Print

Meyer Lemon Shortbread Cookies Recipe

Print Recipe

★★★★★

4.7 from 123 reviews

Delight in the bright, buttery goodness of Meyer Lemon Shortbread Cookies. These tender cookies blend the subtle sweetness of shortbread with the unique citrusy flavor of Meyer lemons, enhanced by a delicate lemon glaze. Perfect for a sunny afternoon treat or special occasion, they are easy to make with simple ingredients and provide a delightful balance of tang and sweetness.

Ingredients

Scale

Cookie Dough

  • 1 cup (2 sticks) unsalted butter, softened
  • ½ cup powdered sugar
  • 1 tablespoon Meyer lemon zest (about 1 lemon)
  • 2 tablespoons Meyer lemon juice
  • 2 cups all-purpose flour
  • ¼ teaspoon salt

Optional Topping

  • ½ cup granulated sugar (for sprinkling or rolling dough)

Glaze

  • 1 cup powdered sugar
  • 2–3 tablespoons Meyer lemon juice

Instructions

  1. Cream the butter and sugar. In a large mixing bowl, beat the softened butter and powdered sugar together until smooth and fluffy, creating a light and creamy base for your cookie dough.
  2. Add lemon zest and juice. Incorporate the Meyer lemon zest and juice into the butter mixture, mixing thoroughly to infuse the dough with fresh, citrus flavor.
  3. Add dry ingredients. Gradually sift in the all-purpose flour and salt, mixing gently just until the dough comes together to avoid overworking it and keeping the cookies tender.
  4. Chill the dough. Shape the dough into a disc or a log, wrap it tightly with plastic wrap, and chill in the refrigerator for at least 30 minutes to firm up the dough and enhance the flavor.
  5. Roll and cut (or slice). Preheat your oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface and cut into your desired shapes, or slice rounds from the chilled log for easy shaping.
  6. Bake. Place the cookies on a parchment-lined baking sheet, spacing them apart properly. Bake for 10-12 minutes, or until the edges are just lightly golden, signaling perfect shortbread crispness.
  7. Make the glaze. While the cookies bake, whisk powdered sugar with Meyer lemon juice in a small bowl until smooth and slightly thick. Adjust the amount of lemon juice to reach your preferred consistency.
  8. Garnish and serve. Once cooled completely, drizzle the lemon glaze over the cookies using a spoon or piping bag. Sprinkle a little extra Meyer lemon zest on top for a beautiful, aromatic finish. Serve and enjoy these bright, buttery treats!

Notes

  • Use room temperature butter for easier mixing and perfect cookie texture.
  • Chilling the dough improves shape and flavor development.
  • Mix dough only until combined to keep cookies tender, avoiding toughness.
  • You can roll and cut shapes or slice the dough log for rustic rounds—both work well.
  • Add a glaze made from powdered sugar and lemon juice for extra zing and a polished look.
  • Store cookies in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.
  • You can make the dough ahead and store chilled for up to 3 days or freeze for 2 months.
  • Optional: sprinkle with granulated sugar before baking or flaky sea salt for a sweet-salty contrast.

Keywords: Meyer lemon shortbread cookies, lemon cookie recipe, citrus cookies, buttery cookies, homemade shortbread, easy lemon dessert, glaze cookies

Find it online: https://biteandenjoy.com/meyer-lemon-shortbread-cookies-recipe/