Slice and Bake Lemon Shortbread Cookies

ByJaclyn Shimmel On03/13/202503/13/2025

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Lemon shortbread cookies are the ultimate slice and bake cookie—light, buttery, and bursting with bright citrus flavor. These melt-in-your-mouth lemon cookies have a delicate, delicate texture and are finished with a sweet lemon glaze for the perfect balance of tart and sweet.

A plate of slice and bake lemon shortbread cookies with lemon glaze.

Made with simple pantry staples, these easy lemon slice and bake cookie recipe lets you chill, slice, and bake your way to bakery-quality cookies with minimal effort. Once the dough is rolled in sugar and firmed up, all that’s left is slicing, baking, and enjoying every zesty bite.

Whether you pair them with tea, coffee, or a cold glass of milk, these lemon icebox cookies are guaranteed to disappear fast! And if you’re a lemon lover like me, you’ll want these on repeat—right up there with lemon pudding cookies, lemon ice box cake, lemon lush dessert.

A stack of slice-and-bake lemon shortbread cookies with glaze.

And who says lemon cookies are just for summer? These would make wonderful lemon Christmas cookies as well!

Why you’ll love this recipe

Just 20 minutes of prep and 10 minutes of baking—the rest is hands-off chill time.
Egg-free and made with simple pantry staples.
A burst of bright lemon flavor without being overpowering—perfect for any lemon lover!
Make the dough ahead and freeze for fresh cookies anytime.

Ingredients

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

Unsalted butter – Let it soften at room temperature for easy mixing and a smooth dough.
Confectioners’ sugar – Also called powdered sugar; it dissolves easily for a tender texture.
Lemon zest – Wash lemons first! Use a zester, Microplane, or fine grater. Save extra zest for the glaze.
All-purpose flour – Measure accurately using the spoon-and-level method to avoid dry cookies.
Cornstarch – Makes the cookies soft and tender.
Salt – Enhance the flavors and balances the sweetness.
Granulated sugar – Rolls onto the dough for a crisp, sugary edge. Swap for yellow sanding sugar for extra sparkle!
For the lemon glaze – A simple mix of powdered sugar, fresh lemon juice, and zest for a bright citrus finish.

How to Make Lemon Shortbread Cookies with Icing

This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.

Step 1: In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, beat butter and sugar until light and fluffy, then mix in lemon zest.

A bowl of creamed butter with a bowl of flour.

Step 2: Whisk flour, cornstarch, and salt in a separate bowl, then gradually mix into wet ingredients until just combined.

A glass bowl containing a crumbly shortbread dough mixture sits next to an empty flour bowl and butter-coated mixer beaters on a marble countertop.

Step 3: Cover the bowl with plastic wrap and place it in the fridge to chill for 1 hour, until it’s firm enough to handle (not soft or sticky).

Step 4: Once it’s firm enough, turn the dough out onto a clean work surface, and shape it into a log, about 1-3/4 inches in diameter. Add the granulated sugar to a shallow bowl and roll the dough back and forth in it until the outside of the cookie dough log is fully coated.

A 2-image collage: The left image shows a hand rolling the dough into a log, the right shows the log rolled in sugar in a metal pan.

Step 5: Wrap the roll in plastic wrap and refrigerate for another 2-3 hours.

Step 6: Unwrap the dough and use a serrated knife to slice the dough into 1/4-inch thick slices. Place them on the prepared baking sheets, leaving about an inch between each one.

A 2-image collage of slicing the dough into rounds and arranging them on a lined cookie sheet.

Step 7: Bake in a preheated 375°F oven for 9-11 minutes until the cookies are set. They shouldn’t start to turn brown on the bottom, just ever so slightly golden! Cool on the baking tray for 5 minutes before transferring them to a wire rack to cool completely.

A two-image collage: The left image shows raw lemon shortbread dough slices on a parchment-lined baking sheet. The right image shows the same cookies baked to a golden color with crisp edges.

Step 8: Only once the cookies are completely cool should you add a delicious lemon glaze on top. Use the back of a spoon to spread it out. Then, let it dry!

A close-up of a gold spoon drizzling thick white lemon glaze onto a round shortbread cookie, with zest speckled throughout.

Pro Tip:

For a thicker glaze, add a bit more powdered sugar. For a thinner glaze, add a splash more lemon juice.

Storage

Countertop: Store in an airtight container for up to 5 days. Place a piece of parchment paper between layer to prevent sticking.

Freezer: Freeze baked cookies for up to 3 months. Thaw at room temperature.

Make ahead: Prep the lemon shortbread cookie dough ahead of time. Roll it, wrap it, and freeze it for up to 2 months.

Several round lemon shortbread cookies with a smooth white glaze and sprinkled zest rest on a wire cooling rack, with sliced lemons in the background.

Recipe Tips

Roll dough evenly for uniform baking.
Use a sharp knife for clean cookie slices.
If dough is too firm, let it sit for 5 minutes before slicing.

Variations

Bright & Festive – Roll the dough log in yellow sprinkles or sanding sugar instead of granulated sugar for extra color and crunch.
Vanilla-Lemon Twist – Mix in ½ teaspoon of vanilla extract for extra warmth.
Cookie Cutter Method – Use a rolling pin to roll out chilled dough to ¼ inch thick, cut into shapes, and bake as directed.