Description
These lemon shortbread cookies are soft, buttery, and lightly sweet with fresh lemon zest. They bake quickly and finish with a simple lemon glaze that adds just the right citrus touch without overpowering the classic shortbread texture.
Ingredients
Scale
- 1 cup unsalted butter
- 2/3 cup powdered sugar
- 2 cups all-purpose flour
- 1–2 tablespoons lemon zest
- 1 tablespoon lemon juice
- 1/8 teaspoon salt
- 1/2 cup powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
Instructions
- Preheat oven to 325°F and line two baking sheets with parchment paper.
- Beat butter and powdered sugar together on medium-high speed for about 2 minutes until light and fluffy.
- Add lemon zest and mix until combined.
- Add flour and salt and mix just until the dough comes together.
- If dough is too dry, add a few drops of lemon juice until it holds together.
- Roll dough to just under 1/2-inch thickness on a surface dusted with powdered sugar.
- Cut into shapes and transfer to baking sheets using a spatula.
- Bake for about 9 minutes until edges are lightly golden.
- Let cookies cool completely on the baking sheets.
- Whisk powdered sugar and lemon juice to make glaze and drizzle over cooled cookies.
Notes
- Measure flour carefully to avoid dry dough.
- Do not overmix once flour is added.
- Bake just until edges are pale golden, not browned.
- Let cookies cool fully before glazing to prevent melting.
- Prep Time: 20 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6
- Sodium: 20
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 0
- Protein: 1
- Cholesterol: 15
