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Lemon Shortbread Cookies

Lemon Shortbread Cookies are some of our favorites! Made from scratch and bright and happy too.
5 from 10 votes
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Course: Dessert
Cuisine: American, Italian
Keyword: lemon shortbread cookies
Prep Time: 15 minutes
Cook Time: 9 minutes
cooling: 20 minutes
Servings: 20 cookies
Author: Rachel


  • Hand mixer


Lemon Shortbread Ingredients

  • 2 & 1/4 cups all-purpose flour
  • 3/4 cup sugar
  • 3 Tbsp. lemon zest
  • 1.5 Tbsp. fresh lemon juice
  • 1/3 cup honey
  • 1.5 sticks salted butter, melted but not hot
  • 2 tsp. vanilla extract
  • 1/2 tsp. baking powder
  • 1 egg

Glaze Ingredients

  • 1 cup powdered sugar
  • 3 Tbsp. milk
  • 1 tsp. vanilla extract
  • Additional lemon zest or sprinkles for topping


  • Preheat the oven to 375
  • Combine the sugar and the butter using a hand mixer. Mix until it is fluffy.
  • Add in the baking powder, egg, honey, vanilla, lemon juice and lemon zest. Blend well.
  • Add in the flower slowly, mixing about ½ cup at a time.
  • Using a melon baller for consistency,  roll dough into balls and place on a cookie sheet with parchment paper.
  • Using the bottom of a glass, flatten out the cookie balls a bit.
  • Bake in the oven for 9 minutes. No longer or you will have burnt cookies. These will not brown like chocolate chip cookies.
  • Once done, remove from the oven and cool. I like to remove mine immediately from the cookie sheet and put them on a cooling rack.
  • While your cookies are cooling, combine milk, powdered sugar and vanilla for the glaze. Mix well until the glaze is smooth.
  • Spoon or drizzle the glaze on top of the cookies once cooled. You can also add it on with a piping bag. Add the lemon zest or sprinkles.
  • Once the glaze hardens, serve and enjoy!