Lemon Shortbread Cookies have a wonderfully buttery, delicate cookie base with bright citrus flavor, and sweet almond coating.
Simple shortbread cookies are a classic treat, but this recipe has a bit of a twist. For more variations on the traditional Cookie Recipe, try Raspberry Shortbread Bars and Double Chocolate Shortbread Cookies.
Sabrina’s Lemon Shortbread Cookies Recipe
Shortbread cookies are proof that you can make some of the most amazing baked goods from the simplest ingredients. It also makes an excellent base to which you can add other ingredients and flavors. With this recipe, I added a burst of lemon flavor, and dipped one side in melted almond bark for a winning combination. If almond isn’t your speed, I’ve included a lemon glaze option below to really up the citrus flavor. Serve these alongside a Cold Brew or Iced Coffee for the perfect morning treat.
Recipe Card
Ingredients
- 1 cup unsalted butter , softened
- 1/2 cup sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon almond extract
- 2 cups flour
- 1 tablespoon cornstarch
- 1 cup almond bark
Instructions
- Preheat oven to 325 degrees and spray an 8×8 baking pan with baking spray.
- Add butter and sugar to a stand mixer and cream on high speed for 3 minutes until light and fluffy.
- Add in the lemon juice, lemon zest and almond extract until well combined.
- Sift the flour and cornstarch.
- Lower speed to the lowest setting and add in the flour slowly until just combined.
- Press into baking pan then poke with fork.
- Bake for 30-35 minutes (you do not want the cookies to brown).
- Cool about 10 minutes then cut into triangles while still slightly warm.
- Add the almond bark to a small glass bowl, microwaving in 30 second increments, then stirring.
- When smooth, using a fork, gently dip the bottoms of the lemon shortbread into the almond bark.
- Tap off the excess, then place onto a baking sheet with parchment paper.
- Let harden for 30 minutes until almond bark sets.
Nutrition
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Chef’s Note
Sometimes, I want a fully lemon cookie, so I’ll make a simple lemon glaze instead of almond bark. Mix together 1 cup powdered sugar and 2 tablespoons lemon juice. You can mix in additional lemon juice or a little bit of milk to thin out if needed, or add extra powdered sugar to thicken it. Then, drizzle it over the cookies, and let dry before serving. If you’re a real lemon lover, you can even sprinkle lemon zest over the lemon icing.
Table of contents
Can this be made ahead of time?
Yes, Lemon Shortbread Cookies are an excellent recipe to prep ahead of time. You can make the dough in advance and keep it covered in the fridge for 3 days or wrap it to store in the freezer for 3 months. Let the dough come back to room temperature before baking as usual.
How to Store
- Store: You can store in an airtight container at room temperature for up to 2 weeks.
- Freeze: To keep the fresher longer, package them in a freezer bag and freeze them for up to 3 months. Let them thaw at room temperature before serving.
Tips & Tricks
Keep these helpful tips in mind to create the perfect homemade shortbread cookie recipe.
- Poke the cookie dough
- Poking holes into the dough with a fork allows steam to escape during the baking time. This lets the heat distribute more evenly and stops the shortbread from bubbling up.
- Don’t over mix
- Over mixing the wet and dry ingredients will destroy the air bubbles, resulting in overly dense cookies. To avoid this, only mix until the flour is just combined.
- Don’t over bake
- If you bake too long, they will lose their tender texture. Remove them from the oven before they start to brown. They should be light and golden in color.
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