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Home » Dessert

Simple Lemon Shortbread Cookie Recipe

Published: Dec 9, 2024 by Marni Katz · This post may contain affiliate links ·

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These quick and easy lemon shortbread cookies are the perfect solution to satisfy your lemon craving. Made with simple ingredients, they are quick and delicious to bake anytime. Perfect for the lemon lover in your family👋 (hi, I'm the problem, it's me) you'll find yourself making these over and over again.

Many classic shortbread cookie recipes have you roll out the dough carefully and use a cookie cutter to cut the cookies out. As a busy mom of three and some one who likes to simplify everything, I find that too time consuming and finicky. And while I love my lemon cake mix cookies, this shortbread recipe feels just a little bit more elevated.

So I decided slice and bake was the way to go. I love the way it works in these coffee chocolate chunk shortbread cookies, and once I tested it with these lemon cookies I was sold.

lemon shortbread cookie frosted and decorated with lemon zest

Ingredients

ingredients for lemon shortbread cookies
  • Lemon juice: Please squeeze your own. It will be brighter and fresher in the final product. Use your zester to strain the seeds.
  • Lemon zest: The yellow part of the lemon packs a flavor punch. Be careful when zesting to get just the yellow skin, not the more bitter white pith. Feel free to add extra lemon zest to the recipe.
  • Butter: Use the best unsalted butter you have on hand. Since these cookies have very few ingredients, you want each ingredient to shine. For a real pucker, try substituting lemon butter.

Step by Step Directions

In the bowl of a stand mixer with the paddle attachment, cream the butter, sugars, and lemon juice, lemon zest together until light and fluffy.

lemon shortbread cookie dough in a stand mixer with paddle atachement

Let your mixer run for 4-5 minutes on medium speed, scraping down the sides as needed, until the mixture has turned much lighter in color.

Then, carefully and slowly, add the flour and run the mixer on low until the flour is just incorporated.

Now, the “hard” part. Lay a piece of cling wrap down on your counter. Put half of the cookie dough onto the cling wrap and shape into a log that’s about 2 ½” in diameter. Use your hands to get it into as tight of a log as you can, and then roll up tightly in the plastic wrap. Repeat with the second half of the dough.

log of dough laying on cling wrap

Put both logs in the fridge to chill for at least two hours but up to 4 days.

two logs of cookie dough wrapped in plastic wrap

When you are ready to bake, preheat the oven to 350 degrees and line baking sheets with parchment paper.

Then take the logs out of the fridge.

Optional step: In a small bowl, beat an egg. Then unwrap the cookie log leaving it on the plastic wrap and brush the egg wash on the entire log. Roll the egg washed log in plain sugar or lemon sugar (just zest one lemon and rub it into the sugar with your fingers. This will give an extra hint of lemon to the outside of the shortbread cookies as well).

sliced cookie dough with egg wash in the background

Now (whether they cookies are rolled in lemon sure our not) carefully cut the log into ½” slices and place the cookies on a parchment lined baking sheet.

Bake at 350 degrees for about 12 mins or until the edges are just turning golden brown. Once out of the oven let cool a few minutes and then move to a wire rack to cool the rest of the way.

a stack of lemon shortbread with a zested lemon next to it

Why use the slice and bake method

The slice and bake method is quick and best of all, makes it easy to bake just the right amount of cookies each time.

  • Want to make a cookies for a crowd, bake them all at once.
  • Looking for something to satisfy a mid afternoon craving with a cup of tea, just slice and bake a a few cookies.

You can store the rest of the log in the freezer and always have lemon shortbread dough at the ready.

Fun Flavor Variations

I love the subtle lemon flavor in these cookies but you could easily substitute the lemon for any of the flavors below successfully:

  • Lime: Use both the juice and the zest of the lime.
  • Orange: Use both the juice and the zest of the orange
  • Vanilla bean: Add in 1 teaspoon good vanilla in place of the lemon juice. Scrape the inside of a vanilla bean and add to the dough in place of the lemon zest.
  • Rosemary: Add in one tablespoon finely chopped fresh rosemary to the dough when you add in the lemon zest.

Decorating Suggestions

During the holiday season or when you are serving these for a special occasion, you may want to dress them up a bit more. For the best results, decorate them the day you will be serving them. I like to make a lemon glaze with powdered sugar and lemon juice to drizzle it over the top.

lemon shortbread with a white drizzled frosting

Storage and Freezing Tips

These lemon shortbread cookies store well in an airtight container on the counter for 1 week. However, since these are a family favorite, they never last that long in my home.

The cookie dough is forgiving and you can actually freeze the dough in a log, sliced or the cookies once they are baked.

  • To freeze the cookie dough in logs: make the dough through the step where you roll the dough in plastic wrap into logs. Wrap each log an additional time in plastic wrap and pop into the freezer until you are ready to bake. Use within 2 months.
  • To freeze the cookie dough sliced: make the dough and refridgerate for at least 2 hours. Then either slice the dough into rounds or roll out and use your favorite cookie cutters to cut into shapes. Then place the cut cookies onto a parchment lined baking tray and freeze. Once the dough is frozen solid you can package them separated by wax paper in airtight containers. When you are ready to bake, lay the cookies onto the baking sheets again before thawing.
  • To freeze the baked cookies: Bake the cookies and let them cool completely. Then layer the cookies in a freezer safe, airtight container separating the layers with parchment or wax paper sheets. Defrost on the counter. Eat within 2 months.

FAQ

Why do you need both lemon juice and lemon zest?

Oftentimes, lemon juice on its own will get lost in a cookie once it’s baked, but the flavor of the zest will shine through.
Another place you can punch up the lemon flavor in these shortbread cookies is in the sugar that can roll them in before baking. I like to rub the zest of a lemon in the sugar so that you end up with a lemon sugar. Again, totally optional, but definitely adds another pop of lemon to these slice and bake cookies.

Can I roll out shortbread cookies instead of using the slice and bake method?

Yes, absolutely. Start by placing half the dough on a piece of parchment paper and covering with a second piece of parchment paper. Press down a bit and then pop into the fridge for at least 2 hours to chill. Once chilled, use a rolling pin to roll the dough to about ½" thick and use a round cookie cutter to cut out cookies. Place them on a parchment lined baking tray and bake as directed. Then re-roll the scraps until you have used up all the dough.

Should shortbread cookies be crunchy or soft?

Lemon shortbread cookies should be neither totally crunchy or super soft. Rather they should be tender and crumble a bit in your mouth when you bit into them. Classic shortbread cookies are both buttery and tender, and "short". This is due to the high ratio of butter in the dough and the relative lack of extra liquids compared to the dry ingredients. The lack of gluten development is the reason for the perfect texture of these buttery cookies.

Looking for other easy dessert recipes? Check these out!

  • funfetti dip in a glass bowl with sprinkles surrounded by dipping options
    4-Ingredient Funfetti Dip (from a cake mix)
  • spice cake cookies stacked on parchment paper
    3-Ingredient Spice Cake Mix Cookies
  • two chocolate sandwich cookies next to a glass of milk.
    4-Ingredient Chocolate Sandwich Cookies (from a cake mix)
  • brownie mix cookies stacked 5 high with a glass of milk in background
    4-Ingredient Brownie Mix Cookies

Did you try this recipe and and love it? 😍 Let me know by leaving a comment below or 5 ⭐ rating!

And make sure to sign up for my newsletter and follow along on Instagram, Pinterest, and Facebook for more simple recipes! Remember to tag us on social channels when you make a recipe at #simplegraytshirt! I 💖 seeing what you’re up to in the kitchen!

📖 Recipe

stack of lemon shortbread cookies with a squeezed lemon

Simple Lemon Shortbread Cookie (Slice and Bake)

Marni Katz
A simple to put together lemon shortbread slice and bake cookie that can easily be made in advance!
4.23 from 18 votes
Print Recipe Pin Recipe Save Recipe Saved!
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Fridge Time 2 hours hrs
Total Time 2 hours hrs 25 minutes mins
Course Cookies
Cuisine American
Servings 30 cookies
Calories 55 kcal

Ingredients
  

  • 2 sticks butter
  • ¾ cup sugar
  • 2 cups flour
  • Juice of one lemon
  • Zest of one lemon

Right Before Baking

  • 1 egg
  • 2 tablespoon sugar sanding sugar, demerara or plain white will work

Instructions
 

Making the Dough

  • Cream the butter and sugar, lemon juice and lemon zest together until light and fluffy
  • Add the flour and mix until just combined
  • Split the dough in half and form a log with the dough (about 2.5" diameter)
  • Wrap the dough log tightly in plastic wrap and refridgerate a few hours up to 5 days

Slice and Bake

  • Take the cookie dough out of fridge and preheat the oven to 350 degrees
  • Line a baking sheet with parchment paper 
  • In a small dish, beat the egg well and egg wash the roll of cookie dough
  • Then sprinkle the sugar over the whole log (make sure to turn it as you go to get all sides coated)
  • Slice the cookies (you should get about 15 cookies out of each log) and place on prepared baking sheet
  • Bake 12-15 minutes until the edges just turn light brown
  • Take out of oven and cool on cookie sheet 5-10 minutes and then cool on cooling rack the rest of the way.
  • Enjoy!

Notes

These freeze great at three different stages, as cookie dough logs, once sliced, and once they are baked.  Just be sure to wrap them up well before freezing. 
Store these cookies in an airtight container and they will last a long time if they don't get gobbled up!
The dough may be crumbly, that’s the sign of a good shortbread cookie...it’s appropriately “short”.

Nutrition

Calories: 55kcalCarbohydrates: 12gProtein: 1gFat: 1gSaturated Fat: 1gCholesterol: 5mgSodium: 3mgPotassium: 16mgFiber: 1gSugar: 6gVitamin A: 8IUVitamin C: 2mgCalcium: 3mgIron: 1mg
Keyword easy shortbread, lemon shortbread, shortbread recipe
Tried this recipe?Let me know what you think!

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About Marni Katz

Marni Katz is the recipe developer, photographer and writer behind Simple Gray T-Shirt. She wants to help people keep things simple in the kitchen. With simple recipes, easy menu ideas and plenty of tips and tricks along the way, she wants getting a meal on the table to be as simple as putting on your favorite gray tee!
"I want to inspire you to get back in the kitchen and do this, because you can!"

Comments

  1. Spillt User says

    March 14, 2023 at 5:01 pm

    5 stars
    OBSESSED

    Reply
  2. Spillt User says

    October 02, 2022 at 12:00 pm

    5 stars
    Lots of flavor!

    Reply
  3. Spillt User says

    July 31, 2022 at 8:01 pm

    5 stars
    Easy and tasty!

    Reply
  4. Spillt User says

    July 24, 2022 at 2:13 pm

    5 stars
    A classic.

    Reply
  5. Spillt User says

    May 13, 2022 at 1:33 pm

    5 stars
    easy peasy

    Reply
  6. Spillt User says

    April 05, 2022 at 1:02 am

    5 stars
    Love

    Reply
  7. Spillt User says

    April 01, 2022 at 9:11 am

    5 stars
    Tasty

    Reply
  8. Spillt User says

    March 28, 2022 at 12:39 am

    5 stars
    Always a hit

    Reply
  9. Spillt User says

    November 05, 2021 at 3:58 pm

    5 stars
    Wow such a good recipe!

    Reply
  10. Megan Clarkson says

    May 07, 2020 at 8:28 pm

    Love these cookies! When I make shortbread cookies i take the dough out and place on the countertop split in half then roll into logs. I place a piece of plastic wrap and place it atop the roll the log onto the plastic - easy.

    Reply
    • Marni Katz says

      May 09, 2020 at 8:08 am

      so glad you love these!

      Reply
  11. Lisa says

    April 26, 2020 at 1:15 pm

    Hi, trying these today. FYI, you mention salt in the step-by-step but it is not listed in the recipe card. I’ll add a pinch but you will want to edit.

    Reply
    • simplegraytshirt says

      April 26, 2020 at 9:43 pm

      Hope you like them! Thanks for letting me know about that little mistake...ooops! I really appreciate the feedback 🙂

      Reply
4.23 from 18 votes (9 ratings without comment)

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As a busy mom of three, I believe in keeping recipes simple. 7-ingredients or less is my goal, and everything is kid-tested and approved!

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