Table of Contents
  1. Watch how to make these lemon shortbread cookies:
  2. Lemon Shortbread Cookies Recipe

I’m pretty much in the kitchen from the beginning of November through December. I love baking for the holidays! Since I’m recovering from the high of the holidays, January is always a little of a let down for me. But I do enjoy baking with lighter flavors. Citrus is usually at its peak in the winter months and in Iowa, it is a welcomed change. This quick lemon shortbread is a wonderful way to ease away from Christmas baking and enjoy a fresh, almost summer flavor.

Triangle of golden colored lemon shortbread cookie sitting with other cookies on metal cooling rack with extra lemons in background
Top down view of triangle-shaped lemon shortbread cookies sitting on wire cooling rack all on wood surface
Close up view of golden colored lemon shortbread cookies sitting on metal cooling rack

Watch how to make these lemon shortbread cookies:

Top down view of triangle-shaped lemon shortbread cookies sitting on wire cooling rack all on wood surface

Lemon Shortbread Cookies

3.88 from 8 votes
These refreshingly sharp lemon shortbread cookies are balanced with a buttery punch that is perfect during citrus season. They're crisp, crumbly, and the perfect cookie!
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Servings 8 cookies


  • 1 ¾ cups flour
  • ¾ cup sugar
  • cup cornstarch
  • 1 tsp salt
  • 2 tbsp lemon zest (about 2 lemons)
  • 1 tbsp lemon juice
  • 16 tbsp butter room temperature


  • Mix flour, sugar, cornstarch, and salt in a food processor until blended, about 20 seconds.
  • Add lemon zest and lemon juice.
  • Cut butter into tablespoon-size pieces. Add to processor and pulse until dough resembles a coarse meal. The dough will form a ball if pressed together but seem crumbly in the bowl.
  • Press dough into an 11-inch tart pan with a removable bottom. A 10-inch cake pan can also be used if desired. Ensuring the dough is pressed evenly will create a firm shortbread.
  • With a sharp knife, score the shortbread into eight wedges, making sure to not cut all the way through.
  • Place on a parchment-lined sheet pan and bake in a preheated 300°F oven for 40-50 minutes (50-60 minutes if using a cake pan). When done baking, the shortbread will be firm to the touch around the edges.
  • Remove from oven and cut shortbread while still warm, using the scored lines as a guide.
  • Once cool, remove the shortbread from pan and enjoy!


Serving: 1pieceCalories: 397kcalCarbohydrates: 44.6gProtein: 3.1gFat: 23.3gSaturated Fat: 14.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6.7gTrans Fat: 0gCholesterol: 61.1mgSodium: 295.1mgPotassium: 38.3mgFiber: 0.9gSugar: 18.9gVitamin A: 194.3IUVitamin C: 1mgCalcium: 12.4mgIron: 1.3mg
Course Cookies
Cuisine American
Difficulty Easy
Method Baking

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I’m Kaleb! I'm not a chef, professional baker, landscaper or designer, but I like to play each on The Gray Boxwood Farm. Come join me on my journey and let's learn together!

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  1. Your recipe for Lemon Shortbread is great-easy to follow and thanks for the video to go with it. I think your farm must be a great place.

  2. I love watching your videos and your receipts are to die for. I love to cook and love to keep trying new things. Glad for you sharing. I am Judy from Indiana. I am 74 years old. Hugs to you and your family.

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