Lemon Shortbread Cookies
Buttery, tender lemon shortbread cookies with a bright yet balanced glaze — sweet, citrusy, and perfect for slicing and baking ahead.
Buttery, melt-in-your-mouth, and perfectly lemony — these Lemon Shortbread Cookies are simple and so satisfying. The light lemon glaze adds a bright tang without being overwhelming. Best of all, you only need five basic ingredients (no eggs or leaveners!) and about 30 minutes of hands-on time.
Tips for baking these Lemon Shortbread Cookies:
Keep it cold: The key to neat, even cookies is chilling the dough logs before baking. At least an hour in the fridge will help them hold their shape.
Watch your cookies: Bake until the edges are just starting to turn golden. They will firm as they cool, so don’t wait for deep color. Shortbread cookies are cookies that take on a burnt taste even if they don’t appear to be burnt- that’s why it’s important to take them out prior to turning golden on the edges.
Clean cuts: Use a sharp knife and wipe it between slices. Slightly firm butter also helps the dough slice cleanly and reduces spreading in the oven.
How to make these cookies step-by-step:
In a large bowl, cream together the 1 cup of butter, ¾ cups of sugar, and the zest of 2 lemons until light and fluffy. Stir in the 2-3 tablespoons of lemon juice with a spatula.
Add the 2 cups of flour and pinch of salt into the butter mixture and mix until just combined.
Shape the dough into a 6 ½ inch log. Wrap tightly in plastic wrap and refrigerate for at least 1 hour, or until firm. You can also freeze for later.
Remove dough from the fridge. Slice logs into ¼-inch rounds and place on the baking sheet about 1 inch apart. Bake for 12–15 minutes, until the edges are starting to turn golden.
Let cookies cool completely on a wire rack before dipping them in glaze, otherwise the cookie will absorb the glaze or it will all drip off completely.
Lemon Shortbread Cookies
Ingredients
Method
- In a large bowl, cream together the 1 cup of butter, ¾ cups of sugar, and the zest of 2 lemons until light and fluffy. Stir in the 2-3 tablespoons of lemon juice with a spatula.
- Add the 2 cups of flour and pinch of salt into the butter mixture and mix until just combined.
- Shape the dough into a 6 ½ inch log. Wrap tightly in plastic wrap and refrigerate for at least 1 hour, or until firm. You can also freeze for later.
- About 15 minutes before baking, preheat to 325°F (160°C). Line a baking sheet with parchment paper or a silicone mat.
- Remove dough from the fridge. Slice logs into ¼-inch rounds and place on the baking sheet about 1 inch apart. Bake for 12–15 minutes, until the edges are just starting to turn golden.
- Let cookies cool completely on a wire rack before dipping them in glaze, otherwise the cookie will absorb the glaze or it will all drip off completely.
- Add 1 cup of powdered sugar to a small bowl. Whisk in the lemon juice, starting with 1 tablespoon. Add water just a little at a time until the glaze is smooth and pourable but still thick enough to set. Taste as you go to determine if you need more lemon or if you need to cut the tanginess with water. Dip the tops of or drizzle over completely cooled cookies.
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