Lemon Shortbread Cookies: A Sweet and Zesty Treat
Get a recipe for delicious lemon shortbread cookies with a sweet glaze! These cookies are a perfect treat for spring celebrations and holidays.
I get distracted easily. In this day and age of the internet I’m always looking up random stuff like “how long is the gestation period for a manatee?” Or, “why do dogs feet smell like corn chips?”
But don’t you really wonder? Dog paws totally smell like Fritos, I’m telling you (it’s caused by two types of bacteria).
It’s common for me to look up weird questions or topics if I get bored or just need a break from work. But sometimes they have to do with work, also.
I recently made these lemon shortbread cookies so I had to do all sorts of research on shortbread cookies haha! I made some tea cookies and almond shortbread, but it wasn’t until I made this lemon version that I looked up why they’re called shortbread.
Shortbread is believed to have originated in Scotland in the 16th century. The name “shortbread” comes from the use of a high proportion of butter, which makes the cookie crumbly or “short” in texture.
Originally, shortbread was a luxury reserved for special occasions, such as weddings and holidays, due to the expense of butter.
Later in the 18th century, these delicacies became more commonplace. And now we can make them today in our own homes.
It’s kind of cool to think that a cookie like this was once essentially “baking royalty.” Now you have to try this recipe!
These cookies are crumbly and buttery with a melt-in-your-mouth texture. The lemon is the star of the show, and goes together with the shortbread so well. Everyone is going to love them!
Remember, practicing and experimenting will help you perfect your cookie baking skills over time. Have fun and enjoy the process of creating delicious baked goods! Here’s what you’re going to need for these lemon shortbread cookies.
Makes from 26 to 32 cookies
- 1 1/4 cups of unsalted butter at room temperature
- 2/3 cup powdered sugar
- 2 cups of all-purpose flour sifted
- 1/4 tsp kosher salt
- 1 – 3 teaspoons of lemon zest (depending on how lemon-y you want them to be)
- 1 teaspoon of fresh lemon juice
For the Lemon Icing
- 3 Tablespoons fresh lemon juice (juice from 1 lemon)
- 1 1/4 cup powdered sugar
- More lemon zest, optional
These often taste even better a day or two after baking as the flavors continue to meld and the texture becomes slightly more soft.
Fluted cookie cutters make these really cute and very flowery! I highly recommend them. The smaller cookies were made with these sakura cookie cutters.
Keep these cookies in an airtight container at room temperature for up to a week. They’ll last up to ten days in the refrigerator. You ca layer them with parchment paper to prevent sticking.
You can also freeze them in an airtight container for up to three months. When you bring them out of the freezer, let them rise to room temperature naturally as opposed to microwaving.
Don’t forget to check out our lemon curd pavlova, meringues, and loaf! Now get the printable recipe for these cookies below:
Lemon Shortbread Cookies
Ingredients
Shortbread Cookies
- 1 1/4 cups unsalted butter room temperature
- 2/3 cup powdered sugar
- 2 cups all-purpose flour sifted
- 1/4 teaspoon kosher salt
- 1 – 3 teaspoons lemon zest depending on how lemon-y you want them to be
- 1 teaspoon lemon juice
Lemon Icing
- 3 Tablespoons lemon juice juice from 1 lemon
- 1 1/4 cup powdered sugar
- lemon zest additional, if desired
Instructions
- Cream together the butter, lemon juice, salt, and sugar until light and fluffy.
- Add in the flour and mix until just combined. Using your hands, bring the mixture together to form a dough.
- Wrap in plastic wrap and refrigerate for around 30 minutes to an hour.
- Preheat the oven to 350 F. Line your baking sheet with parchment paper or a silicone mat.
- Remove from the fridge, and roll out the dough on a floured surface to around 1/8 to 1/4 inches thickness. Using a cookie cutter (you can use whichever one you like), cut out your shortbread shapes. Place on a parchment lined baking sheet and chill for 30 more minutes.
- Place in the oven and bake for 15 – 17 minutes, or until the edges are slightly golden. Remove from the oven and let cool completely.
- Combine powdered sugar and lemon juice in a medium bowl and whisk. Add more lemon juice if needed. The glaze should be similar to the consistency of honey, a bit thick.
- Drizzle or spread some lemon icing over the cookies, and add fresh lemon zest if desired.
Nutrition
If you enjoyed these cookies, I’d love to hear in the comments! I’d also love for you to check out the following cookie and dessert recipes:
