I have a soft spot for lemon desserts, especially the kind that don’t demand a full afternoon in the kitchen. These Lemon Shortbread Cookies hit that sweet spot for me. Simple, bright, buttery, and quietly impressive without trying too hard.
What I love most is how honest this recipe feels. No fillers, no complicated steps, just a handful of familiar ingredients working together. The lemon shows up clearly, not shy, but never overpowering the buttery shortbread base.
These cookies are the kind I make when I want something comforting but still fresh. They work for casual weekends, last-minute gatherings, or those moments when you just want a cookie that feels thoughtfully made.
The texture alone is reason enough to bake them. Soft, tender, and melt-in-your-mouth in the best way. Add the lemon glaze on top, and suddenly they feel a little fancy, even though the process stays wonderfully low effort.
Ingredients Needed for the Recipe
- Unsalted butter – This is the backbone of shortbread, giving the cookies their rich flavor and soft texture.
- Powdered sugar – Keeps the cookies tender and smooth instead of crisp or grainy.
- Lemon zest – Adds bright citrus aroma and flavor without extra liquid.
- All-purpose flour – Provides structure while still allowing that melt-in-your-mouth bite.
- Salt – Balances sweetness and sharpens the lemon flavor.
- Fresh lemon juice – Brings real tang and freshness to both the dough and glaze.
- Additional powdered sugar – Used to create the smooth, sweet lemon glaze.
The short ingredient list is intentional. Each one has a job, and nothing feels unnecessary. That’s part of what makes these cookies so reliable.
A Quick Note on Lemons
Fresh lemons make a noticeable difference here. Bottled juice just doesn’t have the same brightness or clean flavor. I always zest the lemons first, then juice them, which saves frustration later.
The zest carries most of the lemon aroma, while the juice adds that gentle tang. Together, they create a balanced citrus flavor that feels natural, not sharp or artificial.
How to make Lemon Shortbread Cookies?
Step 1 – Prepare the Oven and Pans
Start by preheating your oven to 325°F. Line your baking sheets with parchment paper and set them aside. This lower temperature helps the cookies bake evenly without browning too quickly.
Having everything ready before mixing makes the process smoother. Shortbread dough doesn’t like to wait around too long once it’s mixed.
Step 2 – Cream the Butter, Sugar, and Zest
In a mixing bowl, beat the softened butter with powdered sugar and lemon zest. Keep mixing until the mixture looks light and fluffy, and the sugar is fully dissolved.
This step matters more than it seems. Proper creaming gives the cookies their soft texture and prevents any gritty feeling later.
Step 3 – Add the Dry Ingredients
Add the flour and salt to the bowl. Mix slowly, stopping to scrape down the sides as needed. The dough will look crumbly at first, then gradually come together.
Try not to rush this part. Overmixing can make the cookies tough, so stop as soon as everything is combined.
Step 4 – Mix in the Lemon Juice
Pour in the lemon juice and continue mixing until the dough forms a soft, cohesive ball. It should hold together easily without feeling sticky.
If the dough feels too dry, give it another quick mix. It usually comes together right on time.
Step 5 – Roll and Cut the Dough
Transfer the dough to a lightly floured surface and pat it into a disk. Roll it out to about 1/4-inch thickness, keeping the surface even.
Use a cookie cutter to cut out shapes, then gently re-roll the scraps as needed. This dough is forgiving and easy to work with.
Step 6 – Bake and Cool
Place the cookies on the prepared baking sheets and prick the centers lightly with a fork. Bake for 12 to 15 minutes, until the tops look dry and lightly golden.
Let the cookies cool for a few minutes on the pan before transferring them to a rack. They firm up as they cool.
Step 7 – Make the Lemon Glaze
Whisk powdered sugar with lemon juice until smooth and pourable. Adjust the consistency slowly, adding juice a little at a time.
The glaze should coat the cookies without running off completely. It sets nicely once left alone.
Step 8 – Glaze and Finish
Dip each cooled cookie into the glaze and let the excess drip away. Sprinkle lemon zest on top while the glaze is still wet.
Allow the glaze to set fully before stacking or storing. It hardens into a soft, delicate finish.
Tips
- Cream the butter and sugar thoroughly for the best texture.
- Use room-temperature butter, not melted, for proper structure.
- Stop mixing as soon as the dough comes together.
- If your kitchen is very warm, a short chill can help with rolling.
- Let the glaze fully set before storing the cookies.
Serving Ideas That Work Anytime
These cookies are perfect with tea or coffee, especially in the afternoon. The lemon flavor cuts through richness and keeps things feeling light.
I also like serving them as part of a dessert spread. They balance out chocolate-heavy treats and add something fresh to the table.
For gifting, they hold up well and look beautiful stacked in a simple box. The glaze gives them a polished look without extra decoration.
Simple Variations to Try
If you want to switch things up, lime works beautifully in place of lemon. The method stays the same, but the flavor feels a little sharper and more tropical.
You can also skip the glaze and dust the cookies lightly with powdered sugar. They become more understated but still deeply satisfying.
Sometimes I add a touch more zest for extra brightness. Small tweaks can personalize the recipe without changing its heart.
Storing and Keeping Them Fresh
Once fully set, these cookies store well at room temperature in an airtight container. They stay soft and flavorful for several days.
If stacking, separate layers with parchment paper to protect the glaze. Avoid refrigeration, which can dry them out faster.
They’re sturdy enough to make ahead, which makes them great for planning without stress.
These Lemon Shortbread Cookies are proof that simple recipes can still feel special. They’re easy, reliable, and full of flavor, which is exactly what I want in a go-to cookie.
Lemon Shortbread Cookies Recipe
Description
These easy Lemon Shortbread Cookies are buttery, soft, and melt-in-your-mouth amazing! Bright lemon zest and fresh lemon juice give them a perfectly balanced sweet-tangy flavor. Made with just six simple ingredients and finished with a zesty lemon glaze, they’re a delightful treat for any occasion—especially spring and summer gatherings!
ingredients
For the Cookies:
For the Glaze:
Instructions
To Make the Cookies:
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Preheat the oven to 325°F (160°C). Line three baking sheets with parchment paper and set aside.
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In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, powdered sugar, and lemon zest on high speed until light and fluffy.
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Add the flour and salt and mix until the dough starts to come together, about 5 minutes, stopping to scrape down the sides frequently.
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Add the lemon juice and mix until the dough is well formed, about 2 minutes.
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Transfer the dough to a lightly floured surface and pat into a disc. Roll the dough to ¼-inch thickness.
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Use 2-inch cookie cutters to cut desired shapes. Re-roll scraps as needed.
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Transfer the cookies to the prepared baking sheets, prick the centers with a fork, then bake for 12–15 minutes or until dry and lightly golden. Cool on sheets for 5 minutes before transferring to wire racks to cool completely.
To Make the Glaze:
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In a small bowl, whisk together powdered sugar and 2 tablespoons lemon juice until smooth. Add more lemon juice, 1 teaspoon at a time, until desired consistency is reached.
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Dip cooled cookies into the glaze, let excess drip off, then sprinkle with lemon zest. Allow glaze to set completely (about 1 hour) before stacking or storing.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 120kcal
- % Daily Value *
- Total Fat 6g10%
- Saturated Fat 4g20%
- Cholesterol 15mg5%
- Sodium 65mg3%
- Potassium 25mg1%
- Total Carbohydrate 16g6%
- Sugars 10g
- Protein 1g2%
- Calcium 10 mg
- Iron 0.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Cream the butter and sugar well to ensure a tender texture—don’t rush this step.
- Avoid overmixing after adding flour to prevent tough cookies.
- No chilling needed unless your kitchen is very warm—dough can be rolled immediately.
- Store at room temperature in an airtight container for up to 5 days. Do not refrigerate.
