Buttery lemon shortbread cookies with a bright citrus glaze — simple, classic, and always a good idea.
These lemon shortbread cookies are the kind of recipe I find myself coming back to again and again. They’re buttery and tender with just enough lemon to feel fresh without tipping into sharp or sweet. Think classic shortbread, lightly brightened up.
The dough is easy to work with, the cookies bake up with clean edges, and the lemon glaze adds just enough sweetness and shine to make them feel finished. They’re lovely on their own, perfect with a cup of tea, and easy to dress up or keep simple.
Why You’ll Love These Lemon Shortbread Cookies
- Bright but balanced flavor. Lemon zest and juice add freshness without overpowering the buttery shortbread base.
- Tender, classic texture. A touch of cornstarch gives these cookies that delicate, melt-in-your-mouth crumb.
- Easy to work with. The dough rolls and cuts cleanly, making these great for neat edges and simple shapes.
- A simple, polished finish. The lemon glaze adds just enough sweetness and makes the cookies feel special without extra fuss.
- Flexible presentation. Dress them up with glaze or keep them classic with a dusting of confectioners’ sugar or no topping at all.
Key Ingredients & Why They Matter
- Unsalted butter – Shortbread is all about butter, and this recipe keeps it front and center. Softened butter creams easily with the sugar, giving the cookies their tender texture and rich flavor.
- Lemon zest + lemon juice – The zest delivers most of the lemon flavor, while a small amount of juice adds brightness without making the dough too soft. It’s a subtle, balanced lemon, not sharp or puckery.
- Cornstarch – Just a bit of cornstarch helps create that classic shortbread texture: tender, delicate, and slightly sandy in the best way.
- All-purpose flour – Keeps the dough sturdy enough to roll and cut cleanly while still baking up tender.
- Confectioners’ sugar (for the glaze) – The glaze adds sweetness and a polished finish, while reinforcing the lemon flavor without overwhelming the cookies.
How to Make Lemon Shortbread Cookies
Mix the dough.
Cream the butter, sugar, and lemon zest until light and smooth, then mix in the lemon juice and vanilla. Add the dry ingredients and mix just until combined. The dough should be soft but not sticky.
Roll and chill.
Roll the dough between sheets of parchment to about ¼-inch thick. Chilling the rolled-out dough at this stage helps the cookies hold their shape and makes cutting cleaner.
Cut and chill again.
Cut into 2-inch shapes and transfer to baking sheets. A second, shorter chill firms the dough back up so the cookies bake evenly with neat edges.
Bake gently.
Bake until the cookies are set and just lightly golden around the edges. They should stay pale on top for that classic shortbread look.
Glaze once cooled.
Let the cookies cool completely before adding the lemon glaze. Spoon or drizzle it on, then let it set before serving or storing.
Tips for Success
- Measure accurately. For shortbread recipes, it’s imperative that you measure the flour correctly. I highly recommend using a digital kitchen scale, but you can also use the spoon and sweep method. If you need a refresher on this essential technique, see my simple walk-through for how to measure flour.
- Chill the dough more than once. Shortbread benefits from chilling at two stages. Chilling after rolling makes the dough easier to cut cleanly, and a second chill after cutting helps the cookies hold their shape in the oven.
- Roll to an even thickness. Aim for about ¼ inch thick. Thinner cookies will bake faster and be crisper, while thicker ones may stay a bit softer in the center.
- Keep the dough cool while working. If the dough starts to soften as you cut, slide it back into the refrigerator for a few minutes. Cool dough means sharper edges and less spreading.
- Bake just until set. These cookies should stay pale on top with only a light golden color at the edges. Over-baking can dry them out and dull the lemon flavor.
- Let the cookies cool completely before glazing. If the cookies are even slightly warm, the glaze will melt and soak in instead of setting nicely on top.
Variations & Serving Ideas
- Skip the glaze. For a more classic finish, dust the cooled cookies with confectioners’ sugar or leave them plain instead of glazing. This keeps the focus on the buttery shortbread and subtle lemon flavor.
- Add extra lemon. For a bolder citrus note, sprinkle a little fresh lemon zest over the glaze before it sets, or add a pinch of zest directly to the glaze itself.
- Change the shape. Round cutters are classic, but fluted edges or simple squares work just as well. This dough also holds its shape nicely for seasonal cutters.
- Serve them simply. These cookies are perfect on their own with coffee or tea, but they also pair nicely with other citrus-forward desserts, like lemon bars or lemon cooler cookies, for an easy dessert spread.
- Dress them up. Drizzle the glaze or fully ice the tops. If you like, finish with a few curls of lemon zest before the glaze sets.
Storage & Make-Ahead
At room temperature: Store the cookies in an airtight container at room temperature for up to 4 days. Once the glaze has fully set, you can layer them with parchment between layers.
Make-ahead: The dough can be made a day in advance and kept tightly wrapped in the refrigerator. Let it sit at room temperature for a few minutes before rolling if it feels too firm.
Freezing: Unglazed baked cookies freeze well for up to 2 months. Thaw at room temperature and glaze before serving for the best appearance and texture.
A Simple Cookie for Lemon Lovers
These lemon shortbread cookies are the kind of recipe that fits just about any occasion. They’re easy to make, beautifully buttery, and finished with just enough lemon to keep them feeling fresh and bright. Whether you glaze them, dust them with confectioners’ sugar, or keep them plain, they’re a lovely reminder that simple baking can still feel special.
More Shortbread Recipes
Lemon Shortbread Cookies
Ingredients
For the cookies:
- 2 cups (240 g) all-purpose flour
- 2 tablespoons (16 g) cornstarch
- ¼ teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- 1 tablespoon finely grated lemon zest, from about 1 lemon
- 1 tablespoon (15 ml) fresh lemon juice
- ½ teaspoon vanilla extract
For the lemon glaze:
- 1 cup (110 g) confectioners’ sugar
- 1½ to 2 tablespoons (22 to 30 ml) lemon juice, adjust for consistency
- additional zest for garnish, optional
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Instructions
To make the dough:
- Whisk together the flour, cornstarch, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter, sugar, and zest until light and creamy, about 2 minutes. Mix in the lemon juice and vanilla.
- Add the flour mixture to the butter mixture and mix on low just until combined. The dough should be soft but not sticky; if needed, chill 10–15 minutes to make it easier to handle.
- Roll out the dough between sheets of parchment paper to about ¼ inch thick. Chill until firm, about 30 minutes.
- Cut into 2-inch rounds. Gather and re-roll as needed. Arrange on parchment-lined baking sheets and chill again for 15–20 minutes.
- Preheat the oven to 325°F (165°C).
- Bake one pan at a time for 14–16 minutes, or until set and just barely golden at the edges.
- Cool on the pan 5 minutes, then transfer to a wire rack to cool completely.
To make the glaze:
- Whisk the glaze ingredients until smooth and thick but pourable.
- Spoon or drizzle over cooled cookies, sprinkle with more zest, and let set.
Notes
- Chilling matters: Chilling the dough before and after cutting helps the cookies hold their shape and bake evenly.
- Rolling thickness: Rolling the dough to about ¼ inch thick gives the best balance of crisp edges and tender centers.
- Glaze consistency: The glaze should be thick but pourable. Add lemon juice a little at a time to get a glaze that’s visible and sets nicely.
- Alternative finish: Instead of glazing, the cookies can be dusted with confectioners’ sugar or left plain once cooled.
- Yield will vary slightly depending on cutter size.
- Storage: Store the cookies in an airtight container at room temperature for up to 4 days. Unglazed cookies can be frozen for up to 2 months; thaw and glaze before serving.
