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Home » Dessert » Lemon Shortbread Cookies with Lemon Icing

Lemon Shortbread Cookies with Lemon Icing

5 from 2 votes
Rate this Recipe
Total 2 hrs 35 mins
Cook Time 15 mins
Serves 25 to 28 cookies

By: Mariam Ezzeddine  |  May 31, 2021This post may contain affiliate links, read my disclosure policy for details

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These Lemon Shortbread Cookies with Lemon Icing are such a delightful change to the classic shortbread cookie. Bright, citrusy, and flavorful, you’ll love making and then enjoying a batch of these lemon shortbread cookies.

You would never guess that these lemon shortbread cookies are made with ingredients that you can find in your kitchen. These are such bright and vibrant shortbread cookies that are perfect for any occasion. This recipe makes up to 28 cookies so there’s plenty to go around!

top down shot showing the lemon cookies with icing on a plate with blue background

If you love shortbread cookies, I have more for you to try! My Easy Shortbread Peppermint Cookies and Cranberry Orange Shortbread Cookies are holiday favorites.

Why You’ll Love These Shortbread Cookies

  • They’re great for all ages. Kids and adults will both love these lemon shortbread cookies. Everyone will be asking for seconds.
  • An easy shortbread recipe. Made with a handful of ingredients, these shortbread cookies come together so easily! No need to chill the dough before baking.
  • A buttery shortbread cookie. These lemon shortbread cookies are crumbly, buttery and melt in the mouth delicious!
top down shot showing the lemon cookies with icing on a plate with blue background

What You’ll Need

  • Butter — room temperature
  • Powdered sugar
  • Vanilla extract
  • All-purpose flour
  • Salt
  • Lemon — both juice and zest of the lemon
  • Heavy whipping cream
  • top down shot showing the lemon cookies ingredients laid out
  • top down shot of lemon icing ingredients

How to Make Lemon Shortbread Cookies with Lemon Icing

  • Prepare the oven and sheet pan: Preheat the oven to 375F and line the cookie sheet with parchment paper.
  • Combine the wet ingredients: In a bowl of a stand mixer with paddle attachment and beat together the butter, vanilla, powdered sugar, and lemon zest on medium speed for about 5 minutes. Scrape the bowl a few times during the process.
butter sugar and lemon zest in a mixer bowl
  • Combine the dry ingredients: In a separate bowl whisk together all-purpose flour and salt.
  • Combine everything: Add lemon juice and mix to incorporate. Turn the mixer to its lowest speed and gradually start adding the flour/salt to the beaten butter/vanilla/ powdered sugar/lemon zest mixture. Let it incorporate.
  • Knead the dough: Sprinkle your working surface with some flour. Dust your rolling pin with some flour as well. Transfer the dough onto your working surface. With your hands lightly dusted in flour carefully knead the dough together to form one big ball.
  • lemon cookie on a sheet pan before baking
  • Cut out the cookies: Roll it out to about 1/8” thick. Thicker if desired. Using a round 2.5” cookie cutter cut as many circle shapes as you can.
  • Bake the cookies: Transfer them onto your prepared baking sheet about 1 inch apart. Bake for about 12-15 minutes or until lightly golden.
  • Cool the cookies: Let cool on the baking sheet for a few minutes and then transfer into a cooling rack. Let cool completely.
  • Make the lemon icing: Sift your powdered sugar and then whisk together the powdered sugar, lemon juice and heavy whipping cream. Add more powdered sugar if you want thicker consistency.
lemon sugar icing in a bowl with whisk
  • Add the icing to the cookies: Halfway dip the cookies one by one into the icing. Alternatively, spoon about a teaspoon onto the center of each cookie and spread it to sides just a little bit. Sprinkle some lemon zest on top and let cookies with icing set air open for about 2-3 hours or overnight.
lemon icing being placed on a cookie
  • If you like you can also use the dipping method to ice the cookies. Simply dip the cookies half way into the icing then set on a sheet pan. Garnish with some lemon zest and allow the icing to dry.
cookie being dipped half way into lemon icing

Tips

  • You can re-roll the scraps and repeat the process of cutting out round shapes and baking the cookies. If the dough becomes too soft you can roll it out onto some parchment paper and refrigerate for 10 minutes. This would make the process of cutting out circle shapes and transferring them onto the baking sheet easier.
  • Be sure to use unsalted butter as salted butter will make the cookies too salty.
  • Be sure to transfer the cookies to a cooling rack as the sheet pan will still be retaining heat and might continue to cook your cookies as it cools.
  • Bake the cookies on a sheet lined with parchment paper, for easy removal and clean up.
  • Milk can be used in place of heavy cream for the lemon icing.
lemon cookie dipped half way into icing and places on a sheet pan. garnished with lemon zest

FAQs

Can I use Meyer lemons? What’s the difference between regular lemons and Meyer lemons?

At first glance, Meyer lemons are smaller than regular lemons. However, Meyer lemons are less acidic and sweeter in taste than regular lemons. You’re welcome to use either but regular lemons are easier to find year round than Meyer lemons.

How do I zest a lemon without a zester?

You can carefully use a vegetable peeler to get the lemon skin off and then cut it up finely with a knife.

How do I store these lemon icing lemon shortbread? How long do shortbread cookies last?

Do not close cookies in an airtight container until they set. Once the icing sets and becomes hard you can store cookies in an airtight container or a Ziplock bag. Enjoy these for up to 5 days.

What else can I add to the cookies?

If you want to change things up, you can add some extra toppings to your icing before it sets! Try some crushed nuts, sprinkles, etc.

Do I have to sift the powdered sugar?

When making the lemon icing, I highly recommend you sift the powdered sugar. Sifting it makes the icing more smooth and decreases the likelihood of the icing being lumpy.

Can I freeze these lemon shortbread cookies?

If you want to freeze after cooking, skip icing them and place them in a freezer safe bag and freeze for up to 3 months. You can make the lemon icing for the cookies when you plan on enjoying them!

top down shot showing the lemon cookies with icing on a sheet pan

More Delicious Cookie To Enjoy

  • Maamoul Cookies with Pistachio
  • Maamoul Date Cookies
  • Santa’s M&M Cookies
  • Almond Butter Chocolate Chip Cookies

I hope you enjoy all the recipes I share with you, including this delicious Lemon Shortbread Cookies with Lemon Icing recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!

If you try this recipe and like it, please use my hashtag to share it with me on INSTAGRAM for a chance to be featured in my story! Also, follow me at Cookin’ With Mima on FACEBOOK |INSTAGRAM |PINTEREST for all of my latest social posts and recipes.

top down shot showing the lemon cookies with icing on a plate with blue background

Lemon Shortbread Cookies with Lemon Icing

5 from 2 votes
Created by Mariam E.
These Lemon Shortbread Cookies with Lemon Icing are such a delightful change to the classic shortbread cookie. Bright, citrusy, and flavorful, you’ll love making and then enjoying a batch of these lemon shortbread cookies.
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Pin
Rate
Prep Time 20 mins
Cook Time 15 mins
Total Time 2 hrs 35 mins
Course Dessert
Cuisine American
Servings 25 to 28 cookies
to 28 cookies

Ingredients

For the Shortbread

  • 1 cup butter room temperature
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2½ cups all-purpose flour
  • ½ teaspoon salt
  • juice from 1 large lemon
  • zest from 1 large lemon

For the Lemon Icing

  • 1 cup powdered sugar more if thicker consistency icing desired
  • 2 teaspoon heavy whipping cream can be substitute with milk
  • juice from 1 large lemon
  • zest from 1 lemon to garnish

Instructions

For the Shortbread

  • Line cookie sheet with parchment paper.
  • Preheat oven to 375F.
  • In a bowl of a stand mixer with paddle attachment on beat together butter, vanilla, powdered sugar, and lemon zest. Do so on medium speed for about 5 minutes. Scrape the bowl a few times during the process.
  • In a separate bowl whisk together all-purpose flour and salt.
  • Add lemon juice and mix to incorporate. Turn the mixer to its lowest speed and gradually start adding the flour/salt to the beaten butter/vanilla/ powdered sugar/lemon zest mixture. Let it incorporate.
  • Sprinkle your working surface with some flour. Dust your rolling pin with some flour as well. Transfer the dough onto your working surface. With your hands lightly dusted in flour carefully knead the dough together to form one big ball.
  • Roll it out to about 1/8” thick. Thicker if desired.
  • Using round 2.5” cutter cut as many circle shapes as you can.
  • Transfer them onto your prepared baking sheet about 1 inch apart.
  • Bake for about 12-15 minutes or until lightly golden.
  • Let cool on the baking sheet for a few minutes and then transfer into a cooling rack.
  • Let cool completely.
  • Re-roll the scraps and repeat the process of cutting out round shapes and baking the cookies. If the dough becomes too soft you can roll it out onto some parchment paper and refrigerate for 10 minutes. This would make the process of cutting out circle shapes and transferring them onto baking sheet easier.

For the Lemon Icing

  • Sift your powdered sugar.
  • In medium bowl whisk together powdered sugar, lemon juice and heavy whipping cream.
  • Add more powdered sugar if you want thicker consistency.
  • Halfway dip the cookies one by one into the icing.
  • Or spoon about a teaspoon onto the center of each cookie and spread it to sides just a little bit.
  • Sprinkle with some lemon zest on top and let cookies with icing set air open for about 2-3 hours or overnight.
  • Do not close cookies in an airtight container until they set. Once the icing sets and becomes hard you can store cookies in an air tight container or a Ziplock bag.
  • Enjoy these for up to 5 days.

Notes

  • Be sure to use unsalted butter as salted butter will make the cookies too salty.
  • Be sure to transfer the cookies to a cooling rack as the sheet pan will still be retaining heat and might continue to cook your cookies as it cools.
  • Bake the cookies on a sheet lined with parchment paper, for easy removal and clean up.
  • Milk can be used in place of heavy cream for the lemon icing.

Nutrition

Calories: 150kcal | Carbohydrates: 19g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 48mg | Potassium: 16mg | Fiber: 1g | Sugar: 9g | Vitamin A: 233IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg
Tried this recipe?Rate the recipe below and mention @cookinwithmima and tag #cookinwithmima so I can see your recreations.
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  1. Michelle says

    December 15, 2022 at 4:58 am

    5 stars
    I really enjoyed these cookies! They were so simple to make and weren’t too sweet. They also had the perfect amount of lemon flavor. I will say mine baked as fast as 7 minutes but I also made mine fairly small and had to convert the temperature to Celsius so I’m sure that left room for error. Overall love these cookies!

    Reply
    • Mariam Ezzeddine says

      December 30, 2022 at 10:48 am

      Hi Michelle!
      Glad you enjoyed the recipe! yes, the smaller they are the faster they will cook. The bigger, the longer. Also, they need to be on the middle rack. Placing it higher will also make it brown faster. But you cant go wrong with it. As long as the sides start browning, they are ready to go! Thanks for leaving a review.

      Reply

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Welcome, I'm Mariam!

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