth.
3. Add lemon zest and thyme, mixing until incorporated.
4. Gradually mix in flour and salt until dough comes together.
5. Roll out dough to 1/4 inch thickness and cut into desired shapes.
6. Place on baking sheet and bake for 15 minutes or until edges are just golden.
7. Cool on a wire rack.

Lemon Honey Shortbread

Sweetened with the natural goodness of honey, these cookies offer a delicate lemony sweetness that’s hard to resist.

Ingredients

• 1 cup unsalted butter, softened
• 1/3 cup honey
• 2 cups all-purpose flour
• 1 tablespoon lemon zest
• 1/4 teaspoon salt

Cooking method

1. Preheat oven to 350°F (175°C) and prepare a baking sheet with parchment paper.
2. Beat the butter and honey together until light and fluffy.
3. Stir in lemon zest, then add flour and salt gradually until dough forms.
4. Shape dough into a log, wrap in plastic, and chill for 30 minutes.
5. Slice into 1/4 inch rounds, place on baking sheet, and bake for 12 minutes.
6. Allow cookies to cool on a wire rack.

Lemon Almond Shortbread

Nutty and zesty, these Lemon Almond Shortbread cookies bring a new depth of flavor with finely chopped almonds.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1 tablespoon lemon zest
• 1/2 cup chopped almonds
• 1/4 teaspoon salt

Cooking method

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream together butter and sugar until fluffy.
3. Mix in lemon zest, then gradually add flour and salt until dough is formed.
4. Fold in chopped almonds, mixing until evenly distributed.
5. Roll out dough, cut into desired shapes, and place on a baking sheet.
6. Bake for 10-12 minutes or until edges are golden.
7. Cool completely on a wire rack.

Lemon Coconut Shortbread

Add a tropical twist with shredded coconut in these delightful Lemon Coconut Shortbread cookies.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1 tablespoon lemon zest
• 1/2 cup shredded coconut
• 1/4 teaspoon salt

Cooking method

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream butter and sugar together until smooth and creamy.
3. Stir in lemon zest, followed by the flour, coconut, and salt until a dough forms.
4. Shape dough into small balls, flatten, and place onto prepared baking sheet.
5. Bake for 10-12 minutes or until the edges are slightly golden.
6. Let cool on a wire rack before serving.

Lemon Cardamom Shortbread

With a hint of exotic spice, these Lemon Cardamom Shortbread cookies are perfect for those looking for something a little different.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 2 cups all-purpose flour
• 1 tablespoon lemon zest
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon salt

Cooking method

1. Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper.
2. Cream together butter and powdered sugar until fluffy.
3. Add lemon zest and cardamom, mixing until well blended.
4. Gradually add flour and salt, mixing until dough forms.
5. Roll out dough to 1/4 inch thick and cut into desired shapes.
6. Place on baking sheet and bake for 15 minutes or until edges are golden.
7. Cool completely on a wire rack.