Lemon Shortbread Cookies with Lemon Glaze Recipe

If you’re a fan of zesty, buttery treats that practically melt in your mouth, you’re going to absolutely adore this Lemon Shortbread Cookies with Lemon Glaze Recipe. I discovered this gem after searching for a cookie that balanced tender, crumbly shortbread with a bright lemony kick—and trust me, it’s fan-freaking-tastic. It’s perfect when you need a sweet pick-me-up that’s not overly sugary but bursts with fresh citrus flavor from the lemon zest, oil, and a luscious glaze. Stick around and I’ll walk you through every little detail to make sure your cookies come out just right, whether it’s your first lemon shortbread or you’re a seasoned pro looking for a fresh twist.

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Ingredients You’ll Need

Getting the right ingredients is half the battle with shortbread, and this recipe calls for simple pantry staples that come together to create something truly special. A few key things to look out for: use unsalted butter at room temperature for perfect creaminess, and fresh lemons to really brighten the flavor.

• Unsalted butter: Use good quality butter at room temperature for creamy dough and rich flavor.
• Powdered sugar: Both for the dough and the glaze — its fine texture ensures smooth cookies and a glossy finish.
• Kosher salt: Just a pinch balances the sweetness and enhances the lemon zing.
• Vanilla extract: Adds depth to the flavor without stealing the spotlight from lemon.
• Lemon oil: This is a secret weapon to boost lemon aroma; if you can find it, it makes a noticeable difference.
• Lemon zest: Freshly grated from half a large lemon, packed with essential oils and intense citrus flavor.
• Corn starch: Helps tenderize the dough and gives these cookies their characteristic melt-in-your-mouth texture.
• All purpose flour: The base of your dough that holds everything together.
• Lemon juice: Freshly squeezed for that bright, clean citrus tang in the glaze.

Variations

I love customizing recipes depending on the season or mood, and this Lemon Shortbread Cookies with Lemon Glaze Recipe is especially flexible. Feel free to play around with extracts or add a little twist to the texture.

• Add poppy seeds: I once tossed in a teaspoon of poppy seeds for a fun crunch and slight nuttiness that paired beautifully with the lemon.
• Gluten-free swap: Using a gluten-free flour blend replaced the all purpose flour for my cousin’s dietary needs — they still came out tender and delicious!
• Herb-infused glaze: Try adding a tiny bit of finely chopped fresh thyme or rosemary to the glaze. It gives a sophisticated twist that’s perfect for spring gatherings.
• Skip the lemon oil: No worries if you don’t have this — just use a little extra lemon zest and vanilla for a lovely natural flavor.

How to Make Lemon Shortbread Cookies with Lemon Glaze Recipe

Step 1: Cream the Butter and Sugar

Start by beating the unsalted butter (room temp, not melted!) with the powdered sugar using a hand mixer or stand mixer until the mixture is pale and fluffy. This usually takes about 3-4 minutes. That fluffiness is what gives your cookies that soft, tender texture. Be patient and don’t rush—under-creaming can lead to tougher cookies.

Step 2: Add Flavorings and Dry Ingredients

Next up, stir in the kosher salt, vanilla extract, lemon oil, and freshly grated lemon zest to that creamy base. This is where your kitchen starts smelling like sunshine! Then gently fold in the corn starch and all-purpose flour until just combined. You’ll want to stop mixing as soon as there’s no streaks of flour left—overworking can make your dough crumbly and harder to roll.

Step 3: Chill the Dough

Wrap your dough tightly in plastic wrap and pop it in the fridge for at least 30 minutes. This resting time is key—it firms up the dough, making it easier to roll out and prevents spreading when baked. I’ve learned the hard way that skipping this step makes the cookies lose their shape, and that’s no fun.

Step 4: Cut and Bake

Once chilled, roll your dough to about ¼ inch thickness on a lightly floured surface. Use your favorite cookie cutters (I love a classic round or scalloped edge) to cut. Place the cookies on a parchment-lined baking sheet about an inch apart. Bake at 325°F (160°C) for around 20-22 minutes until the edges just start to turn golden—the smell will tell you they’re ready! Let them cool on the pan for a few minutes before transferring to a wire rack.

Step 5: Lemon Glaze Time

Mix your sifted powdered sugar with fresh lemon juice and zest until smooth. If it’s too thick, add a few drops more juice; too thin, add a sprinkle of sugar. Then spoon or brush the glaze over your cooled cookies. Let them sit for at least 20 minutes so the glaze sets up beautifully—a perfect balance of sweet and tangy coating your buttery shortbread.

How to Serve Lemon Shortbread Cookies with Lemon Glaze Recipe

Garnishes

I usually keep it simple and let the glaze and lemon zest shine, but sometimes I sprinkle extra finely grated lemon zest or even a few edible flowers on top for a pretty pop, especially if serving at a tea party. A tiny pinch of flaky sea salt after glazing can also elevate the flavors, balancing sweet and tart in the tastiest way.

Side Dishes

Pair these lemon shortbread cookies with a hot cup of Earl Grey or chamomile tea. For brunch, they’re delightful alongside fresh berries and a light citrus salad. I’ve also served them with a dollop of mascarpone on the side, which adds a creamy element that complements the lemony brightness perfectly.

Creative Ways to Present

For special occasions, I love stacking these cookies in a clear glass jar tied with a lemon yellow ribbon—it makes a simple yet charming gift. You can also drizzle extra glaze artistically over a platter or arrange the cookies on a vintage cake stand with slices of fresh lemon for a fresh, summery vibe that wow guests.

Make Ahead and Storage

Storing Leftovers

Once glazed, I store these cookies in an airtight container at room temperature for up to 4 days. They keep nicely without losing their tender texture or lemony zing. Line the container with parchment paper to avoid sticking if you’re stacking them.

Freezing

If you want to prep ahead, freeze the unbaked dough or the cut cookies (before baking) by wrapping them tightly in plastic wrap and placing in a freezer-safe bag. When ready, thaw in the fridge overnight and bake as directed. Cookies freeze well baked too—just add wax paper between layers in a container.

Reheating

To revive the fresh-baked feel, pop the cookies in a warm oven at 300°F (150°C) for 5 minutes. This warms them through without melting the glaze and refreshes that tender texture I love so much.

FAQs

Final Thoughts

This Lemon Shortbread Cookies with Lemon Glaze Recipe has become one of my go-tos for gifts and gatherings because it’s approachable, reliable, and just plain delicious. I love how the bright lemon flavor plays so perfectly with that rich, buttery shortbread base. If you’re looking to impress without fuss, these cookies hit every note. Trust me—once you try them, your family and friends will be asking for the recipe too. So grab your rolling pin, get those lemons out, and bake up a batch. You won’t regret it!

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