You'll love these tender buttery Lemon Shortbread Cookies if you're a lemon lover. This lemon cookie recipe (based on my shortbread cookie recipe) is a delicious combination of fresh lemon zest, lemon juice, and buttery shortbread cookie dough. These cookies require only 35 minutes of hands-on time before they're baked to perfection. The final cookies are the perfect combination of citrusy and sweet with a melt-in-your-mouth texture that will have you returning for more.
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Jump to:
- Why You'll Love These Cookies
- Lemon Shortbread Cookie Ingredients
- How to Make Lemon Shortbread Cookies
- How to Make Easy Lemon Glaze
- How to Store These Shortbread Cookies
- How to Freeze Unbaked Shortbread Cookies
- How to Freeze Baked Shortbread Cookies
- Pro Tips for Making This Recipe
- Shortbread Cookie Variations
- Melt-In-Your-Mouth Lemon Shortbread Cookies
Why You'll Love These Cookies
These easy lemon shortbread cookies come together with just 6 simple ingredients you probably have in your pantry. In addition these cookies:
- Are buttery with a burst of lemon flavor and melt-in-your-mouth texture
- Perfect for easy entertaining or anytime you're craving a cookies
- Keep well for weeks when stored properly and can be made ahead of time
This cookie is so good and the lemon flavor is so perfect that I use it to make Lemon Sandwich Cookies.
The basic shortbread cookie recipe used for these cookies is also the basis for my most popular cookie Cranberry and Pistachio Shortbread Cookies and one of my favorites: Apricot Pistachio Shortbread Cookie.
And if you came to this recipe because you love lemon try some of my favorite lemon recipes including:
Lemon Shortbread Cookie Ingredients
Below are the ingredients that you'll need for this delicious lemon cookie:
- Unbleached All-Purpose Flour. Use all-purpose unbleached flour for this recipe.
- Unsalted Butter. Butter adds flavor and produces a nice tender cookie. You can use salted butter but don't add the additional salt that the recipe calls for. It's also important to use a good quality butter that tastes good. Use room-temperature butter for the best texture and to ensure the dough comes together.
- Granulated Sugar. Granulated sugar produces nice crisp edges and helps with the light browning on the bottom edge of the cookie.
- Fresh Lemon Zest. The lemon zest contributes to the burst of lemon flavor you taste when you bite into these delicious cookies.
- Fresh Lemon Juice. The lemon juice bumps up the flavor in this delicious butter cookie.
- Egg Yolk. The egg yolk adds tenderness to the cookie, making them softer.
- Kosher Salt. The salt bumps up all the other flavors.
These cookies have a 3-2-1 ratio which refers to the ratio between flour, butter, and sugar - 12 ounces of flour, 8 ounces of butter, and 4 ounces of sugar. This ratio ensures that the cookies won't spread and they will hold their shape. This recipe will produce some of the best cookies you've ever tasted.
How to Make Lemon Shortbread Cookies
Place the sugar in the bowl of a stand mixer. Zest the lemons into the sugar and use your fingers to rub the zest into the sugar and make lemon sugar.
Add the butter and salt to the lemon sugar and beat on medium speed with the paddle attachment until the ingredients are combined and the mixture is creamy.
Add the egg yolk and lemon juice, and mix on medium speed until the egg yolk and juice are incorporated. Add the flour to the sugar-butter mixture and mix on medium-low speed until the flour is mixed in and the dough starts to come together.
The dough will initially appear crumbly, but will eventually come together into large pieces. Mixing the flour in at a low speed is important to prevent the development of too much gluten.
Pour the shortbread dough onto a lightly floured surface and use your hands to lightly knead the dough until it forms a uniform ball of dough. Roll the dough until it's 1/4-inch thick. The dough will have a crumbly texture at first, but will eventually come together as you knead it.
Use a 2-inch round cookie cutter (or your favorite cookie cutters) to cut out the cookies and reroll the dough scraps to cut out the remaining cookies.
Chill the unbaked shortbread cookie dough for at least 20 minutes or up to 2 days before baking.
Bake the cookies at 300°F on a parchment paper-lined baking sheet. If you want a little color on your cookie, increase the oven temperature to 325 degrees F and start checking the cookie after 15 minutes.
The cookies are done when you see a little browning on the bottom edge of the cookies. Remove the cookies from the oven, allow them to cool briefly on the baking pan then move them to a wire rack to finish cooling.
How to Make Easy Lemon Glaze
This lemon glaze is easy to make and perfectly tart. You need two ingredients:
- Powdered Sugar: Sift the powdered sugar to avoid lumps in your glaze.
- Fresh Lemon Juice: Use fresh-squeezed lemon juice and not bottled lemon juice for the best flavor. Adjust the amount of juice depending on how thick or thin you want the glaze.
Sift the powdered sugar into a medium-sized bowl. Add the lemon juice and stir with a spoon until the glaze is smooth.
Drizzle the glaze over the cookies or spoon some of the glaze in the center of the cookie and use the spoon to spread the glaze evenly around the cookie.
How to Store These Shortbread Cookies
Store the cookies in an airtight container for up to 2 weeks. Shortbread cookies keep remarkably well, so they can be enjoyed for a long time. These cookies also ship well if you want to send them to friends and family.
How to Freeze Unbaked Shortbread Cookies
You can freeze these cookies. Freezing the dough is a great idea if you only want to bake a few cookies at a time or make the dough in advance for a special event.
Freezing unbaked shortbread cookie dough is a fantastic way to have fresh-baked cookies on demand. The cookie dough can also be frozen for up to 3 months after cutting out the shapes. Here's how to do it:
- Flash Freeze: Place the unbaked cookies on a parchment paper-lined baking sheet in a single layer and freeze for 30 minutes to an hour, or until firm.
- Package in Airtight Container: Transfer the frozen dough to a freezer-safe container or a heavy-duty, zip-lock freezer bag. If using a container and stacking the dough, add a layer of parchment paper between them to prevent sticking.
- Label and Store: Label the container with the date to keep track of when you stored the cookies. Shortbread dough freezes well for up to 3 months.
- Bake from Frozen: Bake the cookies straight from the freezer, but allow an extra 5 minutes of baking time.
How to Freeze Baked Shortbread Cookies
If you have leftover cookies (rare, but it happens) freezing them is a great way to keep them fresh and enjoy longer.
- Cool Completely: Completely cool the baked cookies before freezing. Any residual warmth can cause condensation and lead to soggy cookies. Let them sit on a wire rack for at least an hour if you're freezing them right away.
- Flash Freeze: Place the baked cookies on a parchment paper-lined baking sheet in a single layer and freeze for an hour, or until firm.
- Package in Airtight Container: Transfer the cookies to a freezer-safe container or a heavy-duty freezer bag. To prevent the cookies from sticking to one another or getting crushed, add a layer of parchment or wax paper between the layers of cookies if you're stacking them in a container.
- Label and Store: Label the container with the date to keep track of when you stored the cookies. Shortbread cookies freeze well for up to 2 months.
- Thawing the Cookies: Thaw frozen cookies at room temperature for about an hour before serving.
Follow these steps and you can enjoy my delicious homemade shortbread cookies whenever you crave them!
Pro Tips for Making This Recipe
- Weigh the ingredients. The ratio of flour, butter and sugar are the key to the cookies keeping their shape. Too much flour will result in a dry, crumbly cookie and too little flour will result in a cookie that spreads.
- Use great tasting butter. The taste of the butter is very prominent once the cookies are baked so make sure your butter tastes great.
- Bake the cookies on parchment paper instead of Silpat. I noticed that the bottom of the cookies flare out just a little bit when baked on Silpat
- When baking multiple batches, don't place unbaked cookies on a warm baking sheet.
Shortbread Cookie Variations
There are multiple variations that you can try on your own and here are just a few ideas:
- Make Vanilla Shortbread Cookies by adding vanilla extract and vanilla beans to the recipe.
- Add your favorite spice: cinnamon, cardamom, or nutmeg.
- Add chopped nuts, dried fruit, or dark chocolate.
- Make Brown Sugar Shortbread Cookies by replacing the granulated sugar with light or dark brown sugar.
- Dip the cookie in dark chocolate or white chocolate.
The possibilities are endless and this is a great cookie recipe to experiment with.
I hope you try these amazing lemon shortbread cookies. If you do make it please rate the recipe below.
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Melt-In-Your-Mouth Lemon Shortbread Cookies
Ingredients
- 4 ounces (113 grams) granulated sugar
- 3 teaspoons lemon zest
- 8 ounces (227 grams) unsalted butter room temperature
- 1/2 teaspoon kosher salt
- 1 large (20 grams) egg yolk
- 2 teaspoons lemon juice
- 12 ounces (340 grams) unbleached all-purpose flour
Lemon Glaze (Optional)
- 1 cup (120 grams) powdered sugar sifted
- 4-5 teaspoons fresh-squeezed lemon juice
Instructions
Make the Cookie Dough
- Place the sugar in the bowl of an electric stand mixer. Zest the lemons directly onto the sugar, until there is about three (3) teaspoons of zest. Use your fingers to rub the zest into the sugar, until the sugar has a sandy texture.
- Add the butter and salt to the lemon-sugar mixture. Mix on medium speed with the paddle attachment until the mixture is smooth and creamy, about 2 minutes.
- Stop the mixer, scrape down the bowl, add the egg yolk and lemon juice and mix on medium speed just until the ingredients are incorporated.
- Add all the flour and mix it on low speed just until all the flour is mixed in. The dough will be crumbly at this point. Increase the mixer speed to medium and mix until the dough has come together and forms large clumps.
- Turn the cookie dough out onto a lightly floured surface. You can also turn it out onto a large piece of parchment paper or Silpat. Use your hands to shape the dough into a rectangle and lightly flour the top of the dough. Do not use too much flour, just enough to keep the rolling pin from sticking.
- Roll the dough out to 1/4-inch thick. Use a 2-inch round cookie cutter to cut out the cookies. Place the cookies on a parchment-lined cookie sheet or board. Prick each cookie in the center with a fork. Pricking the cookies will ensure the steam releases as they bake and you'll end up with an even cookie.
- Chill the dough in the refrigerator for at least 20 minutes. Chilling the dough will help the cookies hold their shape when baking.
Baking the Cookies
- Preheat the oven to 300°F. Line a half baking sheet with parchment paper. Place the cookies on the baking sheet 1-1/2 inches apart.
- Bake the cookies for 20-22 minutes. The bottom of the cookies will be lightly golden brown.
- Take the cookies out of the oven and cool them for 5 minutes on the cookie sheet before moving them to a wire rack to completely cool. If you're using one baking sheet let it cool completely before baking the next batch of cookies.
- At this point the cookies are ready to eat.
Storing the Cookies
- Store the cookies in an airtight container for up to two weeks.
Lemon Glaze (Optional)
- The cookies are delicious on their own but this lemon glaze amps up the lemon flavor makes a nice presentation if serving the cookies at a party.
- Sift the powdered sugar into a medium-sized mixing bowl. Add 3 teaspoons of lemon juice and stir together. Add the remaining lemon juice 1/2 teaspoon at a time until the desired consistency is achieved.
- Use an offset spatula or the back of a small spoon to spread the lemon glaze across the top of the cookie. Lay the cookies on a flat surface and let the glaze dry.
- If serving the cookies right away and while the glaze is still wet make sure not to stack the cookies.
Notes
- Unbleached All-Purpose Flour - 2 3/4 cups (~125 grams of flour per cup)
- Unsalted Butter - 1 cup (16 tablespoons)
- Granulated Sugar - 1/2 cup + 1 tablespoon
Britney says
These shortbread cookies were so easy to make, I loved them! The lemon flavor was exceptional!
Anina Belle Giannini says
This is great! We love lemon! Your shortbread cookies are now a family Christmas tradition and I can’t wait to make these lemon ones now too
Cheryl Norris says
Thank you Anina Belle. I'm so happy to hear the shortbread cookies are part of your Christmas celebrations.
Shani Whisonant says
These delicious cookies are so easy to make and have the perfect amount of lemon! You've nailed this one Cheryl!
Cheryl Norris says
Shani
Thank you so much for this wonderful comment. I'm so glad to hear that you like this recipe.
Nolitha Mdleleni says
I would like to have more of baking recipe
Donna says
Hi Cheryl, your lemon shortbread recipe looks great, but my daughter is anaphylactic with eggs (+ gluten & ALL nuts). I've made other shortbread recipes gluten & egg free before but would love to try your lemon version. Do you think it would work using gluten free flour & just leaving egg out or substituting an egg replacer?
Thanks, Donna
Cheryl Norris says
Hi Donna
This is a great question. You can leave out the egg, but decrease the baking time by 2-3 minutes. And yes you can make these with gluten-free flour. I haven't made them with GF flour, but one other reader said they made the cookies with GF flour and the cookies were good.
Yop says
This is great! Thank you for sharing.
Cheryl Norris says
You're welcome. If you make these cookies and I would love to hear back from you.
Lenore Litwin says
These were absolutely buttery lemony delicious. I will make those again and again. Thank you for a great recipe!
Cheryl Norris says
Hi Lenore
Thank you for trying this recipe. I'm so glad you enjoyed the cookies enough to make them again. I also appreciate you taking the time to leave a comment.
Carol O'Neill says
THESE COOKIES ARE ABSOLUTELY DELICIOUS!!!! I have been trying to make different recipes for Lemon Cookies (my grandkids LOVE lemon) to send to my college kids. This was by far the best. They actually get better after a few days but are also delicious out of the oven. I sprinkled a little lemon zest on the finished cookie as well. And importantly they ship well. I wrapped small layers in parchment paper and put them in disposable containers to ship.
Cheryl Norris says
Hi Carol
Thank you so much for this amazing compliment and that you like them well enough to send to your kids at college. I know I loved the packages I got from home when I went to college and my mom sent the best baked goods.
Maryeileen says
I'm confused by the eggs. Shortbread cookies are not supposed to have eggs in them. A basic recipe is butter, sugar, and flour.
Cheryl Norris says
Hi Maryeileen
The typical shortbread cookie does not have eggs, but I decided to add an egg yolk for color and texture since these will also be the basis for a sandwich cookie.
Maryeileen says
Thanks for the explanation of an egg yolk in the lemon shortbread cookies.
Cheryl Norris says
You are more than welcome. Thanks for asking.
Sheena says
Awesome. Great texture and lemony flavor. Even the chocolate loving husband is gobbling them up. I couldn't resist putting a bit of sparkling sugar on top. Thanks, Cheryl, for another super easy and tasty recipe that I will make again and again.
Sarah C Sluss says
Is there any way to provide measurements not by weight? I don't have a scale but would love to try to make these! Thank you!
Cheryl Norris says
Hi Sarah
I use to provide volume measurements for my shortbread cookie recipes, but I received a few complaints about the dough not coming together which I suspect was because too much flour was added. This recipe only works with the right ratios by and you'll get the best results with weighing the ingredients.
carol oneill says
Oh I forgot to add to my comments about this fabulous recipe. I only use Gluten Free flour because my grandkids have celiac. The cookies are wonderfully the same. I've made them so many times recently its like Lemon heaven in my kitchen.
Gracie says
Can you use a handmixer to mix ingredients?
Cheryl Norris says
Hi Gracie
Thank you for visiting the blog. Yes, you can use a hand mixer for this recipe. It will take longer for the dough to come together after the flour is added.
Suzanne says
Absolutely delicious cookies. FIVE STARS
Cheryl Norris says
Hi Suzanne
Thank you so much for this compliment. I'm so glad you enjoyed this cookie.
cindy says
weighing ingredients in a home kitchen for a quick cookie recipe ??? get real. quick and easy - you need to buy a scale.
Cheryl Norris says
Hi Cindy
Thank you for your question about weighing ingredients. Most of my recipes have the ingredients in volume and weight measurements. And I almost always recommend using a kitchen scale because you will get the best and most consistent results. The reason this recipe and most of my shortbread cookie recipes have the ingredients listed by weights only is because they're based on my shortbread cookie recipe which uses a 3:2:1 ratio - 3 parts flour, 2 parts butter, and 1 part sugar. That formula is based on weight measurements. For readers looking for a shortbread cookie that holds it shape and tastes amazing it's the perfect recipe. And a kitchen scale does save time, especially with baking recipes. Please let me know if you have any other questions.
Stacy says
Home kitchen scales are actually incredibly affordable and one of my most used kitchen tools. I always prefer and appreciate a recipe that has ingredients by mass. Thank you so much for providing this wonderful recipe!
Cheryl Norris says
Hi Stacy
Thank you so much for that feedback. I'm glad you find the way I write my recipes helpful. I learned to use kitchen scales from Rose Levy Beranbaum's The Cake Bible and I was immediately hooked. Using a scale made everything so much easier when it came to baking.
Heather says
What a wonderful recipe. Thanks, so much! We make them all the time. 🙂
Cheryl Norris says
Hi Heather
Thank you so much for coming to the blog and making this recipe. I'm so excited to hear that you like this recipe and have made it more than once.
Susan Bunts Wachtel says
Yum...these sound so good. Especially for summer. Thanks for posting the recipe, going to give this a try.
Cheryl Norris says
Hi Susan
Thank you. Truly is my pleasure. I love baking and sharing with others.
Hettie says
Perfection! We love your lemon cookie recipe. We’ve been looking for a recipe that might become another family favourite and yours is it. I’ve made it a few times and it’s always spot on. 👏🏻👏🏻👏🏻👏🏻👏🏻
Cheryl Norris says
Hi Hettie
Thank you so much for visiting the blog! That makes me so happy to read that this recipe has become a favorite of yours.
SUSAN MEADS says
Great plug. Great baker! Will these cookies do well with a 3 inch round scalloped cutter and icing?
Cheryl Norris says
Hi Susan
Thank you for asking. Yes, these cookies will work with a 3-inch cookie cutter and you can definitely add icing. The larger cookie may require more baking time, so I recommend testing two cookies first before baking an entire batch.
Karin Gollon says
These cookies are amazing! They are buttery with the perfect hint of lemon. I followed the recipe as shown and they turned out great. I will definitely make these again.
Cheryl Norris says
Hi Karin
Thank you for visiting the blog and trying this recipe. I'm so glad to read that you enjoyed the cookies and that you plan to make them again.
Holly says
Delicious, loved these! Just made them for the first time today. Thanks for the recipe. Will certainly be making them for holiday cookies!
Cheryl Norris says
Hi Holly
Thank you so much for trying this recipe! I am so glad that you enjoyed these cookies and that you plan to make them again. I appreciate the support.
Patricia Martin says
5 Star baby! I got a counter scale to get accurate weight and trust me when I say this made a world of difference folks!! Best cookies I have ever made. Lemon icing on top and these will be the star of my xmas office party🥳. Thank you thank you I tried several other sites, the are put to shame, shame I tell you! I've subscribed!
Cheryl Norris says
Hi Patricia
Thank you so much for visitng the blog and for subscribing. Your comment really made my day. I'm glad you enjoyed these cookies and that you plan to share it at the office Christmas party. Thank you also for the comment on the benefit of weighing the ingredients. I think it really makes a difference.
P. Martin says
All the commercials on your page has made me leave I will not return to page again. Suggestion get rid of the commercial so people can read thepage without being forced to sign up!
Cheryl Norris says
Hello
I get it - no one likes ads, but I glad you brought this up. The ads pay for the website and enable me and other bloggers to offer free content. Expenses for running the blog include food for recipe development and testing, website hosting, software, internet, IT support, photography equipment. These are just a few of the items required.
And nowhere on my site are your forced to sign up for anything in order to access content.
Kelly says
Wow wow wow wow these are amazing cookies. Easy to make an so light. Wonderful Cheryl. Thanks!!!!
Kelly
Gail says
OMG! These cookies are so delicious! Just the right amount of lemon. I love shortbread and have made both this recipe and the original shortbread recipe. Will make the strawberry recipe next.
Every recipe of Cheryl’s I have made have been perfect, just as she described. This is my go to website 😊😊😊
Cheryl Norris says
Hi Gail
Thank you so much for this lovely review! It made my day and reminded me why I do this. I'm so glad you have enjoyed this lemon shortbread and the original shortbread recipe. I have a vanilla bean shortbread cookie coming soon!
Susie Kennedy says
I made these cookies this morning for a bridal shower. I had to rush the room temperature for the butter and the dough was too soft. Chilling it helped. I did not have time to roll and cut out the dough. I just made balls and pressed them lightly with a small glass jar. They were delicious! I was worried they would be too soft in the South Carolina heat and humidity, but they held their ground. The icing did well too. (It was an outdoor event.)
Cheryl Norris says
Hi Susie
First of all thank you for trusting my lemon shortbread recipe for the bridal shower. That is a big deal! I'm so glad you enjoyed and that they held their shape. Thank you for the wonderful review.
M says
Super simple recipe with very tasty results - even with substitutions. I used grapefruit instead of lemon (in same quantities as called for) and it was delicious.
Cheryl Norris says
Hi M
Thank you for trying this recipe, especially since you have a lot of options out there. I'm so glad you enjoyed and thank you for the lovely review. The grapefruit is a good idea and I'm going to try that.
Ann Downey says
Hi Cheryl,
You might be a genius! These cookies were great. I pulsed some lemon verbena leaves in with the sugar and zest as well. I can't get enough lemon. I served them yesterday to a group of 15 friends and I overheard one of them saying, "It's rare to eat a shortbread that doesn't coat you mouth with butter." I never thought about that before, but it's true. Wonderful recipe. Thanks!
Ann
Cheryl Norris says
Hi Ann
I am so glad you enjoyed these cookies and that your friends liked them too. The lemon verbena leaves are a great idea. Thank you for trying this recipe and for leaving such a wonderful review.
Ha Patel says
Can you describe to me what the texture is like due to adding the egg? I’m trying to incorporate this cookie as a crumble for my ice cream cake.
Thanks!
Cheryl Norris says
Hi Ha
Add the egg yolk makes the cookie softer. I haven't tried this, but if you want to make a crumble, divide the dough into 2 pieces. Roll each out to 1/4-inch thickness and bake the cookies at 325F until they start to brown around the edges. When the cookie has cooled break it up for a crumble. You could leave out the egg since you want a crumble.
Cindy says
I'll there a conversion to cups/tsp/ etc..I do not have a scale to weigh ingredients
Cheryl Norris says
Hi Cindy
I just added the imperial measurements to the notes of the recipe card for these cookies. When you measure the flour, spoon it into the measuring cup and use the straight edge of to level the flour. Please let me know if you have more questions.
Audrey Lafferty says
I made the lemon shortbread cookies and they were absolutely delicious. I was helping my friend with an open house for Tia Maria Wigs and wanted something bite sized . These were perfect fit.
Cheryl Norris says
Hi Audrey
Thank you for trying these lemon cookies. I'm so happy to read that you like them and they were perfect for your event.
Joyce Dill says
Not sure I understand a 1/2 cup butter is 8 Tablespoons not 16 ?? Which is it that we use ?
Cheryl Norris says
Hi Joyce
Thank you for letting me know about this typo. You are correct, 16 tablespoons of butter is equal to 1 cup (not 1/2 cup). The ingredient amounts (by weight) in the main recipe are correct. I have corrected this information in the recipe notes.
K'Lani says
Dangerously Delicious!
Had to do some work around because I used a hand blender, but still came out perfect. Will definitely be adding this to my holiday cookie list!
Cheryl Norris says
Hi K'Lani
Thank you for trying this recipe and leaving a review. I love that description "Dangerously Delicious!" Thank you for mentioning the hand blender. That's a reminder to add directions for making the dough with a hand mixer.
Serinah says
Hi, I plan to make this for this year’s Christmas cookies! Can I add earl grey powder to the biscuit, will that be too strong and cover the lemon taste? If that’s ok, should I add it in together with the flour? Thanks!
Cheryl Norris says
Hi Serinah
Earl grey would be a great addition to these cookies. I can't say how much is too much since I haven't tried it, but if I was testing this recipe I would start with 2 teaspoons of the earl grey powder (mixed in with the flour) and then determine if I wanted to add more. I hope this helps.
michele e morgan says
This was amazing! A friend suggested that they were "Award Winning" cookies. I have a lemon tree and it made the difference!
Thanks so much!
Michele
Cheryl Norris says
Hi Michele
"Award winning" is a huge compliment. Please tell your friend thank you for me. I'm so glad you like these cookies and thank you for this wonderful review. And I'm just a little bit jealous that you have lemon tree 😄.
Jessica says
Outstanding! I’m an avid baker and this recipe was perfect. My family loved the tart lemon flavor—it will become a holiday tradition!
Cheryl Norris says
Hi Jessica
Thank for this wonderful review. I'm so glad you enjoyed these lemon cookies and plan to make them a holiday tradition.
Barbra Taupier says
I bake all the time. I measured the ingredients correctly, but my dough came out wet and not the least bit crumbly. Not sure what happened. I have put it in the refrigerator to try to save it.
Cheryl Norris says
Hi Barbra
I'm sorry the dough didn't come out. The dough should be soft and little moist from the egg yolk and lemon juice. Is it possible you accidentally added 2 tablespoons of lemon juice instead of 2 teaspoons?
Cheryl B says
Thank you for sharing your recipe. I had one lemon that I didn’t want to go to waste. They came out great, especially with the glaze.
Cheryl Norris says
Hi Cheryl
I'm so glad you enjoyed these lemon cookies. Thank you for trying the recipe and leaving this review.
Cheryl Boyagian says
Hi Cheryl,
I’m thinking about making these again, they were sooo good! I’m wondering about your thoughts adding a tablespoon of poppyseeds. Do you think that’s too much?
Thanks,
Cheryl B
Cheryl Norris says
Hi Cheryl
I think 1 tablespoon of poppy seeds is just about the right amount. With that amount you'll have the nice crunch and flavor of the poppy seeds without overwhelming the lemon flavor of the cookie.
veronica bellotti says
I see in method that you put the dough in fridge for 20 minutes , BUT you say that AFTER cut in to cookie shapes.Should it not say before cutting out. it may confuse some people, or at least put 'NOTE' to put in fridge before cutting out.
Cheryl Norris says
Hi Veronica
I checked the recipe again and it does say to cut out the cookies first, then chill the unbaked cookies.
vanessa says
this recipe is excellent! i used mandarins because that's what i had on hand and i also left out the egg for a more traditional (more crumbly, less creamy) shortbread texture — the dough rolled beautifully, the citrus level is just right, and there was no spreading in the oven. i'll definitely make them again.
p.s. if you are using orange or mandarin like me, i also recommend adding a quarter teaspoon or so of cardamom to the flour for a touch of warmth!
Cheryl Norris says
Hi Vanessa
Thank you for the lovely compliment and the review. I'm so glad you like these cookies. And thank you for the ideas of using mandarin and cardamom. I love cardamom.