Lemon Shortbread Cookies – Deliciously buttery, melt-in-your-mouth shortbread cookies that are packed full of lemon flavour, and topped with a sweet, tangy lemon icing!
Lemon Shortbread Cookies
Adapted from my Scottish Shortbread recipe, these lemon cookies are a must-try this Spring.
They’re buttery, tender, melt-in-your-mouth, and bursting with lemon flavour. Topped with a sweet and tangy lemon icing, these cookies are absolutely irresistible!
Ingredients you’ll need
Here’s a list of ingredients you’ll need to make these cookies. You can find my recipe card at the bottom of this post for the complete list with their amounts.
- Plain/all-purpose flour
- Cornflour/cornstarch: Makes for extra tender, melt-in-your-mouth cookies.
- Unsalted butter: Softened to room temperature.
- Caster/superfine sugar
- Fresh lemon juice: You’ll need 2 tablespoons – about 1 lemon.
- Lemon zest: You’ll need 1 tablespoon – about 1 lemon.
For the Icing
- Icing/powdered sugar
- Fresh lemon juice
How to make Lemon Shortbread Cookies
To make these cookies, simply grab a medium mixing bowl and whisk together the flour and cornflour. Set aside.
In a large mixing bowl, beat together the butter, sugar, salt, lemon juice, and zest until combined.
Add the dry ingredients and mix until just combined.
Bring together into a dough with your hands, and place onto a lightly floured surface.
Knead until soft, then roll out to a thickness of 1cm.
Using a cookie cutter, cut shapes out and place them onto a baking tray lined with parchment paper or a silicone mat.
Bake for 20 – 25 minutes, or until firm to the touch and lightly golden around the edges (but still very pale).
Allow to cool for 5 – 10 minutes before transferring them to a wire rack to cool completely.
For the icing, grab a small mixing bowl and mix together the icing sugar and lemon juice until smooth and combined.
If needed, add more lemon juice to reach desired consistency.
Dip the top of each cookie into the glaze, letting the excess drip back into the bowl.
Sprinkle on some lemon zest if desired, and allow the icing to set.
The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.
Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
These Lemon Shortbread Cookies are:
- super quick and easy to make
- incredibly buttery and melt-in-your-mouth
- loaded with lemon flavour
- topped with a sweet, tangy lemon icing
How long will these shortbread cookies last? These cookies will stay fresh, kept in an airtight container, at room temperature for up to 1 week.
The cookie dough can also be wrapped in clingfilm and kept in the fridge for up to 5 days, or frozen for up to 3 months. Thaw overnight in the fridge before using.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!
Try these cookies!
- Easy Vanilla Biscotti
- Iced Orange Cookies
- Strawberry Cake Mix Cookies
- Melting Moments (Butter Cookies)