These lemon shortbread cookies are rich, buttery, and full of lemony flavor. Topped with an easy lemon glaze and fresh lemon zest. This cookie dough comes together quickly, but chilling time is necessary to keep the cookies from spreading. These cookies will stay soft and keep in an airtight container for 2-3 days!
Roll the shortbread dough into a tight roll, chill, and slice
How can I freeze my shortbread cookie dough?
Once chilled, slice dough and transfer to a cookie sheet, freeze in a single layer until completely frozen. Transfer to a bag or airtight container. When ready to bake, remove from the freezer and bake according to recipe instructions.
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Grocery list for the lemon shortbread cookies:
- Flour
- Cornstarch
- Salt
- Lemon Zest
- Lemon Juice
- Butter
- Powdered Sugar
- Milk or Cream
Instructions for the lemon shortbread cookies:
For the Lemon Cookies:
In a medium mixing bowl combine the flour, cornstarch, lemon zest, and salt, set aside.
In the bowl of a stand or hand mixer fitted with a paddle attachment, beat the butter and powdered sugar until light and fluffy, 3-4 minutes. Add in the flour mixture, mix until combined. Add in the lemon juice. Scrape down the sides of the bowl, if the dough seems too sticky, add in an extra tablespoon or two of flour.
Place dough on a piece of plastic wrap and roll into a log 2โ thick. Refrigerate until chilled, at least 1 hour. Once chilled, remove the dough from the fridge and slice into 1/4″ slices.
Preheat oven to 350 degrees F. Transfer the slices to a parchment lined baking sheet. Bake at 350 for 6-8 minutes. The cookies will still be soft, allow to cool on the cookie sheet for a couple minutes before transferring to a cooling rack. Cool completely before glazing.
For the Lemon Glaze:
In a small mixing bowl combine the powdered sugar and cream. Whisk well to combine. If the glaze is too thick add more cream or milk, if it is too thin add more powdered sugar until desired consistency is met. Whisk in the lemon juice and lemon zest.
Spoon the glaze over the cooled lemon cookies, and enjoy. These will keep in an airtight container for 2-3 days.
Lemon Shortbread Cookies
Ingredients:
For the Lemon Cookies:
- 1 cup Unsalted butter, softened
- 3/4 cup Powdered sugar
- 1 1/4 cups All purpose flour
- 1/4 cup Cornstarch
- 1 tsp Salt
- 1/2 cup Lemon juice
- 2-3 tbsp Fresh lemon zest
For the Lemon Glaze:
- 1 1/2 cups Powdered sugar
- 2 tbsp Heavy cream or milk
- 2-3 tbsp Lemon juice
- 1 tbsp Fresh lemon zest
Instructions:
For the Lemon Cookies:
- In a medium mixing bowl combine the flour, cornstarch, lemon zest, and salt, set aside.
- In the bowl of a stand or hand mixer fitted with a paddle attachment, beat the butter and powdered sugar until light and fluffy, 3-4 minutes. Add in the flour mixture, mix until combined. Add in the lemon juice. Scrape down the sides of the bowl, if the dough seems too sticky, add in an extra tablespoon or two of flour.
- Place dough on a piece of plastic wrap and roll into a log 2โ thick. Refrigerate until chilled, at least 1 hour.ย Once chilled, remove the dough from the fridge and slice into 1/4" slices.
- Preheat oven to 350 degrees F. Transfer the slices to a parchment lined baking sheet. Bake at 350 for 6-8 minutes. The cookies will still be soft, allow to cool on the cookie sheet for a couple minutes before transferring to a cooling rack. Cool completely before glazing.
For the Lemon Glaze:
- In a small mixing bowl combine the powdered sugar and cream. Whisk well to combine. If the glaze is too thick add more cream or milk, if it is too thin add more powdered sugar until desired consistency is met. Whisk in the lemon juice and lemon zest.
- Spoon the glaze over the cooled lemon cookies, and enjoy. These will keep in an airtight container for 2-3 days.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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