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!
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!
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!
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!
Want 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?
Here’s my Lemon Shortbread Cookies recipe. I hope you love ’em as much as we do and share them with someone special!
Lemon Shortbread Cookies Recipe
Ingredients
- 3/4 cup (170 g) salted butter, at room temperature
- 1/2 cup (56 g) cornstarch
- 1/2 cup (57 g) confectioner’s sugar
- 1 1/4 cups (150 g) all-purpose flour
- 1 tablespoon (6 g) lemon zest
- 1 1/2 tablespoons (21 g) lemon juice
For the Lemon Glaze
- 1/2 cup (57 g) confectioner’s sugar
- 1 tablespoon (6 g) lemon zest
- 2 tablespoons (28 g) lemon juice
Instructions
- 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.
- 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.
- When ready to bake, preheat the oven to 350ºF. Slice the dough into 1/4-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
- Add the confectioner’s sugar to a medium mixing bowl. Stir in the lemon zest and lemon juice, stirring until the glaze is smooth.
- Once the lemon shortbread cookies have cooled completely, spoon about 1/2 teaspoon of glaze onto each cookie and spread around the center of the cookie. Allow the glaze to set and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
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.
Absolutely, Joyce! Lime and orange would both be amazing!
Thank you Robin for Sharing this cookie recipe! I have always loved shortbread cookies and lemons. Good combination.
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.
Dang, girl! Shortbread + lemon = Serious YUM! Can’t wait to try this.
I hope you enjoy it! xo
These are so adorable and look super easy to make! I love using fresh, seasonal lemon flavors in the summer.
Thanks so much, Julia! I have to admit that I’m a year-round lemon lover 🙂
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
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!
I want to make these for a friend out of state. Any hints on shipping safely?
Linda, these cookies should ship beautifully. Place plastic wrap or foil in a sturdy container so that you can pull the wrap over the cookies before sealing the container. Place bubble wrap or crumpled paper in the bottom of your shipping box to cushion the cookie container. Then pack bubble wrap or crumpled paper all around the cookie container so it is cushioned and won’t be moving around during shipment. Label the box with FRAGILE so that hopefully the box will be handled more carefully.
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
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!
Thank you so much, Cheryl! I hope you AND your neighbor love them!
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
Great thanks. Will do them right now!!
I hope you love them, Gail!
or 12 Tablespoons.
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.