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Lemon Shortbread Cookies Recipe

★★★★★

4.8 from 145 reviews
  • Author: lilan
  • Total Time: 3 hours 35 minutes
  • Yield: Approximately 24-30 cookies depending on size 1x
  • Diet: Vegetarian

Description

Discover the bright, buttery delight of Lemon Shortbread Cookies — tender, crumbly cookies infused with fresh lemon zest and juice, perfectly complemented by a smooth lemon glaze. These classic cookies are simple to make, chilled to perfection, and baked to a delicate golden edge, offering a refreshing citrus twist on a timeless favorite.

Ingredients

Scale

Cookie Dough

  • 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: coarse sparkling sugar, for sprinkling (if not icing cookies)

Lemon 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

Instructions

  1. Prepare the lemon sugar: Place the granulated sugar and fresh lemon zest in a small food processor and pulse about 12–15 times until the sugar is moistened and the zest is finely chopped. This step is crucial to evenly infuse lemon flavor into the cookies.
  2. Cream butter and lemon sugar: In a large mixing bowl, use a handheld or stand mixer with a paddle attachment to beat the lemon sugar mixture and softened butter on high speed for about 3 minutes until creamy. Scrape down the bowl sides as needed to ensure even mixing.
  3. Add liquids: Beat in the fresh lemon juice and vanilla extract until fully combined, scraping the bowl as needed.
  4. Incorporate dry ingredients: Add the all-purpose flour, cornstarch, and salt to the mixture. Beat on low speed for 1 minute as ingredients start to combine, then increase to medium speed and beat for 1–3 minutes until the dough clumps together into a thick yet soft dough.
  5. Roll and chill dough: Generously dust parchment paper or silicone baking mat with flour. Roll the dough out evenly to about 1/4 to 1/2 inch thickness using a floured rolling pin. Transfer the dough on the parchment or mat to a baking sheet, cover, and refrigerate for at least 3 hours or up to 2 days to firm up.
  6. Preheat oven and prepare baking sheets: Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone mats.
  7. Cut out cookies: Use cookie cutters to cut dough into shapes. Re-roll scraps as needed. If dough becomes too soft at room temperature, refrigerate shaped cookies for 15 minutes prior to baking. Optionally, gently poke holes on top of cookies with a fork and sprinkle coarse sparkling sugar if not using icing.
  8. Bake cookies: Bake for 14–15 minutes until edges are set and beginning to turn golden. Smaller cookies may bake faster, larger ones may need additional time. Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
  9. Prepare lemon icing: In a small bowl, whisk together confectioners’ sugar, lemon juice, milk or cream, and vanilla extract until smooth.
  10. Ice the cookies: Dip the tops of the cooled cookies into the lemon icing, allowing excess to drip off, then place them back on a cooling rack or lined sheet to dry. Optionally garnish with fresh lemon zest while icing is wet. Let icing set for 1–2 hours before stacking or storing.
  11. Serve and store: Enjoy immediately or wait until the icing is set. Store iced cookies covered at room temperature for up to 3 days or refrigerated for up to 5 days. Plain cookies can be stored at room temperature for up to 5 days.

Notes

  • Do not skip processing the sugar and lemon zest together—this intensifies the lemon flavor.
  • Keep the dough well chilled before cutting and baking to maintain shape and texture.
  • If cookies soften while cutting, refrigerate shaped cookies on a tray for 15 minutes before baking.
  • Adjust baking time depending on cookie size to avoid over- or under-baking.
  • The lemon glaze adds a refreshing finish but can be omitted; sprinkle with sparkling sugar instead for texture and sparkle.
  • Store cookies in an airtight container to maintain freshness and prevent icing from sticking.
  • Prep Time: 20 minutes (plus 3 hours chilling time)
  • Cook Time: 14-15 minutes
  • Category: Dessert, Snack
  • Method: Baking
  • Cuisine: American

Keywords: lemon shortbread cookies, lemon cookies, shortbread, lemon zest cookies, glazed lemon cookies, buttery cookies

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Find it online: https://cooklilan.com/lemon-shortbread-cookies-recipe/