Introduction

Lemon Shortbread Cookies are delightfully buttery with a bright hint of fresh lemon, perfect for a light, sweet treat. These tender cookies offer a crisp texture and can be topped with a tangy lemon icing or sparkling sugar for added charm.

A close-up of a stack of six round cookies with a scalloped edge and a light golden-brown color. Each cookie is covered with a smooth, thin layer of glossy white icing on top, scattered lightly with small bits of bright yellow lemon zest. The cookies are stacked directly on a white plate with a subtle texture, sitting on a white marbled surface. A few small cookie crumbs lie near the base of the stack, and some lemon wedges are softly blurred in the background. The lighting is soft, highlighting the texture of the cookies and the shine of the icing. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2/3 cup (135g) granulated sugar
2 Tablespoons fresh lemon zest
1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
1 Tablespoon (15ml) fresh lemon juice
1/2 teaspoon pure vanilla extract
2 cups (250g) all-purpose flour (spooned & leveled)
1/3 cup (40g) cornstarch
1/8 teaspoon salt
Optional (if not icing cookies): coarse sparkling sugar, for sprinkling
1 cup (120g) confectioners’ sugar, sifted
1 Tablespoon (15ml) fresh lemon juice
1 Tablespoon (15ml) milk (any kind), heavy cream, or half-and-half
1/4 teaspoon pure vanilla extract
Optional: fresh lemon zest for garnish

Instructions

Step 1: Place the granulated sugar and fresh lemon zest in a small food processor. Pulse about 12–15 times until the sugar is moistened and the zest is finely chopped. This step is essential for incorporating lemon flavor evenly.
Step 2: In a large bowl, use a handheld or stand mixer with a paddle attachment to beat the lemon-sugar mixture and softened butter on high speed until creamy, about 3 minutes. Scrape down the bowl as needed.
Step 3: Add the fresh lemon juice and vanilla extract to the bowl and beat until combined, scraping the sides again if necessary.
Step 4: Add the all-purpose flour, cornstarch, and salt. Beat on low speed for 1 minute to begin combining, then increase to medium speed. Beat until the dough clumps together and is thick yet soft, about 1–3 minutes.
Step 5: Dust a piece of parchment paper or silicone baking mat generously with flour. Roll the dough out with a floured rolling pin to 1/4 to 1/2 inch thickness. Transfer the dough on the parchment or mat to a baking sheet. Cover and refrigerate for at least 3 hours or up to 2 days.
Step 6: When ready, preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone mats.
Step 7: Cut the chilled dough into shapes using a cookie cutter. Re-roll scraps and cut until all dough is used. If cookies become too soft to handle, refrigerate them for 15 minutes before baking. Optionally, gently poke holes on top with a fork and sprinkle coarse sparkling sugar if not icing.
Step 8: Bake cookies for 14–15 minutes until edges are set and just starting to turn golden. Smaller cookies may bake faster; watch closely after 10 minutes. Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Step 9: For the icing, whisk together confectioners’ sugar, lemon juice, milk or cream, and vanilla until smooth. Dip the cooled cookies’ tops into the icing, letting excess drip back into the bowl. Place on a rack or baking sheet to dry. Garnish with fresh lemon zest if desired. Allow the icing to set for 1 to 2 hours before storing or serving.
Step 10: Enjoy immediately or once the icing sets. Iced cookies can be stacked and stored covered at room temperature for up to 3 days or refrigerated for up to 5 days. Plain cookies keep well for up to 5 days at room temperature.

Tips & Variations

Use finely grated lemon zest from unwaxed lemons to enhance fresh lemon flavor without bitterness.
For a dairy-free option, substitute butter with a vegan butter alternative and use plant-based milk in the icing.
If you prefer a less sweet cookie, reduce the sugar slightly and rely on the icing for added sweetness.
Try adding a pinch of ground cardamom or lavender to the dough for a unique twist.

Storage

Store plain lemon shortbread cookies in an airtight container at room temperature for up to 5 days. Iced cookies should be covered and stored at room temperature for up to 3 days or refrigerated for up to 5 days. When refrigerated, let iced cookies come to room temperature before serving for the best texture. You can also freeze plain cookies for up to 3 months; thaw completely before icing.

How to Serve

A group of round cookies with scalloped edges scattered closely on a white marbled surface. Each cookie has two layers: a pale golden cookie base and a smooth, white icing on top with small yellow lemon zest pieces spread across. One cookie is bitten, showing the cookie layer inside. In the middle, a cookie without icing displays a small lemon wedge on top, adding a fresh, bright yellow contrast. The cookie texture looks crumbly and soft, and the white icing is glossy and smooth with tiny lemon zest flakes visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be refrigerated for up to 2 days before rolling and cutting. This resting time helps develop flavor and makes the dough easier to handle.

Why is pulsing the sugar and lemon zest important?

Pulsing blends the lemon zest into the sugar, evenly distributing the lemon flavor throughout the cookie dough and preventing large zest pieces that can taste bitter or overpowering.