These lemon shortbread cookies are buttery, lightly crisp on the edges, and full of bright, fresh lemon flavor. Finished with a simple lemon icing, they’re soft, delicate, and such a pretty addition to cookie boxes.
Yield
About 18–20 cookies (depending on cutter size)
Total Time
About 2 hours (includes chilling)
Ingredients
Lemon Shortbread Cookies
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup powdered sugar
- Zest of 1 lemon
- 1 teaspoon fresh lemon juice
Lemon Icing
- ½ cup powdered sugar
- 2 teaspoons fresh lemon juice
- Lemon zest, for sprinkling on top
How to Make Lemon Shortbread Cookies
- In a small bowl, whisk together the flour and salt. Set aside.
- In a large mixing bowl, beat the softened butter until smooth and creamy. Add the powdered sugar, lemon zest, and lemon juice and mix until light and fluffy.
- Add the flour mixture and mix just until the dough comes together. It may look a little crumbly at first, but it should hold together when pressed.
- Turn the dough out onto a sheet of parchment paper and gently press it into a flattened disc. Place another sheet of parchment on top and roll the dough to about ¼-inch thickness.
- Transfer the rolled dough (still between parchment) to the refrigerator and chill for about 1 hour, or until firm.
- Once chilled, preheat the oven to 350°F and line a baking sheet with parchment paper.
- Peel off the top layer of parchment and cut the dough into shapes using your favorite cookie cutters. Place cookies on the prepared baking sheet about 1 inch apart. Re-roll scraps as needed. If the dough becomes too soft, pop it back in the fridge for a few minutes.
- Bake for 14–15 minutes, just until the bottoms and edges are lightly golden. Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Lemon Icing
- In a small bowl, stir together the powdered sugar and lemon juice until smooth and thick but drizzleable. Adjust as needed — add a little more powdered sugar if too thin or a tiny splash of lemon juice if too thick.
- Drizzle the icing over the cooled cookies and finish with a sprinkle of fresh lemon zest. Let the icing set before serving or storing.
Notes from My Kitchen
- These cookies are meant to stay light in color, so don’t overbake.
- Chilling the dough is key for clean edges and easy cutting.
- Store in an airtight container at room temperature for up to a week.