Lemon Shortbread Cookies


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Hi, I’ve done it! I’ve managed to make  Lemon Shortbread Cookies that are utterly delicious. Light, lemony and crumbly, yet also taste like shortbread!

Lemon Shortbread Cookies


I can’t tell you how good it feels to get back to baking since my recent stay in hospital. I’m not out of the woods yet, but at least I’m on the right path! Baking relaxes me, allows my creative juices to get flowing and produces something scrummy to eat afterwards. Not bad eh?

Lemon Shortbread Cookies

Buttery, lemony, light Lemon Shortbread Cookies. The perfect biscuit, in my book anyway. I encourage you to try this recipe if you are a fan of lemon and shortbread. I think you get the picture – I LOVE THESE COOKIES!

Lemon Shortbread Cookies
Lemon Shortbread Cookies


Recipe : Makes 20-24 Lemon Shortbread Cookies

150g/5oz Caster Sugar

225g/8oz Unsalted Butter – room temperature

1 Large Egg Yolk – free range – the white can be frozen for up to one month

1tsp Vanilla Extract – I use Nielsen-Massey 

1tbsp Lemon Zest – finely grated (approx 1 medium lemon)

1/4 tsp Salt – I use Maldon

300g/10oz Plain White Flour

Extra Sugar for sprinkling – I use granulated sugar

Making And Chilling The Cookie Dough

Whisk the sugar and butter together until light and fluffy.

Add the room temperature egg yolk, vanilla, lemon zest and salt. Whisk until thoroughly combined.

Add the flour and mix (I do this by hand) until all the ingredients are just incorporated and the cookie dough comes together.

Place half of the cookie dough onto a piece of cling film.

Wipe the worktop with a damp, clean cloth. Lay the cling film on top and it will stay in place!

Place half of the cookie dough onto a piece of cling film.

Using your hands shape the dough into a log. Wrap tightly in the cling and repeat with the other half of the dough.

Finally, place the cookie dough logs into the refrigerator and chill until firm. Usually one hour.


These cookie dough logs need to be refrigerated until firm - approx 1 hour.

Slicing And Baking The Cookies

When ready to bake preheat the oven to 180C/160C fan oven, gas mark 4, 350F.

As soon as the dough logs are chilled remove from the refrigerator, place on a board and unwrap.

Using a sharp knife slice the log into 1cm – half inch thick rounds.


When firm, slice the log into individual rounds.

Place the cookie dough rounds onto a non stick, or baking parchment covered baking tray and lightly sprinkle with sugar.

Place the uncooked Lemon Shortbread Cookies onto a non stick baking tray and sprinkle with sugar.


Bake the Lemon Shortbread Cookies for 12-15 minutes, until golden brown and set.

As soon as the cookies are baked remove from the oven and sprinkle over a little more sugar.

Leave to cool on the tray for 10 mins then transfer to a cooling rack.

These cookies actually improve on keeping, in an airtight container, if you can wait.

Now think of someone you know, who loves lemon, pop some cooled cookies in a cellophane bag, tied with pretty ribbon and make their day!

If you have enjoyed this recipe for Lemon Shortbread Cookies you may also like these:

Cranberry Oat Cookies 

FF Lemon Shortbread Cookies
Cranberry Oat Cookies

Blueberry Lemon Shortbread Cake Bars

FF Lemon Shortbread Cookies
Blueberry Lemon Shortbread Cake Bars

Lemon Drizzle Cake Bars

FF Lemon Shortbread Cookies
Lemon Drizzle Cake Bars


As well as coming up with new recipe ideas and flavour combinations I really do enjoy baking for others. Whether it is a planned, family occasion, or a surprise, making something that I know others will appreciate and enjoy is a constant source of pleasure. An unexpected gift is a wonderful way to show someone that you care and food ALWAYS tastes better when it’s shared.

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Keep smiling, Sammie x.

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Hi, I'm Sammie and I’m passionate about creating tasty recipes that you can make at home. Let me show you that cooking and baking can be fun, with step by step instructions for making delicious feasts that you are proud to share.

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