Lemon Glazed Shortbread Cookies

If you’re looking for a delightful treat that perfectly balances rich buttery goodness with a tangy citrus punch, Lemon Glazed Shortbread Cookies are a heavenly choice. These cookies are a classic favorite reinvented with a bright, zesty glaze that adds a fresh twist to the traditionally crumbly texture of shortbread. Whether you’re serving them with afternoon tea or gifting them during the holidays, these cookies never fail to impress.

Shortbread cookies have a long-standing heritage rooted in Scottish baking traditions, celebrated for their simplicity and melt-in-your-mouth texture. The addition of a lemon glaze elevates this humble cookie into something special — vibrant, sweet, and slightly tart, making every bite irresistible. This recipe is designed to be easy enough for beginners yet satisfying for seasoned bakers aiming for that perfect balance of buttery and citrus flavors.

Ingredients

For the Shortbread Cookies:
- 1 cup (227 grams) unsalted butter, softened
- 1/2 cup (100 grams) granulated sugar
- 2 cups (240 grams) all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
For the Lemon Glaze:
- 1 cup (120 grams) powdered sugar
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon lemon zest

Instructions

Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper for easy cleanup.
In a large mixing bowl, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. This should take about 3-5 minutes using an electric mixer on medium speed.
Add the vanilla extract and mix to combine.
In a separate bowl, whisk together the all-purpose flour and salt.
Gradually add the dry ingredients to the butter mixture, mixing slowly until just combined. Avoid overmixing, as this can make the cookies tough.
On a lightly floured surface, roll out the dough to about 1/2 inch (1.3 cm) thickness. Use cookie cutters to cut into desired shapes or simply cut into rectangles or squares with a knife.
Place the shaped dough onto the prepared baking sheet, leaving about 1 inch (2.5 cm) space between cookies to allow for slight spreading.
Bake in the preheated oven for 18-22 minutes, or until the edges just begin to turn a light golden brown. Remove from the oven and let cool completely on a wire rack.
While the cookies are cooling, prepare the lemon glaze by combining the powdered sugar, freshly squeezed lemon juice, and lemon zest in a small bowl. Stir until smooth and thin enough to drizzle. If the glaze is too thick, add a little more lemon juice; if too thin, add more powdered sugar.
Once the cookies have cooled, drizzle the lemon glaze over the top using a spoon or piping bag.
Allow the glaze to set for at least 30 minutes before serving to ensure a nice, firm finish.

Recipe Information

Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Servings: Makes about 24 cookies
Difficulty level: Easy to Moderate

Tips & Variations

Use room temperature butter for easier creaming and better texture.
Don’t overwork the dough to keep the cookies tender and crumbly.
For an extra burst of lemon flavor, add a teaspoon of lemon zest to the cookie dough.
Make sure the cookies are completely cooled before glazing to prevent melting.
Store cookies in an airtight container at room temperature for up to one week.

Nutritional Information (per serving, approx.)

Calories: 150
Protein: 1 g
Carbohydrates: 18 g
Fat: 8 g
Fiber: 0.5 g

Conclusion

These Lemon Glazed Shortbread Cookies are absolutely worth making whether you’re an experienced baker or just starting out. Their delightful balance of buttery richness and zesty lemon makes them perfect for any occasion—from cozy tea times to festive celebrations. Serve them alongside your favorite cup of tea or as a charming gift beautifully wrapped for friends and family.

Don’t forget to share your baking experience and photos in the comments below—I love seeing how you bring this recipe to life in your kitchen. Happy baking!