Bright, buttery, and infused with pure citrus flavor, these lemon shortbread cookies capture everything wonderful about classic shortbread while adding a sunny twist. Their tender, crumbly texture pairs perfectly with a refreshing burst of lemon zest and juice. Whether enjoyed plain, dusted with sparkling sugar, or dipped in a silky lemon icing, these cookies are an elegant treat any time of year.
Why You’ll Love This Recipe
These cookies offer the perfect balance of buttery richness and vibrant lemon flavor, making them a refreshing alternative to overly sweet holiday or everyday treats. The dough uses simple ingredients yet yields an exceptional texture—soft, crumbly, and melt-in-your-mouth tender. The absence of eggs keeps the texture uniquely delicate. The recipe is approachable for bakers of all skill levels, and the dough is easy to roll out and cut into shapes. The optional lemon icing adds a beautiful finishing touch and another layer of citrus brightness.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cookies:
2/3 cup (135 g) granulated sugar
2 tablespoons fresh lemon zest
1 cup (226 g) unsalted butter, softened to room temperature
1 tablespoon (15 ml) fresh lemon juice
1/2 teaspoon pure vanilla extract
2 cups (250 g) all-purpose flour
1/3 cup (40 g) cornstarch
1/8 teaspoon salt
optional: coarse sparkling sugar for sprinkling
Icing (Optional):
1 cup (120 g) confectioners’ sugar, sifted
1 tablespoon (15 ml) fresh lemon juice
1 tablespoon (15 ml) milk, heavy cream, or half-and-half
1/4 teaspoon pure vanilla extract
optional: fresh lemon zest for garnish
Directions
Place the granulated sugar and lemon zest in a small food processor and pulse 12–15 times, until the sugar is moistened and the zest is finely chopped.
In a large mixing bowl with a handheld mixer or stand mixer fitted with a paddle attachment, beat the lemon sugar and butter on high speed for about 3 minutes, until creamy. Scrape the bowl as needed.
Add the lemon juice and vanilla and mix to combine.
Add the flour, cornstarch, and salt. Mix on low for about 1 minute, then increase to medium speed until the dough clumps together, about 1–3 minutes. The dough should be thick and soft.
Dust parchment paper or a silicone mat generously with flour. Roll the dough to 1/4–1/2 inch thickness.
Transfer the rolled dough (on the parchment or mat) to a baking sheet. Cover and refrigerate for at least 3 hours or up to 2 days.
Once chilled, preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
Cut the dough into shapes using cookie cutters. Re-roll scraps and continue cutting. If the dough becomes too soft, chill the shaped cookies for 15 minutes.
If desired, lightly poke decorative indents with a fork. If not icing, sprinkle coarse sugar on top.
Bake for 14–15 minutes, until the edges are set and just beginning to turn golden. Cool on the baking sheet for 10 minutes, then transfer to a rack to cool completely.
For the optional icing, whisk the confectioners’ sugar, lemon juice, milk/cream, and vanilla until smooth. Dip the tops of cooled cookies and allow excess to drip off. Garnish with lemon zest if desired. Let icing set for 1–2 hours.
Servings and timing
This recipe yields approximately 38 cookies when using a 2.25-inch cookie cutter.
Prep time: 20 minutes
Chilling time: 3 hours
Baking time: 14–15 minutes per batch
Total time: about 3 hours 45 minutes
Variations
Citrus Swap: Replace the lemon zest and juice with fresh lime or orange for a different citrus profile.
Plain Shortbread: Skip the icing and rely on coarse sparkling sugar for a crisp, lightly sweet finish.
Iced Designs: Use royal icing or a smooth buttercream to create decorative patterns for special occasions.
Lemon-Vanilla: Add an extra splash of vanilla for a slightly more aromatic cookie.
Storage/Reheating
Store plain cookies in an airtight container at room temperature for up to 5 days.
Store iced cookies at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Both plain and iced cookies freeze well for up to 3 months. If freezing iced cookies, ensure the icing is fully set before stacking with parchment between layers.
Cookie dough can be frozen (before rolling) for up to 3 months; thaw in the refrigerator, bring to room temperature for 1 hour, then roll and proceed with chilling and baking.
FAQs
How do I keep shortbread cookies from spreading?
Make sure the butter is cool-room-temperature when creamed and chill the rolled-out dough for at least 3 hours before cutting and baking.
Can I make the dough ahead of time?
Yes. The dough can be refrigerated for up to 2 days or frozen for up to 3 months before rolling.
What type of milk works best in the icing?
Any milk works, but heavy cream or half-and-half creates a richer, smoother icing.
Can I omit the icing?
Absolutely. These cookies are delicious plain or topped with coarse sparkling sugar.
Can I add more lemon flavor?
Yes. Add an additional teaspoon of lemon zest to the dough or increase the lemon juice slightly in the icing.
Why is cornstarch included?
Cornstarch creates an extra-tender, melt-in-your-mouth texture typical of premium shortbread.
Can I use salted butter?
You may, but reduce or omit the added salt to keep the flavor balanced.
What if I don’t have a food processor for the lemon sugar?
You can crush the zest into the sugar with a mortar and pestle, or skip the step, though the lemon flavor will be slightly less intense.
Can I make these thicker or thinner?
Yes. Thicker cookies (closer to 1/2 inch) will be softer and more tender; thinner cookies (closer to 1/4 inch) will be crisper.
How do I know when the cookies are done?
The edges should be set and just beginning to turn light golden while the centers remain pale.
Conclusion
These lemon shortbread cookies deliver everything you want in a classic shortbread—tender texture, buttery richness, and simplicity—while adding a refreshing citrus twist. They’re elegant enough for celebrations yet easy enough for everyday baking. Whether you enjoy them plain, sugared, or iced, they’re a bright, irresistible treat you’ll want to make again and again.
Tender, buttery shortbread cookies infused with bright lemon zest and juice. Crisp-edged and melt-in-your-mouth soft, they can be enjoyed plain, sugared, or topped with a vibrant lemon icing.
Ingredients
2/3 cup (135 g) granulated sugar
2 tablespoons fresh lemon zest
1 cup (226 g) unsalted butter, softened
1 tablespoon (15 ml) fresh lemon juice
1/2 teaspoon pure vanilla extract
2 cups (250 g) all-purpose flour
1/3 cup (40 g) cornstarch
1/8 teaspoon salt
Optional: coarse sparkling sugar for sprinkling
Optional Icing:
1 cup (120 g) confectioners’ sugar, sifted
1 tablespoon (15 ml) fresh lemon juice
1 tablespoon (15 ml) milk, heavy cream, or half-and-half
1/4 teaspoon pure vanilla extract
Optional: fresh lemon zest for garnish
Instructions
Pulse the granulated sugar and lemon zest in a small food processor 12–15 times until finely blended and aromatic.
In a mixing bowl, beat the lemon sugar and softened butter on high speed for 3 minutes until light and creamy.
Add the lemon juice and vanilla extract and mix until combined.
Add the flour, cornstarch, and salt. Mix on low to combine, then increase to medium speed until the dough clumps together.
On a floured parchment paper or silicone mat, roll dough to 1/4–1/2 inch thick. Transfer to a baking sheet and refrigerate for at least 3 hours or up to 2 days.
Preheat oven to 350°F (177°C). Line baking sheets with parchment or silicone mats.
Cut the dough into desired shapes with cookie cutters. Re-roll scraps and repeat. If dough softens, chill again for 15 minutes before baking.
If not using icing, sprinkle with coarse sugar or decorate with fork marks.
Bake for 14–15 minutes, until edges are set and lightly golden. Cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.
Optional: For icing, whisk together confectioners’ sugar, lemon juice, milk/cream, and vanilla until smooth. Dip tops of cooled cookies and garnish with lemon zest if desired. Let set 1–2 hours.
Notes
Chilling the dough is essential for shape retention and flavor development.
Cornstarch makes the cookies ultra-tender.
For more lemon flavor, add extra zest to the dough or icing.
Let icing set fully before stacking or storing.
Use salted butter if desired, but reduce added salt.
