Sweet, buttery shortbread infused with fresh lemon zest and topped with a sprinkle of salt – this is my go-to cookie recipe when I need something simple but impressive. They come together in just 30 minutes with 5 ingredients that you probably already have at home. These cookies are inspired by the Swedish people’s love of strangely salty foods. (Salted chocolate and even salted licorice are popular here! ) You can of course easily skip the sea salt flakes and finish these cookies with a sprinkle of regular or brown sugar. Lemon lovers, let me know what you think in the comments below!

Tips for the best lemon shortbread cookies

• I love this basic shortbread cookie recipe because it can make many different-shaped cookies! These cookies are rectangular, but you can use a cookie cutter or a glass jar to cut the dough.
  
• For quick and easy cookie rounds, roll the cookie dough in parchment paper to make a long sausage.  Refrigerate for half an hour to an hour, then use a sharp knife to cut round cookies.  
  
• Because homemade shortbread tends to have a crumbly texture, I find it easier to cut the cookies before baking them.
  
• The baking time varies slightly depending on the size of the cookies – for best results keep your eye on the oven and remove them when they turn golden brown. 

Lemon Shortbread Ingredients

Makes 20 medium sized cookies

• 2 Sticks/ 225g – at room temperature
• 1 Cup Sugar/ 200g – granulated sugar or light brown sugar
• 2 1/2 Cups/ 300g All purpose flour
• Lemon zest from 3 lemons.
• 2 Tbsps cold water
• 1 Teaspoon Sea Salt – You can choose between fine or flaky salt.

• Medium baking sheet ( 9×13 inches) 
• Parchment paper
• Optional: Hand mixer or stand mixer – to cream the butter and sugar together.

How To Make Lemon Shortbread

1. Combine butter and sugar together in a medium bowl using a hand mixer on medium speed or by stirring vigorously with a wooden spoon.

2. Measure out the flour in a separate small bowl and sift it into the creamed butter. Add the lemon zest and cold water and mix gently until combined.  Add an extra teaspoon of water if the dough is too dry to come together.

3. Form 2 disks with the dough and wrap them in plastic wrap or parchment paper and chill for 10-15 minutes. 

4. Preheat the oven to  370°F / 190°C and line a cookie sheet with parchment paper. 

5. Lightly flour your working surface and roll out the dough to 1/4 inch thick.

Use a sharp knife to slice it into rectangles before placing each cookie on the prepared pan. You can also use a cookie cutter. 

It’s helpful to use a spatula to transfer the cookies without losing their shape. 

6. Prick each cookie with a fork for a traditional shortbread look. (The salt gathers nicely in the little holes!) Bake the cookies in the middle of the oven for 12-15 minutes or until the edges begin to turn golden brown. 

Allow to cool slightly on the baking pan before sprinkling generously with plenty of salt and transferring to a wire rack to cool completely.  

Serving Suggestions

Perfect for afternoon tea or fika, spring gatherings, or as a light dessert. Pair with a coffee or tea or even iced tea on a warm summer day.

Lemon Shortbread Variations

You can also make a lemon glaze for these cookies. Add 1-2 tablespoons of fresh lemon juice to 1/4 cup of icing sugar( confectioners’ sugar)  and mix thoroughly. You can also add some extra lemon zest. Drizzle over your cookies when they have cooled to room temperature and sprinkle with salt. 

Storage

Because of the high butter content, I recommend storing these cookies in an airtight container in the refrigerator for up to a week. They can also be frozen and thawed at room temperature an hour or two before serving.