These Lemon Shortbread Cookies are buttery, tangy, tart and sweet lemony cookies that have a typical crumbly shortbread texture. They're rolled in lemon sugar prior to baking and are then topped with a delicious lemon glaze and some more lemon zest! These lemon short bread cookies are super easy to make and only require 30 minutes of chill time! They make the perfect holiday cookies! If that wasn't enough, they're gluten free, nut free, eggless and can easily be vegan!
These lemon short bread cookies are the most perfect lemon Easter Cookies or Christmas cookies!!! With so many recipes for lemon cookies out there, I feel these are pretty unique and have a wonderful flavor and adorable look! They're like little snowball lemon cookies with a tart lemon glaze instead of powdered sugar.
This lemon shortbread cookies recipe is naturally egg free, so no cornstarch slurry is needed! In addition, it makes 40 little cookies; the perfect amount for a party or bake sale!
For more fruity cookie recipes, try my Orange Chocolate Cookies, my Lemon Sugar Cookies, my Blueberry Cookies, my Lemon Raspberry Cookies and my super popular Strawberry Sugar Cookies!
Reasons to Love These Easy Lemon Cookies
- Allergy Friendly- These cookies are gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Crumbly Texture- The insides of these cookies are crumbly yet tender and soft! They melt in your mouth just like my Orange Shortbread Cookies!
- Covered in Lemon Sugar- The lemon sugar coating helps bring out that zesty flavor and gives the outside a nice crunch!
- Fresh Squeezed Lemon Juice- The juice from the lemons gives the cookies this gorgeous tartness like in my Lemon Tea Cake!
- Lemon Glaze- This lemon glaze gives the cookies a lovely refreshing tartness, like in my Lemon Muffins!
- No Egg Replacer Needed- You only need a few ingredients to make these lemon drop cookies and zero cornstarch slurry is needed!
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
- Confectioners' Sugar- This recipe calls for confectioners' sugar instead of granulated in the dough, because it helps to keep the shortbread super soft and light! In addition, it prevents the cookies from spreading because we want them to remain in a little snowball shape.
- Unsalted Butter or Vegan Baking Sticks- Do not use melted or softened; the cookies will spread into a giant mess while baking. If using vegan butter, make sure to use only vegan baking sticks (not vegan butter in a tub) and make sure it's more on the cold side versus room temperature.
- Lemons- Please only use fresh squeezed lemon juice just like in my Lemon Drizzle Cupcakes. Prepackaged lemon juice can result in the cookies having a chemical taste. We need a total of 3 medium lemons for the juice and zest combined.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make these into Vegan Lemon Cookies
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Only use vegan baking sticks instead of butter.
How to Make these Gluten Free Lemon Cookies with All Purpose Flour
- Use 2 ½ packed cups of regular flour (420 grams).
- You still need to chill the dough due to the lack of eggs.
This recipe has not been tested with all of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Lemon Shortbread Cookies
Here are the step by step instructions to make these lemon frosted cookies!
Step 1: Zest the Lemons
Wash, dry and zest all 3 lemons. Put the zest in a bowl and cover with plastic wrap. Set aside.
Step 2: Juice the Lemons
Juice two lemons. Make sure to remove any seeds if they get in the juice. Set aside.
There should be about 6 tablespoons of juice. If there isn't enough, juice the last lemon.
Step 3: Whisk Together the Dry Ingredients
In a large bowl, whisk together the gluten free flour, ½ cup confectioners' sugar and salt. Set aside.
Step 4: Cream the Butter and Sugar
In a large bowl of an electric mixer fitted with the paddle attachment, beat the butter until it is soft and creamy.
Add in ¼ cup confectioners' sugar and beat together until creamy; about 2 minutes.
Step 5: Add in the Other Wet Ingredients
Slowly beat the lemon juice, pure vanilla extract and 1 tablespoon of lemon zest into the creamed butter and sugar. Mix on low speed until it starts to combine then increase the speed to whip into a creamy consistency.
Step 6: Add in the Dry Ingredients and Chill
Slowly beat in the gluten free flour mixture a little at a time until the dough is dry and crumbly. Once crumbly, increase the speed and beat until the dough comes together. As soon as it comes together, turn the mixer off. If it isn't coming together with the mixer, use clean hands.
Form the dough into a thick disc, wrap in plastic wrap and pop in the fridge for 30 minutes.
Step 7: Make the Lemon Sugar
Whisk together the 3 tablespoons of granulated sugar and ½ teaspoon of lemon zest. Mix until completely combined.
Step 8: Roll the Dough into Balls and Coat with the Lemon Sugar
Break off a 1 inch piece of dough. Work it back and forth in your hands until smooth and then roll into a 1 inch ball.
If you chilled the dough for more than 30 minutes, you may need to let the dough sit out a bit so you can work it in your hands into smooth balls.
Step 9: Bake the Cookies and Cool
Bake the cookies at 325 degrees Fahrenheit for 10 minutes.
Let cookies sit for 2 additional minutes on the pan and then transfer to a cooling rack with parchment paper or wax paper underneath.
Step 10: Mix The Glaze Ingredients
In a small bowl, whisk together the confectioners' sugar, lemon juice and lemon zest. Slowly add in the water little at a time until combined and smooth.
You may not need all the water.
Note: If you want a little yellow color to the glaze, you can add 2 pinches of turmeric
Step 11: Dip the Cookies and Top with Zest
Dip the top rounded half of each cookie into the lemon glaze. Gently wipe the side of the cookie on the side of the bowl if there is an icing drip. Place the cookies onto the cooling rack.
Top with extra lemon zest and sprinkles while the glaze is wet, if desired. Let the glaze harden prior to storing; about one hour.
Expert Baking Tips
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape and prevent them from falling apart. Or read the gram measurement.
- Use Room Temperature Butter- Do not use softened or melted butter/vegan baking sticks. The cookies will spread out when baking into a giant mess. We want them to remain a little ball shape. As I mentioned earlier, if you're using vegan butter, only vegan baking sticks (not vegan butter in a tub) and make sure it's on the cold side versus room temperature.
- Use Fresh Squeezed Lemon Juice- This is to prevent the cookies from having a chemical taste.
- Keep the Lemon Zest Airtight- If you leave it uncovered and not in a bowl covered in plastic wrap while you bake, it will dry out and become very crunchy.
- Chill the Dough- If you don’t chill the dough for at least 30 minutes, the cookies will spread and not be little round snowballs.
- Making The Glaze- If the glaze appears too watery, add more confectioners’ sugar 1 tablespoon at a time. If it appears too thick, add more water ¼ teaspoon at a time. You want the glaze thin enough to be a glaze and not an icing but thick enough to solidify on the cookies. It should coat the back of a spoon.
Recipe FAQs
Yes! You can make the dough the night before. Shape the dough into a thick disc, wrap it in plastic and keep it in the fridge.
If doing this, let the dough sit on the counter prior to baking until it is soft enough to roll into balls.
Or you can wrap the dough in plastic, pop it in a zip top bag and freeze the dough for up to 30 days. Thaw the dough in the fridge the night prior to using and then once again, let come to almost room temperature prior to baking.
Or you can shape the dough balls without the lemon sugar and freeze them for up to 30 days.
Yes. I would say if making them ahead of time, bake them no earlier than the night before. Once the glaze hardens, store the cookies in a single layer in airtight containers at room temperature.
If storing them in the fridge, make sure to bring them to room temperature prior to serving or they will be super hard.
No. This recipe really needs to use confectioners' sugar. It helps to keep the shortbread very light and soft. In addition, it helps to keep the cookies in the ball shape while baking. Using granulated sugar will cause the cookies to spread.
Sugar Cookies: Typically sugar cookies contain eggs. Since I am an egg free baker, I use my cornstarch water slurry as an egg replacer in my sugar cookie recipes in order to hold the cookies together yet still have them be super soft.
Sugar cookies also contain a leaving agent such as baking powder or baking soda. My sugar cookies also have more sugar in the dough than my shortbread cookies do.
Shortbread Cookies: Shortbread cookies are naturally egg free. They do not require an egg replacer and they are more dense and crumbly in texture due to the higher ratio of butter to flour.
In addition, shortbread cookies do not contain a leavening agent.
Storing: Once the glaze has hardened, store the cookies in an airtight container at room temperature or in the fridge for 3 days.
If storing in the fridge, make sure to bring the cookies to room temperature prior to eating otherwise they will be super hard.
Freezing: You can wrap the dough in plastic, pop in a zip top bag and freeze for up to 30 days. Thaw the dough in the fridge the night prior to using and then once again, let come to almost room temperature prior to baking.
Or you can shape the dough balls without the lemon sugar and freeze them for up to 30 days.
You can also freeze the finished cookies for up to 30 days. Let them come to room temperature on the counter prior to eating.
Other Lemon Recipes You'll Love
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📖 Recipe
Lemon Shortbread Cookies
Ingredients
For the Lemon Cookies
- 2.5 cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- ¾ cup confectioners' sugar (½ cup for dry ingredients and ¼ cup mixed with the butter)
- ½ teaspoon kosher salt
- 1 cup unsalted butter or vegan baking stick, room temperature
- 1 tablespoon lemon zest
- 2 tablespoons fresh squeezed lemon juice
- 1 teaspoon pure vanilla extract
For the Lemon Glaze
- 4 cups confectioners' sugar
- 3 tablespoons fresh squeezed lemon juice
- ½ teaspoon lemon zest
- 3 tablespoons water (add a little at a time. you may not need it all.)
- 2 pinches turmeric , if desired for yellow color
Instructions
- Wash and dry all 3 lemons. Take a zester and zest all 3 medium lemons. Put the zest in a little bowl and cover with plastic wrap so it doesn't get crunchy. Set aside.
- Take 2 lemons, cut it in half and juice them. Make sure to remove any seeds if they get in the juice. Set aside. There should be about 6 tablespoons of juice. If there isn't enough, juice the last lemon.
- In a large bowl, whisk together the 2.5 cups gluten free flour, ½ cup confectioners' sugar and the ½ teaspoon kosher salt. Set aside.
- In a large bowl of an electric mixer fitted with the paddle attachment, beat the 1 cup unsalted butter or vegan baking stick until it is soft and creamy. Add in ¼ cup confectioners' sugar and beat together until creamy. About 2 minutes.
- Slowly beat the 2 tablespoons of fresh squeezed lemon juice, 1 teaspoon pure vanilla extract and 1 tablespoon of lemon zest into the creamed butter and sugar. It may look separated at first. Mix on low speed until it starts to combine and then increase the speed to whip it into a creamy consistency.
- Slowly beat in the gluten free flour mixture a little at a time until the dough is dry and crumbly. Once crumbly, increase the speed and beat until the dough comes together. As soon as it comes together, turn the mixer off. If the dough needs help coming together, work it with clean hands.Using clean hands, form the dough into a thick disc, wrap in plastic wrap and pop in the fridge for 30 minutes.
- When the dough has 15 minutes left of chilling, preheat your oven to 325 degrees and line a baking sheet with parchment paper.
- Once the dough is done chilling, in a small bowl, whisk together the 3 tablespoons of granulated sugar and ½ teaspoon of lemon zest. Mix until completely combined.
- Break off a 1 inch piece of dough. Work it back and forth in your hands until smooth. Then roll into a 1 inch ball. This recipe should make around 40 balls.If you chilled the dough for more than 30 minutes, you may need to let the dough sit out a bit so you can work it in your hands into smooth balls.
- Roll each dough ball in the lemon sugar mixture to coat completely.
- Place dough balls about 2 inches apart on the parchment lined baking sheet. I bake no more than 20 at a time. Put the rest of the dough back in the fridge and bake the cookies at 325 degrees Fahrenheit for 10 minutes.
- Once out of the oven, let the cookies sit for 1 minute on the baking sheet and then transfer to a cooling rack with parchment paper or wax paper underneath. (The next part makes a bit of a mess). Let the cookies cool completely before adding the lemon glaze, otherwise it will turn into a liquid mess.
- In a small bowl, whisk together the 4 cups of confectioners' sugar, 3 tablespoons of fresh squeezed lemon juice and ½ teaspoon lemon zest. Add in the 3 tablespoons of water a little at a time until you get the desired consistency. You may not need all the water.Note: If you want a little yellow color to the glaze, you can add 2 pinches of turmeric.
- Dip the top rounded half of each cookie into the lemon glaze. Gently wipe the side of the cookie on the side of the bowl if there is an icing drip. Place the cookies onto the cooling rack.
- Top with extra lemon zest and sprinkles while the glaze is wet, if desired. Let the glaze harden prior to storing; about one hour.
Ginny
So good and a nice alternative to a chocolate Christmas cookie!
John
These are the best! Wow!!!