Honestly, Lemon Shortbread Brings Back Sweet Memories
You know that feeling when you open your kitchen cupboard and just the whiff of butter and lemon brings you right back to Grandma’s tiny kitchen? This recipe does that for me. I think the first time I made these Slice and Bake Lemon Shortbread Cookies, I was about twelve—which means I probably made more mess than cookies. Surprise, right? But something about those crumbly edges and bright lemony tang kept me coming back, even after that disaster with the sugar bowl and the kitchen floor. (Still hearing about it, last Christmas.)
Now, anytime I’ve got a spare lemon or just need a little cheer—these slices of sunshine get baked. Also, let’s be honest: they’re dead easy for when you want homemade but you’ve had… a week. So let’s get baking, shall we?
Why I Always Make These (and Why You Might, Too!)
I bake these when it’s rainy outside (which, in Yorkshire, is most days). My family goes absolutely bananas for them just as an after-school snack, especially with a steaming mug of tea. And if I’m being totally honest, I make an extra roll of dough just so I’ve got backup when my first batch vanishes.
And man, I used to struggle with shortbread going too chewy (is that just me?)—until these. I mean, they’re forgiving. If life hands you lemons, well, you know where I’m going with this. But legit, these cookies are a breeze. My mum actually prefers them a bit overbaked so they’re crisp, but I love them slightly pale. (We compromise. Or, rather, she gets her own tin.)
Here’s What You’ll Need (& Swaps That Actually Work)
- 225g (just under 1 cup) unsalted butter (I’ve used salted in a pinch, just skip the extra salt—but my gran would give me side-eye!)
- 100g (a shy half-cup) caster sugar (Regular granulated is fine—I’m not fancy.)
- Zest of 2 lemons, plus a big splash of juice (Lime works if that’s what you’ve got. I wouldn’t try orange, but hey, you do you.)
- 250g plain/all-purpose flour (Whole wheat once snuck in here, but I wouldn’t, again… unless you’re feeling experimental)
- Pinch of salt (even if you forgot, it’s not game over, promise)
- Optional: 2 tbsp cornstarch for a softer crumb (sometimes I forget—turns out fine either way)
- Coarse sugar for rolling (entirely optional, but fun!)
How I Throw These Together (& a Few Honest Moments)
- So, first, cream your butter and sugar together. I usually use my old hand mixer (the one I almost dropped on my foot last year)—if you’re whisking by hand, good luck, and maybe bribe a friend for help. Anyway, keep going until it’s nice and pale—you want it fluffy, but not so whipped it looks like clouds. If you start doubting yourself, that’s normal.
- In goes the lemon zest and juice. Oh, and try not to get any seeds in there—though, on second thought, they’re easy enough to pick out if you do. Mix it all up, enjoy that zesty aroma. This is where I usually sneak a taste (quality control, right?).
- Tip in the flour, salt, and cornstarch if you’re using it. Start mixing again, on low unless you’re looking to redecorate your counters in white dust. It should come together like playdough. If it’s crumbly, just press it—don’t panic! It magically turns into a dough.
- Form the dough into a fat, wriggly log—about the size of a rolling pin, maybe a bit wonky. Wrap it in cling film (or baking paper if that’s all you’ve got). If you want neat cookies, roll it on the counter to smooth it out, but I’m not that patient.
- Chill for at least an hour. Or overnight if you’ve got patience. Sometimes I freeze half and forget about it, then remember weeks later—bonus!
- When the dough’s firm, preheat your oven to 160°C (325°F, I think)—my oven runs hot, just so you know, so you might need to check early. Slice logs into thick coins (about half an inch), roll edges in sugar if you’re feeling extra, and line ’em up on a tray (baking sheet).
- Bake about 15-18 minutes, until edges look gently golden. Oven-watching is boring, but worth it. If they spread funny or look a bit odd, trust me: they’re still delicious.
- Let ’em cool on the tray for 5 min, then move to a rack. I always sneak one warm—scalded tongue, zero regrets.
Some Notes from My Wild Mixing Adventures
- If your dough looks greasy, probably the butter was a bit too soft. No biggy—just chill it longer, it sorts itself out.
- I tried making these with brown sugar once, thinking I’d be clever. The color was… interesting. Mom said it tasted like ‘burnt toast sprinkled with perfume.’ Lesson learned.
- The lemon flavor gets better by the next day, I think, so don’t be afraid to make these ahead (assuming you can resist).
- If you slice too thin, they do get crispy—but not in a bad way. I mean, good with coffee, actually.
Variations I’ve Actually Attempted (and One Dud)
- Added some chopped pistachios once—delish. Like, bring-to-book-club level good.
- Swapped in lime zest (see above)—refreshing and a bit punchier, better for summer, if you ask me.
- A misguided attempt with lavender was… how do I say this… very fancy, but tasted like my sock drawer smells. Wouldn’t recommend unless you’re into that sort of thing.
What You Need (and What to Do If You Don’t Have It)
- A mixer is handy, but elbow grease works (brace yourself, though!)
- Baking sheet/tray & parchment paper—if you run out, just butter the heck out of your tray. Works fine, though a bit messier on the cleanup.
- Plastic wrap or baking paper for rolling the dough—I once used a big zip-top bag in a pinch; did the trick.
- A sharp knife—seriously, I used a bread knife once. Wasn’t pretty, but hey, we’re not on Bake Off.
How to Store These (If They Last That Long…)
Okay, technically these keep in an airtight tin or jar for about a week. But honestly, in my house it never lasts more than a day—unless I hide them (and I’m not above that). You can freeze the dough, too; just slice straight from the freezer, maybe add a minute to baking. Don’t expect to find any left after midnight snackers attack—speaking from experience.
Favourite Ways to Serve (and the Odd Tradition)
I adore these with a mug of very milky tea (builder’s brew, of course). My sister insists they’re best with vanilla ice cream—give it a go, honestly, it’s a treat on sweltering days. And one Christmas, we sandwiched lemon curd between two, which, looking back, was as sticky as it was genius.
Personal Pro Tips I Learned the Messy Way
- Let the dough chill fully—one time I rushed it and had basically lemon puddles. Tasted great. Not so pretty.
- If you overmix the flour, they get tough. I’ve done it, won’t lie. Now I just mash it together gently with my hands when in doubt.
- Don’t stress about perfect rounds. Odd shapes taste the same. (Possibly better?)
Honest FAQ: Real Questions, Real Answers
- Can I make these vegan?
- Yup, solid vegan butter works pretty well. I haven’t tried using coconut oil, but it might be a bit, well, coconutty. Also some plant butters are super soft—might wanna stick the dough in the fridge longer just in case.
- What if I don’t have fresh lemons?
- You can use bottled juice, but the zest is where the magic is, I swear! If you skip zest, it’ll be ok, just less punchy.
- How thick should I slice them?
- I shoot for about a finger-width (maybe a centimetre?), but it’s never exact. Just don’t go paper-thin or super-thick… unless you like that, of course.
- Can you freeze the dough?
- Totally! Just wrap it well and slice from frozen—maybe needs a bit longer in the oven. Actually, I find the flavor’s stronger after it’s had a little freezer nap.
- Help! My cookies spread into each other!
- This happens to me if my kitchen’s too warm or I rushed the chill step. They might look like modern art, but they’re always still tasty. Guess you could call it rustic?
So there you have it. Seriously, these Slice and Bake Lemon Shortbread Cookies have gotten me through all sorts of occasions (even just “Wednesday”) and I hope they’ll do the same for you. If nothing else, they’ll make your kitchen smell amazing. Happy baking, mate!
Ingredients
- 1 cup (225 g) unsalted butter, room temperature
- 3/4 cup (90 g) powdered sugar
- 2 tablespoons lemon zest
- 2 tablespoons fresh lemon juice
- 2 cups (250 g) all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/3 cup (65 g) granulated sugar, for rolling
Instructions
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1In a large bowl, cream together the butter and powdered sugar until light and fluffy.
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2Add lemon zest, lemon juice, and vanilla extract; beat until combined.
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3Mix in flour and salt until a soft dough forms. Divide dough in half and shape each into a log about 2 inches in diameter.
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4Wrap dough logs in plastic wrap and chill in the refrigerator for at least 2 hours or until firm.
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5Preheat oven to 350°F (175°C). Slice the dough logs into 1/4-inch thick rounds. Roll edges in granulated sugar if desired, then place on a baking sheet lined with parchment paper.
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6Bake for 12-14 minutes or until edges are lightly golden. Cool on a wire rack before serving.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
105cal
Protein:
1 gg
Fat:
6 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
12 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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