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A staple of baking in many households, shortbread cookies are also one of the easiest cookies to bake. These lemon shortbread cookies put a simple spin on the classic recipe for a light yet citrus infused cookie everyone will enjoy!
The perfect addition to a cookie platter or holiday gift, lemon shortbread cookies are the ideal mix of sweet and tart, making them suitable as a year round dessert. Garnished with a simple lemon glaze and some fresh lemon zest, I’m going to bet, you’ll be baking a second batch before you know it!
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Are Shortbread Cookies Easy To Make?
Yes!
One of the easiest cookie recipes, shortbread only requires a few simple ingredients you probably already have at home. Because they are so easy to make, and require no special equipment, shortbread cookies make a great beginner cookie, and are great for baking with kids.
The great thing about shortbread is that you can flavor them countless different ways by adding different herbs, spices, or fruit as in these lemon shortbread cookies.
Should Shortbread Cookies Be Soft Or Hard?
Traditional shortbread cookies tend to be on the harder side, and will have a slightly snappy, yet sandy texture. The center of a good shortbread cookie should be just barely softer then the outside.
In the end, it all comes down to preference, and I have had shortbread that is fairly soft and buttery, and ones that are quite hard.
You can easily adjust the texture of the cookies by adjusting the baking time. Bake for an extra 2 to 5 minutes for a harder cookie or reduce the baking time by 2 minutes for a softer cookie.
My Absolute Favorite Lemon Shortbread Cookie Recipe.
This recipe is so easy it will quickly become a favorite of yours as well. Very similar to my German Vanillekipferl cookies, these shortbread cookies have just a hint of lemon in them, and are then topped with a tangy lemon glaze.
To make these lemon shortbread cookies you’ll need:
For the cookie dough:
- 3/4 cup softened butter cubed
- 1/2 cup icing sugar
- 2 cups all purpose flour
- 1 tbsp fresh lemon juice
- 1/2 tbsp fresh lemon zest
For the lemon glaze:
- 1 cup icing sugar
- 1/2 tbsp lemon juice
Instructions
- Line a cookie sheet with parchment paper, and pre-heat the oven to 325F.
- Mix the butter and sugar in a mixing bowl with a fork until well combined.
- Add the flour , lemon juice, and zest to the butter mixture, and mix until it forms a soft dough.
- Roll out the shortbread dough on a lightly floured surface to between 1/4″ and 1/2″ in thickness
- Use a cookie cutter and cut out the shortbread cookies. Place the individual cookies on the parchment lined cookie sheet making sure they are evenly spaced and not to crowded.
- Bake the lemon shortbread cookies for 15 minutes. Immediately remove the cookies from the oven and place them on a wire rack to cool.
- While the cookies cool, mix the icing sugar and lemon juice in a bowl to make the lemon glaze. Pour the glaze over the cooled cookies, and refrigerate the cookies until the glaze is fully set.
- Serve the lemon shortbread cookies garnished with fresh lemon zest.
Flavor Variations
Did you know you can easily create different flavor variations by adding one or two ingredients to a traditional shortbread recipe?
- Try adding very finely chopped rosemary to these lemon shortbread cookies to make lemon rosemary shortbread cookies.
- Add a pinch of finely chopped lavender flowers to make lavender shortbread cookies
Tried the recipe? Take a picture and tag me on Facebook & Instagram: @earthfoodandfire . For more from scratch recipes follow me on Instagram & Pinterest
Glazed Lemon Shortbread Cookies
Ingredients
For the cookie dough
- 3/4 cup softened butter cubed
- 1/2 cup icing sugar
- 2 cups all purpose flour
- 1 tbsp lemon juice
- 1/2 tbsp lemon zest
For the lemon glaze
- 1 cup icing sugar
- 1/2 tbsp lemon juice
Instructions
- Line a cookie sheet with parchment paper, and pre-heat the oven to 325F.
- Mix the butter and sugar in a mixing bowl with a fork until well combined.
- Add the flour , lemon juice, and zest to the butter mixture, and mix until it forms a soft dough.
- Roll out the shortbread dough on a lightly floured surface to between 1/4″ and 1/2″ in thickness
- Use a cookie cutter and cut out the shortbread cookies. Place the individual cookies on the parchment lined cookie sheet making sure they are evenly spaced and not to crowded.
- Bake the lemon shortbread cookies for 15 minutes. Immediately remove the cookies from the oven and place them on a wire rack to cool.
- While the cookies cool, mix the icing sugar and lemon juice in a bowl to make the lemon glaze. Pour the glaze over the cooled cookies, and refrigerate the cookies until the glaze is fully set.
- Serve the lemon shortbread cookies garnished with fresh lemon zest.
Cookies were amazing!! Was wondering though are the ingredients for the glaze correct? There doesn’t seem to be enough liquid to dissolve the sugar and after 5 minutes of mixing it was still all powder?
Hi Corinna, you are correct there is a typo, it should read 2 tbsp of lemon juice per 1 cup of sugar not 1/2. I apologize and have changed this in the recipe.
Chef Markus
Lovely with the lavender! Won an office party cookie competition with these — thank you! 🙂
Congratulations Heather! That’s wonderful to hear! If you have a picture of the cookies, tag us on social media! @earthfoodandfire!
I love lemon shortbread cookies and am very intrigued by the idea of adding rosemary, that sounds fantastic and is something I would not have thought of myself. Thanks for sharing, Markus! 🙂
You’re welcome Nicole! Let me know how you like the rosemary addition!