Lemon Shortbread Cookies

Lemon shortbread cookies are a delightful treat, combining the rich, buttery flavor of traditional shortbread with the bright, tangy zing of lemon. Perfect for any occasion, from afternoon tea to holiday gatherings, these cookies are sure to impress. Here are seven of the best lemon shortbread cookie recipes, each with its unique twist.

Classic Lemon Shortbread Cookies

Ingredients:

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

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, cream together the butter and powdered sugar until light and fluffy.
3. Add the lemon zest and lemon juice, mixing until well combined.
4. Gradually add the flour and salt, mixing until the dough comes together.
5. Roll out the dough on a lightly floured surface to about 1/4 inch thickness.
6. Cut into desired shapes and place on a baking sheet lined with parchment paper.
7. Bake for 10-12 minutes, or until the edges are lightly golden.
8. Cool on a wire rack before serving.

Why It’s Great:

The classic combination of butter and lemon creates a simple yet flavorful cookie that melts in your mouth.

Lemon and Lavender Shortbread Cookies

Ingredients:

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

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Cream together the butter and powdered sugar until light and fluffy.
3. Add the lemon zest, lemon juice, and lavender, mixing until well combined.
4. Gradually add the flour and salt, mixing until the dough forms.
5. Roll out the dough to 1/4 inch thickness and cut into shapes.
6. Place on a parchment-lined baking sheet and bake for 10-12 minutes.
7. Allow to cool on a wire rack.

Why It’s Great:

The addition of lavender brings a floral note that perfectly complements the lemon, making these cookies elegant and unique.

Lemon Almond Shortbread Cookies

Ingredients:

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

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Cream the butter and powdered sugar until light and fluffy.
3. Mix in the lemon zest and lemon juice.
4. Combine the all-purpose flour, almond flour, and salt, then gradually add to the butter mixture.
5. Roll out the dough to 1/4 inch thickness and cut into shapes.
6. Bake on a parchment-lined baking sheet for 10-12 minutes.
7. Cool on a wire rack.

Why It’s Great:

The almond flour adds a subtle nuttiness and a delicate texture that pairs wonderfully with the lemon flavor.

Lemon Poppy Seed Shortbread Cookies

Ingredients:

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

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Cream together the butter and powdered sugar until smooth.
3. Add the lemon zest, lemon juice, and poppy seeds, mixing thoroughly.
4. Gradually add the flour and salt until the dough forms.
5. Roll out to 1/4 inch thickness and cut into shapes.
6. Place on a baking sheet lined with parchment paper and bake for 10-12 minutes.
7. Cool completely on a wire rack.

Why It’s Great:

Poppy seeds add a delightful crunch and a nutty flavor, making these cookies both visually appealing and delicious.

Lemon Thyme Shortbread Cookies

Ingredients:

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

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Cream the butter and powdered sugar until fluffy.
3. Mix in the lemon zest, lemon juice, and thyme leaves.
4. Gradually add the flour and salt, mixing until the dough forms.
5. Roll out to 1/4 inch thickness and cut into shapes.
6. Bake on a parchment-lined baking sheet for 10-12 minutes.
7. Cool on a wire rack.

Why It’s Great:

Fresh thyme adds an earthy note that pairs beautifully with the bright lemon flavor, creating a sophisticated cookie.

Lemon Coconut Shortbread Cookies

Ingredients:

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

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Cream the butter and powdered sugar until light and fluffy.
3. Add the lemon zest, lemon juice, and shredded coconut, mixing well.
4. Gradually add the flour and salt until the dough comes together.
5. Roll out to 1/4 inch thickness and cut into shapes.
6. Bake on a parchment-lined baking sheet for 10-12 minutes.
7. Cool completely on a wire rack.

Why It’s Great:

The shredded coconut adds a tropical twist to these cookies, making them perfect for summer gatherings.

Lemon Rosemary Shortbread Cookies

Ingredients:

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 2 cups all-purpose flour
• 1 tablespoon lemon zest
• 1 tablespoon fresh rosemary, finely chopped
• 1/2 teaspoon salt
• 1 tablespoon lemon juice

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Cream the butter and powdered sugar until smooth.
3. Mix in the lemon zest, lemon juice, and chopped rosemary.
4. Gradually add the flour and salt until the dough forms.
5. Roll out to 1/4 inch thickness and cut into shapes.
6. Place on a parchment-lined baking sheet and bake for 10-12 minutes.
7. Cool completely on a wire rack.

Why It’s Great:

Fresh rosemary adds a fragrant, savory element that perfectly balances the sweet and tangy lemon flavor, creating a cookie that’s both aromatic and delicious.

Lemon Cardamom Shortbread Cookies

Ingredients:

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

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Cream the butter and powdered sugar until light and fluffy.
3. Add the lemon zest, lemon juice, and ground cardamom, mixing well.
4. Gradually add the flour and salt until the dough forms.
5. Roll out to 1/4 inch thickness and cut into shapes.
6. Bake on a parchment-lined baking sheet for 10-12 minutes.
7. Cool completely on a wire rack.

Why It’s Great:

Ground cardamom adds a warm, spicy note that pairs wonderfully with the bright lemon flavor, making these cookies perfect for cozy, cool-weather treats.

These seven lemon shortbread cookie recipes each offer a unique twist on a classic favorite. Whether you prefer the addition of herbs, spices, or coconut, there’s a lemon shortbread cookie here to suit every taste. Enjoy baking and savoring these delightful treats!