Lemon Shortbread Recipe

These melt-in-your-mouth lemon shortbread cookies are bursting with tangy, zesty flavor! A holiday tradition in our home, these cookies are incredibly easy to make and freeze beautifully for later enjoyment. Enjoy the classic lemon zest version or try our delicious variations with almonds or poppy seeds. Perfect for Christmas, but delightful any time of year!

Prep Time 20 mins
Cook Time 40 mins
Calories 60 kcal
Protein 0g
Rating 4.3 (12 Reviews)
Lemon Shortbread 59

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Lemon Shortbread

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How to Make Lemon Shortbread

  1. Preheat oven to 300°F (150°C).
  2. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup cornstarch, 1 cup powdered sugar, and the zest of 2 lemons.
  3. Cut in 1 cup (2 sticks) unsalted butter, using a pastry blender or your fingers, until the mixture resembles coarse crumbs.
  4. Gradually add 2-4 tablespoons of ice water, mixing until the dough just comes together. Do not overmix.
  5. Turn the dough out onto a lightly floured surface and gently knead for a few seconds to form a smooth ball.
  6. Roll out the dough to 1/4 inch thickness between two sheets of parchment paper.
  7. Use cookie cutters to cut out desired shapes.
  8. Transfer cookies to ungreased baking sheets.
  9. Sprinkle with colored sanding sugar, if desired.
  10. Bake for 15-20 minutes, or until the edges are lightly golden brown.
  11. Let the cookies cool completely on the baking sheets before serving.

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

6g

Fat

12g

Carbs

1g