Lemon Shortbread Cookies – A delicious spin on classic shortbread cookies made with lemon! These cookies are perfect!
Lemon Shortbread Cookies
I love these lemon shortbread cookies. Lemon-y and perfectly crisp, these cookies so so bright and delicious! After making my fair share of shortbread cookies around the holidays over the years, I wanted to make a version that I could eat all year round and I decided that lemon was the perfect flavor to try. To get the lemon flavor, I used lemon zest and lemon extract. I used lemon extract rather than lemon juice for a nice consistent flavor and it worked out great.
This recipe makes about 10 cookies but you can always double it if you are making it for more people.
Common Questions About Making Shortbread Cookies
What are lemon shortbread cookies?
Lemon shortbread cookies are homemade shortbread cookies made with lemon zest and lemon extract.
What are shortbread cookies?
Shortbread cookies are a classic cookie made with flour, sugar, and butter. This recipe uses powdered sugar as the sugar and a bit of milk to bring it all together.
What other types of shortbread cookies can I make?
There are so many amazing varieties of shortbread cookies!
- Almond Shortbread Cookies
- Lavender Shortbread Cookies
- Cranberry Orange Shortbread Cookies
- Chocolate Hazelnut Shortbread Cookies
Are these cookies crispy or soft?
Shortbread cookies are crisp cookies.
Can I use any other citruses?
Yes! You could definitely use orange or lime in this recipe.
Can I decorate these cookies?
You can drizzle melted white chocolate on top or drip part of the cookie in white chocolate. While the white chocolate is soft, you can even sprinkle some sprinkles on top.
How long do these cookies last?
They last up to 3 days in an airtight container at room temperature.
Looking for more cookie recipes? Check these out!
- 1 cup butter (softened)
- 1/2 cup powdered sugar
- 1 teaspoon lemon zest
- 2 cups all-purpose flour
- 3 tablespoons milk
- 1 teaspoon lemon extract
- Preheat oven to 350 degrees F and line two baking sheets with parchment paper.
- Beat the butter on medium speed using a hand or stand mixer until it is light and fluffy.
- Turn the mixer to low speed and add in the powdered sugar and lemon zest. Mix until well incorporated, scraping down the sides of the bowl as needed.
- With the mixer on low speed, gradually add in the flour.
- Next, add in the milk and lemon extract.
- Keep mixing until a shaggy dough forms - about 1 minute. Form the dough into a disk and wrap it in plastic wrap. Refrigerate for 15 minutes (this will help make the dough easier to roll and cut).
- On a lightly floured surface, roll out the chilled dough until it is 1/4" thick.
- Using a cookie cutter of your choice, cut out the cookies and place them on the baking sheets.
- Place the sheets in the freezer for 10 minutes to chill the dough again (this prevents spreading).
- Bake until the edges of the cookies are golden brown - about 12-14 minutes. Transfer to a wire rack to cool and then store in a plastic container at room temperature for up to 3 days.
* Make sure to chill the dough before rolling and baking - it really makes a difference.
* I drizzled a few of the cookies with white chocolate but that's totally optional.
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