Lemon Shortbread Cookies + 5 More Must Bake Shortbread Recipes (2024)

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Shortbread Cookies are a must and these Lemon Shortbread are the perfect Lemon Lovers melt in your mouth Cookie. Delicious not just at Holiday Time!

Lemon Shortbread Cookies + 5 More Must Bake Shortbread Recipes (1)

I am a huge shortbread cookie lover! Never fail, every holiday season my Mom’s Shortbread Cookies would be front and centre.

And for good reason they are amazing.It was always hard to decide what were your favourite, because when you took a bite of one it instantly became your favourite until the next one came along.

Table of Contents

Recipe ingredients

  • Butter
  • Powdered Sugar – also known as confectioners or icing sugar
  • Lemon zest
  • Flour – all purpose at least 11% protein or higher
  • Salt

Lemon glaze

  • Powdered sugar
  • Lemon juice
  • Cream or milk
Lemon Shortbread Cookies + 5 More Must Bake Shortbread Recipes (2)

Why use powdered/icing sugar?

Powdered sugar will help keep the cookies soft for longer and it helps to keep the cookies from spreading while baking.

How to make Lemon Shortbread Cookies

Sift together the flour and salt.

In a large bowl with a wooden spoon mix together the butter, sugar and zest. Add the sifted flour mixture a little at a time, stirring between additions. Once the dough starts to come together move to a flat surface and knead into a compact ball.

Shape the dough into a ball, wrap in plastic and refrigerate 2 hours. You can also shape the dough into a log or two, refrigerate then slice and bake.

Lemon Shortbread Cookies + 5 More Must Bake Shortbread Recipes (3)

On a lightly floured surface roll out the dough to about 1/4 inch thickness and cut out cookies. Place cookies on a parchment paper lined cookie sheet and refrigerate for about 15 minutes while the oven is pre-heating. Pre-heat oven to 350F (180C).

Bake cookies for approximately 12 minutes. Let cool completely before drizzling with glaze.

Lemon glaze

In a small bowl combine powdered sugar, lemon juice and cream, if too thin add more sugar too thick add either more lemon juice or cream.

Lemon Shortbread Cookies + 5 More Must Bake Shortbread Recipes (4)

How to Measure Flour

The correct way to measure flour is to spoon the flour into the cup measurement and level it off with the blade of a knife. The best flour to use for cut out cookies is a high protein all purpose flour, 12-14 % protein is what you are looking for.

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How to make Shortbread Cookies without a cookie cutter:

With this Shortbread dough you can actually just roll the dough into a log shape, then slice it and bake on a parchment paper lined cookie sheet. I would probably refrigerate the log (before cutting) for about 30 minutes. Or you can roll it out and cut with your favorite cookie cutters.

Can this Shortbread Recipe be made with a stand mixer?

If you can’t or don’t want to knead the dough by hand, then yes a stand up mixer using the paddle attachment will work just fine.

I would only knead up to a point, when the dough just starts to come together (or even better, very coarse crumb mixture) and then knead the dough by hand.

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How to keep cookies from spreading

To keep the cookies from spreading it is best to beat the butter and sugar just until combined and not creamed (of course this also depends on the type of cookie), for some cookies including some icing sugar in the mixture also keeps the cookies from spreading.

And probably most important of all, is to use a higher protein flour with at least 11.5- 12% protein count.

And don’t forget to chill the dough for at least 1 hour and again the cut out cookies before baking while the oven is pre-heating. The main reason for chilling the cookie doughbefore baking is to solidify the fat in thecookies.

As the cookies are baking, the chilled fat in the dough will take longer to melt then room temperature dough fat. Therefore the cookies will spread less.

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How to Store Shortbread Cookies

The baked cookies should be stored in an airtight container at room temperature for up to a week. I sometimes store mine in the fridge because I like cold cookies. They will last up to 10 days by storing them in the fridge.

How to Freeze Shortbread Cookies

Tofreezethe shortbread cookies, place parchment paper in between the layers of the completely cooled cookies this prevents them from sticking together when they are in the containers for freezing, or you can also place the baked cooled cookies on a cookie sheet and freeze them, then move the frozen cookies to either airtight bags or containers. Baked Shortbread Cookies will last up to 6 months in the freezer.

The unbaked cookie dough can also be frozen. Place in a freezer bag and freeze for up to 3 months. Thaw the dough for 1-2 hours in the fridge.

How to make the Perfect Shortbread Base for Bar Cookies

There are some delicious Bar Cookies that call for a simple Shortbread Base such as Lemon Cheese Cake Bars or my personal favourites Coconut Jam Squares. All you need are three ingredients, butter, sugar and flour to make the perfect Shortbread base for a Bar Cookie.

5 Must Bake Shortbread Cookies

Christmas wouldn’t be Christmas without shortbread so here are another five recipes that should definitely be on your baking list! Fast, easy and melt in your mouth perfection!

  • Almond Crescent Cookies
  • The Best Simple Two Way Shortbread Cookies
  • Easy Chocolate Chip Whipped Shortbread
  • Shortbread Cookies One Dough Two Ways
  • Chocolate Hazelnut Shortbread Cookies
  • Chocolate Shortbread Cookies

So if Shortbread Cookies are a must on your Holiday Baking List, then I hope you give one or even all of these a try, and let me know how you like them. Enjoy!

Lemon Shortbread Cookies + 5 More Must Bake Shortbread Recipes (8)

Lemon Shortbread Cookies + 5 More Must Bake Shortbread Recipes (9)

Lemon Shortbread Cookies + 5 More Must Bake Shortbread Recipes

Rosemary Molloy

Shortbread Cookies are a must and these Lemon Shortbread are the perfect Lemon Lovers melt in your mouth Cookie.

Prep Time 10 minutes mins

Cook Time 12 minutes mins

Chilling Time 2 hours hrs

Total Time 22 minutes mins

Course Christmas Cookies, Dessert

Cuisine American

Servings 24 cookies

Calories 93 kcal

Print Recipe Pin Recipe

Ingredients

FOR THE SHORTBREAD

  • cups + 3 tablespoons all purpose flour (at least 11% protein or higher) (180 grams total, if you double or triple the recipe double or triple this amount)
  • ½ cup + 3 tablespoons butter (softened)* (155 grams total, if you double or triple the recipe double or triple this amount)
  • ½ cup + 2 tablespoons powdered / icing sugar (75 grams total, if you double or triple the recipe double or triple this amount)
  • zest 1 lemon

*If you use unsalted butter then add ¼ teaspoon of salt. Be sure to use a good quality butter, apparently this year 2022, store brand butter quality is not what it used to be. Less fat could mean a dry not so tasty cookie.

    LEMON GLAZE

    • cups powdered / icing sugar
    • 1-2 tablespoons lemon juice
    • 1 tablespoon whole / whipping cream or milk

    Instructions

    • Sift together the flour and salt. Set aside.

    • In a large bowl with a wooden spoon mix together the butter, sugar and zest. Add the sifted flour mixture a little at a time, stirring between additions. Once the dough starts to come together (even if you haven't added all the flour), move to a flat surface and knead into a compact ball. (If you need extra flour add one tablespoon at a time, if the dough is too crumbly add more butter, a little at a time).

    • Shape the dough into a ball, wrap in plastic and refrigerate 2 hours. You can also shape the dough into a log or two, refrigerate then slice and bake.

    • On a lightly floured surface roll out the dough to about 1/4 inch thickness and cut out cookies. Place cookies on a parchment paper lined cookie sheet and refrigerate for about 15 – 20 minutes while the oven is pre-heating.

    • Pre-heat oven to 350F (180C).

    • Bake the cookies for approximately 12 minutes. Let cool completely before drizzling with glaze. Enjoy.

    LEMON GLAZE

    • In a small bowl combine powdered sugar, lemon juice and cream, if too thin add more sugar too thick add either more lemon juice or cream.

    Notes

    If you can’t or don’t want to knead the dough by hand, then yes a stand up mixer using the paddle attachment will work just fine.

    If the dough is too hard out of the fridge, then you can either let it warm up a bit on the counter or cut the dough into two parts and warm it a bit by gently kneading, to make it easier to roll.

    The baked cookies should be stored in an airtight container at room temperature for up to a week. I sometimes store mine in the fridge because I like cold cookies. They will last up to 10 days by storing them in the fridge.

    Tofreeze the shortbread cookies, place parchment paper in between the layers of the completely cooled cookies this prevents them from sticking together when they are in the containers for freezing, or you can also place the baked cooled cookies on a cookie sheet and freeze them, then move the frozen cookies to either airtight bags or containers. Baked Shortbread Cookies will last up to 6 months in the freezer.

    Nutrition

    Calories: 93kcal | Carbohydrates: 13g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 35mg | Potassium: 6mg | Sugar: 8g | Vitamin A: 125IU | Vitamin C: 0.2mg | Calcium: 2mg | Iron: 0.3mg

    Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

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    Lemon Shortbread Cookies + 5 More Must Bake Shortbread Recipes (2024)

    FAQs

    What is the secret to making good shortbread? ›

    Tips To Make the Best Shortbread Cookies
    • Choose High Quality Butter. No matter what brand of butter you buy, if it's real butter, you can rest assured that it's the best. ...
    • Keep Ingredients Simple. ...
    • Add Flavor. ...
    • Don't Overwork. ...
    • Shape Dough. ...
    • Chill Before Baking. ...
    • Bake Until Golden. ...
    • Add Finishing Touches.

    What are common mistakes when making shortbread? ›

    Most Common Mistakes

    Overworking the dough - If you mix the dough too much you will develop the gluten in the flour and your shortbread might turn out dense and chewy. Just mix it until combined and no more. This is another reason why I recommend making this recipe by hand rather than with a mixer.

    What is the difference between Scottish shortbread and shortbread cookies? ›

    Traditional Scottish shortbread is a simple recipe made with sugar, butter, flour, and salt. Other shortbread styles will include leavening agents like baking powder and baking soda, which makes them crisp instead of crumbly like traditional Scottish shortbread.

    What's the difference between shortbread and all butter shortbread? ›

    The difference between butter cookies and shortbread cookies is the amount butter in the recipe vs the amount of sugar. Butter cookies typically are made using more sugar and less butter than shortbread. Shortbread cookies contain more butter, which gives them their amazing crumbly, melt-in-your-mouth texture.

    Why do you poke holes in shortbread? ›

    The holes allow the moisture to escape during baking and more even heat distribution. This helps dry out and crisp up the cookies.

    Why do you put cornstarch in shortbread? ›

    Cornstarch provides the shortbread with structure, but its biggest job is keeping the cookies extra soft, tender, and light. I love adding a small amount to chocolate chip cookies too. Optional Coarse Sugar Topping: For an optional sparkly crunch on your shortbread wedges, add a sprinkle of coarse sugar before baking.

    Should butter be cold or room temperature for shortbread? ›

    Fine Cooking explains that the butter should be at refrigerator temperature. While many cookie recipes call for softened butter or at room temperature, if your butter isn't cold when making shortbread, it's likely to turn out greasy or be difficult to roll out.

    What are the disadvantages of shortbread? ›

    Sugar provides a fast source of energy. There are rarely any artificial additives. Cons: Shortbread is a weight watcher's nightmare because it is extremely high in saturated fat and calories. Saturated fat is the 'bad' fat which is linked to artery-clogging high cholesterol and heart disease.

    What can go wrong when making shortbread? ›

    The key with shortbread is not to overhandle it. Make the dough exactly as instructed, but don't mess around making shapes or over rolling the dough - you will end up with delicious but tough biscuits. Stretching and pulling the dough activates the gluten in the flour, making chewy cookies and not crisp ones.

    What is the new name for shortbread? ›

    Shortbread cookies are now called Trefoils 💚 Same classic cookie, new iconic name!

    What is shortbread called in America? ›

    To most of the rest of the English-speaking world, a biscuit is what Americans would refer to as either a cookie or a cracker. Biscuits can be sweet (shortbread) or savory. They're baked in the oven, and they're crisp, not chewy.

    Are shortcake biscuits the same as shortbread? ›

    Shortbread is similar to shortcake but doesn't include baking powder. Lots of rich butter gives shortbread a high fat content, resulting in a fine, crumbly texture. Shortcake and shortbread biscuits are delicious on their own, with fruit and cream, or simply topped with a delicate dusting of sugar.

    Why is it called millionaires shortbread? ›

    The name "millionaire's shortbread" appears to have originated in Scotland. The "millionaire" prefix to millionaire's shortbread or millionaires slice implies a level of decadence and wealth to the sweet treat, that it is an upgrade from regular shortbread.

    How does Gordon Ramsay make shortbread? ›

    Ingredients: 1 cup butter, softened 1/2 cup confectioners' sugar 1/4 cup cornstarch 1 1/2 cups all-purpose flour Directions: Preheat the oven to 375 degrees F (190 degrees C). Whip butter with an electric mixer until fluffy. Stir in the confectioners' sugar, cornstarch, and flour.

    Do you cut shortbread before or after baking? ›

    Immediately cut the shortbread, while it's warm; if you wait until it's cool, it won't cut easily. Using a pizza wheel or sharp knife, cut each round into 12 wedges. If you've baked squares, cut each square into four smaller squares, then cut each of those into thirds to make a total of 24 strips (12 per pan).

    What are the qualities of a good shortbread? ›

    Shortbread has so few ingredients that you can't get away with cutting corners; good quality butter and sugar are essential, and plenty of them. Rice flour gives it that special sandy texture that sets it apart from the common biscuit, and a pinch of salt helps to balance that rich, delicious sweetness.

    Should butter be cold when making shortbread? ›

    Always start with cold butter straight from the refrigerator. This will keep the dough from warming up, making it greasy and difficult to roll out. If the dough does get soft or sticky as you're rolling or cutting it, just put it back in the refrigerator for 10-15 minutes to chill the butter.

    Does shortbread use the rubbing in method? ›

    Does butter need to be cold for shortbread? No, though if you don't want to soften your butter, you should rub the butter into the other ingredients instead of mixing it into the sugar.

    What makes shortbread extra short? ›

    Shortbread is so named because of its crumbly texture (from an old meaning of the word "short", as opposed to "long", or stretchy). The cause of this texture is its high fat content, provided by the butter. The short or crumbly texture is a result of the fat inhibiting the formation of long protein (gluten) strands.

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