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Lemon on Lemon Shortbread Cookies


Traditional shortbread infused with lemon zest and topped with lemon icing combine in our Lemon on Lemon Shortbread Cookies.

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Rate this recipe 4.6/5 (60 Votes)


  • 1 1/4 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 1/2 teaspoons finely shredded lemon peel
  • 1/2 cup butter
  • Lemon Icing (recipe follows)
  • Coarse decorating sugar, optional
  • 1 cup sifted powdered sugar
  • 1 teaspoon lemon juice or vanilla
  • milk


Servings 16
Adapted from


Step 1

1. In a large mixing bowl, combine flour, sugar, and lemon peel.
2. Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling. Knead gently until dough comes together and forms a ball.
3. To make wedges: On an ungreased cookie sheet, pat dough into an 8-inch circle. Make a scalloped edge. Cut circle into 16 wedges. Leave wedges in circle (do not separate).
4. Bake in a 325 degree F oven about 25 minutes or until edges start to brown and center is set. Recut circle into wedges while warm. Cool on cookie sheet 5 minutes. Remove and cool on wire rack.

1. In a small mixing bowl stir together sugar and lemon juice. Stir in milk, 1 teaspoon at a time, until icing is of drizzling or piping consistency.
2. Drizzle over wedges. Sprinkle with coarse decorating sugar, if you like.
3. Store cookies in an airtight container for up to 3 days or freeze in a freezer container for up to 3 months


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