Lemon Shortbread Cookies (Scottish Recipe)
Lemon shortbread cookies are a citrusy twist on a Scottish classic. Only four ingredients are needed for this wonderful, buttery biscuit that will earn rave reviews.
Lemon shortbread is for anyone who loves a bright, lemony flavor in a classic, buttery Scottish biscuit (cookie.)
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You may have already made my petticoat tails shortbread, or my traditional shortbread cookie recipe, and know why I am upset to have to call them cookies. Shortbread are biscuits, and if you don’t want to upset a Scot, just don’t refer to them as cookies. However, in order for people to find them, I have to use the word cookies, it’s just a fact.
Why Does this Lemon Shortbread Recipe Work?
This recipe works because it’s a classic Scottish recipe. If you’re going to make lemon shortbread, I would advise you to a.) use a scale and b.) watch the video in the printable recipe card below. It shows how the initial dough looks as if it’s going to be too dry, but then magically comes together perfectly! Don’t be tempted to add more butter or water as it’s completely unecessary.
The Lemon Flavor/Flavour
If you have access to fresh lemons, especially Meyer lemons, this recipe needs nothing more than the freshly grated rind of these beauties.
You can always find Meyer lemons online at Melissa’s Produce in season.
However, if you can only source store-bought Eureka lemons, then adding some lemon oil can be your secret weapon! I like Boyajian brand, but just be sure that the ingredient is only pure lemon oil. The fake flavorings will ruin your shortbread.
Can I Freeze Shortbread?
Yes! Shortbread freezes perfectly, if well packaged (keep airtight) and will last up to two months in the freezer.
Lemon Shortbread Cookies
recipe adapted from my shortbread recipe makes 12 to 16 biscuits depending on size
FULL PRINTABLE RECIPE BELOW
Ingredients
- butter
- sugar
- lemon rind
- (lemon oil – optional)
- flour
Special equipment: zester/grater
Directions
Preheat oven to 375 F (190 C)
Start by mixing the butter and sugar together, but DO NOT CREAM them (see notes). The butter shouldn’t be too soft, but also not straight from the fridge, especially if you use a mixer.
Add lemon rind (and lemon oil, if using.)
Add the flour and mix to a stiff consistency. Don’t overwork the dough; stop when it just comes together. Form into a ball and place on a floured workspace.
Roll out the dough as you would with sugar cookies. Don’t roll them too thinly, about ⅜” (just under 10 mm.)
Cut into desired shapes.
I chose rounds.
Place on prepared baking sheet lined with parchment or silicone sheet.
Prick all biscuits evenly.
Place in a preheated oven for about 15 minutes, or until slightly brown on edges.
Sprinkle with sugar immediately upon removing from the oven.
Shortbread shouldn’t be darkly colored. Let your lemon shortbread cool for a few minutes on the pan or tray before moving to rack to cool completely.
Serve with a cup of tea or coffee!
Keep lemon shortbread in an airtight tin in a cool place for up to 2 weeks (if it lasts that long in your household! Good luck!
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Lemon Shortbread Cookies
Special Equipment
Ingredients
- 1 c butter salted, softened (you can use unsalted, which is the norm for baking, but add a good pinch of salt)
- ½ c sugar
- 2 ½ c all-purpose flour
- ½ tsp sugar to sprinkle on top
- 1 Tbsp lemon rind rind of one lemon (preferably an organic, Meyer lemon)
- 3 drops lemon oil optional
Instructions
- Heat oven to 375º F (190 ºC)
- Start by mixing the butter and sugar together, but DO NOT CREAM them (see notes). The butter shouldn't be too soft, but also not straight from the fridge, especially if you use a mixer.
- Add the lemon rind, and oil (if using.)
- Add the flour and mix to a stiff consistency. Don't overwork the dough; stop as soon as it comes together.
- Roll the dough (as with sugar cookies) and cut with desired cookie cutter(s). Place onto prepared baking sheet lined with parchment or silicone sheet, and prick evenly.
- Place in a preheated oven for about 15 minutes, or until slightly brown on edges. Sprinkle with sugar immediately upon removing from the oven. Shortbread shouldn't be darkly colored. Let your lemon shortbread cool for a few minutes on the pan or tray before moving to rack to cool completely.
Video
Notes
- Quality ingredients are KEY, especially the butter.
- The butter and sugar should be thoroughly amalgamated, but not creamed (as when making a cake and the result becomes light and fluffy-shortbread dough takes only a few minutes to make.)
- PLEASE USE A SCALE FOR BEST RESULTS. Visit my Kitchen Essentials shop to see how inexpensive they are.
- If for some reason you don’t use a scale and your mixture doesn’t come together, press it into a pan or use to make a crumble topping – there is no reason to throw it away.
- Store in a sealed container (an old Walker’s tin is excellent) and keep in a cool, dry place. Shortbread will keep well for weeks, but is also excellent after being frozen.
- If you plan to keep your shortbread for more than two weeks, I’d suggest freezing it. Visit my Scottish/British shop for lots of my favorite items!
Nutrition
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So glad A friend recommended your sight to me. I don’t cook a lot but I do like to bake for afternoon tea! I can eat healthy The rest of the time. I do have to be aware Of my eating so I really appreciate the dessert cookbook opportunity.
Good balance is key, Dan! Good luck!
Your Scottish recipes, like this one, never miss! They remind me of things my mother used to make, and they inspire me to be that mother for my own children and grandchildren. Thank you!
Isn’t it lovely to pass down the love of cooking and baking?!
I love Shortbread (Biscuits) cookie recipes and Lemons too. Although, I am an American citizen my nationality is of English, Irish,Scottish, and Welsh decent. I humbly thank you for sharing this recipe with us all.
Thanks, Timothy!
Fabulous recipe, Christina and can just imagine the taste with these incredible meyer lemons from California! Their fragrance in these must be stunning.
I will be making these soon, Christina — I always have these ingredients on hand (even the lemon oil) — but will use unsalted butter and no salt. I am not sure it’s my “cilantro” but I dislike even a little salt in many dessert recipes. Weird, huh? It’s okay with chocolate but not fruit recipes. Maybe I need therapy?
That’s really strange because I was going to say maybe you’re adding too much salt, but if you don’t like it solely with salted butter, that is not too much salt at all. I don’t need to tell you that the salt just enhances the flavors. I often use pasta as an example for oatmeal. Unsalted pasta tastes awful, but so many people are making oatmeal without salt, which is just the same: awful. Of course, not nearly as bad with baked goods, but not even a pinch?
I was so inspired after seeing this recipe that I immediately made it…… I didn’t have any regular sugar so I used turbinado sugar, which gave it an extra little “crunch” but they were delicious!
You just made my day, Anne! I’m delighted to hear it and glad it worked with a different type of sugar, too! THANK YOU!
Lemon shortbread was simple to make but the most delicious result. I loved it . Thank you
Thank you, Ray! I’m so happy to hear it. Three people have left 5 star reviews since last night, I’m over the moon! :)
Something about this time of year that shouts lemon to me! This is a delicious shortbread cookie and is perfect anytime of year but for me especially as spring is almost upon us. It adds a lighter taste.