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.
Lemon Shortbread Cookies
Servings: 2 dozen cookies
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.
Emily
I just made these this past weekend and oh my goodness, they are heavenly. I tried a different shortbread recipe prior to this one that called for too much flour and not enough butter; but this one was just right. Buttery and crumbly and bursting with flavor. Not tough and flavorless from too much flour…they’re prefect. My only complaint is that I was having such a hard time not eating them! Will definitely be making these again!
Michelle
I have made these so many times since finding this recipe! They have been a hit at every event I’ve taken them to. I do bake them for 7-8 minutes for a small cutout cookie to maintain moisture, but they are perfect! Thank you so much for posting!
Barbara Schieving
Thanks Michelle – you definitely want to cook smaller or thinner cookies for a shorter time. Thanks for posting your time.
Erin
The taste was great however, if at 350 degrees then 8 minutes is sufficient as you will burn them to high heaven. Glaze… You clearly are missing a wet ingredient like milk or water to thin it out. I used coconut milk. Kind of irritated because I burned the first batch and had to make extra glaze, the taste is good though.
Barbara Schieving
Hi Erin – sorry you had trouble with the cookie. Did you chill your dough for an hour? The 2 tablespoons of lemon juice should be plenty of liquid to make the glaze. Glad you enjoyed the taste.
Damien
These cookies disintegrate in your mouth. They are just powder, even after following the directions exactly! Horrible and will not be making these again unless I add something liquid like milk or eggs.
Barbara Schieving
Hi Damien – sorry you had troubles with the recipe. I’ve made this recipe successfully many times, as have others, and it’s the melt in your mouth texture that you’re going for. Make sure your butter is at room temperature and softened before you try mixing it and make sure you’re not compacting the flour when you measure it. https://www.barbarabakes.com/how-to-measure-flour/. Also,
Sharon
What a mess this turned out to be. Dough was so crumbly it wouldn’t even stick together to get in the fridge and ten trying to roll it was a joke as it just crumbled. Get your ingredients straight before posting a recipe
Barbara Schieving
Hi Sharon – sorry you had troubles with the recipe. I’ve made this recipe successfully many times, as have others, and it works. Perhaps you made a mistake when measuring? Here’s is a link to a video on how to measure flour https://www.barbarabakes.com/how-to-measure-flour/. Also, make sure your butter is at room temperature and softened before you try mixing it.
Sam
How many cookies does one batch yield?
Barbara Schieving
About 3 dozens cookies, depending on the size of your cookie cutter, and how thinly you roll the cookie dough.
mark atkins
fantastic simple recipe.
so easy to put together, and as a lover of citrus i used lemon and lime zest. just marvelous
Barbara Schieving
Thanks Mark! What a fun idea to use both lemon and lime.
kate
YES! These are AMAZING!!! My children and I tried them last night to get ready for Easter and ate the whole batch! Flaky, Lemony, Buttery Goodness!!!
Jen
I saw these cookies on Pintrest and had to try them. OMG they are amazingly good. My diet is officially on hold until they are all gone. 🙂 thank you!
Barbara Schieving
Thanks Jen! They are definitely worth breaking a diet for.
Ashley
Made these today–they are divine! Thank you! 🙂 I just made mine round and they looked so pretty!
Barbara Schieving
Thanks Ashley for taking the time to let me know how much you enjoyed them. Merry Christmas!
David
Hi Barbara. Just found your site through Susan and Create Amazing Meals – great to find you! These look amazing and, even thought I am finished my Christmas baking, I think I will make these jus for us!
Barbara Schieving
Hi David – I’m so glad you found me. Hope you enjoy the cookies and have a wonderful holiday season.
Susan
Barbara, I just made these as snowflakes – they turned out perfectly! http://www.createamazingmeals.com/2013/12/limoneira-barbara-bakes-lemon.html
Thanks for the inspiration!
Merry Christmas!
Barbara
Hello…nice name! 🙂 I would like to make these and freeze for Christmas. Does the icing on the cookie freeze well or does it go runny when it thaws? Just wondering if you have ever frozen them? Thanks!
Barbara Schieving
A great name 🙂 I haven’t frozen them. I would probably just freeze the cookie without the icing and decorate them the day you want to serve them.
Me
I didn’t have lemon, but had a naval orange in my fridge. I swapped that for the lemon zest/juice, and it was amazing! Can’t wait to try the lemon version. Thanks!
Barbara Schieving
An orange version is a great idea. I’ll have to try it.
Yvette N.
Barbara,
I made your Lemon Shortbread Cookies yesterday. The were absolutely delightful.
I come from a long line of Lemon Lovers, and this recipe of yours just hit the top of my list!
Thanks for sharing.
Barbara Schieving
Thanks Yvette – so glad you enjoyed them. I come from a long line of Lemon Lovers too.
AILUY
I am not sure which I love more lemon-everything or shortbread, any flavor. So these cookies are about as close as I can get to heaven around here. Do you think I can make them with margarine instead of butter, to keep them dairy-free?
Thank you
Barbara Schieving
I haven’t tried it, but I think margarine would work fine. Let me know. Thanks!
Tracy | PeanutButter and Onion
I LOOOOOOVE Shortbread… Lemon is even better!
Nutmeg Nanny
Oh, I just love lemon cookies! They are so delightful 🙂
Heidi @foodiecrush
Lemons! That’s all you needed to say. Love these cuties.
Lorraine @ Not Quite Nigella
I absolutely love lemons, in fact there’s always lemons in our fridge I love them so much. And they must be good if you baked another batch cos you have great taste mum 😉 xxx