introduction

These lemon shortbread cookies are simple, buttery, and bright with lemon. They have a soft, tender crumb and a sweet tangy icing that makes them feel special. The dough is easy to mix and needs chilling so the cookies keep their shape when you bake them. If you like a different twist, try the brown sugar shortbread cookies recipe for a richer, caramel note in a similar cookie.

Why You’ll Love This Lemon Shortbread Cookies

You will love these cookies for how easy they are and how much flavor they have. They use basic pantry ingredients and one fresh lemon. The butter gives them a rich, melt-in-your-mouth texture. The lemon zest folded into the sugar makes the citrus flavor bright and natural, not fake. The icing is thin and glossy and adds a sweet lemon finish. These cookies are also sturdy enough to package and share, but soft enough to enjoy with tea or coffee.

Why Make This Recipe

Make this recipe when you want a simple homemade treat that looks and tastes like you spent more time on it than you did. The dough comes together quickly and can be chilled ahead of time. You can cut the cookies into any shapes you like, so they are great for holidays or small gatherings. The recipe also gives you both plain sparkling sugar options and an easy lemon glaze so you can choose how sweet or decorative you want them. Overall, it is a forgiving recipe with predictable results.

What You Need for Lemon Shortbread Cookies

You need a few tools and simple ingredients. For tools, use a mixer (hand or stand), a paddle attachment if you have one, a food processor or a small blender for the lemon sugar, a rolling pin, cookie cutters, and baking sheets lined with parchment or silicone mats. You also need bowls and a spatula for mixing, and a fine grater or zester for the lemon rind.

For ingredients, the list below covers everything needed for the dough and the glaze. Measure the flour by spooning it into the cup and leveling it off for best results. Chill time is important, so plan ahead and allow at least three hours for the dough to rest in the fridge before cutting.

How to Make Lemon Shortbread Cookies

Make the sugar and zest first, then cream the butter and lemon sugar, add the wet flavors, fold in dry ingredients, chill, roll, cut, and bake. After baking, cool the cookies and dip them in the lemon glaze or sprinkle with coarse sugar. Follow these steps in order for the best texture:

Zest the lemon and pulse the zest with granulated sugar until the sugar is moistened and the zest is finely chopped. This releases the lemon oil and gives uniform flavor.
Cream the butter and lemon sugar until light and creamy. Add lemon juice and vanilla, and mix until combined.
Add the dry mix of flour, cornstarch, and salt. Beat on low, then medium, until the dough clumps and is thick but soft.
Roll the dough between floured parchment or on a floured mat to about 1/4 to 1/2 inch thickness. Chill the rolled dough for at least 3 hours so the shapes hold during baking.
Cut the chilled dough into shapes. If cookies warm up, chill them briefly before baking. Optionally poke fork holes or sprinkle with coarse sugar.
Bake 14–15 minutes until edges set and just golden at the tips. Cool on the sheet for 10 minutes, then transfer to a rack to cool completely.
Mix the icing and dip cooled cookies, then let glaze set for 1–2 hours. Store as directed below.

This simple process gives consistent results and lets you make the cookies in stages, which is great for busy schedules or for making a batch ahead of a party.

Ingredients:

2/3 cup (135g) granulated sugar
2 Tablespoons fresh lemon zest
1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
1 Tablespoon (15ml) fresh lemon juice
1/2 teaspoon pure vanilla extract
2 cups (250g) all-purpose flour (spooned & leveled)
1/3 cup (40g) cornstarch
1/8 teaspoon salt
optional (if not icing cookies): coarse sparkling sugar, for sprinkling

Icing:

1 cup (120g) confectioners’ sugar, sifted
1 Tablespoon (15ml) fresh lemon juice
1 Tablespoon (15ml) milk (any kind), heavy cream, or half-and-half
1/4 teaspoon pure vanilla extract
optional: fresh lemon zest for garnish

Directions:

Place the sugar and lemon zest in a small food processor, and pulse several times (about 12–15 times) until the sugar is moistened and lemon zest is finely chopped. This step is imperative and should not be skipped.
In a large bowl using a handheld or a stand mixer fitted with a paddle attachment, beat the lemon sugar and butter together on high speed until creamy, about 3 minutes. Scrape down the sides and bottom of the bowl as needed.
Add the lemon juice and vanilla, and beat until combined. Scrape down the sides and bottom of the bowl as needed.
Add the flour, cornstarch, and salt and beat on low speed for 1 minute as the mixture begins to combine. Turn the mixer up to medium speed and beat until the dough clumps together, about 1–3 minutes. The dough will be thick yet soft.
Dust a piece of parchment paper or silicone baking mat generously with flour. Using a floured rolling pin, roll the dough out to about 1/4 to 1/2 inch thick. Use more flour if the dough seems too sticky. The rolled-out dough can be any shape, as long as it is evenly thick. Transfer the rolled-out dough (still on the parchment/baking mat) to a baking sheet. Cover and refrigerate for at least 3 hours, or up to 2 days.
Once chilled, preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
Using a cookie cutter, cut the dough into shapes. Re-roll the dough scraps and continue cutting until all is used. Work quickly. If the dough sits out for too long and the cookies feel room-temperature or soft to the touch, refrigerate the shaped cookies for 15 minutes before baking. If desired, use a fork to gently poke holes in the tops of the cookies (don’t push all the way through). If using (instead of icing), lightly sprinkle coarse sparkling sugar on top of the cookies. It won’t stick at first, but it will as the cookies bake.
Bake for 14–15 minutes, until the edges are set and just starting to turn golden. If your cookies are cut smaller than 2 inches, keep an eye on them after the 10-minute mark. If your cookies are larger than 2 inches, they may take longer to bake. Allow cookies to cool on the baking sheet for 10 minutes, then transfer to a cooling rack to cool completely.
In a small bowl, whisk the confectioners’ sugar, lemon juice, milk/cream, and vanilla together until smooth. Dip the tops of the cooled cookies in the icing, and let any excess drip off over the bowl before placing the cookies on a cooling rack or baking sheet to dry. Feel free to top each with fresh lemon zest while icing is still wet. The icing sets after about 1 to 2 hours, so you can easily store, stack, and transport the cookies.
Enjoy cookies right away or wait until the icing sets to serve them. Once the icing has set, these cookies can be stacked. Cover and store iced cookies at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Cover and store plain cookies at room temperature for up to 5 days.

Best Ways to Serve Lemon Shortbread Cookies

Serve these cookies with tea, coffee, or a glass of milk. They pair well with light teas like chamomile or green tea and also go nicely with a citrusy cocktail or sparkling water for a simple party offering. For a dessert plate, serve them with fresh berries or a spoonful of lemon curd. If you want a small gift, wrap a stack in parchment and tie with ribbon. The iced cookies look pretty in a cookie tin and keep their shape when packed carefully.

How to Store Lemon Shortbread Cookies

Store plain cookies in an airtight container at room temperature for up to 5 days. If iced, let the glaze fully set, then store in a single layer or stack with parchment between layers to prevent sticking; keep at room temperature for up to 3 days or in the fridge for up to 5 days. For longer storage, freeze unbaked dough or baked plain cookies. To freeze dough, wrap tightly and freeze for up to 1 month. Thaw in the fridge, then cut and bake. To freeze baked cookies, let them cool fully, then double-wrap and freeze for up to 1 month. Thaw at room temperature.

Easy Tips to Make Lemon Shortbread Cookies

Zest first, then measure. Zest has oils that affect flavor more than juice. Fresh lemon zest is key.
Don’t skip pulsing the lemon with the sugar. It stops bits of zest from being large and spreads the oil into the sugar.
Chill the rolled dough. Chilling keeps the shapes sharp and stops spreading.
Use cornstarch. It helps make these cookies tender and crumbly.
Watch the oven time. Small cookies bake faster, larger ones need more time. Take them out when the edges just set.
If the dough feels too sticky while rolling, press it back into the fridge for 10–15 minutes or add a dusting of flour on the mat and pin.

Try These Variations of Lemon Shortbread Cookies

Add poppy seeds to the dough for texture and a classic lemon-poppy note.
Swap half the lemon juice for orange juice and add orange zest for a mixed citrus cookie.
Replace 1/4 cup flour with almond flour for a nutty flavor and lighter crumb.
Make a chocolate dip: melt dark chocolate and dip half of each cooled cookie for a sweet contrast.
Use coarse sugar only and skip the icing for a simpler, crunchy-top cookie.

Common Questions About Lemon Shortbread Cookies

Q: Can I make the dough ahead of time?
A: Yes. You can roll the dough and refrigerate it on the baking sheet for up to 2 days, or freeze the rolled dough wrapped tightly for up to 1 month. Thaw in the fridge before cutting and baking.

Q: Why use cornstarch in shortbread?
A: Cornstarch gives the cookies a tender, melt-in-your-mouth texture. It weakens the gluten slightly so the cookie is soft rather than chewy.

Q: My icing is too thin or too thick. How do I fix it?
A: If the icing is too thin, add a little more sifted confectioners’ sugar, a teaspoon at a time. If it is too thick, add a few drops of milk or lemon juice until it reaches the desired consistency.

Q: Can I make these gluten-free?
A: Yes, replace the all-purpose flour with a 1:1 gluten-free flour blend that includes xanthan gum. The texture may vary slightly, but it should work well.

Q: Do I have to use a food processor for the lemon sugar?
A: You can finely grate the zest and rub it into the sugar with your fingers until fragrant, but pulsing in a small food processor gives the most even result.

Final Thoughts

These lemon shortbread cookies are a small, bright treat that are easy to make and share. The recipe is forgiving and works well for both everyday baking and special occasions. With a few simple steps and basic tools, you can make cookies that look and taste like a bakery treat.

Ready to Give It a Try?

Gather your ingredients, zest a lemon, and start with the lemon sugar step. The dough chills while you rest, so you can make these in stages. Enjoy the bright, buttery bite and the easy glaze that makes each cookie shine.

Lemon Shortbread Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: nobakedessertsrecipes_admin
Total Time: 195 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

Simple, buttery lemon shortbread cookies with a sweet tangy icing, perfect for sharing or enjoying with tea.

Ingredients

Scale

2/3 cup (135g) granulated sugar
2 Tablespoons fresh lemon zest
1 cup (226g) unsalted butter, softened to room temperature
1 Tablespoon (15ml) fresh lemon juice
1/2 teaspoon pure vanilla extract
2 cups (250g) all-purpose flour, spooned & leveled
1/3 cup (40g) cornstarch
1/8 teaspoon salt
1 cup (120g) confectioners’ sugar, sifted (for icing)
1 Tablespoon (15ml) fresh lemon juice (for icing)
1 Tablespoon (15ml) milk (for icing)
1/4 teaspoon pure vanilla extract (for icing)
Optional: coarse sparkling sugar, for sprinkling

Cook Mode Prevent your screen from going dark

Instructions

Zest the lemon and pulse the zest with granulated sugar until the sugar is moistened and the zest is finely chopped.
Cream the butter and lemon sugar until light and creamy, then add lemon juice and vanilla, mixing until combined.
Add the dry ingredients (flour, cornstarch, salt) and beat until the dough is thick but soft.
Roll the dough out to about 1/4 to 1/2 inch thickness and refrigerate for at least 3 hours.
Preheat oven to 350°F (177°C) and line baking sheets with parchment paper.
Cut the chilled dough into shapes and bake for 14–15 minutes until edges are set and slightly golden.
Cool for 10 minutes on the sheet, then transfer to a rack to cool completely.
Prepare icing and dip cooled cookies, letting the icing set for 1–2 hours before serving.

Notes

For a twist, try adding poppy seeds or swapping lemon juice for orange juice. Store in an airtight container for freshness.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 9g
Sodium: 30mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 0g
Protein: 1g
Cholesterol: 30mg