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Lemon Shortbread Cookies

by Danielle

These are tasty shortbread cookies with a hint of lemon.  They are buttery, and they taste so good, and they’re also perfectly tender too. You don’t have to worry about the cookies being rough and hard, they’re made in a way to really enhance the taste, and so that it’s the perfect texture.

Not just that, this cookie comes with a wonderful topping, a lemon glaze that sits perfectly over these cookies. If you’re a lemon fan, this is definitely the recipe that you want.

For a real lemony taste to this, you want to make the cookies, and then let them sit for a day. This helps to ensure that the lemon mixture of this properly seeps in, making it taste even better than it did the previous day, to really, truly enhance all of the flavorings of this, and to make it taste even better!



4 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking powder

2 cups unsalted butter at room temperature

1 cup confectioners’ sugar

2 tablespoons fresh lemon juice

Lemon Glaze:

6 tablespoons unsalted butter, melted

1/3 cup lemon juice, or more to taste

3 cups confectioners’ sugar

lemons, zested


First you want to turn your oven to 350, let this preheat

While the oven is preheating, add in the flour, baking powder, and the salt, these dry ingredients. Whisk them all together in one container.

Put the butter in a bigger bowl to mix, and then take a spoon, mixing this so that it’s super creamy. Add the lemon juice, the confectioner’s sugar, and the flour mix you made in the last step into this, and then stir all of this so it’s fully combined

Put the dough on a surface that’s somewhat floured, to about a quarter of an inch thick, and then use a cookie cutter of choice, preferably a generic, round one, and then cut out the dough, re-rolling to make sure it’s all used.

Put the cookies on a baking sheet that’s not greased.

Take the cookies and then bake these in the oven for around 10 or so minutes, until the cookies have a color that’s a light brown in a sense and is still light in texture near the top.

When done, take them out, put them on a cooking rack for a couple of minutes, letting them fully cool on the racks made of wire.

While these cook, put the lemon juice and the butter that’s melted together in a bowl that’s small.

Put the lemon zest in there, whisk it once more, and then whisk the rest of the sugar, a cup at a time, and then add more lemon juice as needed, especially if you want the consistency to be thinner.

Take the cookies once they’ve cooled, dip this in the mixture, and then put it on a rack that’s wired with some parchment paper or wax paper. Let this sit for around 2 hours until the glaze sits on there.

Put the cookies in a container that’s airtight between the wax paper layers to really help keep their lemon flavor on this, and to enhance the flavor for long periods of time.

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