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    Home » Recipes » Dessert » Cookies

    Lemon Shortbread Cookies

    Published by Melissa on July 8, 2013 | Updated June 10, 2022 | 58 Comments

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    Featured Image for post 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.

    Lemon-Shortbread-Cookies-Collage-Barbara-Bakes

    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.

    Featured Image for post Lemon Shortbread Cookies
    Print Recipe Pin Recipe Rate this Recipe
    5 from 4 votes

    Lemon Shortbread Cookies

    Cook Time12 minutes mins
    Total Time12 minutes mins
    Course: Cookies
    Keyword: cookie, Dessert, recipe
    Servings: 2 dozen cookies
    Author: Barbara Schieving
    Prevent 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.
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    about us

    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. Emily

      March 13, 2017 at 6:12 pm

      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!

      Reply
    2. Michelle

      December 15, 2016 at 6:30 pm

      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!

      Reply
      • Barbara Schieving

        December 15, 2016 at 8:17 pm

        Thanks Michelle – you definitely want to cook smaller or thinner cookies for a shorter time. Thanks for posting your time.

        Reply
    3. Erin

      December 14, 2016 at 9:12 pm

      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.

      Reply
      • Barbara Schieving

        December 14, 2016 at 9:18 pm

        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.

        Reply
    4. Damien

      December 05, 2015 at 10:50 am

      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.

      Reply
      • Barbara Schieving

        December 05, 2015 at 11:37 am

        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,

        Reply
    5. Sharon

      November 30, 2015 at 7:31 pm

      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

      Reply
      • Barbara Schieving

        November 30, 2015 at 7:38 pm

        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.

        Reply
    6. Sam

      December 14, 2014 at 8:52 am

      How many cookies does one batch yield?

      Reply
      • Barbara Schieving

        December 14, 2014 at 3:55 pm

        About 3 dozens cookies, depending on the size of your cookie cutter, and how thinly you roll the cookie dough.

        Reply
    7. mark atkins

      April 18, 2014 at 9:04 pm

      fantastic simple recipe.
      so easy to put together, and as a lover of citrus i used lemon and lime zest. just marvelous

      Reply
      • Barbara Schieving

        April 21, 2014 at 7:21 pm

        Thanks Mark! What a fun idea to use both lemon and lime.

        Reply
    8. kate

      March 26, 2014 at 6:54 am

      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!!!

      Reply
    9. Jen

      March 10, 2014 at 11:01 pm

      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!

      Reply
      • Barbara Schieving

        March 11, 2014 at 4:25 am

        Thanks Jen! They are definitely worth breaking a diet for.

        Reply
    10. Ashley

      December 22, 2013 at 3:55 pm

      Made these today–they are divine! Thank you! 🙂 I just made mine round and they looked so pretty!

      Reply
      • Barbara Schieving

        December 22, 2013 at 4:14 pm

        Thanks Ashley for taking the time to let me know how much you enjoyed them. Merry Christmas!

        Reply
    11. David

      December 22, 2013 at 11:45 am

      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!

      Reply
      • Barbara Schieving

        December 22, 2013 at 4:13 pm

        Hi David – I’m so glad you found me. Hope you enjoy the cookies and have a wonderful holiday season.

        Reply
    12. Susan

      December 20, 2013 at 11:28 pm

      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!

      Reply
    13. Barbara

      November 24, 2013 at 9:08 am

      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!

      Reply
      • Barbara Schieving

        November 24, 2013 at 9:31 am

        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.

        Reply
    14. Me

      November 19, 2013 at 7:01 pm

      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!

      Reply
      • Barbara Schieving

        November 19, 2013 at 7:45 pm

        An orange version is a great idea. I’ll have to try it.

        Reply
    15. Yvette N.

      August 05, 2013 at 8:33 pm

      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.

      Reply
      • Barbara Schieving

        August 06, 2013 at 7:06 am

        Thanks Yvette – so glad you enjoyed them. I come from a long line of Lemon Lovers too.

        Reply
    16. AILUY

      July 26, 2013 at 3:59 pm

      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

      Reply
      • Barbara Schieving

        July 26, 2013 at 4:25 pm

        I haven’t tried it, but I think margarine would work fine. Let me know. Thanks!

        Reply
    17. Tracy | PeanutButter and Onion

      July 15, 2013 at 5:50 am

      I LOOOOOOVE Shortbread… Lemon is even better!

      Reply
    18. Nutmeg Nanny

      July 13, 2013 at 7:37 pm

      Oh, I just love lemon cookies! They are so delightful 🙂

      Reply
    19. Heidi @foodiecrush

      July 11, 2013 at 1:35 pm

      Lemons! That’s all you needed to say. Love these cuties.

      Reply
    20. Lorraine @ Not Quite Nigella

      July 09, 2013 at 9:03 pm

      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

      Reply
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