Introduction

These Lemon Shortbread Cookies offer a delightful balance of buttery richness and bright citrus flavor. Perfectly tender with a subtle tang, they make a wonderful treat for any occasion. Whether iced or plain, they’re sure to brighten your cookie platter.

The image shows a stack of six round lemon cookies with a light golden brown color and a scalloped edge. Each cookie has a smooth, glossy white icing layer on top with small pieces of bright yellow lemon zest sprinkled unevenly over the icing. The cookies are slightly thick and look soft but firm. They are placed on a white plate on a white marbled surface, with a few crumbs and a slice of lemon nearby giving a fresh, homemade feel. 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: coarse sparkling sugar, for sprinkling (if not icing cookies)

1 cup (120g) confectioners’ sugar, sifted (for icing)
1 Tablespoon (15ml) fresh lemon juice (for icing)
1 Tablespoon (15ml) milk (any kind), heavy cream, or half-and-half (for icing)

1/4 teaspoon pure vanilla extract (for icing)
Optional: fresh lemon zest for garnish (for icing)

Instructions

Step 1: Place the granulated sugar and 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 enhances the lemon flavor and should not be skipped.

Step 2: In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, beat the lemon sugar 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 butter mixture and beat until combined. Scrape down the bowl 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 and beat 1–3 minutes until the dough clumps together. The dough will be thick but soft.

Step 5: Dust a piece of parchment paper or silicone baking mat generously with flour. Roll out the dough to about 1/4 to 1/2 inch thick using a floured rolling pin. Use extra flour if the dough feels sticky. Transfer the rolled dough on the parchment to a baking sheet, cover, and refrigerate for at least 3 hours or up to 2 days.
Step 6: Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone mats.
Step 7: Use cookie cutters to cut shapes from the chilled dough. Re-roll scraps to use all dough. Work quickly—if the dough becomes too soft at room temperature, refrigerate the cut cookies for 15 minutes before baking.

Step 8: If desired, gently poke holes in the tops of the cookies with a fork without piercing through. For plain cookies, lightly sprinkle coarse sparkling sugar on top (it will adhere as cookies bake).
Step 9: Bake cookies for 14–15 minutes, until edges are set and just turning golden. Smaller cookies may bake faster; larger ones may need more time. Cool on the baking sheet for 10 minutes, then transfer to a cooling rack to cool completely.
Step 10: To make the icing, whisk confectioners’ sugar, lemon juice, milk (or cream), and vanilla extract in a small bowl until smooth. Dip the tops of cooled cookies in the icing, allowing excess to drip off, then place on a rack or baking sheet to dry. Garnish with fresh lemon zest while icing is wet if desired. Let icing set for 1 to 2 hours before storing or stacking.

Step 11: Enjoy your cookies immediately or wait for the icing to set for easier handling and storage.

Tips & Variations

Pulse lemon zest with sugar to ensure bright, even lemon flavor throughout the cookies.
If you prefer softer cookies, do not roll dough thinner than 1/4 inch before chilling.

For a more intense lemon flavor, add a little lemon extract along with the vanilla.
Coarse sparkling sugar adds a lovely crunch on plain cookies if you skip the icing.
Chilling the dough longer improves flavor development and makes cutting easier.

Storage

Store iced cookies at room temperature in an airtight container for up to 3 days, or in the refrigerator for up to 5 days. Plain cookies keep well at room temperature for up to 5 days. To reheat, bring cookies to room temperature for the best texture and flavor.

How to Serve

The image shows many round, scalloped-edge cookies arranged closely together on a white marbled surface. Some cookies have a smooth white icing layer on top, decorated with small yellow zest flakes, giving a soft and glossy texture. Underneath and around the iced cookies are plain golden-brown cookies with a matte, slightly crumbly look. One plain cookie has a small quarter-slice of bright yellow lemon on it. One iced cookie in the front has a bite taken out, showing the light and crumbly interior. The overall scene invites a fresh citrus flavor and a mix of smooth and crumbly textures. 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 cutting and baking. This resting time helps develop flavor and firmness for easier shaping.

What if I don’t have a food processor to zest the sugar?

You can finely zest the lemon with a microplane and then mix the zest directly into the sugar by hand to distribute the oils evenly, though the flavor may be slightly less intense.