Name: Lemon Shortbread Cookies Recipe
Prep time: 45 min
Cook time: 15 min
Total time: 2 h
Cuisine: American
Ingredients: 150 g all-purpose flour; ½ teaspoon salt; 115 g unsalted butter, softened to room temperature; 50 g powdered sugar; 1 tablespoon lemon zest, from 1 lemon; 1 teaspoon lemon juice; 50 g powdered sugar; 2 teaspoons lemon juice; lemon zest, for sprinkling on top

Jump to Recipe·5.1 from 8 reviews

Bright, buttery, and bursting with zesty citrus, these Lemon Shortbread Cookies are the ultimate treat for anyone who craves the decadent simplicity of shortbread with a playful lemon twist. Imagine biting into tender, melt-in-your-mouth cookies, rich with real lemon zest and finished with a sweet, puckery glaze — they’re impossible to resist! Each cookie is a joyful balance of creamy, crumbly texture and sunshine-bright flavor, making them a standout addition to any dessert table or afternoon tea.

Lemon Shortbread Cookies Recipe - Recipe Image

Ingredients You’ll Need

These Lemon Shortbread Cookies rely on just a handful of straightforward, quality ingredients, but each one pulls its weight in the final cookie. The butter provides unmatched richness, the lemon brings that tangy brightness, and the flour gives you that iconic delicate texture. Here’s how each element shines:

All-purpose flour: The backbone of the cookie, giving structure and that classic crumbly shortbread bite.
Salt: Just a pinch is all it takes to amplify flavors and balance the sweetness.
Unsalted butter, softened: The rich, creamy foundation that makes these cookies so tender and dreamy.
Powdered sugar: Creates a delicate sweetness in both the dough and glaze for an ultra-smooth finish.
Lemon zest: This is the secret weapon for flavor in Lemon Shortbread Cookies — the oils in fresh zest pack a fragrant punch.
Lemon juice: Gives both the dough and glaze a fresh, tart boost that really makes the cookies pop.

For the Lemon Icing: Mix powdered sugar, lemon juice, and extra lemon zest for a glossy, tangy drizzle that brings everything together.

How to Make Lemon Shortbread Cookies

Step 1: Prepare the Flour Mixture

In a small bowl, combine your all-purpose flour and salt. This quick blend ensures that the salt gets evenly dispersed throughout your dough, so every cookie has a balanced flavor and perfect crumb. Set the bowl aside—you’ll be grabbing it again in just a minute!

Step 2: Cream the Butter and Lemon

Grab a large mixing bowl and your electric hand mixer. Beat the softened butter until it’s exceptionally creamy and pale. Add in your powdered sugar, fresh lemon juice, and all that fragrant zest. Mixing on low speed keeps things light, and you’ll start to notice a fluffy, lemon-perfumed base forming that’s already tempting enough to taste!

Step 3: Incorporate Dry and Wet Ingredients

Now, bring in the flour mixture and gently mix on low speed. At first, the dough will look crumbly and dry, but keep mixing — it magically transforms as you go. If you squeeze a bit in your hand and it holds its shape, you’re on track; this is the key to the signature texture of Lemon Shortbread Cookies.

Step 4: Shape and Roll the Dough

Turn the crumbly dough out onto a piece of parchment paper and use your hands to gently press it into a flattened disc. Place another sheet of parchment paper on top, then roll the dough out to about 1/4-inch thickness. This keeps your rolling pin clean and the dough beautifully smooth.

Step 5: Chill for Best Texture

Transfer the whole parchment-wrapped sheet to a cutting board, then into the fridge. Give the dough about an hour to fully firm up — this ensures the cookies cut clean and hold their scalloped shape. If you’re short on time, chill for at least 30 minutes, but the longer rest means tender cookies that won’t spread in the oven.

Step 6: Cut and Bake

Once the dough is cold, peel away the top parchment and grab your favorite 3-inch scalloped cookie cutter. Cut out as many cookies as you can, arranging them on a parchment-lined baking sheet with an inch of space between each one. Re-roll scraps to use up every bit of dough. If things get soft, give the tray a quick chill before baking. Bake at 350°F for 14–15 minutes until the edges are just golden. Let them cool for five minutes on the tray before transferring to a wire rack.

Step 7: Whip Up and Apply the Lemon Icing

In a small bowl, whisk together powdered sugar and lemon juice until you get a thick but pourable icing. Adjust consistency with extra sugar or juice as needed. Spoon or pipe the icing over each fully cooled cookie and finish with extra fresh lemon zest sprinkled on top before the glaze sets. The sweet-tart finish is what makes Lemon Shortbread Cookies shine!

How to Serve Lemon Shortbread Cookies

Garnishes

A fresh burst of lemon zest on top of the icing really elevates these cookies, adding aroma and color. If you want a bit of sparkle, a light dusting of extra powdered sugar or a few edible dried rose petals can make Lemon Shortbread Cookies look especially festive for special occasions.

Side Dishes

These cookies are dreamy alongside a cup of strong black tea, Earl Grey, or even a glass of cold milk for a nostalgic touch. For a proper dessert spread, pair them with a fresh berry salad or a scoop of tangy lemon sorbet — their buttery texture balances beautifully with bright, juicy flavors.

Creative Ways to Present

For a whimsical presentation, try serving Lemon Shortbread Cookies stacked on a tiered cake stand at your next brunch, or pack them in pretty tins lined with parchment for gifting. For parties, you can even drizzle the glaze in a zigzag pattern, top with tiny candied violets, or use fancy cookie cutters for themed holidays – the possibilities really are endless!

Make Ahead and Storage

Storing Leftovers

After cooling and glazing, store Lemon Shortbread Cookies in an airtight container at room temperature. They’ll stay fresh for up to 5 days, and their texture only gets better as the flavors mingle. If your home is especially warm, place wax paper between layers to keep the icing pretty.

Freezing

Lemon Shortbread Cookies are fabulous for make-ahead magic! You can freeze the shaped, unbaked dough between layers of parchment and bake straight from the freezer (just add 1–2 extra minutes to your bake time). Already-baked cookies can also be frozen; layer them in a container with parchment and thaw at room temperature before serving.

Reheating

Shortbread is best enjoyed at room temperature, but if you want to revive that fresh-baked feel, pop thawed cookies in a 250°F oven for 4–5 minutes. Let them cool slightly before icing or serving — this gently renews their crispy edges and buttery aroma.

FAQs

Can I use bottled lemon juice instead of fresh for these cookies?

While bottled lemon juice is convenient, fresh lemon juice and zest deliver a much brighter, more natural flavor in Lemon Shortbread Cookies. The zest especially is key for that signature citrus punch!

Do I really need to chill the dough?

Yes! Chilling firms up the butter and hydrates the dough, which keeps the cookies from spreading and helps them hold their shape. It also leads to an extra-tender texture that’s worth the wait.

What can I do if my dough is too dry or too sticky?

If your dough is crumbly and won’t come together when pressed, add just a tiny splash of lemon juice until it holds. If it’s sticky, a brief chill in the fridge or a sprinkle of flour on your rolling surface works wonders.

Can I make these gluten-free?

Absolutely! Swap the all-purpose flour for your favorite 1-to-1 gluten-free baking blend. The structure might be slightly more delicate, but the cookies will still be tender, buttery, and zippy with lemon.

How do I get the glaze to set nicely?

For a picture-perfect finish, let the cookies cool completely before glazing. Mix your icing to a thick but pourable consistency, and make sure to allow the glaze to set at room temperature, away from humidity, for at least an hour.

Final Thoughts

If you’re a fan of lemony desserts or just love an elegant, simple treat, these Lemon Shortbread Cookies absolutely belong in your baking repertoire. They’re a sunny burst of flavor any time of year and perfect for sharing at gatherings big or small. Go ahead and give these a try — your cookie jar will thank you!