There is something irresistibly bright and buttery about these Lemon Shortbread Cookies with Lemon Icing Recipe that makes them an instant favorite for any occasion. They beautifully marry the rich, crumbly texture of classic shortbread with a vibrant burst of fresh lemon zest and juice, both in the dough and the luscious icing. Whether you’re new to baking or have a well-stocked cookie repertoire, these cookies promise to deliver a sweet, tangy treat that feels just as special as a fancy patisserie delight but with the comfort of homemade charm.

Ingredients You’ll Need

A clear glass bowl holds a large dollop of light beige dough with a slightly crumbly and soft texture, mixed with tiny yellow specks. The dough clumps together in the center of the bowl in uneven round shapes. A pale blue silicone spatula with a wooden handle is partially visible on the right side, resting against the dough and inside the bowl. The inside of the bowl shows some leftover dough residue, and the whole scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are wonderfully straightforward yet play crucial roles in crafting the perfect cookie. Each one brings a unique element: buttery richness, zesty brightness, tender crumb, and that smooth, tangy icing that tops it all off.

Granulated sugar (2/3 cup or 135g): Sweetens the dough while marrying beautifully with lemon zest for extra zing.
Fresh lemon zest (2 tablespoons): Provides aromatic citrus oils that brighten every bite.
Unsalted butter (1 cup or 226g, softened): This is the heart of shortbread’s tender, melt-in-your-mouth texture.
Fresh lemon juice (1 tablespoon for dough + 1 tablespoon for icing): Infuses tangy freshness, balancing the buttery sweetness perfectly.
Pure vanilla extract (1/2 teaspoon for dough + 1/4 teaspoon for icing): Adds subtle warmth and depth to complement citrus notes.
All-purpose flour (2 cups or 250g): The sturdy base that ensures a tender yet firm cookie.
Cornstarch (1/3 cup or 40g): Provides a delicate crumb and softness that sets these cookies apart.
Salt (1/8 teaspoon): Enhances flavors, preventing the cookie from tasting flat.
Confectioners’ sugar (1 cup or 120g): The essential ingredient for a smooth, sweet lemon icing.
Milk, heavy cream, or half-and-half (1 tablespoon): Thins the icing to just the right consistency for dipping.
Optional coarse sparkling sugar: For a little sparkle on cookies without icing, adding an extra crunch and shimmer.
Optional fresh lemon zest for garnish: A final touch, boosting both allure and flavor just before serving.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Lemon Shortbread Cookies with Lemon Icing Recipe

Step 1: Prepare the Lemon Sugar

The magic begins by pulsing granulated sugar and fresh lemon zest together in a food processor until the sugar is moistened and the zest finely chopped. This step is essential as it releases the citrus oils directly into the sugar, making the flavor truly shine throughout the dough.

Step 2: Cream the Butter and Lemon Sugar

Using a stand mixer or handheld beaters, cream the freshly made lemon sugar with the softened butter until light and creamy, around 3 minutes. This aeration step ensures a light, tender texture in the final cookies. Next, add lemon juice and vanilla for that fragrant burst that makes these cookies feel so special.

Step 3: Combine Dry Ingredients and Form Dough

Slowly add the all-purpose flour, cornstarch, and salt to the wet mixture, starting on low speed then increasing to medium until the dough clumps together into a thick, soft mass. The cornstarch is the secret to achieving that melt-in-your-mouth shortbread crumb, complementing the flour perfectly.

Step 4: Roll Out and Chill the Dough

Generously flour your work surface and rolling pin, then roll the dough out to about a quarter to half an inch thick. Transferring it to a baking sheet with parchment or a silicone mat, cover and refrigerate for at least three hours, or up to two days. This chilling step firms the dough, making it easier to work with and helping cookies keep their shape.

Step 5: Cut and Bake the Cookies

Once the dough is chilled, preheat your oven to 350°F (177°C). Cut the dough into your favorite shapes with cookie cutters, gently re-rolling scraps as needed. If you skip the icing, sprinkle coarse sparkling sugar on top for sparkle and a touch of crunch. Bake for 14 to 15 minutes until the edges just start to turn golden, then cool completely on wire racks.

Step 6: Prepare and Apply the Lemon Icing

Whisk confectioners’ sugar, fresh lemon juice, your choice of milk or cream, and vanilla extract in a bowl until silky smooth. Dip the cooled cookies into this luscious icing, allowing excess to drip off before setting them on racks to dry. If desired, a sprinkle of fresh lemon zest on top while the icing is wet elevates the flavor and presentation even more.

How to Serve Lemon Shortbread Cookies with Lemon Icing Recipe

A close-up view of several round cookies with scalloped edges in a pale yellow color. Some cookies are plain with small holes on top and placed on a white marbled surface on the left side. A woman's hand is holding another cookie dipped in a smooth white glaze, positioned above a clear glass bowl filled with the same white glaze. On the right, more glazed cookies are set on a white wire cooling rack, each cookie topped with a light sprinkling of yellow zest. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh lemon zest flakes or tiny edible flowers make lovely garnishes, enhancing the citrus flavor and adding a pop of visual appeal. If you prefer more texture, a light dusting of coarse sparkling sugar adds extra sparkle and crunch, especially on non-iced versions.

Side Dishes

These cookies pair wonderfully with a hot cup of tea, like Earl Grey or chamomile, where the lemon notes cut through the warmth beautifully. For a light brunch, serve alongside fresh berries or simple fruit salad to keep the mood fresh and bright.

Creative Ways to Present

For a festive touch, stack iced cookies tied with a pretty ribbon for gifting or arrange them on a tiered dessert stand at parties. You can also sandwich two cookies together with lemon curd or a lemon buttercream filling for a delightful twist that will wow your friends and family.

Make Ahead and Storage

Storing Leftovers

These cookies keep their charm beautifully at room temperature: un-iced versions last up to five days covered tightly in an airtight container, while iced cookies keep best for three days, to preserve that perfect icing texture.

Freezing

You can freeze the cookie dough before rolling it out, wrapped securely in plastic wrap for up to two months. For baked cookies, freeze plain or iced cookies in an airtight container separated by parchment to prevent sticking. Thaw at room temperature before enjoying.

Reheating

Shortbread cookies are best enjoyed at room temperature, so there is no need to reheat. If chilled from the fridge, just let them sit out for a few minutes to bring back their crumbly, tender texture before serving.

FAQs

Can I use bottled lemon juice instead of fresh?

While bottled lemon juice can be used in a pinch, fresh lemon juice offers the brightest, freshest flavor that makes the Lemon Shortbread Cookies with Lemon Icing Recipe truly special. Fresh zest is even more important for that vibrant citrus aroma.

What if I don’t have cornstarch?

Cornstarch is key for that classic shortbread tenderness, but you can substitute with an equal amount of potato starch or arrowroot powder if needed. Just be careful to measure precisely for the best texture.

Can I skip the icing and just sprinkle sugar?

Absolutely! Sprinkling coarse sparkling sugar on un-iced cookies before baking adds lovely crunch and sparkle. The cookies will be less sweet but still wonderfully lemony and crisp.

How thick should I roll the dough?

Roll the dough roughly between 1/4 and 1/2 inch thick for the best balance of tenderness and sturdiness so the cookies hold their shape and bake evenly without drying out.

Can I make the dough ahead of time?

Yes! One of the joys of the Lemon Shortbread Cookies with Lemon Icing Recipe is that the dough can be refrigerated for up to two days, making it a great make-ahead option for busy schedules or planned celebrations.

Final Thoughts

If you’re looking for a cookie that feels both indulgent and refreshingly bright, these Lemon Shortbread Cookies with Lemon Icing Recipe deserve a spot in your baking rotation. Each buttery bite bursts with citrus sunshine, and the icing adds just the right touch of sweetness to make every moment special. Trust me, once you try these, they’ll become your go-to treat for everything from afternoon tea to festive gatherings. Happy baking!

Lemon Shortbread Cookies with Lemon Icing Recipe

Ingredients You’ll Need