Small Batch Glazed Lemon Shortbread Cookies
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There’s no shortage of citrus in these lemon shortbread cookies! A whole lemon’s worth of zest and a generous splash of juice flavor the tender, buttery, and easy small batch of cookies. And the best part? With just 15 minutes of prep and a quick chill in the fridge, the cookies are ready in under an hour. The finishing touch – choose between a pretty dusting of powdered sugar or bright lemon glaze.
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“Soo delicious and easy breezy to make. I’m done baking dozens of cookies. Your recipe was just what I needed. Will definitely make them again.” ★★★★★ Barbara
Lemon Obsession In Cookie Form
These cookies are among the first recipes I ever posted on the blog. And I go back to them over and over when I have a sweet craving. Yes, the humble shortbread cookie has so much to offer.
Something awesome happens when you use powdered sugar instead of granulated sugar in cookies. It lightens them. Makes them so soft, your chew muscles don’t need to work so hard. Kind of like my lemon snowball cookies made with almond flour – both bring new meaning to melt-in-your mouth cookies.
Then there is the ease of the cookies. No eggs, no baking powder, no fuss. All of the ingredients meet in one mixing bowl for a simple mix, then it’s off to the refrigerator for a brief chill. How about this – I replicated the simplicity of these cookies into a gluten free version with the almond flour lemon drop cookies recipe.
But let’s not forget why we’re here. The lemon. And I will always advocate for fresh lemon to deliver the best flavor. Like, having zest and juice in the cookies wasn’t enough, we go and slather a lemon glaze on top. The bright cookies beg to be placed on a pretty saucer next to a hot cup of tea.
So there you have it – my love for these delicate cookies runs deep. Good thing there are only 12 of them.
There are only 5 Active Steps To Make the Cookies
I mean it when I say easy.
Zest and juice the lemon: And in that order. Trying to zest an already juiced lemon is hard. Trust me. I know.😉
Make the dough: Cream the lemon-infused powdered sugar with the butter. Sprinkle the dry ingredients over the top, along with the lemon juice, and mix well.
Roll and chill: Wrap the dough in plastic wrap and roll into a log. Chill for at least 30 minutes.
Slice and bake: Slice the dough into cookie discs and bake until just golden.
Choose your cookie topping: Powdered sugar, glaze, a mix of both?
Tell me – do you have lemon-frenzy like me?🍋 Drop me a note in the comments if you baked (and loved!) the cookies. A star rating would be pretty cool too.
Lemon Shortbread Cookies (With Lemon Glaze)
Ingredients
Shortbread
- ¼ cup powdered sugar (plus more for dusting)
- zest of a small lemon
- 6 tablespoons unsalted butter, room temperature
- ¾ cup all-purpose flour
- 1 tablespoons corn starch
- ⅛ teaspoon salt
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
Glaze
- ⅓ cup powdered sugar
- 1 to 2 teaspoons lemon juice
Instructions
Shortbread
- Use a stand mixer with a small mixing bowl (linked above) or a medium mixing bowl with a hand mixer.
- Zest the entire lemon, then juice it. I use a regular medium lemon.
- Add the powdered sugar and lemon zest to the mixing bowl. Massage the zest into the sugar to infuse it with the oils and flavor of the lemon. Add the butter. Beat on medium-high speed until smooth and creamy. Tip – Perfuming the sugar with the zest is optional, but recommended for strong flavor.1/4 cup powdered sugar, zest of a small lemon, 6 tablespoons unsalted butter, room temperature
- Sift the flour, cornstarch, and salt over the top of the wet ingredients. Add the lemon juice and vanilla. Mix on medium speed until the dough is well combined and smooth.3/4 cup all-purpose flour, 1 tablespoons corn starch, 1/8 teaspoon salt, 1 tablespoon fresh lemon juice, 1 teaspoon vanilla extract
- Pour the dough onto a piece of plastic wrap and shape into a rough log. Wrap it up loosely in the plastic. With your hands, roll and shape the dough into a 4 to 4.5-inch log. Twist the ends of the plastic wrap closed and refrigerate for at least 30 minutes, or even overnight. Tip – To keep the roll shape, place the dough log in a glass so it stands upright.
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line a baking sheet with parchment paper.
- Slice the chilled dough into 12, 1/4-inch cookies. I don't recommend slicing thinner than 1/4-inch. Place them on the prepared baking sheet. Since these are shortbread cookies, they will not spread much.
- If the cookies aren't perfectly round, you can gently shape them between your hands (like you're turning a wheel). If the dough has gotten too warm while slicing, place the baking sheet in the refrigerator for about 10 minutes to chill the dough.
- Bake the cookies for 11 minutes. The bottom edges will look slightly golden. Transfer the baked cookies immediately to a wire cooling rack to cool completely. Dust with powdered sugar, or glaze with the recipe below.
Glaze
- Add the powdered sugar and 1 teaspoon lemon juice to a mixing bowl. Whisk until smooth. Add more lemon juice – a splash at a time – to reach your desired consistency. Use a spoon to swirl the glaze on top of the cookies. Note – The glaze is pretty zingy with the lemon juice. You can swap in water or milk.1/3 cup powdered sugar, 1 to 2 teaspoons lemon juice
- Store the cookies covered at room temperature for up to 1 week.
Notes
- Serving Size – This is a small batch recipe that is easily doubled. As written, the recipe yields 12 cookies. This can increase or decrease depending on how large you roll and slice the dough.
- Lemon – I like a lot of zest. If the whole lemon seems like a lot, use as much or little as you like.
- Freezing – Baked glazed and/or sugar-dusted cookies can be placed in a freezer bag and frozen for up to 3 months. Thaw at room temperature.
- You can roll out the dough – Instead of slice and bake, shape the dough into a disc to chill, then roll a 1/4-inch thick. Cut out with cookie or biscuit cutters.
- Use different citrus – Swap the fresh lemon with fresh orange or lime.
Nutrition Estimates
About the Author …
Hi, I’m Erin! With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers. I’ve tested, written, and photographed every one of the 300+ recipes on my website. And even had some of my desserts featured on Taste of Home, The Spruce Eats, ELLE, Parade, and more! From traditional to gluten free desserts for two, I have the recipe for you.
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