Lemon Shortbread Cookies

the gingered whisk

Lemon shortbread cookies are a perfect buttery, tender crisp, sweet and tart lemon flavored treat  that is easy to make and even easier to eat! Drizzled with a bright lemon glaze, these are the perfect amount of sweet and tart! Perfect for lemon lovers!

- The Gingered Whisk


Key Ingredient

– 1/2 cup unsalted butter, softened – 1/2 cup powdered sugar – 4 teaspoons lemon zest – 1 teaspoon vanilla extract – 1 cup flour – 1/4 teaspoon salt Lemon Icing – 1/2 cup powdered sugar – 2-3 Tablespoons lemon juice



Lemon Shortbread Cookies Recipe


24 Cookies

Prep Time

10 Minutes

Total Time

35 Minutes

1. Cream the butter and sugar for 3-5 minutes, until light and fluffy.


2. Beat in the lemon zest and vanilla, then add in the flour and salt and mix until just combined.


3. Line a 9” square pan with parchment paper so the paper hangs over the sides.


4. Place the dough into the prepared pan and press the dough evenly into a pan. Using a flat bottomed glass helps to get it packed tightly and evenly.


5. Use a toothpick or skewer to poke holes into the shortbread. You could also use a fork.


6. Bake for 12-15 minutes, until lightly golden brown.


7. Allow to cool in the pan for 10 minutes, and then lift the shortbread out of the pan by the parchment paper overhang.


8. Place the shortbread on the parchment paper onto a cutting board and use a long sharp knife to cut the shortbread into squares.


9. Allow to cool all the way before drizzling with lemon icing.


1. In a small bowl, combine the powdered sguar and enough lemon juice to make a drizzly icing. Adjust the level of lemon juice depending on your preferences - more lemon juice will make a thinner drizzle and less will make it thicker. Drizzle the icing over the cooled shortbread cookies.

Lemon Icing


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