lemon infused sugar

Lemon Shortbread

Course Cookie
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 16 pieces
Author Leigh Anne Wilkes


For the dough

  • 4 1/2 C all-purpose flour
  • 1 tsp salt
  • 1 C granulated sugar
  • 1 Tbsp. plus 1 tsp. fresh grated lemon zest
  • 1 pound 4 sticks or 32 tablespoons unsalted butter, softened
  • 1/4 C fresh lemon juice

For the glaze

  • 1 C confectioners sugar
  • 2 Tbsp. butter softened
  • 2 Tbsp. fresh lemon juice
  • 1 Tbsp. fresh grated lemon zest


  • Preheat oven to 350 degrees.
  • In a medium bowl, whisk together flour and salt.
  • In a large mixing bowl, add sugar and zest - use your fingers to massage the zest into the sugar until very fragrant and combine.
  • Add butter and beat mixture together until smooth.
  • Add juice and mix until combined and creamy, making sure to scrape down the sides as needed. Add flour mixture and beat just until the mixture resembles coarse crumbs.
  • Scoop mixture into a 9" x 13" baking pan coated with nonstick spray.
  • Place into the oven and bake until the top is lightly golden, about 25 to 35 minutes.
  • Remove and place pan on a wire rack to cool completely

To prepare the glaze

  • In a small bowl, whisk together confectioners' sugar, butter and lemon juice until smooth.
  • Spread glaze over the cooled shortbread and sprinkle with lemon zest, if desired.
  • Set aside and let stand at least 30 minutes before cutting.
  • Makes about 40 cookies.