If you’re after an easy slice and bake cookie recipe, look no further than these lemon shortbread cookies!
They’re made with just six ingredients (and three of those ingredients are optional) and have just enough lemon flavor to make your taste buds happy.
Between the tangy lemon icing and the lemon shortbread cookie dough, these lemon cookies will be you new go to spring/summer cookie recipe!
Why you’ll love these lemon shortbread cookies
These lemon shortbread cookies are so easy to make! All you need are the ingredients listed below, a food processor, and a baking sheet. Less mess and so easy!
You can easily make these ahead of time. Feel free to make the cookie dough ahead of time and keep it in the fridge or freezer.
If you’re looking for a melt in your mouth cookie, these lemon shortbread cookies won’t let you down. These buttery lemon shortbread cookies will exceed all of your expectations. Honestly, you’ll just have to make them to see for yourself!
Ingredients
To make these lemon shortbread cookies, you’ll need:
- Sugar – Granulated sugar works best for this recipe!
- Flour – I used all purpose flour for these lemon shortbread cookies, but feel free to use whatever type of flour you’d like!
- Butter – Both salted butter and unsalted butter work in this recipe. Because we’re adding salt to the dough, I’d recommend using unsalted butter but you can use salted butter and omit the salt if you’d like, too!
- Fresh Lemon Zest – This ingredient is key! I use the rind from one lemon and it adds the best fresh lemon flavor to these shortbread cookies.
- Salt – If you use unsalted butter in this shortbread dough, I’d recommend adding some salt!
- Powdered sugar – The powdered sugar is used as a glaze on top of the lemon shortbread cookies once they’re finished cooking (and cooling). This is optional, but highly recommended!
- Lemon juice – You’ll be adding fresh lemon juice to the powdered sugar for the lemon glaze! Again, completely optional but recommended.
And that’s it!
While I think that these ingredients lead to the most perfect lemon shortbread cookies (and have just enough lemon flavor in them for me), you can also add fresh lemon juice to the cookie dough (or even lemon extract) to really ramp up that lemon flavor.
How to make lemon shortbread cookies
First, add the granulated sugar and fresh lemon zest to a food processor and blend until fully combined. By doing this, you get something called lemon sugar which makes these lemon shortbread cookies that much better!
Add the flour, butter, and salt to the lemon sugar mixture in the food processor and process until the cookie dough has formed. This should only take about 30 seconds!
From here, you have two options:
- Turn the dough out onto some saran wrap and form it into a 12 inch log.
- Lightly dust your work surface with some flour, roll the dough out, and use a cookie cutter to form shapes with your cookie dough.
I like slice and bake shortbread cookies, so I tend to stick to the first option for these lemon shortbread cookies! But, feel free to do the second option if you have some cute cookie cutters! For simplicity, I’m going to strictly talk about the slice and bake method.
Once you’ve formed the cookie dough into a 12 inch log, pop it in the fridge for about two hours to firm up. When you’re ready to bake, preheat the oven to 350 degrees Fahrenheit, line your baking sheet with parchment paper, slice, and bake the cookies for 10-12 minutes.
Allow the cookies to cool on the baking sheet for at least 10 minutes before transferring them to a cooling rack. While they’re cooling, make the lemon glaze by adding lemon juice and powdered sugar to a small bowl and whisk to combine.
Drizzle the glaze onto the shortbread cookies and enjoy!
Frequently asked questions
How long will these lemon shortbread cookies stay fresh?
Shortbread cookies stored in a dry, airtight container can last for a week on the counter or in the refrigerator for up to 10 days. You can also store them in the freezer for up to 3 months (just make sure you allow them to come back to room temperature before serving).
Can these lemon shortbread cookies be frozen?
Yes, of course! However, I don’t recommend freezing the log of cookie dough if doing the slice and bake method.
I’d freeze them either after being sliced or after being baked. Once the cookie dough freezes, they can become crumbly if messed around with too much before baking.
PrintTruly the Best Lemon Shortbread Cookies
What do you get when you pair buttery shortbread cookies with loads of lemon zest and a tangy lemon icing? Melt in your mouth lemon shortbread cookies!
- Prep Time: 10 Minutes
- Chill Time: 2 Hours
- Cook Time: 10 Minutes
- Total Time: 2 Hours & 20 Minutes
- Yield: 18 Cookies 1x
Ingredients
For the lemon sugar:
- 1 cup granulated sugar
- Rind from 1 lemon
Cookie dough ingredients:
- 2 cups flour
- 1 cup butter (2 sticks)
- 1 TSP salt
For the lemon glaze:
- 1 cup powdered sugar
- 3 TBSP lemon juice
- 1 TBSP lemon zest
Instructions
- First, add the granulated sugar and fresh lemon zest to a food processor and blend until fully combined. By doing this, you get something called lemon sugar which makes these lemon shortbread cookies that much better!
- Add the flour, butter, and salt to the lemon sugar mixture in the food processor and process until the cookie dough has formed. This should only take about 30 seconds!
- Once you’ve formed the cookie dough into a 12 inch log, pop it in the fridge for about two hours to firm up.
- Preheat the oven to 350 degrees Fahrenheit, line your baking sheet with parchment paper, slice, and bake the cookies for 10-12 minutes.
- Allow the cookies to cool on the baking sheet for at least 10 minutes before transferring them to a cooling rack.
- While the cookies are cooling, make the lemon glaze by adding lemon juice and powdered sugar to a small bowl and whisk to combine.
- Drizzle the glaze onto the shortbread cookies and enjoy!
