Lemon Shortbread Cookies (grain-free)

Grain-free Lemon Shortbread Cookies are a light, lemon-filled treat. They’re made with only 6 simple ingredients, and are chilled, sliced and baked to crisp perfection!

I love slice and bake cookies.

I don’t know why. Maybe my organizational brain just likes the way they all look so similar.

I do know that these grain-free Lemon Shortbread Cookies are slice and bake, quick and easy to make, and totally worth the hype.

They’re crisp, just like any good shortbread cookie should be. And, filled with a light lemon flavor.

They do require two hours of chill time (at least). Which makes them a great cookie dough to make ahead of time, then slice and bake right before you need them.

They make a great Spring or Summer healthier treat, and are delicious alongside a cup of hot tea (I highly recommend lemon ginger tea or breakfast tea).

Moral of the story: You’ve gotta make these Lemon Shortbread Cookies.

Let’s talk all things shortbread cookies…

First, be sure to use softened butter. If your butter is melted, the cookie dough won’t hold together.

Next, you can use white sugar or coconut sugar if you’d prefer. These are a healthier treat, but I do think white sugar gives them the best flavor overall.

For a nice lemon flavor, the zest of two lemons is required. No lemon juice is needed in this recipe (but save those lemons to make something else, like maybe some lemonade!). So, make sure you have a good zester prior to making this.

One egg white helps provide the best texture for these Lemon Shortbread Cookies. It helps the dough stick together better, but still gives that crisp shortbread texture. Again, save your yolk and use it in something else (like a quiche, scrambled eggs, etc.).

And lastly, almond flour makes these cookies both grain-free and gluten-free. I like to buy mine online in bulk off Amazon. That way, I can get an even better deal than buying it in the store.

*Want to see extra pictures about how to make this cookie dough? Check out my Shortbread Cookie post. You’ll see exactly the way your cookie log should look, but with chocolate chips inside.

What’s the best way to decorate these cookies?

I recommend rolling the cookie dough log (prior to slicing) in a little sugar. It’s not necessary, but it gives the edges a pretty sparkle and gives a little extra flavor.

Alternatively, you can leave the cookies plain. Sometimes simplicity is best.

Or, you can drizzle/dip the cookies in some melted white chocolate after they’ve baked and cooled. A few yellow sprinkles on top would make these an extra fun Spring or Summer treat.

Lastly, you can dip the tops or drizzle a light lemon glaze over them, just like my gluten-free Lemon Lavender cookies.

These Lemon Shortbread Cookies are grain-free, 6 ingredients, slice and bake, and filled with lemon flavor… it doesn’t get much better than that!

After you make them, let me know what you think. Leave a comment and rating, below. I love to hear feedback from ya’ll!

If you love all things lemon, you might want to check out my gluten-free Lemon Blueberry Muffins, Lemon Donuts, Lemon Cookies, and healthier Lemon Cheesecake Bars too.