For the most intense lemon flavor, use Meyer lemons if available. Chilling the dough for 30 minutes before rolling helps prevent the cookies from spreading too much during baking. If the glaze is too thick, add a teaspoon of lemon juice at a time until you reach the desired consistency. These cookies are best stored in an airtight container at room temperature for up to 5 days.
Lemon Shortbread Cookies
-
PREP TIME45 mins
-
COOK TIME10 mins
-
TOTAL TIME2 hrs 55 mins
-
SERVING24 People
-
VIEWS98
Experience the sublime tang of our Lemon Shortbread Cookies, a symphony of buttery richness and zesty citrus notes. Each bite offers a delicate crumb that melts in your mouth, followed by a vibrant lemon glaze that awakens the senses. These cookies are the perfect indulgence for any occasion, promising a burst of sunshine in every mouthful.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate37 g
-
Cholesterol48 mg
-
Fiber1 g
-
Protein2 g
-
Saturated Fat12 g
-
Sodium62 mg
-
Sugar20 g
-
Fat18 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 350 degrees F (175 degrees C). (5 minutes)
02
StepIn a medium bowl, whisk together the flour, salt, and baking powder. (2 minutes)
03
StepIn a large mixing bowl, cream together the softened butter and confectioners' sugar until light and fluffy. (5 minutes)
04
StepBeat in the lemon juice and lemon zest. (1 minute)
05
StepGradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (3 minutes)
06
StepTurn the dough out onto a lightly floured surface and roll to 1/4-inch thickness. (5 minutes)
07
StepUse a round cookie cutter to cut out cookies. Transfer to ungreased baking sheets. (5 minutes)
08
StepBake in the preheated oven until the edges are lightly golden, about 10-12 minutes. (12 minutes)
09
StepLet the cookies cool on the baking sheets for 2 minutes before transferring them to wire racks to cool completely. (2 minutes)
10
StepWhile the cookies are cooling, prepare the glaze: In a small bowl, whisk together the melted butter and lemon juice. (2 minutes)
11
StepGradually whisk in the confectioners' sugar until smooth. Add more lemon juice if needed to reach a thin, pourable consistency. (3 minutes)
12
StepOnce the cookies are completely cool, dip the tops of each cookie into the glaze, allowing excess to drip off. (5 minutes)
13
StepPlace the glazed cookies on a wire rack set over parchment paper and let the glaze set completely, about 2 hours. (120 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Chloe Jacobslemke
May 15, 2025I appreciated the detailed instructions. They were easy to follow, and my cookies turned out perfectly.
Timmy Stamm
May 13, 2025These cookies are incredibly delicate and melt in your mouth. A true delight!
Ricardo Kirlin
Apr 11, 2025I added a little lemon extract, and it really enhanced the flavor.
Nola Beahan
Mar 10, 2025These cookies are so easy to make and taste amazing! The lemon flavor is perfect.
Garland Wiza
Mar 6, 2025I chilled the dough before rolling it out, and it made a big difference. Thanks for the tip!
Alaina Cruickshank
Feb 27, 2025The browned butter adds such a wonderful depth of flavor to the glaze. Highly recommend trying it!
Samanta Cruickshank
Nov 30, 2024The glaze is the star of the show! It's so tangy and delicious.
Jana Lebsack
Oct 6, 2024The glaze was a bit too thick for me, so I added a little more lemon juice. Perfect!
Tiffany Damore
Jul 18, 2024These are the best lemon shortbread cookies I've ever had!
Robert Koss
Jul 17, 2024My family loved these cookies! I will definitely be making them again.