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three slices of lemon shortbread cookies on a whte and red plate set on a blue table
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4.77 from 13 votes

Iced Lemon Shortbread Cookies

Soft and bursting with fresh lemon flavor, this cookie recipe is a keeper!
Prep Time20 mins
Cook Time30 mins
cooling time30 mins
Total Time1 hr 20 mins
Course: Cookies
Cuisine: American
Servings: 16 pieces
Calories: 142kcal
Author: Paige


  • 1 cup Butter, unsalted, softened
  • 1/2 cup Sugar, granulated
  • 2 tablespoons Lemon Juice, freshly squeezed
  • 1 teaspoon Lemon Zest, freshly grated
  • 2 1/4 cups Flour, all purpose, sifted
  • 1/2 cup Powdered sugar, sifted
  • 2 tablespoons Lemon Juice, freshly squeezed z
  • 1 teaspoon Lemon Zest, freshly grated


  • Heat oven to 350 degrees.
    Prepare a 9" inch spring form pan with a removable bottom by spraying it lightly on the bottom and sides with non-stick baking spray.
    Add the softened butter to a medium-sized bowl, as well as the sugar, fresh lemon juice and the lemon zest.
    Beat this mixture at medium-high speed with an electric mixer, scraping down the sides occasionally with a spatula, until its creamy and combined, 2-3 minutes.
    Add the sifted flour to the bowl, and beat at low speed with the mixer until it resembles coarse crumbs, just 1-2 minutes.
    Place all of the loose dough in the spring form pan, then lightly press it down with your clean fingers until its patted together and set. No need to press down super hard, just pat it lightly.
    Bake for 30-35 minutes until the edges are very lightly browned, remove from oven and cool completely.
    For the lemon glaze, place the powdered sugar and lemon zest in a bowl and whisk until all lumps are removed.
    Cool the shortbread completely, about 30 minutes, then spread the lemon glaze over the top, leaving about a 1/2" around the edge.
    Sprinkle the remaining lemon zest over the top. Let it stand until the glaze is set, about 30 minutes.
    Cut into approximate 2 1/2" slices to serve.


  • 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. 


Calories: 142kcal | Carbohydrates: 10g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 102mg | Potassium: 9mg | Fiber: 1g | Sugar: 10g | Vitamin A: 355IU | Vitamin C: 2mg | Calcium: 4mg | Iron: 1mg