This lemon shortbread recipe is made with the zest of lemon and a hint of lemon extract for the zingy flavour. With only 3 crucial ingredients, shortbread is made without eggs, making it perfect for the whole family to enjoy (especially at Christmas). The sifted flour and icing sugar help create the perfectly crumbly, melt-in-your-mouth texture.
TL;DR
- Prep time: 10 minutes (plus cooling time) Cook time: 10 minutes
- Room temp storage: 1 week
- Fridge storage: 2 weeks
- Freezer storage: 2 months
- Customise: add mix-ins like dried fruit, adjust flavourings.
Jump to:
Why you'll love this recipe
Zesty. The bright flavour of lemon zest and extract makes these light and refreshing. If you like lemon, make sure to try my lemon blueberry cookies.
Versatile. You can mix-and-match with flavours like Orange and Cranberry or keep it plain like my sugar cookies
Melt-in-Your-Mouth. These cookies are buttery and crumbly, a combination between the soft m&m christmas cookies and the texture of gingerbread cookies.
Ingredients and substitutions
Unsalted butter. I recommend a GOOD QUALITY butter. Because there are few ingredients, it is going to make the difference between an average cookie and a good one!
I've successfully used options like olive oil Nuttelex and sunflower Nuttelex, which make the shortbread dairy-free without compromising on flavour or texture. Since oil-based spreads are typically softer than dairy butter, they can be used straight from the fridge without additional softening.
Icing sugar. Adds a fine sweetness that dissolves easily in comparison to granulated version of sugar which are more coarse. I wouldn't recommend substituting as it will change the texture.
Extracts. These use a combination of vanilla and lemon extract to get the sweet but tart flavour.
Lemon zest. You want to make sure to get only the yellow part (not the sour white pith). Adjust per your preferences, but you may then have to add a bit more dry ingredients if it's too wet.
Please check the recipe card for full list of ingredients and quantity.
How to make lemon shortbread
Step 1: In a mixing bowl, cream the unsalted butter and icing sugar together until smooth and fluffy (approx. 2 minutes
Step 2: Mix in the vanilla extract, lemon extract, and lemon zest, ensuring everything is evenly incorporated.
Step 3: Mix in flour. You can do this gradually by hand, or carefully with a mixer. Be careful not to overmix as this will make the dough dense.
Step 4: Roll the dough into a log or flatten it into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes to firm up.
Step 5: Preheat the oven to 160°C (320°F). If using a log, slice the dough into even rounds about ½cm thick. If flattened, use a cookie cutter to create your desired shapes.
Step 6: Place the cookies on a lined baking tray and bake for 10 minutes, or until the edges are lightly golden. Avoid overbaking to keep the cookies tender.
Step 7: Allow the cookies to cool on the tray for 10 minutes, then transfer to a wire rack to cool completely. Enjoy alongside other Christmas-themed treats, maybe use it to top a Pavlova Wreath, or have it alongside some Reindeer Brownies.
My Top Tips
Use Fresh Lemon Zest. Freshly zested lemon adds a vibrant and natural citrus flavour. Avoid grating too deep to keep the zest sweet and aromatic.
Prevent Spreading. If your dough becomes too soft while shaping, pop it back in the fridge for a few minutes before baking.
Add a Finishing Touch. Sprinkle the tops with a little granulated sugar before baking for a subtle crunch or drizzle with icing for extra sweetness.
Storage
To keep the shortbread fresh and buttery, store them in an airtight container at room temperature for up to a week or in the refrigerator for two weeks.
Freezing
Dough To freeze the dough, roll it into a log or flatten it into a disk, then wrap tightly in plastic wrap to prevent freezer burn. Properly sealed, the dough will last up to three months, making it perfect for prepping ahead for Christmas or special occasions.
You can bake straight from frozen by slicing the dough and adding 2-3 minutes to the baking time.
Baked Cookies For baked cookies, freeze them in a single layer with parchment paper between to avoid sticking.
You may notice a slight decrease in the lemon flavour and the sweetness, but they'll still taste good!
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
Yes, shortbread can be frozen. Both baked lemon shortbread cookies and the dough freeze well. To freeze cookies, layer them with parchment paper in an airtight container to prevent sticking. For dough, wrap tightly in plastic wrap and freeze for up to three months for easy make-ahead baking.
Yes, shortbread can be stored in the fridge to keep it fresh for up to two weeks. Refrigerating the dough before baking also helps the cookies hold their shape, making it perfect for preparing lemon shortbread cookies ahead of time.
Absolutely! Shortbread dough freezes well. Shape it into a log or flatten it into a disk, wrap tightly in plastic wrap, and freeze for up to three months. This makes it easy to slice and bake shortbread with lemon zest directly from the freezer with just a few extra minutes of bake time.
Shortbread can become crumbly if the dough is overmixed or if there's too much flour. For perfect lemon shortbread cookies, mix the dough just until combined and measure the ingredients accurately to maintain the right balance.
Other cookie recipes you might like
Or, you can have a browse through my Christmas for more delicious eats.
Recipe
Lemon Shortbread Cookies
Save Recipe
Ingredients
- 125 g unsalted butter, or oil-based butter (see Note 1)
- 30 g icing sugar
- 5 ml (1 tsp) vanilla extract
- 5 ml (1 tsp) lemon extract
- 160 g all-purpose or plain flour, sifted (see Note 2)
- 1 (approx. 2 tsp) lemon zest
Instructions
- Cream the butter and icing sugar in a bowl until smooth and fluffy, about 2 minutes.
- Mix in the vanilla extract, lemon extract, and lemon zest until evenly incorporated.
- Gradually add the flour and mix carefully by hand or with a mixer, avoiding overmixing to prevent dense dough.
- Shape the dough into a log or flatten into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- Preheat the oven to 160°C (320°F). Slice the log into ½cm thick rounds or use a cookie cutter if flattened.
- Place on a lined tray and bake for 10 minutes, or until edges are lightly golden. Avoid overbaking to keep them tender.
- Let the cookies cool on the tray for 10 minutes before transferring to a wire rack.
Leave a Reply