Lemon Shortbread Cookies

Why You’ll Love This Recipe

• Quick and Easy: Just 20 minutes of prep and 10 minutes of baking—the rest is hands-off chill time.

• Simple Ingredients: Egg-free and made with simple pantry staples.

• Bright Lemon Flavor: A burst of bright lemon flavor without being overpowering—perfect for any lemon lover!

• Make-Ahead Friendly: Make the dough ahead and freeze for fresh cookies anytime.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Cookies:

• ¾ cup unsalted butter, room temperature

• ½ cup confectioners’ sugar

• 1 tablespoon lemon zest

• 1 cup all-purpose flour

• ½ cup cornstarch

• ¼ teaspoon salt

• ¼ cup granulated sugar (for rolling)

For the Lemon Glaze:

• 1 cup confectioners’ sugar

• 2 tablespoons lemon juice

• ½ teaspoon lemon zest

Directions

1. In a large mixing bowl, beat the butter and confectioners’ sugar until light and fluffy. Mix in the lemon zest.

2. In a separate bowl, whisk together the flour, cornstarch, and salt.

3. With the mixer on low, gradually add the dry ingredients to the wet ingredients, mixing until just combined.

4. Cover and refrigerate the dough for 1 hour or until firm enough to handle.

5. Shape the dough into a roll approximately 1¾ inches in diameter.

6. Place the granulated sugar in a shallow pan. Roll the dough in the sugar until coated. Wrap the roll in plastic wrap and refrigerate for 2–3 hours until firm.

7. Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper.

8. Unwrap the dough and slice into ¼-inch thick slices. Place 1 inch apart on baking sheets.

9. Bake for 9–11 minutes, or until cookies are set. Note: They will not turn brown on the edges; they will only change color slightly.

10. Allow cookies to cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.

11. For the glaze: In a small bowl, whisk together the confectioners’ sugar, lemon juice, and lemon zest.

12. Spoon the glaze over the cooled cookies, using the back of the spoon to spread the icing out to the edges. Allow the icing to dry before serving or storing.

Servings and Timing

• Servings: 24 cookies

• Prep Time: 20 minutes

• Chill Time: 3 hours

• Bake Time: 10 minutes

• Total Time: 3 hours 30 minutes

Variations

• Lime Shortbread: Substitute lime zest and juice for a different citrus twist.

• Herbal Infusion: Add a teaspoon of finely chopped fresh rosemary or thyme for an herbal note.

• Chocolate Drizzle: Drizzle melted white or dark chocolate over the cooled cookies instead of glaze.

Storage/Reheating

• Room Temperature: Store in an airtight container for up to 5 days.

• Freezing: Freeze unglazed cookies in a single layer, then transfer to a freezer-safe container for up to 3 months. Thaw at room temperature and glaze before serving.

FAQs

What makes these cookies "shortbread"?

Shortbread cookies are characterized by their high butter content and lack of leavening agents, resulting in a tender, crumbly texture.

Can I use salted butter instead of unsalted?

Yes, but omit the added salt in the recipe to balance the flavors.

How do I know when the cookies are done baking?

The cookies are done when they are set and have changed color slightly. They should not brown on the edges.

Can I make the dough ahead of time?

Absolutely! The dough can be refrigerated for up to 3 days or frozen for up to 3 months.

Why do I need to chill the dough?

Chilling the dough helps it firm up, making it easier to slice and helps prevent spreading during baking.

Can I skip the glaze?

Yes, the cookies are delicious on their own, but the glaze adds an extra burst of lemon flavor.

How can I make the cookies more lemony?

Increase the amount of lemon zest or add a few drops of lemon extract to intensify the lemon flavor.

Can I use lemon juice instead of zest?

Zest provides a more concentrated lemon flavor without adding extra liquid. It's best to use both for optimal flavor.

What’s the best way to zest a lemon?

Use a microplane or fine grater to remove the outer yellow layer of the lemon peel, avoiding the bitter white pith.

Can I double the recipe?

Yes, simply double all the ingredients and divide the dough into two logs for easier handling.

Conclusion

These Lemon Shortbread Cookies are a delightful treat that combines the buttery richness of traditional shortbread with the bright, zesty flavor of lemon. Easy to make and perfect for any occasion, they’re sure to become a favorite in your baking repertoire. Enjoy them with a cup of tea or as a sweet ending to any meal.

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