Get the Recipe:
Lemon Shortbread Cookies
Buttery lemon shortbread cookies with a delicate crumb and a bright citrus glaze. Simple to make, easy to roll and cut, and just right for everyday baking.
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.
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