Lemon Shortbread Cookies Recipe - Allrecipes.com
Lemon Shortbread Cookies Recipe

Lemon Shortbread Cookies

Recipe by  

"Rich, lemon-flavored cookies."

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Ingredients Edit and Save

Original recipe makes 20 cookies Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    1 hr 10 mins


  1. In a medium bowl, mix butter and brown sugar with an electric mixer until combined. Blend in lemon zest, lemon extract, and vanilla.
  2. Stir flour and salt into butter mixture. Transfer mixture to waxed paper or plastic wrap. Roll into a log (for slicing cookies) or shape into a disk (for using cutters); wrap dough and refrigerate for 30 minutes.
  3. Preheat oven to 325 degrees F (170 degrees C).
  4. Roll dough out on a lightly floured surface until 1/4 inch thick. Cut out cookies using a 2-inch round cutter and place 2 inches apart on ungreased baking sheets. (Or slice cookies and arrange on baking sheets). Gather and reroll dough scraps.
  5. Bake in preheated oven until edges are pale golden, but not browned, about 20 to 25 minutes. Let stand on baking sheet 2 minutes. Remove to a rack and let cool completely.
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Reviews More Reviews

Most Helpful Positive Review
Sep 18, 2003

These cookies turned out lovely! I doubled the recipe and used shaped cookie cutters to cut them out. I also made lemon icing for them with water, lemon juice, and powdered sugar. Yum! For me, the baking time was less than what the recipe suggested... about 15 minutes.

Most Helpful Critical Review
Jun 16, 2006

Sorry to say my notes on this recipe is - "a mess and a total waste of ingredients." It's extremely rare that I get bad results from recipes on this site - but this one was memorably BAD.

Dec 05, 2003

YUCK. I followed the directions exactly, with extremely poor results. Yield was way off -- I only got 12 small cookies instead of 20 2-inch ones. Baking time was off too, and they probably should have baked at 325 instead of 375...I checked them after 14 min. and the bottoms were burnt (recipe recommended 20 to 25 min.) After scraping off the burnt bottoms, the texture and taste were still nasty -- way too floury and bready.

Mar 02, 2009

USED HEALTHIER OPTIONS: This recipe still turned out amazing! I used lemon juice instead of lemon extract, lite brown sugar, and whole wheat flour for a healthier cookie and they still recieved rave reviews from the toughest critics: my 8 and 6 yr old!

Aug 29, 2002

These are absolutely delicious and easy to make. I put part of the dough into a decorating bag, and using a large cake decorator tip, made lemon shortbread straws and decorative small cookies also. From my families response, I will be making these often.

Apr 26, 2010

I loved these! Super refreshing and light. I used fresh lemon juice instead of extract and thought it gave it a nice tart flavor. I cut mine into fingers instead of using cutters. I did find the dough pretty sticky, but flour cured it right up.

Feb 09, 2010

These are delicious! I did use real lemon juice vs. extract. They are buttery, rich and with the lemon juice & zest really have a extra special fresh taste to them! I just finished a batch to send to a friend for his birthday, but have decided I need to make some for home! Enjoy!!

May 20, 2005

These cookies were great after a few minor tweaks... I added just a touch more vanilla and then shook the cookies in a bag with about 1/4 cup powdered sugar to coat them. The powdered sugar coating was the perfect touch!


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  • Calories
  • 149 kcal
  • 7%
  • Carbohydrates
  • 15 g
  • 5%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 9.3 g
  • 14%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 1.4 g
  • 3%
  • Sodium
  • 125 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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