Lemon Shortbread Cookies

LEMONSHORTBREADI love all things lemon. The lemon zest in these Lemon Shortbread Cookies really enhances the citrus flavor. Shortbread cookies have a slightly crunchy texture and they aren’t super sweet so the icing works well on them.

Try making them a little fancier by rolling the dough in colored sprinkles before refrigerating the dough log to give a colorful edge to the cookies.

To keep the cookies from spreading when they cook, make sure your cookie dough is cold.

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Lemon Shortbread Cookies
I love all things lemon. The lemon zest in these Lemon Shortbread Cookies really enhances the citrus flavor. Shortbread cookies have a slightly crunchy texture and they aren't super sweet so the icing works well on them.
Prep Time 15 minutes
Cook Time 12 minutes
Passive Time 2 hours
Servings
dozen
Ingredients
Lemon Glaze
Prep Time 15 minutes
Cook Time 12 minutes
Passive Time 2 hours
Servings
dozen
Ingredients
Lemon Glaze
Instructions
  1. In a medium mixing bowl, whisk the flour and salt. Set aside.
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  2. Zest the skin of two lemons.
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  3. In a large mixing bowl, mix the butter and powdered sugar until its light and fluffy.
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  5. Add the lemon zest and extract to the butter mixture.
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  7. Mix in the flour mixture, 1/4 cup at a time.
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  8. On a large piece of plastic wrap, turn out the cookie dough. Form it into a log and then wrap with the plastic wrap. Do not over handle the dough.
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  9. Refrigerate the roll for at least 2 hours.
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  10. Preheat the oven to 350F. Once the oven is preheated, line a baking sheet with parchment paper. Cut the dough log into 1/4" slices and place on the baking sheet. Refrigerate the remaining dough until you're ready to bake the next pan.
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  11. Bake for 12-14 minutes.
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  12. Lay the cookies on wax paper or parchment paper on top of the counter to completely cool.
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  13. Once the cookies are cooled, make the lemon glaze. Mix together the powdered sugar and lemon juice.
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  14. Drizzle icing on the cookies. Allow the icing to dry before adding them to your serving dish.
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