Why You’ll Love This Recipe
These lemon shortbread cookies combine buttery richness with bright citrus flavor — crisp and tender shortbread meets a fresh, zesty lemon touch. The recipe yields a generous batch and includes a simple lemon glaze for a sweet, tangy finish. The result is a melt-in-your-mouth treat that’s perfect for gatherings, teatime, or a cozy indulgence at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 220 g (16 tablespoons) salted butter, room temperature (or unsalted butter plus ½ teaspoon kosher salt)
- ¾ cup (≈ 88 g) powdered sugar
- 1 tablespoon + 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- 2 cups (≈ 260 g) all-purpose flour
- ¼ teaspoon kosher salt
For the lemon icing:
- 130 g (1 cup + 2 tablespoons) powdered sugar
- 2 tablespoons lemon juice
Directions
- In a medium bowl, beat the butter, lemon zest, vanilla, and powdered sugar together until light and fluffy (about 2–3 minutes).
- In a separate bowl, whisk together the flour and salt (add extra salt only if using unsalted butter). Gradually add the flour mixture to the butter mixture and mix until a dough forms.
- Divide the dough in half. On a large piece of plastic wrap (or parchment), form each half into an 8-inch log. Wrap tightly.
- For best shape, stand each log upright in a tall glass so the bottom doesn’t flatten, then refrigerate for at least 2 hours (until thoroughly chilled).
- Preheat the oven to 350°F (≈ 175°C). Slice the chilled logs into ⅓-inch (about 0.8 cm) discs using a sharp knife (do not use a serrated knife). You should get about 35 cookies. Place them on a parchment-lined baking sheet, spacing them about 1 inch apart.
- Bake one sheet at a time (keeping remaining dough cold) on the center rack for about 13–15 minutes, or until edges start to barely turn golden. Let the cookies cool completely on the baking sheet.
- For the glaze: whisk together the powdered sugar and lemon juice until smooth and thick (similar to the consistency of honey). Once the cookies are fully cooled, dip just the tops into the glaze, letting the excess drip off. Place cookies on a baking sheet and let the icing set.
Servings and timing
Makes about 35 cookies.
- Prep time (excluding chilling): ~15 minutes
- Chill time: ~2 hours
- Bake time: ~13–15 minutes per batch
- Total time: ~2 hours 30 minutes (including chilling)
Storage/Reheating
Store cooled cookies in an airtight container at room temperature for up to 4 days — they often taste even better the next day, as the glaze settles and lemon flavor intensifies. Do not refrigerate (cold may dry them out). For longer storage: freeze unglazed cookies in a sealed container or zip-top bag for up to 2 months. Thaw at room temperature, then glaze before serving to preserve texture and freshness.
FAQs
How long can the dough logs stay in the refrigerator before baking?
The dough logs can remain refrigerated for up to 3 days before slicing and baking. If longer storage is needed, you can freeze them for up to 1 month — thaw in the fridge before slicing.
Can I use unsalted butter instead of salted butter?
Yes — when using unsalted butter, add an extra ½ teaspoon of kosher salt to the dough to mimic the saltiness of salted butter.
Can I skip the glaze?
Yes. The cookies are delicious on their own — buttery, slightly sweet, and citrusy. The glaze adds a bright, tangy-sweet topping, but isn’t essential.
What if I don’t have powdered sugar for the glaze?
Powdered sugar is best for a smooth glaze that sets nicely. Using granulated sugar won’t dissolve smoothly and will affect texture. It’s recommended to use powdered sugar for the icing.
Can I make the dough ahead of time?
Yes — you can prepare the dough, form into logs, wrap and refrigerate up to 3 days ahead, or freeze for up to a month. Slice and bake when ready.
My sliced cookies spread too much — what went wrong?
Likely the dough wasn’t chilled enough before slicing/baking. Chilling firms the butter, which helps cookies hold their shape. Also, avoid using a serrated knife — slice straight down with a sharp knife for clean cuts.
Can I add other flavors — like herbs or seeds?
Yes. For a twist, you can add dried lavender or poppy seeds for a different flavor and texture. You could also experiment with other citrus zests (like orange or lime) instead of lemon.
Can I use this dough for cut-out cookies instead of log-and-slice?
This recipe is designed for slice-and-bake logs. For cut-outs, a different dough consistency (usually softer, rolled out) works better. This dough tends to be denser and is best sliced while chilled.
Will freezing the baked cookies affect their texture?
Freezing after baking can dry them out and affect the glaze. It’s better to freeze the unbaked dough, then bake and glaze fresh, for best texture.
How can I get a stronger lemon flavor?
Use fresh, unwaxed lemons for zest, and zest generously (but avoid the white pith, which is bitter). Also, ensure you use freshly squeezed lemon juice for the glaze rather than bottled juice — it has brighter, fresher citrus notes.
Conclusion
These lemon shortbread cookies deliver a lovely balance of buttery richness and bright lemon flavor. Thanks to the chill-and-slice method, the dough is easy to prep ahead and bake fresh when needed. The optional glaze adds a delightful tangy-sweet top note, but the cookies are versatile — equally nice plain. Whether for a cozy tea, a cookie swap, or a homemade gift, these shortbreads are sure to bring a burst of citrus sunshine to any moment.
Print
Lemon Shortbread Cookies
- Total Time: 2 hours 30 minutes (includes chilling)
- Yield: 35 cookies
- Diet: Vegetarian
Description
These lemon shortbread cookies are buttery, tender, and bright with citrus flavor. Finished with a tangy lemon glaze, they’re perfect for tea time, gifts, or anytime you want a melt-in-your-mouth cookie with a zesty kick.
Ingredients
- 220 g (16 tablespoons) salted butter, room temperature (or unsalted + ½ teaspoon kosher salt)
- ¾ cup (≈ 88 g) powdered sugar
- 1 tablespoon + 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- 2 cups (≈ 260 g) all-purpose flour
- ¼ teaspoon kosher salt
For the lemon icing:
- 130 g (1 cup + 2 tablespoons) powdered sugar
- 2 tablespoons lemon juice
Instructions
- In a medium bowl, beat the butter, lemon zest, vanilla, and powdered sugar together until light and fluffy (about 2–3 minutes).
- In another bowl, whisk together the flour and salt. Gradually add to the butter mixture and mix until a dough forms.
- Divide the dough in half. On plastic wrap or parchment, shape each half into an 8-inch log and wrap tightly. Stand logs upright in glasses and chill for at least 2 hours.
- Preheat oven to 350°F (175°C). Slice chilled logs into ⅓-inch discs (about 35 cookies total) and place on parchment-lined baking sheet 1 inch apart.
- Bake one sheet at a time for 13–15 minutes until edges are just barely golden. Let cookies cool completely on the baking sheet.
- Whisk powdered sugar and lemon juice until smooth and thick. Dip cooled cookies into glaze, letting excess drip off. Let icing set before storing.
Notes
- Dough can be refrigerated up to 3 days or frozen for 1 month before baking.
- Chill dough thoroughly to prevent spreading.
- Use fresh lemon zest and juice for best flavor.
- Glaze is optional but adds a sweet-tart finish.
- Store cookies at room temperature in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 7g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
