Buttery Lemon Shortbread Cookies With A Glaze

Buttery Lemon Shortbread Cookies with a Glaze are light and fresh with vibrant sweet and sour flavors that are surprisingly easy to create! Every bite is packed with a burst of lemon flavor and the shortbread has the perfect dense, buttery texture that will make this your new favorite cookie!

For more of the freshness of lemon with the amazing texture of shortbread, try Lemon Tart with a Buttery Shortbread Crust. It is an easy and delicious homemade fresh lemon curd in a buttery shortbread crust.

A stack of lemon shortbread cookies. - 1

A stack of lemon shortbread cookies. - 2

Buttery Lemon Shortbread Cookies with a Glaze

Warm days call for light, bright desserts, and these lemon shortbread cookies are buttery, soft, and full of citrusy goodness. With a sweet glaze and subtle lemon flavor, they’re a refreshing twist on a classic.

They’re perfect for any occasion, and the dough freezes beautifully—so you can always have some ready to go. But if you’re short on time and still craving a lemony treat, try my Easy Lemon Cake Mix Cookies . Just a few ingredients and they’re ready in minutes!

Since this recipe requires no special equipment and all pantry staple ingredients, it makes a great beginner cookie. Shortbread cookies are tried and true cookies and adding the lemon glaze makes these a new favorite version of a classic cookie!

Butter: Binding agent and adds moist, smooth texture and flavor.
Powdered sugar: Adds sweetness
Flour: Helps thicken the cookie.
Salt: Just a pinch to bring out the flavors and balance the sweetness.
Baking powder: Leavening agent that helps the cookies rise.
Extra Flour: All purpose flour is best for these cookies. This extra flour is for lightly flouring the surface when rolling out the cookies.

Glaze

Lemon juice: Whisk together with lemon zest and powdered sugar.
Powdered sugar: A bit of sweetness in the glaze
Lemon zest: This is where the lemon flavor really comes from. Zest in fine pieces and add more or less according to how lemony you want your glaze.

Shortbread cookies are one of the easiest cookies to bake! They come together so fast and you will amazed how simple and delicious they are.

Prep: Preheat oven to 350 degrees. Line your baking pan with parchment paper.
Mix: In a stand mixer or using a hand mixer add the butter and beat until fluffy. Add in the powdered sugar, zest of lemon and juice of lemon.
Combine dry ingredients: In a medium sized bowl combine the flour, salt and baking powder. Slowly add it to the butter mixture and mix until combined.
Roll out dough: Add the dough to a lightly floured surface and roll out to 1/4 inch thick. Using a round cookie cutter cut out the cookies and lay them onto a baking sheet.
Bake: Place cookies in the oven for 10-12 minutes or until lightly brown. Remove and let cool.
To make the glaze: In a small bowl whisk the lemon juice, powdered sugar, and zest of one lemon. Dip the top of each cookie into the glaze and place on a wire rack to set.

Steps to make lemon shortbread cookies. - 3

Steps to make lemon shortbread cookies. - 4

This familiar dense shortbread cookie is so perfect with the unexpected bright lemon flavor. My pro tips will help you achieve the BEST cookie ever are easier than you think!

Parchment paper: Lining your cookie sheet with parchment paper will save you so much time and help you create the perfect cookie. The parchment paper is naturally non-stick, so you do not have to use any sprays on your pan, and clean up will be so much simpler. Moving your cookies off the tray and onto a cooling rack will be so much easier as well and your cookies will not crack or fall apart as you move them.
Use chilled dough: Once you prepare your dough, place it in the refrigerator to cool for at least 30 minutes before baking. Cooling the dough will keep your cookies from spreading out too much during baking.
Know when to take them out of the oven: Pull the cookies out when they start to turn to a light golden brown on the bottom or the very edges. They should no longer be white.
Add depth of flavor: Adding spices like rosemary or lavender creates an even more complex flavor in the cookie. Very finely chop these spices before adding them into the dough.
Presentation: Play around with different cookie cutters to make a festive display in star shapes or whatever coincides with your theme. Coloring the frosting with bright colors will also liven up any party!
Glaze: Apply the glaze while the cookies are still a little bit warm so the cookies don’t crack.

Storing Shortbread Cookies:

These cookies store very well and the dough can be made ahead too. Keep some of this perfect dough in your freezer and pull it out as needed to bake a last-minute sweet treat!

Cookie dough: Roll dough into a log shape or cut go ahead and cut into cookies. Then place them in the refrigerator or freezer. If storing in already cut pieces, you will want to separate them with wax paper so they don’t stick together. The dough will be good for 2 days in the refrigerator or 4-6 months in the freezer.
Finished cookies: Be sure your cookies are completely cooled, including the glaze before storing them. Stack in layers with wax paper between each layer. They will stay fresh at room temperature for about a week.

Close up on a stack of lemon shortbread cookies. - 5

Close up on a stack of lemon shortbread cookies. - 6

Samoa Thumbprint Cookies
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Twix Thumbprint Cookies

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Ingredients1x2x3x

Cookies

▢ 2 cups softened unsalted butter
▢ 1 cup powdered sugar
▢ 3 tablespoons fresh lemon juice about 1 large lemon
▢ 1 tablespoon lemon zest about 1 large lemon
▢ 4 cups all-purpose flour
▢ ½ teaspoon salt
▢ ½ teaspoon baking powder

Glaze

▢ 3 tablespoons fresh lemon juice about 1 large lemon
▢ 1 tablespoon lemon zest about 1 large lemon
▢ 1 cup powdered sugar

Instructions

Cookies

Preheat the oven to 350 degrees Fahrenheit. Line 2 sheet pans with parchment paper and set aside.
Add 2 cups softened unsalted butter to a large bowl and beat with a hand mixer or stand mixer on medium-high speed until fluffy. Add 1 cup powdered sugar , 3 tablespoons fresh lemon juice , and 1 tablespoon lemon zest and mix until combined.
In a medium bowl, whisk together 4 cups all-purpose flour , ½ teaspoon salt , and ½ teaspoon baking powder . Slowly add the flour mixture to the butter mixture and mix on medium speed until combined, scraping down the sides and bottom of the bowl as needed.
Roll the dough out on a lightly floured surface until it is about ¼-inch thick. Use a round cookie cutter or the top of a round glass to cut out the cookies. Bring together the scraps to repeat those steps until all the dough has been cut into cookies. Lay the cookies out on the prepared sheet pans, leaving about 2 inches between them.
Bake for 10-12 minutes, until the edges are lightly golden brown. Transfer the cookies to a cooling rack and let the cookies cool completely.

Glaze

In a small bowl, whisk together 3 tablespoons fresh lemon juice , 1 tablespoon lemon zest , and 1 cup powdered sugar until smooth. Dip the tops of the cooled cookies in the glaze and set them on a wire rack so the excess glaze can drip off. Let them sit until the glaze has set up completely.

Video

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Meet my upgraded Twix thumbprint cookies! I re‑tested and updated the recipe so you’ll get defined wells, clean edges, and a tender center every time ! They are perfect for gift giving and cookie parties!

Side shot of completely baked and topped Twix thumbprint cookies on a cooling rack. - 7

Why These Are Better Than The Real Deal

Cookie Perfection : I discovered that chilling the cookies after scooping and indenting helps them hold their shape better!
Silky caramel, Smooth Chocolate: If you use soft caramels and real melting chocolate (skip chips), you’ll get a smoother, silkier finish!
Gifting & Parties: These cookies are show stoppers! They are great for cookie exchanges, neighbor gifts, or just a treat for yourself and your family.

A Reader’s Review

Love these! We make them every year and they go fast!

Twix Thumbprint Cookies Ingredients

Overhead shot of labeled Twix thumbprint cookie ingredients. - 8

Chocolate: Skip chocolate chips; instead, use good quality chocolate bars, baking chocolate, candy coating chocolate, or chocolate melting wafers .
Caramels: Use soft caramel candies like Werther’s or Kraft . You’ll need about 130g.
Sea salt: Sprinkle flake sea salt right after drizzling the chocolate for that salty pop.
Dairy‑free: If you need these to be dairy-free, you can u se butter-flavored shortening and swap the cream for coconut or almond milk.

How to Make Twix Thumbprint Cookies

Holy cow, these taste like a Twix in cookie form! I’m not admitting how many I “tested” before rushing a plate to the neighbors, but fair warning, they disappear fast! Here’s how to make them.

Make Cookies

Combine Butter & Sugar: Add unsalted butter and granulated sugar to a large bowl. Beat on medium-high speed with a hand mixer or a stand mixer fitted with the paddle attachment. Mix for 2-3 minutes, until light and fluffy.
Add Egg & Vanilla: Add egg and vanilla extract , then mix again until fully combined. Scrape down the sides and bottom of the bowl as needed.
Add Dry Ingredients: Add flour and salt, and beat on low speed until fully combined and all the flour has been absorbed.
Scoop & Indent: Use a small cookie scoop to portion dough onto parchment‑lined baking sheets. Indent each ball of dough with the back of a 1‑teaspoon measuring spoon , then chill 30–60 minutes.
Bake: Preheat the oven to 375°F during the last 15 minutes of chilling. Arrange dough 2 inches apart on parchment-lined sheets. Bake 8–10 minutes, until the centers are matte but slightly soft. Re‑indent each cookie right out of the oven. Cool for 2 minutes on the sheet before moving to a cooling rack.
Melt Caramel: Meanwhile, heat the caramel candies and heavy cream in the microwave. Do it in 15-20-second increments, stirring between each increment until fully melted and smooth.

Caramel Topping & Chocolate Drizzle

Add Caramel: Spoon ~½ tsp caramel into each indent. If your caramel starts hardening, just warm it up in the microwave. Freeze for 5 minutes before adding the chocolate, so the caramel firms up.
Melt & Drizzle Chocolate: Microwave the chocolate in 30‑second bursts, stirring until smooth. Transfer to a Ziploc bag , snip a corner, and drizzle over Twix thumbprint cookies. Sprinkle with coarse salt, if desired, and let set.

Someone spooning a small amount of caramel into the thumbprint well in the cookie. - 10