There is a special kind of magic that happens when you combine butter, sugar, and citrus to create lemon glazed shortbread cookies. The aroma that fills the kitchen takes me back to sunny afternoons spent on my grandmother’s porch, where tea time was a non-negotiable ritual. She believed that a proper biscuit should melt in your mouth, leaving just a hint of sweetness behind.
I remember watching her hands work the dough, gentle and precise, ensuring the butter didn’t get too warm. It wasn’t just about baking; it was about slowing down and appreciating the simple ingredients. These cookies have since become my go-to remedy for gloomy days, bringing a burst of sunshine regardless of the weather outside.
Over the years, I have tweaked her original recipe to add a bit more zest, quite literally. While I love rich treats like homemade candied pecans during the holidays, there is something uniquely refreshing about lemon. This recipe balances that bright acidity with the rich, buttery crumb of a traditional shortbread.
Sharing these lemon glazed shortbread cookies has become a new tradition in my own home. Whether I am packing them for a friend or setting them out for a weekend gathering, they never fail to impress. They are elegant enough for a party yet simple enough to bake on a whim.
Why you’ll love this Zesty Lemon Glazed Shortbread Cookies
- Melt-in-your-mouth texture: The addition of cornstarch to the flour mixture ensures these cookies have an incredibly tender and delicate crumb that dissolves on the tongue.
- Perfect balance of flavors: The bright, tangy glaze cuts through the richness of the butter, preventing the lemon glazed shortbread cookies from being overly sweet.
- Simple pantry ingredients: You likely already have everything you need in your kitchen, making this an easy recipe to whip up without a grocery run.
- Beautiful presentation: The pale golden cookie topped with a glossy white glaze and zest makes for a stunning addition to any dessert table or gift box.
- Freezer friendly: The dough freezes beautifully, allowing you to have fresh, homemade cookies ready to bake whenever you need a quick treat.
Ingredients
- 1 cup (227g) unsalted butter, softened to room temperature
- 1/2 cup (60g) powdered sugar (confectioners’ sugar)
- 2 cups (240g) all-purpose flour
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 2 tablespoons fresh lemon zest (from about 2 lemons)
- 1 teaspoon fresh lemon juice
- 1 1/2 cups (180g) powdered sugar (for the glaze)
- 3-4 tablespoons fresh lemon juice (for the glaze)
- Extra lemon zest for garnish (optional)
Directions
Step 1
In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the softened butter and 1/2 cup powdered sugar together on medium speed. Continue beating until the mixture is creamy and smooth, which should take about 2 minutes.
Step 2
Add the lemon zest and 1 teaspoon of lemon juice to the butter mixture. Mix on low speed just until the citrus is evenly distributed. This ensures the flavor is infused throughout the dough.
Step 3
In a separate medium bowl, whisk together the all-purpose flour, cornstarch, and salt. The cornstarch is the secret ingredient here, helping to create that signature tender texture.
Step 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed. Stop mixing as soon as the dough comes together and no streaks of flour remain. It is crucial not to overmix at this stage.
Step 5
Turn the dough out onto a piece of plastic wrap. Shape it into a disk or a rectangular log, wrap it tightly, and refrigerate for at least 1 hour. Chilling the dough is essential to firm up the butter and prevent the cookies from spreading too much in the oven.
Step 6
Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper to ensure the cookies don’t stick and bake evenly.
Step 7
Remove the dough from the fridge and place it on a lightly floured surface. Roll the dough out to about 1/4-inch thickness. Use a round cookie cutter or your shape of choice to cut out the cookies, placing them 1 inch apart on the prepared baking sheets.
Step 8
Bake for 10-12 minutes, or until the cookies are set and the bottoms are just barely beginning to turn golden. The tops should remain pale. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 9
While the cookies cool, prepare the glaze by whisking together 1 1/2 cups powdered sugar and 3 tablespoons of lemon juice in a small bowl until smooth. If the glaze feels too thick, add more juice 1 teaspoon at a time until it reaches a dipping consistency.
Step 10
Dip the top of each cooled cookie into the glaze, allowing the excess to drip off, or simply spoon the glaze over the top. Sprinkle with extra lemon zest immediately if desired. Let the glaze set for about 15-20 minutes before serving.
Variations, pairings, and serving ideas
Variations
You can easily customize these lemon glazed shortbread cookies by adding fresh herbs. A teaspoon of dried lavender or finely chopped rosemary mixed into the dough adds a sophisticated floral note that pairs beautifully with lemon. It transforms the cookie into an elegant botanical treat.
If you enjoy a bit of crunch, consider adding poppy seeds to the dough. The combination of lemon and poppy seed is a classic for a reason, adding both texture and a nutty flavor. Just a tablespoon is enough to make a difference without altering the dough consistency.
For a different citrus twist, swap the lemon for orange or lime. Using blood orange zest and juice creates a stunning pink glaze that looks beautiful for Valentine’s Day or spring gatherings. The method remains exactly the same, just with a different fruit profile.
Pairings
These cookies are the ultimate companion for a hot cup of tea. Earl Grey is an exceptional choice, as the bergamot notes complement the lemon zest in the shortbread perfectly. The warmth of the tea melts the buttery cookie, enhancing the flavor.
For coffee lovers, a light roast or a latte works best. The acidity in a light roast coffee mirrors the brightness of the lemon, creating a harmonious tasting experience. Avoid very dark roasts, which might overpower the delicate butter flavor.
If you are serving these at a summer gathering, pair them with a sparkling iced tea or lemonade. The double dose of citrus is refreshing and light. It makes for a wonderful afternoon snack when the weather is warm.
Serving ideas
Serve these cookies on a tiered cake stand for a traditional afternoon tea vibe. Placing them alongside small finger sandwiches and scones creates a visually appealing spread. The bright white glaze pops beautifully against floral china.
These make excellent edible gifts during the holidays or for bridal showers. Stack three or four cookies in a clear cellophane bag and tie it with a yellow satin ribbon. The rustic yet polished look is always well-received by friends and family.
For a dinner party dessert, serve a cookie on the side of a bowl of vanilla bean ice cream or lemon sorbet. The crunch of the shortbread provides a nice textural contrast to the smooth, cold dessert. It elevates a simple scoop of ice cream into a plated dish.
Storage and make-ahead tips
Storage
To keep your lemon glazed shortbread cookies fresh, store them in an airtight container at room temperature. They will stay delicious for up to 5 days. If you stack them, place a sheet of parchment paper between layers to protect the glaze.
Avoid storing them in direct sunlight or a warm area, as the butter content is high. If the kitchen is very hot, the glaze might become sticky. A cool, dry pantry shelf is the ideal spot.
You can freeze the baked cookies, but it is best to do so without the glaze. Freeze them in a sealed container for up to 3 months. When you are ready to eat them, thaw at room temperature and apply the glaze fresh.
Make-ahead
The dough can be made ahead of time and stored in the refrigerator for up to 3 days. Wrap the disk tightly in plastic wrap to prevent it from absorbing fridge odors. This allows you to break up the work into smaller steps.
For longer storage, freeze the unbaked dough disk for up to 2 months. You can also roll out and cut the shapes, then freeze the raw cookies on a baking sheet before transferring them to a bag. This way, you can bake just a few at a time.
If baking from frozen cut-outs, you may need to add an extra minute or two to the baking time. Keep an eye on the color to ensure they don’t brown too much. This is a great hack for unexpected guests.
Common mistakes when making Zesty Lemon Glazed Shortbread Cookies
- Overworking the dough: Kneading or mixing the dough too much activates the gluten, resulting in tough cookies rather than the desired tender, crumbly texture.
- Using melted butter: The butter must be softened to room temperature, not melted; melted butter will cause the lemon glazed shortbread cookies to spread flat and lose their shape.
- Glazing warm cookies: If you apply the glaze before the cookies have cooled completely, it will melt, run off the sides, and soak into the cookie instead of sitting on top.
- Skipping the chill time: Failing to refrigerate the dough will make it difficult to roll out and will cause the cookies to spread into unrecognizable shapes in the oven.
Final notes
Baking these lemon glazed shortbread cookies is a rewarding experience that yields delicious results with minimal effort. The key is patience, especially when chilling the dough and allowing the cookies to cool. Do not rush these steps, as they are crucial for that perfect bakery-style finish.
I encourage you to experiment with the thickness of the glaze to suit your preference. Some prefer a thin, translucent veil of sugar, while others love a thick, opaque cap of lemon sweetness. There is no wrong way to do it, as long as it tastes good to you.
Finally, enjoy the process of zesting and rolling. There is a therapeutic quality to working with fresh citrus and soft dough. I hope these cookies bring as much brightness to your kitchen as they do to mine.
Loved this Zesty Lemon Glazed Shortbread Cookies? Try these next
- Homemade candied pecans
- Cherry coconut magic bars
- Corn black bean guacamole
- Classic vanilla bean scones
- Soft baked ginger molasses cookies
Zesty Lemon Glazed Shortbread Cookies
These buttery, melt-in-your-mouth shortbread cookies are infused with fresh lemon zest and topped with a bright, tangy lemon glaze. They strike the perfect balance between sweet and tart, making them an elegant treat for afternoon tea or holiday cookie exchanges.
- Total Time: 32 minutes
- Yield: 24 cookies 1x
Ingredients
- 1 cup (227g) unsalted butter, softened to room temperature
- 1/2 cup (60g) powdered sugar (confectioners' sugar)
- 2 cups (240g) all-purpose flour
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 2 tablespoons fresh lemon zest (from about 2 lemons)
- 1 teaspoon fresh lemon juice
- 1 1/2 cups (180g) powdered sugar (for the glaze)
- 3-4 tablespoons fresh lemon juice (for the glaze)
- Extra lemon zest for garnish (optional)
Instructions
- In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the softened butter and 1/2 cup powdered sugar together on medium speed until creamy and smooth, about 2 minutes.
- Add the lemon zest and 1 teaspoon of lemon juice to the butter mixture. Mix on low speed just until combined.
- In a separate medium bowl, whisk together the all-purpose flour, cornstarch, and salt. The cornstarch helps create a tender, melt-in-your-mouth texture.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed. Stop mixing as soon as the dough comes together and no streaks of flour remain. Do not overmix.
- Turn the dough out onto a piece of plastic wrap. Shape it into a disk or a rectangular log, wrap tightly, and refrigerate for at least 1 hour. This chills the butter and prevents spreading.
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- Remove the dough from the fridge. On a lightly floured surface, roll the dough out to about 1/4-inch thickness. Use a round cookie cutter (or shape of choice) to cut out cookies. Place them 1 inch apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the cookies are set and the bottoms are just barely beginning to turn golden. The tops should remain pale. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- While cookies cool, prepare the glaze. Whisk together 1 1/2 cups powdered sugar and 3 tablespoons of lemon juice in a small bowl until smooth. If the glaze is too thick, add more juice 1 teaspoon at a time until it reaches a dipping consistency.
- Dip the top of each cooled cookie into the glaze, allowing excess to drip off, or spoon the glaze over the top. Sprinkle with extra lemon zest if desired. Let the glaze set for about 15-20 minutes before serving.
Notes
Ensure your butter is soft but not melted for the best texture. Store these cookies in an airtight container at room temperature for up to 5 days, or freeze the unglazed baked cookies for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 10g
- Sodium: 25mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg