Lemon Shortbread Cookies: A Sweet and Zesty Treat

Get a recipe for delicious lemon shortbread cookies with a sweet glaze! These cookies are a perfect treat for spring celebrations and holidays.

I get distracted easily. In this day and age of the internet I’m always looking up random stuff like “how long is the gestation period for a manatee?” Or, “why do dogs feet smell like corn chips?”

But don’t you really wonder? Dog paws totally smell like Fritos, I’m telling you (it’s caused by two types of bacteria).

It’s common for me to look up weird questions or topics if I get bored or just need a break from work. But sometimes they have to do with work, also.

I recently made these lemon shortbread cookies so I had to do all sorts of research on shortbread cookies haha! I made some tea cookies and almond shortbread, but it wasn’t until I made this lemon version that I looked up why they’re called shortbread.

Shortbread is believed to have originated in Scotland in the 16th century. The name “shortbread” comes from the use of a high proportion of butter, which makes the cookie crumbly or “short” in texture.

Originally, shortbread was a luxury reserved for special occasions, such as weddings and holidays, due to the expense of butter.

Later in the 18th century, these delicacies became more commonplace. And now we can make them today in our own homes.

It’s kind of cool to think that a cookie like this was once essentially “baking royalty.” Now you have to try this recipe!

These cookies are crumbly and buttery with a melt-in-your-mouth texture. The lemon is the star of the show, and goes together with the shortbread so well. Everyone is going to love them!

Before you dive into this recipe, I’ve got some tips for you on making the best (and tastiest) cookies. If you’re interested, check them out. Otherwise scroll to the bottom for the recipe.

Tips for Making Delicious Cookies

Are you looking to make the tastiest cookies ever? I’ve got some tips for you. Here’s what I always make sure to pay attention to.

Use Quality Ingredients

Use high-quality, fresh ingredients for the best cookie flavor and texture. You’ll for sure want to get fresh eggs, good quality butter, and pure vanilla extract (instead of imitation). This is especially important with cookies like this that have a simple flavor profile.

Measure Precisely

Flour is often the main dry ingredient in these cookies. Measure using the scoop-and-level method, as adding too much flour can result in dry baked goods.

Bring Cold Ingredients to Room Temp

Bring ingredients like butter, eggs, and milk to room temperature before mixing. They will incorporate better, resulting in smoother batter and soft cookies. They don’t need to be warm; slightly cool to room temp is fine.

Avoid Overmixing

Mix the batter just until ingredients are combined, or the dry disappears into the wet. Overmixing can result in tough cookies.

Chill the Dough

Chilling the dough in the fridge for the specified time (or even overnight) before baking results in cookies with better flavor and texture. It also prevents them from spreading too much during baking.

After cutting out your desired shapes, chill the on the baking sheet for about 30 minutes more. This helps maintain their shape when baked.

Rolling Thickness

Roll the dough to a consistent thickness for even baking. A thickness of about 1/4 to 1/2 inch is generally ideal.

Look for Golden Edges

Unless the recipe says otherwise, the edges of the cookies should turn a golden brown while the center remains slightly soft. This balance ensures a chewy texture without overbaking.

Cool Before Transferring

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them set and avoids them becoming too fragile and crumbling apart.

Remember, practicing and experimenting will help you perfect your cookie baking skills over time. Have fun and enjoy the process of creating delicious baked goods! Here’s what you’re going to need for these lemon shortbread cookies.

Makes from 26 to 32 cookies

• 1 1/4 cups of unsalted butter at room temperature
• 2/3 cup powdered sugar
• 2 cups of all-purpose flour sifted
• 1/4 tsp kosher salt
• 1 – 3 teaspoons of lemon zest (depending on how lemon-y you want them to be)
• 1 teaspoon of fresh lemon juice

For the Lemon Icing

• 3 Tablespoons fresh lemon juice (juice from 1 lemon)                                                          
• 1 1/4 cup powdered sugar                   
• More lemon zest, optional

Tips and Thoughts on This Recipe

These often taste even better a day or two after baking as the flavors continue to meld and the texture becomes slightly more soft.

Fluted cookie cutters make these really cute and very flowery! I highly recommend them. The smaller cookies were made with these sakura cookie cutters.

Keep these cookies in an airtight container at room temperature for up to a week. They’ll last up to ten days in the refrigerator. You ca layer them with parchment paper to prevent sticking.

You can also freeze them in an airtight container for up to three months. When you bring them out of the freezer, let them rise to room temperature naturally as opposed to microwaving.

Don’t forget to check out our lemon curd pavlova, meringues, and loaf! Now get the printable recipe for these cookies below:

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If you enjoyed these cookies, I’d love to hear in the comments! I’d also love for you to check out the following cookie and dessert recipes:

Carrot Cake • Carrot Cake Cookies • Carrot Cake Whoopie Pies • Carrot Rice Krispie Treats • Cheesecake Eggs • Creme Egg Brownies • Easter Bark • Easter Cupcakes • Easter M&M Cookies • Italian Easter Cookies • Lemon Blueberry Thumbprint Cookies • Lemon Cookie Bars • Lemon Cookies with Glaze • Lemon Cream Cheese Cookies • Mini Egg Cupcakes • Oreo Dirt Pudding