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Featured Image for post Lemon Shortbread Cookies
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5 from 2 votes

Lemon Shortbread Cookies

Cook Time12 mins
Total Time12 mins
Course: Cookies
Servings: 2 dozen cookies
Author: Barbara Schieving



  • 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


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


  • 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.