Lemon Shortbread Cookies Recipe

Lemon Shortbread Cookies make a delicious slice and bake cookie recipe perfect for sharing! Made with fresh lemons and topped with a bright lemon glaze, this cookie recipe has just the perfect amount of sweet and tart that lemon lovers adore!

Lemon Shortbread Cookies Recipe - Lemon Shortbread Cookies make a delicious slice and bake cookie recipe perfect for sharing! Made with fresh lemons, this cookie recipe has just the perfect amount of sweet and tart that lemon lovers adore! // addapinch.com

There’s just something about lemon that brightens any dish that you add it to. Case in point – these lemon shortbread cookies. Shortbread has always been a family favorite around our house since I was a little girl. It was one of those recipes that you could depend on Mama making, especially throughout the holiday season.

I’m not sure why it was primarily relegated to a holiday staple, but that seems to have been it’s place on the menu for some time.

Then, I decided to add a bit of lemon zest and lemon juice to our favorite shortbread and turn them into cookies – bringing you immediately into the land of sweet and tart and everything summery! Made with just five simple ingredients, they practically melt in your mouth with their citrus-y goodness!

Lemon Shortbread Cookies Recipe - Lemon Shortbread Cookies make a delicious slice and bake cookie recipe perfect for sharing! Made with fresh lemons, this cookie recipe has just the perfect amount of sweet and tart that lemon lovers adore! // addapinch.com

The ingredients are staples that I keep around my house year round, too! Butter, flour, sugar, cornstarch and fresh lemons. That’s all it takes to make these delectable bites that make me think of sunshine!

While the cookies are perfectly delicious right on their own, I love to make a quick and easy lemon glaze to go on them as well. It just heightens the sweet and tart lemon flavor!

They just brighten the day, I think!

Lemon Shortbread Cookies Recipe - Lemon Shortbread Cookies make a delicious slice and bake cookie recipe perfect for sharing! Made with fresh lemons, this cookie recipe has just the perfect amount of sweet and tart that lemon lovers adore! // addapinch.com

Which makes them perfect for sharing to help brighten someone’s day or to let them know how much you appreciate them brightening yours from time to time!

Actually, this recipe makes 48 cookies which is the perfect number for sharing! Pack up a dozen each of these cookies along with a little note and share it with a few friends, neighbors, or someone that adds sunshine to your day.

Isn’t that a great idea?

I know I sure would love coming home to these on my doorstep with a note. I bet you can think of a few people that would, too!

Lemon Shortbread Cookies Recipe - Lemon Shortbread Cookies make a delicious slice and bake cookie recipe perfect for sharing! Made with fresh lemons, this cookie recipe has just the perfect amount of sweet and tart that lemon lovers adore! // addapinch.comWant to join me in bringing a little sunshine to someone’s day?

I’ve included this fun printable that you are welcome to download, clip out and add to your gift of cookies to let those special people know just how much you appreciate them.

Sometimes, it is just that little thank you that makes the world a much better place. Don’t you think?

Lemon Shortbread Cookies Recipe - Lemon Shortbread Cookies make a delicious slice and bake cookie recipe perfect for sharing! Made with fresh lemons, this cookie recipe has just the perfect amount of sweet and tart that lemon lovers adore! // addapinch.com

Here’s my Lemon Shortbread Cookies recipe. I hope you love ’em as much as we do and share them with someone special!

5.0 from 11 reviews
Lemon Shortbread Cookies Recipe
 
Prep time
Cook time
Total time
 
Lemon Shortbread Cookies Recipe - Lemon Shortbread Cookies make a delicious slice and bake cookie recipe perfect for sharing! Made with fresh lemons, this cookie recipe has just the perfect amount of sweet and tart that lemon lovers adore!
Author:
Serves: 48 cookies
Ingredients
  • ¾ cup salted LAND O LAKES® butter, at room temperature
  • ½ cup cornstarch
  • ½ cup confectioner's sugar
  • 1¼ cups all-purpose flour
  • 1 tablespoon lemon zest
  • 1½ tablespoons fresh lemon juice
For the Lemon Glaze
  • ½ cup confectioner's sugar
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
Instructions
  1. Cream together the butter, cornstarch, and confectioner's sugar with an electric mixer until well-combined, about 3 minutes. Add flour to the butter mixture until just combined. Add the lemon zest and the lemon juice. Beat until thoroughly mixed and a soft dough is formed.
  2. Divide the dough in half and turn each half out onto a piece of parchment or waxed paper. Form each half into a 1-inch roll, twisting the ends of the paper to seal. Refrigerate until firm, about 1 hour.
  3. When ready to bake, preheat the oven to 350ºF. Slice the dough into ¼-inch slices and place onto a rimmed baking sheet lined with parchment paper. Bake until set, about 10 minutes. Cookies will not brown. Remove from the oven and allow to cool.
For the Lemon Glaze
  1. Add the confectioner's sugar to a medium mixing bowl. Stir in the lemon zest and lemon juice, stirring until the glaze is smooth.
  2. Once the lemon shortbread cookies have cooled completely, spoon about ½ teaspoon of glaze onto each cookie and spread around the center of the cookie. Allow the glaze to set and serve.

Enjoy!
Robyn xo

Lemon Shortbread Cookies Recipe - Lemon Shortbread Cookies make a delicious slice and bake cookie recipe perfect for sharing! Made with fresh lemons, this cookie recipe has just the perfect amount of sweet and tart that lemon lovers adore! // addapinch.com

 

47 comments on “Lemon Shortbread Cookies Recipe”

  1. Hi Robyn – Sounds delicious. As a UK resident, any tips on how to measure out butter in cups? Do you just chop it off the block and squeeze it into the cup? Do i press it down? Thanks

    • Hi Gail!
      Great question! This will be equivalent to 6 ounces of butter. I hope that helps! xo

    • MOST of our butter in the USA comes in 4.. 1/2 cup or 1/4 pound sticks in the box. Only decision for us to think about is do we want salted or unsalted! The single sticks each have measurement across the paper it is wrapped in, so you can cut at the right amount you want.
      It is better if you have to cut off the single brick of butter if it is room temp. Then return your not-used butter to the fridge or freezer. If you are using a measuring cup, use the one just for 3/4 and flatten it across the top. Noted 6 ounces of butter=3/4 cup butter=12 tablespoons butter.

  2. LEMON! I love lemon. These will be a Saturday baking thing for me. And, I willl share with my neighbors. 🙂 Thank you for the sunshine in a cookie recipe!

  3. This sounds delicious! I am going to try these. I use all organic ingredients, so for those like myself, be sure and buy the organic cornstarch – this will keep you away from GMO’s.

    Thank you for sharing this. I’m printing this out and can’t wait to try them. I know they’ll be delicious!! 🙂

    • Hi Beth,
      I sure hope you enjoy them and appreciate you including the information about the cornstarch. If you aren’t able to use it or find it, you can substitute with arrowroot powder as well. xo

  4. This sounds amazing . Love lemon anything . It would be a great to take to church , when we have new visitors at church we always either make a dozen cookies or buy them put in cute bag with a note and deliver them . Thanks for sharing .

    • What a great idea, Connie! I love that your church welcomes visitors that way. What a definite way to make them feel special and well, welcomed! I hope you enjoy these!

  5. This recipe is a must! Love lemon anything. I also like the taste of lime. Can lime be substituted in this recipe?

    • Hi Donna!
      I love lemon anything, too! I hope you enjoy these. Yes, you can easily substitute with lime in place of lemons. xo

  6. These are so adorable and look super easy to make! I love using fresh, seasonal lemon flavors in the summer.

  7. Dang, girl! Shortbread + lemon = Serious YUM! Can’t wait to try this.

  8. When I first starting reading your recipe, I had a flash of memory back to Melting Moment cookies, the old Kingsford cornstarch cookie recipe. I scrolled down through the recipe, and BING! there was the cornstarch in the recipe! Is there any way to overcome the very whiteness of this cookie? I used to broil them for just a moment after baking to try and get more of a golden brown color, at least on the top. Broiling them sounds very fussy, but it did add a bit of a crust that made it less soggy with an icing on… Could one use another flour with the cornstarch for more color? Would vanilla extract add any color? I think, in the name of science, hee-hee, these variations must be tried…

    • Hi M.J.,
      I’ve not heard of that cookie, but need to go look for it! The cookie is fairly light in color, but I’m afraid broiling it would over bake it. The lemon zest and lemon juice do help to give it some coloring and the lemon glaze makes it very pretty, I think. If you did use another flour, it would darken it a bit, as you said.

  9. Thank you Robin for Sharing this cookie recipe! I have always loved shortbread cookies and lemons. Good combination.

  10. Got a question. Since your motto is Add A Pinch, instead of lemon, use lime or orange? I like to mix up my flavors. Have zest for all in freezers to use (love those oils!) I am prepping recipes for the county fair in 1 month and in the shortbread, so many do lemon, so thought about the orange…have orange oils too. There is not a citrus fruit that comes into the house that is not skinned.

  11. Hi Robyn, my sister is too fond of cookies. Will try these one as well for her and lets see how her response is, hope she loves it. Thanks in advance. 🙂

  12. Quick question? When we leave them to cool, should they stay on the trays (do they need the residual heat?) or do i lift the parchment onto a cooling rack? Thanks.

    • Hi Gail,
      I just leave mine on the pan to cool, but you could absolutely remove to a wire rack to cool if you prefer. I hope you enjoy them!

  13. Great recipe that I am in the process of making now. Do you think this cookie would work with a bit of ginger added to it? Or maybe just adding a sprinkle of crystallized ginger to the top would be better?

  14. These are adorable! I love lemon desserts, they’re so bright and sunny and cheerful 🙂 Thanks for sharing!

  15. Loved these. Fresh, tasty and melt in the mouth. The glaze is really punchy. A new favourite,

  16. Just made these today with my 7yo daughter who loves to bake. They are so yummy and lemony! She is making these to enter into the county fair, I will let you know how they do. The 1″ log made teensy cookies, so the second roll we made bigger. Just our preference. Thanks for the recipe!!

  17. Would unsalted butter work? I never have salted on hand in my fridge.
    Would I need to add salt?

  18. Do these stack well once the glaze is set? I am wanting to bake these for a work bake sell and need to transport them easily!!

  19. I made these for an afternoon tea and they were a hit! The recipe is super easy to follow and fullproof. I especially like how the glaze gives the cookies that extra lemon flavor. I’ll keep this as my go to shortbread recipe from now on! I halfed the recipe and got a little over 30 cookies.

  20. Robyn, These cookies are delicious!! Making them for the third time. They were a hit with my family. I even mailed them to my adult grandchildren in NYC. They too, loved them. Thanks.

  21. I think these were actually better the second day. No icing for me, watching my sugar intake. Perfect amount tart and sweetness.I served with mint limeade and they were a definite hit.

  22. I made these last weekend. I got caught up in other things and never added the glaze. They are delicious even without it. So light and fluffy!

  23. I made these for a party, and made several batches. I substituted lemon juice/zest on two batches, and topped them with melted chocolate, and preserves. They were a big hit, and were fun to make. It is such an easy recipe to modify, and the cookies were delicious.

  24. Would substituting the lemon for lime be okay? We have an abundance of fresh limes to use up!

  25. Hello Robyn, These are delicious cookies and have become my daughters and sister -in law favourites. To keep up with the demand can I freeze the dough? Or would it be better to freeze the cookies once they are made? I appreciate your expertise on this question. It’s fabulous to give these two something they really love. Thanks Deb

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