Shortbread Lemon Cookies

Jun 28, 2025

Why You'll Love this Recipe

Why you'll LOVE this recipe for Shortbread Lemon Cookies. Let's discuss!

If you're a lemon lover, this is your cookie.
These cookies are thick, soft sugar cookies - unlike classic shortbread cookies - with a (big) hit of lemon.
This is an easy recipe with simple ingredients- no cookie cutters or special equipment needed.
Make these delicious lemon short cookies for gifting too.

For the full recipe and instructions, just scroll down to the recipe card.

Flour mixture: Just regular all-purpose flour here, but we'll sift it first for an extra fine crumb.
Sugar: Regular granulated sugar works, but my favorite is Baker's Sugar which is easy to find in most well-stocked grocery stores.
Confectioners Sugar: Just a half cup sifted, to work out any lumps for the lemon glaze that goes over the top. Also known as "powdered sugar".
Butter: Unsalted butter, room temperature, which is done by leaving it on the kitchen counter for 30-45 minutes to make it easy to whip with an electric mixer for best results.
Fresh Lemons: We'll use some juice and zest for the inside and the top, both add wonderful citrus flavor to this recipe.

Bonus points that this Shortbread Lemon cookie recipe is made in just one bowl.

Here's all you do:

Beat butter and the regular sugar with the lemon juice and one teaspoon of lemon zest into a medium-sized bowl.
Mix on medium-high speed with an electric mixer until all the ingredients are incorporated and a bit fluffy, two minutes or so.
Add the sifted, dry ingredients to the bowl with the butter mixture and do a quick mix on medium speed, just enough to have the ingredients hold together like in the photo above.
Be sure to scrape down the sides of the bowl.
Prep your baking sheet, add the shortbread dough, pat it down, bake, frost with lemon icing, then cool, slice and enjoy!

To prep the cookie dough in the pan, here's all you do:

Use a 9-inch round spring form pan with a removable bottom. Lightly spray it with non-stick baking spray as extra insurance to remove the cookie round when it's cool before slicing.
Tip! Set the tray on a cookie sheet (also called baking sheets) before putting in the oven for easy removal.
Dump the dough directly from the mixing bowl into the prepared pan, then pat it gently with your fingers.
No need to press too hard, this is a thick, soft shortbread. A light touch does the trick.
In the photo above, the left side isn't patted down, the right side is.

After the shortbread comes out of the oven and let it cool while you mix together the icing ingredients to spoon over the top. You can see from the photo I left a about a half-inch edge around the sides.
Let it set for at least 30 minutes, then slice and serve.

Unsalted butter works best with this recipe.
Sifting the ingredients in a small bowl as directed makes a big difference in the final texture for the best cookies. The shortbread will be tender, the icing will be smooth.
To soften your butter before using, set it out on the counter for 20-30 minutes prior to starting the recipe. You should be able to make a light indentation in it with your finger and you're good to go.

If you love all things lemon, these cookies are delicious served with a bowl of fresh berries and some hot tea. Have it for dessert with these easy recipes.
This is the perfect cookie when you want a sweet treat.
Can I make these cookies in advance and freeze them?
Yes! The unbaked dough can be made, well-wrapped in plastic wrap and frozen for up to 60 days. Just let it defrost for 30-40 minutes, then press in the prepared pan and proceed as directed.
Can I double this recipe?
Yes! It's no problem to double this recipe, and no adjustments are needed, except to use a second baking pan. You could also use a 9 x 13" baking pan size for a doubled recipe.
If that's the case, I would recommend using a non-stick pan that's been sprayed with non-stick baking spray, or lined with parchment paper, and then sprayed with baking spray. Leave some parchment paper hanging on the sides like a sling, about 3", to easily lift the cookies out when cooled.
What's the best way to cut shortbread cookies?
Let the iced cookies cool for about 30 minutes, then cut them using a sharp chef's knife. I carefully wipe the crumbs off the knife after every slice using a thick, soft, clean kitchen towel. Also, don't let the cookies cool much longer than 30 minutes before slicing. You want them lightly set, just enough to slice.
How do I store the cookies?
Well-sealed in an airtight container, these cookies will keep for several days.

Soft and bursting with fresh lemon flavor, this cookie recipe is a keeper.

Course: Dessert

Total Time: 1 hour 20 minutes

Servings: 16

Unsalted butter works best with this recipe.
Sifting the all-purpose flour and the powdered sugar for the icing makes a big difference in the final texture. The shortbread will be tender, the icing will be smooth.
Make sure the butter is softened before using, just set it out 20-30 minutes prior to starting the recipe. You should be able to make a light indentation with your finger.
The unbaked dough can be made, well-wrapped and frozen for up to 60 days. Just let it defrost for 30-40 minutes, then press in the prepared pan and proceed as directed.