Easy to make and perfect for spring and summer, my iced lemon shortbread cookies are a must-make for tea parties and Easter celebrations! They get their zingy lemon flavor from real lemon zest in the buttery dough and fresh juice in the sweet lemon icing. Equal parts sweet and tangy, I can never stop at just one of these delightful little cookies.
Melt-in-Your-Mouth Lemon Shortbread Cookies with Lemon Icing
These icing-dipped lemon shortbread cookies are easily one of my favorite treats for spring! They are everything a shortbread should be: buttery, melt-in-your-mouth tender, and just sweet enough while still letting the citrus shine.
I’m a firm believer that you can’t fake fresh flavor, which is why I rely on real lemon zest in these shortbreads rather than the artificial flavorings you often find in store-bought cookies. I tested this recipe several times to nail the perfect lemon-to-butter ratio so the flavor would pop without the cookies losing their signature snap. With just 5 simple pantry staples and a few minutes of prep, these lemon shortbread cookies are so tasty and simple to pull off!
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Use a Parchment Sling to Prevent Broken Cookies
Instead of cutting the cookies directly on the hot, flat baking sheet, use the parchment paper to your advantage. When lining the pan, leave an extra 2 inches of parchment paper hanging over the long sides. This creates handles that allow you to lift the entire block of shortbread in one piece from the pan without breaking. Then, you can place it on a cutting board and cut out the cookie fingers without making a mess.
Iced Lemon Shortbread Cookies Recipe
Equipment
- Kitchen Scale (optional)
- Baking Sheet
- Hand Mixer
- Fine-Mesh Sieve
Ingredients
For the Cookies
- 1 cup unsalted butter (2 sticks)
- ⅔ cup powdered sugar sifted*
- 1 tablespoon lemon zest (from 1 lemon)
- 2 cups all-purpose flour sifted
- ¼ teaspoon kosher salt
For the Icing
- 1 cup powdered sugar
- 1½ tablespoons lemon juice (from about 1 lemon)
- 1 tablespoon water
- Lemon zest optional, for serving
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
- In a large bowl, using a hand mixer, beat the butter, powdered sugar, and lemon zest until combined.1 cup unsalted butter, ⅔ cup powdered sugar, 1 tablespoon lemon zest
- Add the flour and salt and mix by hand until the dough starts to clump. Gently press the dough into a ball.2 cups all-purpose flour, ¼ teaspoon kosher salt
- Place the dough on the prepared baking sheet and gently pat into a circle or rectangle.
- Bake for 22-25 minutes until just turning light golden at the edges.
- As soon as the shortbread is out of the oven, cut into 16 rectangle fingers with a sharp knife, and prick each finger with a fork.
- Leave for 5-10 minutes before carefully transferring to a wire rack to cool completely.
- While the shortbread cools, make the icing. Sift the powdered sugar and mix with the lemon juice and water.1 cup powdered sugar, 1½ tablespoons lemon juice, 1 tablespoon water
- Spoon ½ teaspoon of icing to the end of each cooled shortbread finger.
- Sprinkle over lemon zest, if using.Lemon zest
Notes
- Make sure your butter is room temperature so it’s easy to cream.
- If your kitchen is warm, when you pat the dough into a rectangle on the baking sheet, you can pop the whole sheet in the fridge for 15-20 minutes before it goes into the oven to prevent spreading.
- Careful not to bake the cookies for too long! As soon as the edges are a gorgeous golden brown color, you should be good to go.
- This is a short and tender shortbread. Cut the shortbread as soon as it comes out of the oven. If left to cool slightly, it will crumble when cut or pricked with a fork.
- Use a bench scraper or a very thin, non-serrated knife to cut the shortbread, and wipe the blade between every cut.
- For the glaze, mix the lemon juice into the sugar first, then add the water drop by drop. You want a consistency like thick glue. If it’s too thin, it will just soak into the cookie rather than sitting beautifully on top.
- Nutritional information does not include optional ingredients.
Variations to Try
This is such a simple base shortbread recipe, and I love how easy it is to jazz it up for different moods. Try some of these favorite add-ins:
- Lemon Lavender: Add 1 tablespoon of culinary-grade dried lavender buds to the dough with the lemon zest. The floral notes pair beautifully with the buttery dough.
- Lemon Herb: Finely mince 1 tablespoon of fresh rosemary, basil leaves, or thyme leaves, and mix into the dough along with the flour. The savory herbal notes cut through the sweetness of the icing perfectly.
- Meyer Lemon: Swap the standard lemons for Meyer lemons in both the dough and the icing for a sweeter cookie. Reduce the powdered sugar in the icing by 1 tablespoon to balance the extra sweetness.
How to Make Lemon Shortbread Cookies Step-by-Step
Cream the Butter and Sugar: Preheat your oven to 350°F, line a baking sheet with parchment paper (I like to leave a little overhang for easy removal–see my tip above!), and set aside. In a large bowl, using a hand mixer, beat 1 cup of room-temperature unsalted butter, ⅔ cup of sifted powdered sugar, and 1 tablespoon of lemon zest until well-combined and creamy.
Form the Dough: Add 2 cups of sifted all-purpose flour and ¼ teaspoon of kosher salt, and mix by hand until the dough just starts to clump. Gently press the dough into a ball.
Press the Dough: Place the dough on the prepared baking sheet and gently pat it into a circle or rectangle. Don’t press too hard, or you’ll make the cookies dry and crispy. If your kitchen is particularly warm, or the dough seems greasy/shiny, refrigerate it in the pan for 15-20 minutes before baking.
Bake and Cut the Cookies: Bake your lemon shortbread in the preheated oven for 22-25 minutes until just turning light golden at the edges. As soon as the shortbread is out of the oven, cut it into 16 rectangular fingers with a sharp knife, and prick each finger with a fork. If you made a parchment sling, you can lift the entire tray of cookies out before cutting to ensure it doesn’t crumble apart. Leave to cool for 5-10 minutes before carefully transferring to a wire rack to cool completely.
Ice the Cookies: While the shortbread cools, make the icing. Sift 1 cup of powdered sugar, and mix with 1½ tablespoons of lemon juice. Slowly add 1 tablespoon of water until it reaches a thick, gluey consistency. Spoon ½ teaspoon of icing to the end of each cooled shortbread finger, or gently dip the tip of each cookie into the bowl for a smooth finish. Sprinkle over lemon zest, if using.
How to Store and Freeze
Store leftover lemon shortbread cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer (un-iced) for up to 1 month. Let thaw overnight in the refrigerator or at room temperature for about 1 hour before icing and enjoying.
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