These Lemon Shortbread Cookies are buttery, crumbly, and packed with bright citrus flavor. With a melt-in-your-mouth texture and a refreshing hint of lemon, these cookies are perfect for tea time, holiday platters, or an everyday sweet treat.
In a large mixing bowl, beat the softened butter and powdered sugar together until smooth and creamy.
Mix in the vanilla extract, lemon zest, and fresh lemon juice until fully incorporated.
Gradually stir in the all-purpose flour and salt until a dough forms. Be careful not to overmix. If the dough is too crumbly, add a teaspoon of lemon juice to help it come together.
Roll the dough into a log (for slice-and-bake cookies) or flatten it into a disk (for cut-out cookies). Wrap tightly in plastic wrap and refrigerate for at least 30 minutes to firm up.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
If using a dough log, slice it into even rounds. For cut-out cookies, roll out the dough to about 1/4-inch thickness and use cookie cutters to create fun shapes.
Place the shaped cookies on the prepared baking sheet, spacing them about 1 inch apart. Bake for 12-15 minutes, or until the edges are lightly golden.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Optional: To make a lemon glaze, whisk together powdered sugar, fresh lemon juice, and a pinch of lemon zest until smooth. Drizzle over the cooled cookies or dip half of each cookie in the glaze. Let the glaze harden before serving.
Serve and enjoy these buttery, zesty cookies with tea, coffee, or a glass of milk!