Lemon Shortbread Cookies with Fresh Lemon Glaze

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Lemon Shortbread Cookies with Fresh Lemon Glaze

These lemon shortbread cookies are everything a classic shortbread should be: tender, buttery, and delicately crisp, with a bright burst of fresh lemon flavor in every bite. Made with simple pantry ingredients and finished with a smooth lemon glaze, they are light, elegant, and perfect for afternoon tea, holidays, or everyday treats.

The addition of cornstarch gives these cookies their signature melt-in-your-mouth texture, while fresh lemon zest and juice provide a clean citrus flavor that is refreshing without being overpowering. These cookies slice beautifully, bake evenly, and store well, making them an excellent make-ahead dessert.

Why You’ll Love This Recipe

  • Soft, tender shortbread texture that melts on the tongue
  • Fresh lemon flavor from real zest and juice
  • Easy slice-and-bake method
  • No complicated techniques or special equipment required
  • Perfect balance of sweetness and citrus

Ingredients

For the Lemon Shortbread Cookies

  • 3/4 cup salted butter, softened to room temperature
  • 1/2 cup confectioner’s sugar
  • 1/2 cup cornstarch
  • 1 1/4 cups all-purpose flour
  • 1 tablespoon fresh lemon zest
  • 1 1/2 tablespoons fresh lemon juice

For the Lemon Glaze

  • 1/2 cup confectioner’s sugar
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice

Instructions

Prepare the Dough

  1. In a large mixing bowl, cream the softened butter and confectioner’s sugar using an electric mixer on medium speed until smooth and fluffy, about 2 to 3 minutes.
  2. Add the cornstarch and mix until fully incorporated.
  3. Gradually add the flour and mix on low speed just until combined. Do not overmix.
  4. Add the lemon zest and fresh lemon juice, mixing until a soft, cohesive dough forms.

Shape and Chill

  1. Divide the dough into two equal portions.
  2. Place each portion onto a sheet of parchment or waxed paper and roll into a log approximately 1 inch in diameter.
  3. Twist the ends of the paper to seal and refrigerate the dough for at least 1 hour, or until firm.

Bake the Cookies

  1. Preheat the oven to 350°F (180°C).
  2. Line a baking sheet with parchment paper.
  3. Remove the chilled dough from the refrigerator and slice into 1/4-inch thick rounds.
  4. Arrange the slices on the prepared baking sheet, leaving a small space between each cookie.
  5. Bake for 9 to 11 minutes, just until the cookies are set. They should remain pale and not browned.
  6. Remove from the oven and allow the cookies to cool completely on a wire rack.

Lemon Glaze

  1. In a medium bowl, combine the confectioner’s sugar, lemon zest, and lemon juice.
  2. Stir until smooth and pourable. Adjust the consistency with a few drops of lemon juice if needed.
  3. Once the cookies are completely cooled, spoon about 1/2 teaspoon of glaze onto the center of each cookie and gently spread.

Allow the glaze to set before serving or storing.

Storage Tips

  • Store glazed cookies in an airtight container at room temperature for up to 4 days
  • Un-glazed cookies can be frozen for up to 2 months
  • Dough logs can be refrigerated for up to 3 days before baking

 

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