If you are looking for something lighter and different to bake, these lemon shortbread cookies are a great option. They are a delicious shortbread, easy to make with a little bit of fresh citrus and it goes together in a snap. Start with some flour into a bowl of a food processor, then add a little bit of superfine sugar because it melts into the shortbread.

Then you are also goi to add in cornstarch and some salt. The food processor is just so quick in this instance you don’t have to worry about cutting the butter in, it does all the work for you. Cornstarch really lightens this and it has a great sandy texture it makes sit nit too heavy or greasy. Blend everything up in a few pulses just to make sure it is well incorporated.

Next, you want to zest your lemon right in there, use two lemons if you love a strig pungent lemon flavour. To amp, everything up a little bit, add a little bit of lemon extract, once that is in there, cut in your butter and throw in there. Pulse the processor until you get a great sandy texture and if you pick it up it makes a ball of dough in your hand but will also crumble in right away.

To finish everything off, take a tart pan with a removable bottom and press the mixture really well. Once it is pressed and just lightly score the top about halfway down or depending with the shape you want our shortbread to have.

Place them onto a parchment-lined a baking sheet then into a preheated oven and bake it. Once it’s slightly set around the edges and starts to slightly turn a little bit colour golden, take it out of the oven and let it cool.


  • 3/4 cup salted butter at room temperature
  • 1/2 cup cornstarch
  • 1/2 cup confectioner’s sugar
  • 1 1/4 cups all-purpose flour
  • 1 tablespoon lemon zest
  • 1 1/2 tablespoons fresh lemon juice

For the Lemon Glaze;

  • 1/2 cup confectioner’s sugar
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice


  1. Cream together the butter, cornstarch, and confectioner’s sugar with an electric mixer until well-combined, about 3 minutes.
  2. Add flour to the butter mixture until just combined.
  3. Add the lemon zest and the lemon juice. Beat until thoroughly mixed and a soft dough is formed.
  4. Divide the dough in half and turn each half out onto a piece of parchment or waxed paper.
  5. Form each half into a 1-inch roll, twisting the ends of the paper to seal. Refrigerate until firm, about 1 hour.
  6. When ready to bake, preheat the oven to 350ºF. Slice the dough into 1/4-inch slices and place onto a rimmed baking sheet lined with parchment paper.
  7. Bake until set, about 10 minutes. Cookies will not brown. Remove from the oven and allow to cool.

For the Lemon Glaze;

  1. Add the confectioner’s sugar to a medium mixing bowl.
  2. Stir in the lemon zest and lemon juice, stirring until the glaze is smooth.
  3. Once the lemon shortbread cookies have cooled completely, spoon about 1/2 teaspoon of glaze onto each cookie and spread around the center of the cookie.