Lemon Shortbread Cookies

These cookies are sandy and crumbly, tart and lemony, and definitely addicting, especially if you’re a fan of lemon desserts.

I made these cookies to take to a party and loved them so much, I made another batch the next day. I love the rich buttery cookie, the crumbly sandy texture, and the tart lemon glaze. I dressed them up with a little sparkling yellow sugar.

They’re quickly to put together and easy to roll out. The dough does need to be chilled so it’s not sticky.

I like to roll out cookie dough on a Silpat. I also cover the dough with plastic wrap so I don’t have to add additional flour, which results in a really tender, totally scrumptious cookie. Give this one a try and let me know what you think.

Print Recipe Pin Recipe Rate this Recipe

5 from 2 votes

Lemon Shortbread Cookies

Cook Time12 mins

Total Time12 mins

Course: Cookies

Servings: 2 dozen cookies

Author: Barbara Schieving

Cook ModePrevent your screen from going to sleep

Ingredients

Cookies

• 2 cups all-purpose flour
• ¼ cup cornstarch
• ¼ teaspoon salt
• 1 cup 2 sticks unsalted butter, softened
• ½ cup powdered sugar
• ½ teaspoon vanilla extract
• 1 tablespoon lemon zest

Icing

• 1 ½ cup powdered sugar
• 2 tablespoons fresh lemon juice
• yellow food coloring optional
• yellow sanding sugar optional

Instructions

• In a small bowl, sift together flour, cornstarch and salt and set aside.
• In a large mixing bowl, beat butter and powdered sugar until light and fluffy. Mix in vanilla and lemon zest. Gradually mix in the dry ingredients until well blended.
• Shape the dough in to a flat disk. Wrap in plastic wrap and refrigerate one hour.
• Preheat oven to 350º.
• On a lightly floured surface, roll out the dough to ¼ inch thick. Cut the dough in to desired shapes. Place the cookies 1 inch apart on ungreased cookie sheets or cookie sheets lined with parchment paper.
• Bake until lightly browned on the bottom about 10-12 minutes. Don't over bake. Cool for 5 minutes on the cookie sheet and then remove to a wire rack to cool.
• Icing
• Whisk together powdered sugar, lemon juice and food coloring if using to create a thin glaze. Spread the glaze on each cookie and sprinkle with yellow sanding sugar before the icing dries, if using.