Lemon Shortbread Cookies

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Soft and chewy, Glazed Lemon Cookie is the ultimate spring cookie.  Made with lemon juice and lemon zest for a fresh citrus flavor and a lemon glaze that is thick, creamy and full of flavor.  



Lemon Cookie
2 Cup All Purpose Flour
1/2 tsp Baking Soda
3/4 Cup Unsalted Butter
1 Cup Granulated Sugar
1 Egg
2 Tsp Lemon Zest
1 Tbsp Lemon Juice

Lemon Glaze
2 Cups Powdered Sugar
4 Tbsp Lemon Juice (more or less if you want it thinner or thicker)


  1. Preheat oven to 350 degrees F
  2. In a medium bowl, combine the flour and baking soda; set aside
  3. In a mixing bowl with paddle attachment, cream together the butter and sugar sugar until light and fluffy
  4. Add the egg, lemon zest and lemon juice to the butter and sugar mixture and mix until combined
  5. Slowly add the dry ingredients into the butter mixture and mix until fully incorporated
  6. Scoop the dough into 3/4 ounce dough balls
  7. Bake at 350 degrees F for 10-12 minutes or until edges are very light brown
  8. Remove the cookies from the oven and allow them to cool completely before glazing
  9. Whisk together the powdered sugar and lemon juice to make the glaze (add more or less powdered sugar, depending on how thick you want it)
  10. Add a small amount of icing to the top of each cookie and garnish with lemon zest