lemon shortbread cookies with vanilla bean

buttery vanilla lemon shortbread cookies

These lemon shortbread cookies are the perfect trifecta of lemon, vanilla bean and butter. They’re crispy, tender and packed vibrant lemon.


  • zest of 4 lemons, grated
  • 1/4 cup granulated sugar
  • 1/2 tsp fine salt
  • 2 sticks (1 cup) salted butter, cool room temperature
  • 3/4 cup powdered sugar
  • 1 vanilla bean, seeds scraped
  • 1 egg yolk
  • 2 cups all-purpose flour
  • sanding sugar


  1. Combine lemon zest, sugar and salt in a spice grinder or small food processor and process until a smooth, thick paste is formed.


Store cookies in an airtight container for up to 1 week.

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Keywords: lemon shortbread cookies