The Best Easy Glazed Lemon Shortbread Cookies: A Perfect Slice and Bake Recipe
There’s something truly magical about a perfectly crafted shortbread cookie – and when you infuse it with the vibrant, zesty flavor of fresh lemon, you create an irresistible treat that brightens any day. These Lemon Shortbread Cookies are the epitome of simple elegance, offering a delightful melt-in-your-mouth texture that’s both tender and crumbly, exactly what you expect from classic shortbread. But what makes this recipe truly special is its incredible ease: it’s an ultimate slice and bake cookie recipe, meaning you can prepare the dough in advance, store it, and have freshly baked cookies whenever a craving strikes.
Each delicate cookie boasts a rich, buttery foundation perfectly complemented by a burst of bright, tangy lemon zest. To elevate them even further, we finish these homemade delights with a luscious sweet lemon glaze, creating a harmonious balance of tart and sweet that will tantalize your taste buds. This combination results in a cookie that is sophisticated enough for special occasions, yet simple enough for an everyday indulgence.
Crafted from basic pantry staples, this easy lemon slice and bake cookie recipe streamlines your baking process. The minimal effort involved allows you to effortlessly chill, slice, and bake your way to bakery-quality lemon cookies. Once the dough is mixed, shaped into a log, and rolled in granulated sugar for a lovely crisp edge, the hard work is done. The chilling process firms it up, making slicing a breeze, and then it’s just a matter of baking them to golden perfection and enjoying every zesty bite.
These versatile lemon icebox cookies are ideal for any time of day. They pair wonderfully with a warm cup of tea or coffee for a cozy afternoon treat, or alongside a cold glass of milk for a refreshing snack. Be warned: they’re so delicious, they’re guaranteed to disappear fast! If you’re a passionate lemon lover, like me, you’ll find yourself wanting to make these glazed lemon shortbread cookies on repeat. They’ll quickly join your list of favorite lemon desserts, right up there with lemon pudding cookies, lemon icebox cake, and lemon lush dessert. And don’t limit them to warmer months – these vibrant, sunny cookies also make delightful lemon Christmas cookies or a cheerful addition to any holiday cookie platter!
Why You’ll Absolutely Adore These Easy Lemon Shortbread Cookies
These glazed lemon shortbread cookies aren’t just delicious; they’re incredibly convenient and a joy to bake. Here’s why this recipe will become a cherished favorite in your kitchen:
- Minimal Active Time: You’ll appreciate the efficiency of this recipe, requiring just about 20 minutes of active prep time and a quick 10 minutes of baking. The majority of the process involves hands-off chilling, making it perfect for busy schedules.
- Simple, Wholesome Ingredients: Made entirely from common pantry staples, this recipe is naturally egg-free, making it suitable for those with dietary restrictions or simply looking for a straightforward, fuss-free approach to baking.
- Perfectly Balanced Lemon Flavor: Get ready for a delightful burst of bright lemon flavor that’s never overwhelming. The zesty notes are perfectly balanced with the buttery richness of the shortbread, creating an incredibly refreshing and satisfying cookie for every lemon enthusiast.
- Fantastic Make-Ahead Option: The slice and bake nature of these cookies means you can prepare the dough well in advance. Simply form the dough log, freeze it, and enjoy the luxury of baking fresh cookies anytime you desire, whether it’s for an unexpected guest or a sudden craving.
- Melt-in-Your-Mouth Texture: The combination of butter and cornstarch creates an exceptionally delicate, tender, and truly “melt-in-your-mouth” texture that sets these shortbreads apart.
- Visually Appealing: With their perfectly round shape, sugary edges, and glossy lemon glaze, these cookies are as beautiful to look at as they are to eat, making them ideal for gifting or entertaining.
From their bright flavor profile to their effortless preparation, these lemon butter cookies truly have it all!
Essential Ingredients for Your Buttery Lemon Shortbread
Creating these incredible lemon shortbread cookies relies on a few high-quality, simple ingredients. Each component plays a crucial role in achieving the perfect flavor and texture. This section provides detailed notes on each ingredient and offers helpful substitution options. For precise measurements and step-by-step instructions, please refer to the complete printable recipe card located at the end of this post.
- Unsalted Butter: This is the star of any shortbread! Using unsalted butter allows you to control the salt content precisely. Ensure your butter is at room temperature – this is absolutely critical for achieving a light, fluffy, and smooth dough that creams easily with the sugar, leading to a tender cookie. If your butter is too cold, it won’t cream properly; if it’s melted, your dough will be greasy.
- Confectioners’ Sugar (Powdered Sugar): Also known as powdered sugar, this fine sugar dissolves effortlessly into the butter, contributing to the incredibly tender, melt-in-your-mouth texture that defines perfect shortbread. Unlike granulated sugar, it won’t leave any gritty texture.
- Fresh Lemon Zest: The true essence of lemon flavor comes from the zest, not just the juice. Always wash your lemons thoroughly before zesting. Use a fine grater, Microplane, or specialized zester to remove only the bright yellow outer layer, avoiding the bitter white pith. You’ll want to save a little extra zest for the glaze to really boost that citrus punch!
- All-Purpose Flour: The structure of our shortbread comes from all-purpose flour. For best results and to prevent dry, dense cookies, measure your flour accurately using the **spoon-and-level method**. This means gently spooning the flour into your measuring cup and then leveling off the top with a straight edge, rather than scooping directly from the bag.
- Cornstarch: This secret ingredient is what elevates these cookies to an extraordinary level of softness and tenderness. Cornstarch inhibits gluten development, resulting in a delightfully delicate crumb that literally melts in your mouth. Do not skip this!
- Salt: A pinch of salt is essential to balance the sweetness and enhance all the other flavors, especially the vibrant lemon. It brings out the richness of the butter and prevents the cookies from tasting flat.
- Granulated Sugar (for rolling): Used specifically for rolling the dough log, this provides a beautiful, sparkling exterior and adds a delightful, crisp, sugary edge to each cookie as it bakes. For an extra touch of festivity and sparkle, especially for holiday baking, consider swapping this for yellow sanding sugar.
- For the Lemon Glaze: This simple yet impactful glaze consists of powdered sugar, fresh lemon juice, and a touch of lemon zest. It provides a sweet, tangy finish that perfectly complements the shortbread, adding another layer of bright citrus flavor and a lovely sheen. The fresh lemon juice is key here for the best taste.
Step-by-Step Guide: How to Make Glazed Lemon Shortbread Cookies
Making these delightful lemon shortbread cookies is a straightforward process, especially with our clear step-by-step instructions. Below, you’ll find detailed guidance, accompanied by photos to help you visualize each stage. For a convenient, printable version of the full recipe, including all measurements and comprehensive details, please scroll down to the recipe card at the end of this post.
Preparing the Shortbread Dough
Step 1: Cream Butter and Sugar. In the bowl of a stand mixer equipped with the paddle attachment, or using a reliable hand mixer, begin by beating the softened unsalted butter and confectioners’ sugar together. Beat on medium speed for about 2-3 minutes until the mixture becomes wonderfully light, pale, and fluffy. This aeration is key to a tender shortbread. Once creamed, mix in the fresh lemon zest until just combined, ensuring its bright aroma is evenly distributed.
Step 2: Combine Dry Ingredients. In a separate, medium-sized bowl, whisk together the all-purpose flour, cornstarch, and salt. Whisk well to ensure the cornstarch and salt are evenly distributed throughout the flour, preventing pockets of uneven texture in your final cookies.
Step 3: Gradually Add Dry to Wet. With your mixer on low speed, gradually add the dry flour mixture into the creamed butter and sugar mixture. Mix until just combined. It’s crucial not to overmix, as this can develop the gluten in the flour, leading to tough cookies. Stop mixing as soon as no dry streaks of flour remain.
Step 4: Initial Chill. Cover the mixing bowl with plastic wrap and transfer it to the refrigerator. Chill the dough for at least 1 hour, or until it’s firm enough to easily handle without being too soft or sticky. This initial chill helps the butter solidify, making the dough less sticky and easier to shape.
Step 5: Shape the Dough Log. Once the dough has firmed up, turn it out onto a clean, lightly floured work surface. Using your hands, gently but firmly shape the dough into a uniform log, aiming for approximately 1-3/4 inches in diameter. Try to make it as even as possible to ensure consistent cookie sizes and baking times. Pour the granulated sugar into a shallow bowl or plate. Roll the shaped dough log back and forth in the sugar until its entire exterior is evenly coated. This sugar coating will give your cookies a beautiful sparkle and a delightful crunch when baked.
Step 6: Final Chill (Critical for Slice & Bake). Tightly wrap the sugar-coated dough log in plastic wrap. Return it to the refrigerator and chill for another 2-3 hours, or even overnight. This longer chilling period is crucial for the “slice and bake” method, ensuring the dough is firm enough to be sliced cleanly without crumbling or distorting its shape, which prevents spreading during baking.
Baking Your Lemon Shortbread
Step 7: Preheat and Prepare. When ready to bake, preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper. Parchment paper prevents sticking and ensures even baking.
Step 8: Slice and Arrange. Unwrap the chilled dough log. Using a sharp, serrated knife, carefully slice the dough into uniform 1/4-inch thick rounds. A serrated knife helps to cut through the sugar coating and dough cleanly without squishing. Place the cookie slices on the prepared baking sheets, leaving approximately an inch of space between each cookie to allow for slight expansion.
Step 9: Bake to Perfection. Bake the cookies in your preheated oven for 9-11 minutes. Shortbread cookies are delicate and should not brown significantly. They are done when their edges are just barely set and might show a hint of a very light golden color on the bottom. Overbaking will make them tough. Once baked, let them cool on the baking tray for 5 minutes – they will be quite fragile when hot – before carefully transferring them to a wire rack to cool completely. Cooling on the rack ensures air circulation, preventing sogginess and promoting crispness.
Crafting the Zesty Lemon Glaze
Step 10: Prepare the Glaze. While the cookies are cooling, prepare your vibrant lemon glaze. In a small bowl, whisk together the confectioners’ sugar, fresh lemon juice, and the reserved lemon zest until completely smooth. The consistency should be thick enough to coat the back of a spoon but still pourable. If it’s too thick, add a tiny splash more lemon juice; if too thin, add a bit more powdered sugar (see pro tip below).
Step 11: Glaze and Dry. Once the cookies are completely cool – this is essential to prevent the glaze from melting and running off – generously spoon the delicious lemon glaze over each cookie. Use the back of a spoon to gently spread the icing out to the edges. For the best result and a neat finish, allow the glaze to set and dry fully at room temperature before stacking or storing the cookies. This typically takes about 30-60 minutes, depending on humidity.
Pro Tip for the Perfect Glaze Consistency:
Achieving the ideal glaze consistency is simple. If your glaze appears too thick to spread easily, add just a small splash (half a teaspoon at a time) of additional fresh lemon juice, mixing well after each addition, until you reach your desired pourable yet opaque texture. Conversely, if your glaze is too thin and runny, gradually whisk in a bit more powdered sugar (a tablespoon at a time) until it thickens to perfection. Remember, it’s easier to add liquid than to remove it!
Storage and Make-Ahead Tips for Your Lemon Shortbread Cookies
One of the best features of this slice and bake lemon cookie recipe is how wonderfully it adapts to make-ahead preparation and various storage methods, ensuring you can enjoy fresh, zesty cookies whenever the mood strikes.
- Countertop Storage (Baked Cookies): Once the glaze has fully set and dried, store your baked and glazed lemon shortbread cookies in an airtight container at room temperature. They will remain fresh and delicious for up to 5 days. For optimal freshness and to prevent them from sticking together, especially if glazed, place a piece of parchment paper or wax paper between layers.
- Freezing Baked Cookies: These cookies freeze beautifully! After they are completely cooled and the glaze is fully set, arrange them in a single layer on a baking sheet and freeze for about an hour until firm. Then, transfer the frozen cookies to a freezer-safe airtight container or heavy-duty freezer bag, layering with parchment paper if stacking. They can be frozen for up to 3 months. To enjoy, simply thaw them at room temperature for an hour or two.
- Make-Ahead Dough (Freezer): The raw cookie dough log is perfect for advance preparation. After shaping and rolling in sugar (Step 5), tightly wrap the dough log in multiple layers of plastic wrap, then an additional layer of aluminum foil. Label and freeze the dough for up to 2 months. When you’re ready to bake, simply remove the log from the freezer, let it sit at room temperature for about 10-15 minutes to soften slightly (making it easier to slice), then proceed with slicing and baking as directed in the recipe. This is the ultimate convenience for fresh, homemade cookies anytime!
Expert Tips for Perfectly Tender Lemon Shortbread Cookies
To ensure your homemade lemon shortbread cookies turn out absolutely perfect every single time, keep these valuable tips in mind:
- Achieve Uniform Dough Rolling: When shaping your dough into a log, strive for an even diameter throughout. This consistency is crucial for uniform baking, ensuring every cookie bakes at the same rate and achieves the same delicate texture. An uneven log can lead to some cookies being undercooked while others are overbaked.
- Utilize a Sharp Serrated Knife: For the cleanest and most precise cookie slices, always use a very sharp, serrated knife. This type of knife glides through the chilled dough and its sugar coating without squishing or distorting the shape, giving you beautifully round cookies.
- Adjust Dough Firmness for Slicing: If your dough log feels excessively firm straight from the refrigerator or freezer, don’t force it. Let it rest at room temperature for just 5-10 minutes. This slight softening will make slicing much easier and prevent the dough from crumbling, allowing you to get neat, perfect rounds.
- Don’t Overmix the Dough: After adding the dry ingredients to the wet, mix only until just combined and no streaks of flour remain. Overmixing develops gluten, which can lead to tough, chewy cookies – the opposite of what we want for melt-in-your-mouth shortbread!
- Don’t Overbake: Shortbread cookies are meant to be pale. Watch them carefully, and remove them from the oven as soon as the edges are just set and very lightly golden. The centers might still look slightly soft but will firm up as they cool on the baking sheet and then on the wire rack. Overbaking will result in dry, tough cookies.
- Use Fresh Lemon Zest and Juice: For the brightest and most authentic lemon flavor, always use fresh lemons for both the zest in the dough and the juice/zest in the glaze. Bottled lemon juice simply won’t yield the same vibrant taste.
Creative Variations & Flavor Twists for Lemon Shortbread
While these glazed lemon shortbread cookies are perfect as is, they also serve as a wonderful base for creative variations. Feel free to experiment and customize them to your liking!
- Bright & Festive Presentation: For holidays, celebrations, or just a fun touch, elevate the visual appeal by rolling the dough log in vibrant yellow sprinkles or shimmering sanding sugar instead of regular granulated sugar. This adds an extra pop of color, a delightful texture, and a festive crunch that’s sure to impress.
- Vanilla-Lemon Harmony: Introduce an additional layer of warmth and complexity by mixing in ½ teaspoon of pure vanilla extract along with the lemon zest. The vanilla complements the citrus beautifully, creating a more rounded and comforting flavor profile.
- Charming Cookie Cutter Shapes: If you prefer shaped cookies over rounds, this dough can easily be adapted! After the initial chill (Step 4), use a rolling pin to roll out the chilled dough to about ¼ inch thick on a lightly floured surface. Use your favorite cookie cutters to create delightful shapes – stars, hearts, flowers – and then bake as directed. This method is especially fun for themed parties or holiday baking.
- Poppy Seed Perfection: Add 1-2 tablespoons of poppy seeds to the dough along with the dry ingredients for a classic lemon-poppy seed flavor and an interesting textural contrast.
- White Chocolate Drizzle: For an extra decadent touch, once the lemon glaze has set, drizzle melted white chocolate over the cookies in a decorative pattern. The creamy white chocolate pairs wonderfully with the tangy lemon.
- Almond Extract Boost: Swap out or complement the vanilla extract with ¼ teaspoon of almond extract for a subtle, sophisticated almond note that beautifully enhances the lemon.
More Delicious Lemon Dessert Recipes You’ll Love
- Lemon Cake Mix Cookies
- Lemon Bars with Shortbread Crust
- Lemon Poke Cake
- Lemon Bundt Cake
Frequently Asked Questions (FAQs) About Lemon Shortbread Cookies
What makes shortbread different from other cookies?
Shortbread is traditionally made with a high proportion of butter to flour, and often no leavening agents (like baking powder/soda) or eggs. This results in its distinctive crumbly, tender, and “short” texture, meaning it snaps easily rather than bending or chewing. Our recipe uses cornstarch to further enhance this desired melt-in-your-mouth quality, making these lemon shortbread cookies truly special.
Can I use bottled lemon juice for the glaze?
While you technically can use bottled lemon juice, for the absolute best and most vibrant flavor, we highly recommend using freshly squeezed lemon juice. The fresh juice offers a brighter, more aromatic, and less artificial taste that truly elevates the glaze and complements the shortbread. It makes a noticeable difference in the overall flavor profile of these lemon shortbread cookies.
My dough is too crumbly and won’t form a log. What went wrong?
If your dough is too crumbly, it might be due to slightly too much flour or insufficient mixing (not enough butter breaking down and coating the flour). Try kneading it gently with your hands for a minute or two to warm the butter slightly, which can help bring the dough together. If it’s still very crumbly, add a tiny bit (half a teaspoon at a time) of cold milk or water until it just barely comes together. This will help you achieve the perfect consistency for your slice and bake lemon shortbread dough.
Why do I need to chill the dough for so long?
Chilling the dough is crucial for several reasons in a slice and bake cookie. Firstly, it solidifies the butter, which prevents the cookies from spreading too much in the oven, helping them maintain their perfect round shape. Secondly, it makes the dough firm enough to be sliced cleanly without sticking or crumbling. Lastly, chilling allows the flavors to meld, resulting in a more pronounced lemon taste throughout your lemon shortbread cookies.
How can I tell when my shortbread cookies are done baking?
Shortbread cookies are typically pale in color. They are done when the edges appear set and just barely begin to turn a very light golden brown. The centers might still look slightly soft but will firm up as they cool on the baking sheet and then on the wire rack. Overbaking will result in dry, tough cookies, so watch them closely!
Can I make these cookies without the glaze?
Absolutely! The lemon shortbread cookies are wonderfully delicious on their own, especially with the granulated sugar coating providing a crisp edge. The glaze simply adds an extra layer of sweetness and intense lemon flavor, along with a beautiful finish. If omitting the glaze, you might want to increase the lemon zest in the dough slightly for an even bolder citrus kick, or consider a simple dusting of powdered sugar.
Lemon Shortbread Cookies
Author: Jaclyn
Ingredients
Cookies
- ¾ cup unsalted butter room temperature
- ½ cup confectioners sugar
- 1 Tablespoon lemon zest
- 1 cup all-purpose flour
- ½ cup cornstarch
- ¼ teaspoon salt
- ¼ cup granulated sugar for rolling
Lemon Glaze
- 1 cup confectioners sugar
- 2 Tablespoons lemon juice
- ½ teaspoon lemon zest
Instructions
For the cookies
-
In a large mixing bowl, beat the butter and confectioners sugar until light and fluffy. Mix in the lemon zest.
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In a separate bowl, whisk to combine the flour, cornstarch, and salt.
- With the mixer on low, gradually mix the dry ingredients into the wet ingredients, mixing until just combined.
For the glaze
-
In a small bowl, whisk to combine the confectioners’ sugar, lemon juice, and grated lemon peel.
-
Spoon the glaze over the cooled cookies, using the back of the spoon to spread the icing out to the edges. Allow the icing to dry before serving or storing.
Notes
Nutrition
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