If you’re searching for the ultimate springtime treat, you’ve got to try this delightful Lemon Shortbread Cookies with Lemon Icing Recipe. These cookies are the perfect blend of rich, buttery shortbread with a bright, zesty lemon twist that makes every bite irresistibly fresh and satisfying. The lemon icing adds a lovely, tangy sweetness that perfectly complements the tender crumb of the cookie. Whether you’re baking for a special occasion or just brightening up your afternoon tea, this recipe will quickly become one of your favorites to bake and share.
Ingredients You’ll Need
These ingredients are straightforward but essential, each playing a crucial role in creating that perfect balance of buttery richness and citrus brightness. From the fresh lemon zest that packs a punch of flavor to the smooth confectioners’ sugar in the icing, every component brings something special to the table.
- Granulated sugar (2/3 cup / 135g): Sweetens the dough while mixing with lemon zest to infuse vibrant citrus aroma.
- Fresh lemon zest (2 tablespoons): Boosts the cookie’s lemon flavor naturally with its bright oils and fragrance.
- Unsalted butter (1 cup / 226g): Softened to room temperature, it gives the shortbread its classic rich and tender texture.
- Fresh lemon juice (1 tablespoon): Enhances the lemon flavor and adds a subtle tang to the dough and icing.
- Pure vanilla extract (1/2 teaspoon dough, 1/4 teaspoon icing): Adds depth and warmth to balance the citrus notes.
- All-purpose flour (2 cups / 250g): Provides structure for the cookie dough, making sure it holds its shape beautifully.
- Cornstarch (1/3 cup / 40g): Keeps the texture tender and crumbly, giving the ideal shortbread consistency.
- Salt (1/8 teaspoon): Just a pinch to round out the sweetness and enhance flavor complexity.
- Coarse sparkling sugar (optional): For sprinkling on cookies if opting to skip icing, adding a fun crunch and sparkle.
- Confectioners’ sugar (1 cup / 120g): The base of the lemon icing for that smooth, sweet finish.
- Milk, heavy cream, or half-and-half (1 tablespoon): Creates the perfect consistency for dipping the cookies in icing.
- Fresh lemon zest (optional for garnish): Adds a pretty, fragrant final touch on iced cookies.
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
Start by placing the granulated sugar and fresh lemon zest in a small food processor. Pulse about 12 to 15 times until the sugar looks moistened and the lemon zest is finely chopped. This step is key to infusing your cookies with that unmistakable lemon fragrance and flavor, so don’t skip it – it elevates the whole recipe.
Step 2: Cream Butter and Lemon Sugar
In a large bowl or stand mixer fitted with a paddle attachment, beat your lemon sugar mixture with the softened unsalted butter on high speed until it’s creamy and fluffy, roughly 3 minutes. Scrape down the sides of the bowl to make sure everything is evenly combined. Then, add the lemon juice and vanilla extract, beating again until fully mixed. This creates the lush, buttery base that your cookies will rest on.
Step 3: Combine Dry Ingredients and Form Dough
Mix the all-purpose flour, cornstarch, and salt together in a separate bowl. Add these dry ingredients to the butter mixture and beat on low speed just until the dough begins to come together, then increase to medium for a minute or two. Your dough should be thick but soft enough to handle comfortably — this balance makes sure your cookies will have that melt-in-your-mouth shortbread texture.
Step 4: Roll, Chill, and Cut
Dust a piece of parchment paper or a silicone baking mat generously with flour to prevent sticking. Roll out the dough to about 1/4 to 1/2 inch thick. Transfer it to a baking sheet and cover it before refrigerating for at least 3 hours to develop flavor and make cutting easier. When chilled, preheat your oven to 350°F (177°C). Cut dough into your favorite shapes using cookie cutters, re-rolling scraps as needed. If the dough warms up too much while cutting, pop the shaped cookies back in the fridge for 15 minutes before baking.
Step 5: Bake the Cookies
Line baking sheets with parchment or silicone mats and arrange the cut cookies with a bit of space between them. If you want to skip the icing, sprinkle coarse sparkling sugar on top before baking. Bake for 14 to 15 minutes until the edges set and start to turn golden. Smaller cookies might bake faster, so keep an eye on them to prevent burning. Let the cookies cool on the baking sheet for 10 minutes, then transfer to a cooling rack.
Step 6: Prepare and Add Lemon Icing
In a small bowl, whisk together confectioners’ sugar, lemon juice, milk or cream, and vanilla until smooth. Dip the tops of the cooled cookies into this luscious icing, allowing any excess to drip off. Place them back on a rack or baking sheet to let the icing set, about 1 to 2 hours. For an extra fresh pop, sprinkle a bit of fresh lemon zest on top while the icing is still wet.
How to Serve Lemon Shortbread Cookies with Lemon Icing Recipe
Garnishes
Fresh lemon zest is a fantastic garnish to sprinkle on top of your iced cookies. It adds a cheerful brightness that not only enhances flavor but makes the cookies look irresistible. You can also try a tiny edible flower or a light dusting of powdered sugar for a touch of elegance during special occasions.
Side Dishes
These lemon shortbread cookies pair wonderfully with a hot cup of green tea or a lightly brewed chamomile for a calming contrast. For a more indulgent treat, serve alongside a dollop of whipped cream or a scoop of vanilla bean ice cream. Their buttery texture and citrus zing make them the perfect companion to almost any beverage or dessert.
Creative Ways to Present
If you’re bringing these cookies to a party, consider arranging them on a tiered dessert tray or gifting them in a charming box with decorative tissue paper. You might also sandwich two cookies together with lemon curd or a creamy filling for a creative twist that will wow your guests. Personalize the shapes and decorations to match any holiday or celebration to make them even more special.
Make Ahead and Storage
Storing Leftovers
Once iced cookies have completely set, store them in an airtight container at room temperature for up to three days, or refrigerate for as long as five days to keep them fresh. If you left your cookies plain without icing, they’ll stay moist and delicious for up to five days stored at room temperature.
Freezing
You can freeze your cut and shaped cookies before baking by placing them on a baking sheet in a single layer, freezing until solid, then transferring to a freezer-safe bag or container. Bake them directly from frozen, adding a couple of extra minutes to baking time. For baked cookies, freeze cooled and iced cookies layered between parchment paper to prevent sticking.
Reheating
Rewarm your cookies briefly in a preheated oven at 300°F (150°C) for about 5 minutes to recapture that fresh-baked warmth. Avoid microwaving if the cookies are iced, as it can cause the icing to melt. Reheating makes these treats taste just like they’re freshly baked, a real delight any time.
FAQs
Can I use lemon extract instead of fresh lemon?
While lemon extract can be used, fresh lemon zest and juice deliver a brighter, more authentic lemon flavor that really lifts this recipe. If you must use extract, start with a small amount and adjust to taste.
What if I don’t want to use icing on the cookies?
No problem! You can skip the icing and simply sprinkle coarse sparkling sugar on top before baking. This adds a sweet crunch and pretty sparkle, keeping the cookies just as delightful.
How long do these cookies stay fresh?
Plain cookies stored in an airtight container last up to five days at room temperature, while iced cookies can be kept for three days at room temperature, or up to five days refrigerated.
Can I make the dough ahead of time?
Absolutely, the dough can be refrigerated for up to two days before rolling and cutting. This makes it easy to prep in advance and bake fresh cookies when you’re ready.
What’s the best way to roll out sticky dough?
Dust your rolling pin and work surface generously with flour, and if the dough starts sticking, sprinkle a bit more flour as needed. Chilling the dough before rolling also helps it become more manageable.
Final Thoughts
I can’t recommend this Lemon Shortbread Cookies with Lemon Icing Recipe enough for anyone craving a dessert that’s bursting with bright citrus flavor and buttery goodness. Each step is a joy, from mixing the lemon-infused sugar to dipping delicate cookies in luscious icing. Give this recipe a try—you’ll be rewarded with cookies that feel like a sunny hug in every bite, perfect for sharing or savoring all on your own.
PrintLemon Shortbread Cookies with Lemon Icing Recipe
These Lemon Shortbread Cookies are delicate, buttery, and infused with bright lemon flavor from fresh zest and juice. With a tender crumb from a blend of all-purpose flour and cornstarch, they are perfectly crisp yet melt in your mouth. Finished with a smooth lemon glaze, these cookies make an elegant treat for any occasion. The recipe involves chilling the dough to develop flavor and shape, then baking to a golden edge, resulting in irresistibly light and zesty shortbreads.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 3 hours 40 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cookie Dough
- 2/3 cup (135g) granulated sugar
- 2 Tablespoons fresh lemon zest
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 1 Tablespoon (15ml) fresh lemon juice
- 1/2 teaspoon pure vanilla extract
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 1/3 cup (40g) cornstarch
- 1/8 teaspoon salt
- Optional: coarse sparkling sugar, for sprinkling (if not icing cookies)
Lemon Icing
- 1 cup (120g) confectioners’ sugar, sifted
- 1 Tablespoon (15ml) fresh lemon juice
- 1 Tablespoon (15ml) milk (any kind), heavy cream, or half-and-half
- 1/4 teaspoon pure vanilla extract
- Optional: fresh lemon zest for garnish
Instructions
- Prepare the Lemon Sugar: Place granulated sugar and fresh lemon zest in a small food processor and pulse about 12–15 times until the sugar is moist and the zest is finely chopped. This intensifies the lemon flavor and is an important first step.
- Cream Butter and Lemon Sugar: In a large bowl, use a handheld or stand mixer with paddle attachment to beat the lemon sugar and softened butter on high speed for about 3 minutes until creamy. Scrape down the bowl as needed.
- Add Liquids and Dry Ingredients: Beat in lemon juice and vanilla extract until combined. Then add flour, cornstarch, and salt. Beat on low speed for 1 minute to start combining, and then beat on medium speed for 1–3 minutes until the dough clumps together, forming a thick but soft dough.
- Roll Out Dough and Chill: Generously flour a piece of parchment paper or silicone baking mat. Roll the dough to approximately 1/4 to 1/2 inch thick, using additional flour if dough is sticky. Transfer dough on parchment or mat to a baking sheet and cover. Refrigerate for at least 3 hours or up to 2 days to firm up for shaping.
- Preheat Oven and Prepare Baking Sheets: When ready, preheat oven to 350°F (177°C) and line large baking sheets with parchment paper or silicone mats.
- Cut and Shape Cookies: Use cookie cutters to cut dough into shapes. Re-roll scraps and continue cutting until all dough is used. Work quickly; if dough softens, chill shaped cookies for 15 minutes before baking. Optionally, gently poke fork holes on top or sprinkle coarse sparkling sugar if not icing.
- Bake Cookies: Bake for 14–15 minutes until edges are set and lightly golden. Smaller cookies may bake quicker, so watch after 10 minutes; larger cookies may need extra time. Cool on baking sheet for 10 minutes before transferring to a wire rack to cool completely.
- Prepare Lemon Icing: In a small bowl, whisk together sifted confectioners’ sugar, lemon juice, milk or cream, and vanilla until smooth.
- Glaze the Cookies: Dip cooled cookies’ tops into the lemon icing, letting excess drip off. Place iced cookies on a rack or baking sheet to dry. Optionally, sprinkle fresh lemon zest on wet icing. Let icing set for 1–2 hours before storing or stacking.
- Serve and Store: Enjoy immediately or wait for icing to set. Store iced cookies at room temperature up to 3 days or refrigerated up to 5 days. Plain cookies last up to 5 days at room temperature.
Notes
- Using fresh lemon zest and juice is key for bright, authentic lemon flavor.
- The sugar and lemon zest mixture should be pulsed finely to avoid large zest pieces in the cookie.
- Chilling the dough before rolling helps prevent spreading and keeps cookies crisp.
- If dough warms too much during cutting, refrigerate shaped cookies briefly before baking.
- For a sparkling sugar topping instead of icing, sprinkle coarse sugar before baking.
- Cookie thickness affects baking time; watch smaller cookies carefully to avoid overbaking.
- The lemon icing adds tartness and sweetness; allow it to fully set before storing or stacking cookies.
