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Zesty Lemon Shortbread Cookies

These buttery shortbread cookies are infused with fresh lemon zest and finished with a bright lemon glaze. Perfect for lemon lovers, they feature the classic melt-in-your-mouth texture of traditional shortbread with a citrus twist.

Featured in Sweet Treats and Baked Goods.

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Updated on Wed, 01 Jan 2025 17:35:29 GMT
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A stack of round, buttery cookies topped with yellow decoration and sugar, surrounded by more cookies on a baking sheet. Pin it
A stack of round, buttery cookies topped with yellow decoration and sugar, surrounded by more cookies on a baking sheet. | quickierecipe.com

I created these cookies when I wanted something special for afternoon tea that wasn't overly sweet. The combination of buttery shortbread and bright lemon creates pure magic in every bite. Now they've become our favorite cookie to share with friends the perfect balance of rich and refreshing. That moment when you take your first bite and taste that lemony sweetness is absolutely delightful.

What Makes These So Special

  • The slice-and-bake method means you can have fresh cookies in minutes.
  • We use fresh lemon zest which gives such wonderful natural flavor.
  • They're perfect for any occasion from casual snacking to fancy tea parties.
  • You can keep rolls of dough in the freezer for cookie emergencies.

Your Essential Ingredients

  • For the Cookies:
    • 3 tablespoons fresh lemon zest (about 2-3 lemons)
    • 2 1/2 cups all-purpose flour, sifted for the perfect texture
    • 1 cup unsalted butter at room temperature for proper creaming
    • 3/4 cup granulated sugar, plus extra for rolling
  • For the Tangy Glaze:
    • 1 cup powdered sugar
    • 2-3 tablespoons fresh lemon juice (adjust to taste)

Let's Start Baking

  • Make Lemon Sugar: Combine your sugar with lemon zest rubbing together with your fingers until beautifully fragrant.
  • Prepare Dough: Beat that butter until creamy about 2 minutes then mix in your lemon sugar vanilla and just a pinch of salt. Gradually add flour until everything comes together.
  • Chill: Shape into two 2-inch diameter logs wrap well and let them rest in the fridge for at least an hour.
  • Slice and Bake: Roll those chilled logs in extra sugar cut into 1/4-inch slices and bake until the edges are just turning golden.
  • Glaze: Once they're completely cool drizzle or dip in that tangy lemon glaze.

Planning Ahead

I love keeping rolls of this dough in the freezer they're perfect for unexpected company. Just slice and bake straight from frozen adding a minute or two to the baking time. There's nothing quite like fresh warm cookies whenever you want them.

Making Them Your Own

  • Sometimes I'll add dried lavender buds it adds such lovely floral notes.
  • Try them with orange or lime zest when you want something different.
  • A white chocolate dip makes them extra special and pretty.
  • Crushed pistachios on top add beautiful color and crunch.
A tray displaying circular lemon-flavored cookies with a sugar coating and thin strips of yellow zest on top. Pin it
A tray displaying circular lemon-flavored cookies with a sugar coating and thin strips of yellow zest on top. | quickierecipe.com

Frequently Asked Questions

→ Why can't I use European-style butter?

European butter's higher fat content causes cookies to spread too much. Regular unsalted butter gives the best texture and shape.

→ How do I get perfectly round cookies?

Chill dough logs inside halved paper towel rolls to maintain a round shape. This prevents flat sides from forming.

→ Can I make these ahead?

Yes, slice the cookies and freeze for up to 2 months. Bake directly from frozen, adding 1-2 minutes to baking time.

→ Why process the zest with sugar?

This releases the lemon oils into the sugar, distributing the flavor more evenly throughout the cookies.

→ How do I prevent the cookies from spreading?

Proper chilling is key. Chill the dough logs, then chill the sliced cookies again before baking.

Lemon Shortbread

Classic slice-and-bake shortbread cookies enhanced with fresh lemon zest and topped with a tangy lemon glaze.

Prep Time
65 Minutes
Cook Time
15 Minutes
Total Time
80 Minutes
By: Meryem

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 24 Servings (24 cookies)

Dietary: Vegetarian

Ingredients

01 2/3 cup granulated sugar (133g).
02 2 tablespoons fresh lemon zest (6g).
03 3/4 cup unsalted butter, softened (168g).
04 1/2 teaspoon vanilla extract (2g).
05 1/4 teaspoon salt.
06 1 3/4 cups all-purpose flour (245g).
07 1/3 cup granulated sugar (67g).
08 1 tablespoon unsalted butter, melted (14g).
09 Pinch of salt.
10 1 teaspoon fresh lemon zest.
11 3/4 cup powdered sugar (90g).
12 2 teaspoons fresh lemon juice (10g).
13 2 teaspoons milk (10g).

Instructions

Step 01

Process sugar and zest in food processor or beat together in mixer until combined.

Step 02

Beat butter, lemon-sugar, vanilla, salt until creamy. Mix in flour until just combined. Dough will be crumbly but hold together.

Step 03

Divide in half. Roll each into 6½-inch log. Wrap in plastic. Chill 1 hour.

Step 04

Roll logs in sugar. Cut into 1/2-inch rounds. Chill 20 minutes. Heat oven to 350°F.

Step 05

Bake 14-15 minutes until light golden. Cool 5 minutes on pan. Transfer to rack.

Step 06

Mix all glaze ingredients. Dip or drizzle cookies. Let set before serving.

Notes

  1. Don't use European butter.
  2. Can freeze dough or baked cookies.
  3. Use paper towel rolls for perfect rounds.
  4. Process zest with sugar for best flavor.
  5. Store up to 5 days.
  6. Good make-ahead cookie.

Tools You'll Need

  • Food processor.
  • Electric mixer.
  • Baking sheets.
  • Parchment paper.
  • Sharp knife.
  • Paper towel rolls.
  • Plastic wrap.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy (butter, milk).
  • Wheat (flour).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 150
  • Total Fat: 7 g
  • Total Carbohydrate: 22 g
  • Protein: 1 g