Lemon Shortbread Cookies

Oh my gosh, let me tell you about my absolute obsession with these Lemon Shortbread Cookies! They’re everything you want in a cookie – buttery, melt-in-your-mouth tender, with this bright citrus zing that makes them impossible to stop eating. I first made them for a summer garden party years ago, and now they’re my most requested recipe.

The best part? They’re naturally gluten-free (just check your flour blend) and easily made vegan with plant-based butter. That lemony sugar coating gives them this irresistible crunch, and the optional glaze? Well, let’s just say I never skip it. These little sunshine cookies are perfect for holidays, brunches, or honestly… any day that needs a little extra joy.

If you love bright, citrus-forward treats, you’ll also want to try these Orange Shortbread Cookies, a buttery, melt-in-your-mouth cookie infused with real orange zest, offering a sweet and sunny contrast to these tangy lemon delights.

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Why You’ll Love These Lemon Shortbread Cookies

Trust me, these aren’t just any cookies, they’re little bites of sunshine! Here’s why they’ll become your new favorite:

• So easy: No fancy techniques, just simple mixing and rolling (perfect for baking with kids!)
• Naturally gluten-free: Works beautifully with GF flour blends (no one will guess!)
• Vegan-friendly: Swap in plant-based butter and they’re completely dairy-free
• That perfect texture: Crisp edges with a melt-in-your-mouth center
• Zesty lemon punch: Fresh zest and juice make them taste like summer

Seriously, the first time I made these, my neighbor texted asking for the recipe before the cookies even cooled!

For another buttery, crumbly cookie that melts on your tongue, check out these Christmas Shortbread Cookies. They share that same delicate texture as your lemon version and make a festive addition to any cookie box.

Ingredients for Lemon Shortbread Cookies

Gather these simple ingredients – I promise you probably have most of them already! The magic happens when these basics come together:

For the Cookies

• 2½ cups gluten-free all-purpose flour (make sure it has xanthan gum!)
• ¾ cup powdered sugar – we’ll split this between the dough and creaming
• ½ tsp kosher salt – don’t skip this! It balances the sweetness
• 1 cup unsalted butter (or vegan baking stick) – must be room temperature!
• 1 Tbsp lemon zest – fresh is best (about 2 medium lemons’ worth)
• 2 Tbsp fresh lemon juice – squeeze it yourself for brightest flavor
• 1 tsp pure vanilla extract – the good stuff makes a difference

For the Lemon Sugar Coating

• 3 Tbsp granulated sugar
• ½ tsp lemon zest – yes, more zest! It makes the sugar sparkle

For the Lemon Glaze (optional but highly recommended!)

• 4 cups powdered sugar
• 3 Tbsp lemon juice – fresh squeezed again!
• ½ tsp lemon zest – see a theme here?
• Up to 3 Tbsp water – add slowly to control thickness
• 2 pinches turmeric (optional) – gives that gorgeous sunny yellow color

Ingredient Notes & Substitutions

Okay, let’s talk swaps and why certain ingredients are non-negotiable:

• Flour: The gluten-free flour must contain xanthan gum – it acts like gluten to hold the cookies together. If you’re not GF, regular all-purpose flour works fine (but add ½ tsp xanthan gum if you want the exact texture).
• Butter: Room temperature is crucial! Cold butter won’t cream properly. For vegan version, I’ve had best results with Earth Balance baking sticks – they mimic butter’s fat content perfectly.
• Lemons: Please use fresh! Bottled lemon juice lacks that bright zing. When zesting, only take the yellow part – the white pith is bitter.
• Turmeric: Just a tiny bit gives that beautiful golden hue without any turmeric flavor. You can skip it if you prefer, but your glaze will be more white than yellow.

One last tip: measure your flour by spooning it into the cup and leveling off. Packed flour leads to dry cookies, and we want these babies perfectly tender!

Equipment You’ll Need

Don’t worry, you won’t need anything fancy! Just grab these basics from your kitchen:

• Stand mixer or hand mixer (but honestly, a wooden spoon and elbow grease work too!)
• Baking sheets: I like to use two so I can rotate them
• Parchment paper: Lifesaver for easy cleanup and no sticking
• Microplane or fine zester: For that perfect fluffy lemon zest
• Small bowls: For prepping the lemon sugar and glaze

That’s it! No special tools required, just stuff you probably already own.

How to Make Lemon Shortbread Cookies

Okay, let’s get baking! I promise these come together so easily – just follow these steps and you’ll have perfect cookies every time.

1. Prep the lemon: First, zest those lemons like your life depends on it! You’ll need about 3 lemons’ worth of zest total (save some for garnish). Juice 2 lemons – you want 6 tablespoons total. Cover your zest with plastic wrap so it doesn’t dry out while you work.
2. Mix the dry ingredients: In a medium bowl, whisk together your gluten-free flour, ½ cup of the powdered sugar, and salt. I like to sift mine to prevent lumps! Set this aside while you work on the butter mixture.
3. Cream the butter: In your stand mixer (or large bowl if using hand mixer), beat the room temperature butter with the remaining ¼ cup powdered sugar for about 2 minutes until it’s light and fluffy. Scrape down the sides halfway through – this step is crucial for that perfect texture!
4. Add the wet ingredients: Now mix in your fresh lemon juice, vanilla extract, and 1 tablespoon of the lemon zest. The smell at this point is heavenly! Blend until everything is completely incorporated.
5. Combine everything: With the mixer on low, gradually add the flour mixture. The dough will look crumbly at first – that’s perfect! Once all the flour is added, turn the mixer up to medium for just 15-20 seconds until the dough comes together. If it’s still too crumbly, don’t be afraid to knead it briefly with your hands.
6. Chill the dough: Form the dough into a thick disc, wrap tightly in plastic wrap, and refrigerate for 30 minutes. This helps the flavors meld and makes the dough easier to handle. No cheating on this step!

Shaping and Baking Tips

Here’s where the magic happens! These tips will give you picture-perfect cookies:

• Preheat that oven: While your dough chills, preheat to 325°F (163°C). This lower temperature helps prevent browning so your cookies stay pale and lovely. Line your baking sheets with parchment paper – trust me, it’s worth it.
• Rolling like a pro: Mix your granulated sugar with ½ teaspoon lemon zest in a small bowl – this coating makes the cookies sparkle! Take tablespoon-sized portions of dough (about 1-inch balls) and roll them between your palms. Then roll each ball in the lemon sugar until completely coated.
• Baking just right: Space the cookies about 2 inches apart on your baking sheet – they spread just a little. Bake for 10 minutes exactly! They should be set but not browned at all. The edges might look slightly golden if you peek underneath.
• Cooling is crucial: Let them cool on the baking sheet for just 1 minute (they firm up during this time), then transfer to a wire rack. Wait until completely cool before glazing – about 30 minutes. Warm cookies will make your glaze melt right off!
• Glazing trick: For the glaze, whisk powdered sugar with lemon juice and zest, then add water 1 tablespoon at a time until it’s thick but pourable. That tiny pinch of turmeric gives the prettiest pale yellow color. Dip each cookie top straight down into the glaze, let the excess drip off, then return to the rack to set. Add extra zest or sprinkles while the glaze is still wet for a fancy touch!

Pro tip: Rotate your baking sheets halfway through if baking multiple batches for even cooking. And don’t worry if your first few cookies aren’t perfect – mine never are! By the third tray, you’ll be a shortbread-shaping master.

Storage & Reheating Instructions

These cookies stay fresh in an airtight container at room temperature for up to 5 days (if they last that long!). The glaze holds up beautifully, no smudging! For longer storage, freeze unglazed cookies in a single layer first, then transfer to a freezer bag for up to 1 month. Thaw at room temperature before glazing. Want to revive day-old cookies? A quick 5-second zap in the microwave brings back that just-baked magic!

Nutritional Information

Now, I’m no nutritionist, but here’s the general scoop on these sunny little cookies (per cookie, without optional glaze):

• Around 120 calories
• 6g fat (that rich, buttery goodness!)
• 15g carbs (mostly from that lovely powdered sugar)
• Just 1g protein
• 50mg sodium

Important note: These numbers can vary based on your specific ingredients and brands – especially if you use vegan butter or different flour blends. The glaze adds about 20 extra calories per cookie, but come on… it’s totally worth it for that gorgeous citrus kick!

I always say – life’s too short to count calories when homemade cookies are involved. Everything in moderation, right? One bite of these lemony delights and you’ll forget all about the numbers anyway!

Lemon Shortbread Cookies FAQs

More Dessert Recipes You’ll Love

If you loved these Lemon Shortbread Cookies, here are a few more sweet and citrusy treats to try next:

• Homemade Lemon Butter Sauce
• Mini Cherry Cream Cheese Pies
• Lemon Muffins
• Homemade Strawberry Sauce

Each recipe is bursting with flavor, easy to make, and perfect for sharing with family and friends.

Why These Lemon Shortbread Cookies Are the Best

These Lemon Shortbread Cookies are a buttery, melt-in-your-mouth treat with the perfect balance of sweet and zesty. The bright lemon flavor shines through in every bite, and the delicate crumb makes them irresistible with tea, coffee, or as a light dessert. Whether you choose to drizzle them with glaze or enjoy them plain, these cookies are simple to make and always elegant enough for gifting or entertaining.

Now it’s your turn to bake a batch! I’d love to see how your cookies turn out. Tag me on Instagram or leave a comment below to share your twist on this recipe. Don’t forget to follow me on Facebook and Pinterest for more delicious baking inspiration.

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