Lemon Glazed Shortbread Cookies – Bright & Buttery Holiday Treat

Introduction

Lemon glazed shortbread cookies are a delightful twist on classic shortbread — buttery, melt-in-your-mouth cookies finished with a vibrant, sweet-tart lemon glaze. Perfectly crisp and subtly citrusy, they’re elegant enough for Christmas and Thanksgiving dessert trays, yet simple enough for everyday baking.

Shortbread has roots in traditional Scottish baking, prized for its minimal ingredients and rich, crumbly texture. This version elevates it with fresh lemon zest and a glossy glaze, making each bite feel festive and refined — a balance of cozy nostalgia and refreshing zing.

Serve them with afternoon tea, wrap them up for edible gifts, or enjoy them fresh from the cooling rack. However you serve them, these cookies brighten every holiday moment.

Ingredients Overview

Unsalted Butter

The soul of shortbread — butter gives it that tender, melt-away texture.

• Use high-quality, unsalted butter for the best flavor.
• Make sure it’s softened (not melted) before mixing.

Powdered Sugar

Provides subtle sweetness and a delicate crumb.

• Sifts easily into the dough and helps create a tender texture.
• Avoid granulated sugar — it won’t dissolve as evenly in this recipe.

All-Purpose Flour

The structure for the cookies.

• Measure properly (spoon and level) to avoid a dry dough.
• You can substitute up to ¼ cup with almond flour for a nutty depth.

Cornstarch

Gives the shortbread a silky, tender bite.

• Optional, but recommended for texture.
• 2 tablespoons is all you need.

Lemon Zest

Brightens the dough and adds natural citrus aroma.

• Use fresh zest from organic lemons if possible.
• Avoid adding juice to the dough — it can affect structure.

Vanilla Extract

Balances the lemon and rounds out the flavor.

• Optional but highly recommended for a classic, cozy touch.

Lemon Glaze

A simple glaze made from powdered sugar and fresh lemon juice.

• Adjust consistency depending on how thick or drippy you want the glaze.
• Adds shine, sweetness, and a tart contrast to the rich cookie.

Optional Garnishes

• Extra lemon zest
• Crushed freeze-dried raspberries (for color)
• White chocolate drizzle

Step-by-Step Instructions

1. Make the Dough

In a mixing bowl:

• Cream together 1 cup (2 sticks) softened unsalted butter and ½ cup powdered sugar until light and smooth.
• Mix in 1 tsp vanilla extract and zest of 1 large lemon.

Add:

• 2 cups all-purpose flour
• 2 tbsp cornstarch
• ¼ tsp salt

Mix until a soft dough forms. If crumbly, knead gently by hand.

2. Chill the Dough

• Divide dough into 2 discs, wrap in plastic, and refrigerate for at least 30–60 minutes.

Chilling helps prevent spreading and enhances the buttery flavor.

3. Roll and Cut

• Preheat oven to 325°F (165°C).
• Roll dough on a floured surface to about ¼-inch thickness.
• Cut into shapes using cookie cutters or slice into squares.

Classic rounds or fluted edges look lovely with the lemon glaze.

4. Bake

• Place cookies on a parchment-lined baking sheet.
• Bake for 12–15 minutes, until just set and edges are barely golden.

Do not overbake — they should stay pale and tender.

Cool completely on a wire rack before glazing.

5. Glaze

In a small bowl, whisk:

• 1 cup powdered sugar
• 2–3 tbsp fresh lemon juice
• Optional: pinch of zest for extra flavor

Dip tops of cooled cookies or drizzle glaze with a spoon.

Let glaze set for at least 30 minutes before stacking or storing.

Tips, Variations & Substitutions

• Make It Gluten-Free: Use a 1:1 gluten-free flour blend and chill dough extra well before rolling.
• Dairy-Free: Use high-quality vegan butter like Miyoko’s or Earth Balance.
• Extra Lemony: Add ½ tsp lemon extract or 1 tsp lemon juice powder to the dough.
• Crispier Cookies: Roll thinner and bake slightly longer for a crisper texture.
• Decorative Finish: Garnish glaze with a pinch of zest or edible glitter for a holiday glow.

Serving Ideas & Occasions

These cookies are perfect for:

• Christmas cookie trays — light and elegant alongside rich treats
• Thanksgiving dessert buffets — citrus cuts through heavier pies
• Holiday tea parties or brunches — refined and lovely with Earl Grey or chamomile
• Edible gifts — pack in tins or bags with ribbon and a festive tag

Pair with:

• Spiced tea or mulled cider
• Berries and whipped cream for a plated dessert
• A scoop of lemon or vanilla ice cream

They’re a fresh and festive option during a season full of spice and chocolate.

Nutritional & Health Notes

Shortbread is rich but portion-controlled:

• Small servings make it easier to enjoy without overindulging.
• Each cookie has a good balance of fat and carbs for energy.
• The lemon glaze adds brightness with minimal added sugar.

To reduce sugar:

• Use a thinner glaze
• Skip the glaze entirely for a buttery, less sweet version
• Try powdered monk fruit sweetener in the glaze for a lower-sugar finish

These cookies are egg-free and can be made dairy-free or gluten-free with simple swaps.

FAQs

Q1: Can I make the dough ahead?

Yes. Refrigerate the dough for up to 3 days or freeze for up to 2 months. Thaw overnight in the fridge before rolling.

Q2: Why is my dough crumbly?

If too dry, add 1–2 tsp milk or water and knead gently. Avoid overmixing.

Q3: How long do these cookies keep?

They stay fresh in an airtight container for 5–7 days. Glazed cookies may soften slightly over time.

Q4: Can I freeze the baked cookies?

Yes — freeze glazed or unglazed cookies for up to 2 months. Layer with parchment to prevent sticking.

Q5: Can I use bottled lemon juice?

Fresh is best for both zest and juice. Bottled juice can taste flat or overly acidic.

Q6: Do I need to sift the powdered sugar?

It helps with a smoother glaze and dough, but isn’t strictly necessary if your sugar is lump-free.

Q7: Can I use lemon oil or extract?

Yes. Use ¼–½ tsp lemon extract or 1–2 drops of lemon oil for concentrated citrus flavor.

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