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Crisp and buttery gluten free Lemon Shortbread Cookies are zingy with bright lemon zest. They have the classic flavor and texture of traditional shortbread but with a burst of citrus and wrapped in a gluten-free package.
Delicious Details
- Cuisine Inspiration: Scottish, British
- Primary Cooking Method: Oven
- Dietary Info: Gluten-free
- Skill Level: Easy
A riff on my beloved gluten free shortbread cookies recipe, these irresistible lemon shortbread cookies are everything you want in a gluten free shortbread: slightly crumbly with a beautiful melt-in-your-mouth texture. They’re wonderful on the holiday cookie plate or serve them year-round. For more holiday cookies, see my extensive collection of Gluten Free Christmas Cookie Recipes and pick your favorites to make this year! Here’s why you’ll love these lemon shortbread cookies:
- Simple ingredients. You’ll need just five ingredients to make these beautifully simple cookies, including basics like butter and gluten free flour.
- You can’t tell these cookies are gluten free. I dare you to guess that these cookies are gluten free! Plenty of butter and resting time for the dough keeps them from being dry or gritty.
- Great for freezing. Lemon shortbread cookies freeze well, meaning that you can make them in advance of the holiday baking rush.
- Love the lemon. Plain and simple shortbread is wonderful, but adding a little lemon zest elevates these cookies above the ordinary and makes them feel extra special. They are especially good with a cup of tea!
What You’ll Need
Here’s a look at the short ingredients list for this lemon shortbread cookies recipe. The full ingredient amounts are included in the recipe card at the end of this post.
- Powdered Sugar: Always sift powdered sugar before adding it to a recipe to remove any lumps.
- Butter: I used unsalted butter softened to room temperature.
- Gluten Free Flour: I recommend using King Arthur Flour Measure for Measure in this recipe, but you can use your favorite 1:1 gluten free flour if needed.
- Lemon Zest: Feel free to add more lemon zest if you like very lemony cookies.
- Salt: Fine sea salt or table salt works best.
I’ve included photos below to guide you through making this lemon shortbread cookies recipe. Find the detailed instructions in the recipe card lower down.
- Cream the butter. Mix the butter and sugar until light and fluffy.
- Add dry ingredients. Beat in the gluten-free flour, lemon zest, and salt.
- Mix the dough. Keep mixing on low speed until a thick dough forms.
- Add to pan. Press the dough into a parchment paper-lined 8×8 baking pan. Refrigerate the dough for 30 minutes.
- Cut the dough. Mark lines for cutting the shortbread into squares then dock the top with a skewer.
- Bake. Place the shortbread in a 300°F oven and bake it for 20 minutes, then remove it and score along the marked lines with a knife. Bake for another 25-30 minutes until set.
- Cool. When the shortbread is done, cool it in the pan for 10-15 minutes, then turn it out and cut it again if needed.
Tips for Perfect Shortbread
- Bring the butter to room temperature. You want the butter to fully incorporate into the cookie dough, which is best achieved by using butter that is not too cold. Let it sit on the counter for at least 30 minutes before making the cookies. You can learn how to soften butter in this post.
- Make sure to chill the dough. Refrigerate the cookie dough for at least 30 minutes, preferably up to 3 hours or even overnight. Not only will this allow the gluten-free flour to hydrate it will prevent the cookies from spreading out too much during baking.
- Add cornstarch. For an even more perfect texture to your lemon shortbread cookies, add 2 tablespoons of cornstarch along with the flour for added lightness.
- Prepare the dough in advance. You can store the dough, tightly wrapped, in the fridge for up to 1 week and in the freezer for up to 1 month. For the best results you should defrost the dough in the fridge before you bake it.
- Handle cookies gently. Shortbread cookies are slightly more delicate than cookies like gluten free oatmeal raisin cookies or gluten free trail mix cookies, so treat them with care when removing them from the pan.
How to Store
- Counter – Store cooled lemon shortbread cookies in an airtight container on the counter for up to 7 days.
- Fridge – To extend the cookies’ lifespan, transfer the container of shortbread to the fridge and store it for up to 10 days.
- Freezer – To freeze lemon shortbread cookies, place them in an airtight, freezer-safe container or freezer bag and place them in the freezer for up to 3 months. Thaw the cookies in the fridge and then bring them to room temperature before eating.
Packaging Shortbread For Holiday Gifting
If you want to give lemon shortbread cookies away, you can place them in a festive tin or container with a piece of parchment between any layers, or carefully add them to a food-safe gift bag. If you wish to give just a few cookies you can wrap one or two cookies in plastic wrap. Follow the storage instructions outlined above depending on how long you’ll keep the cookies before gifting them.
Ingredients
- ⅔ cup powdered sugar / 80 grams
- 10 tablespoons unsalted butter, softened to room temperature
- 1 ¾ cups 1:1 gluten free flour / 222 grams (recommended: King Arthur Flour Measure for Measure)
- 2 tablespoons lemon zest
- ½ teaspoon salt
Instructions
- Combine the sugar and butter in a large mixing bowl or the bowl of a stand mixer mixer. Beat on medium speed with a hand mixer or stand mixer for 3-4 minutes until light and fluffy.
- Add the gluten free flour, lemon zest, and salt. Mix on low speed until it is combined into a thick dough and all of the dry ingredients are incorporated, scraping down the sides of the bowl with a spatula, as needed.
- Line an 8×8 baking pan with parchment paper .Remove the dough from the bowl and press it into the baking pan. Cover with plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 300℉.
- Remove the shortbread dough from the refrigerator and mark lines for cutting the shortbread into 2×2-inch squares. Dock the top with a skewer or fork tines.
- Bake in the preheated oven at 300°F for 20 minutes. Remove from the oven and quickly score the shortbread along the marked lines with a sharp knife. Return to the oven for another 25-30 minutes until the edges are golden and the center is no longer wet looking.
- Remove from the oven and cool in the pan for 10-15 minutes. Then turn out onto a flat surface, like a cutting board. If needed, cut the shortbread again at the score marks. Allow to cool completely before serving.
Did you make this?
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You had me at MEYER, Coleen! Yummilicious!
I love a good lemon cookie! Pinning!