Lemon Shortbread Cookies
These lemon shortbread cookies are buttery, soft, and perfectly crumbly, with a bright pop of lemon flavor and a delicate drizzle of lemon icing. Made with simple ingredients like butter, sugar, vanilla, flour, and fresh lemon zest and juice, they’re easy to bake and impossible to resist. Perfect for birthdays, gifts, or a special treat at home, these cookies are light, flavorful, and absolutely memorable — and your friends and family will ask for the recipe again and again.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Equipment
Ingredients
- 1 cup Butter, room temperature
- 1 cup Sugar
- 1 tsp Vanilla extract
- 1 Lemon (zested) and (juiced into a separate bowl)
- 2 cups Flour
- 1/2 tsp Sea salt
- 1 cup Powdered sugar
Instructions
- In a stand mixer, beat the sugar and butter until light and fluffy.
- Add the vanilla, lemon zest and 2 tablespoons of lemon juice. Beat until incorporated. (Save the remaining lemon juice for the icing.)
- Add the flour and sea salt to the mixer and slowly stir until combined.
- Remove the bowl, cover and refrigerate for one hour.
- Preheat the oven to 350℉.
- Remove the dough to a lightly floured surface and roll out to 1/4 inch thick.
- Cut as many shapes as possible and place them on a parchment paper lined sheet pan. Aim for about 12- 15 per sheet pan. Reroll any remaining dough and continue cutting until it has all been used.
- Bake for 10-12 minutes.
- Remove the cookies to a cooling rack.
- In a small mixing bowl, combine the powdered sugar with 2 tablespoons of the reserved lemon juice.
- Drizzle the icing over the top of the cooled cookies and allow the icing to dry before stacking or storing (about 2 hours).
Nutrition
Serving: 1cookieCalories: 110kcal
Tried this recipe?Let us know how it was!