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+ servings
Lemon Shortbread Cookies stacked on cooling rack

Lemon Shortbread Cookies

Course Dessert
Cuisine American
Keyword easter, lemon, shortbread cookie
Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings 18
Calories 189kcal
Author Kat Jeter & Melinda Caldwell



  • 2 cup All-purpose flour
  • 1 cup Unsalted butter room temp.
  • 1/2 cup Caster sugar this is superfine granulated sugar
  • 1 tablespoon Lemon zest
  • 1/2 teaspoon Vanilla extract
  • 1/2 teaspoon Lemon extract
  • 1/4 teaspoon Salt

Lemon Glaze:

  • 1 cup Powdered Sugar
  • 1/2 teaspoon Lemon extract
  • 2-3 teaspoons Water


  • Preheat oven to 350 °F.
  • In your mixing bowl beat room temperature butter until it is creamy.
  • Add the sugar and mix thoroughly.
  • Add lemon zest, vanilla extract, lemon extract, and salt and continue to mix until ingredients combine.
  • Add the flour 1 cup at a time until the mixture just starts to come together.
  • Create a ball of dough and flatten it slightly before wrapping it in plastic wrap and chilling it for 1 hour.
  • Remove dough from refrigerator.
  • Lightly flour your surface and roll the dough out to 1/4 inch thick.
  • Use 3 inch round cookie cutter to cut out cookies.
  • Place cookie cut-outs on a parchment paper lined baking sheet.
  • Place cookies on the baking sheet into the refrigerator for 20 minutes.
  • Remove from refrigerator and bake for 8 - 10 minutes, or until cookies are a light golden brown around the edges.
  • Remove the cookies from the oven and let them cool on the baking sheet for 5-10 minutes. Then remove from the baking sheet and let them cool completely on a cooling rack.
  • While the cookies cool mix together your lemon glaze ingredients in a medium bowl. Add the water one teaspoon at a time until the glaze reaches the consistency of syrup.
  • When the cookies have cooled and glaze is ready, drizzle or spoon the glaze over the tops of the cookies OR turn the cookie upside down and dip the top of the cookie into the glaze.
  • Use the bottom of a spoon to smooth the glaze over the top of the cookie before setting it down on a cooling rack to let the glaze firm up.
  • Allow the icing to harden before serving the cookies.


Tip: If your cookies spread slightly you can neaten the edges up by using the cookie cutter on the hot cookies to trim them back into perfect circle shapes.


Serving: 1cookie | Calories: 189kcal | Carbohydrates: 23g | Protein: 2g | Fat: 10g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 34mg | Potassium: 19mg | Fiber: 1g | Sugar: 12g | Vitamin A: 315IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg