Lemon Glazed Shortbread Cookies – Buttery, Tangy & Irresistible
Tender, buttery shortbread cookies topped with a sweet-tart lemon glaze. Crisp on the outside, melt-in-your-mouth inside—perfect for any season.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour (with chilling)
- Yield: 24 cookies 1x
Ingredients
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1 cup (2 sticks) unsalted butter, softened
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½ cup powdered sugar
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1 teaspoon vanilla extract
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Zest of 1 lemon
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¼ teaspoon salt
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2 cups all-purpose flour
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¼ cup cornstarch
For the Lemon Glaze:
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1 cup powdered sugar
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2–3 tablespoons fresh lemon juice
Instructions
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In a mixing bowl, cream butter and powdered sugar until light and fluffy.
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Mix in vanilla extract, lemon zest, and salt.
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Gradually add flour and cornstarch; mix until dough forms.
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Wrap dough and chill for 30 minutes.
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Roll to ¼ inch thickness; cut into shapes.
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Bake at 325°F for 14–16 minutes, until edges are lightly golden.
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Let cool on wire rack.
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Whisk glaze ingredients until smooth.
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Drizzle glaze over cooled cookies. Let set before serving.
Notes
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Add poppy seeds or chopped pistachios for texture.
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For gluten-free: use 1:1 GF flour.
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Store in airtight container for 5–7 days or freeze.