Lemon Shortbread Cookies with Strawberry Glaze Recipe

These buttery, melt-in-your-mouth lemon shortbread cookies are brightened with fresh lemon juice and zest, then finished with a sweet strawberry glaze. Light, tender, and full of fresh fruit flavor, they’re the perfect spring and summer treat.

The delicate, crumbly texture of these lemon shortbread cookies combined with a vibrant strawberry glaze makes for a simple but irresistible dessert. They aren’t overly sweet, so you can enjoy a few without feeling guilty—my family couldn’t get enough.

Shortbread is one of those easy cookies that bakes quickly and delivers great flavor with minimal fuss. This recipe comes together in minutes and yields tender cookies with a bright citrus note and a pretty pink glaze made from freeze-dried strawberries.

Ingredients You Need to Make This Recipe

• Unsalted butter. ½ cup (8 tablespoons) softened unsalted butter. Allow at least an hour at room temperature or refrigerate overnight and soften when ready to bake.
• Powdered sugar. Also called confectioners’ sugar; it sweetens the cookies and contributes to their tender, sandy texture.
• Lemon zest. Adds concentrated lemon flavor to the dough.
• Fresh lemon juice. Gives bright citrus flavor—use freshly squeezed for best results.
• All-purpose flour. Provides structure for the cookies. Measure by weight for accuracy (150 g = 1 1/4 cups) or spoon and level the flour into the cup.
• Salt. A pinch enhances the other flavors.

Strawberry Glaze

• Powdered sugar
• Freeze-dried strawberries
• Vanilla extract
• Milk or half-and-half

How to Make This Recipe

• Preheat the oven to 450°F (232°C). Line a baking sheet with parchment paper.
• In a medium bowl, beat together the softened butter, powdered sugar, lemon zest, and lemon juice until smooth, about 2–3 minutes with a handheld mixer.
• Add the flour and salt and beat until the dough comes together. It will be sandy at first, then become more cohesive after 3–5 minutes of mixing. You should be able to press it into a ball.

• Use a 1½ tablespoon cookie scoop to portion the dough. Press the scoop against the bowl to pack and level it, then roll each scoop into a smooth ball between your palms.

• Arrange the dough balls on the prepared sheet about 1½ inches apart. Dip the back of a ½ cup measuring cup in flour and press each ball into a flat disc about ¼ inch thick—flouring the cup prevents sticking.

• Bake 7–10 minutes, or until the tops are no longer glossy. Do not brown—my batch took about 8 minutes. Let the cookies cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely.

• While the cookies cool, make the strawberry glaze. Pulse the freeze-dried strawberries in a food processor until nearly a fine powder, leaving a few small bits if you like. You should have about 2 tablespoons of strawberry powder.
• Combine the strawberry powder with powdered sugar, vanilla, and 1 tablespoon milk or half-and-half in a small bowl. Whisk until smooth. Add more milk a little at a time until the glaze can be drizzled but won’t run off the cookies. If it becomes too thin, add a bit more powdered sugar.

• Spoon about ½ teaspoon of glaze onto each completely cooled cookie and spread gently with the back of a spoon, leaving a small rim around the edge. Finish with a touch of fresh lemon zest if desired. Let the glaze set a few minutes or enjoy immediately.

Variations and Substitutions

You can substitute fresh strawberries for the freeze-dried fruit, but the glaze consistency will change. Puree fresh strawberries and omit most or all added milk; you may need to adjust the powdered sugar amount to reach the right thickness.

For a stronger lemon flavor, add about 1/8 teaspoon lemon extract to the dough. If you want a brighter color, add a drop of yellow food coloring.

A Few Notes For Making These Cookies

• Soften butter properly. Leave at room temperature 1–2 hours. If short on time, use a quick softening method.
• Measure flour accurately. A kitchen scale is best. If using cups, fluff the flour, spoon it into the cup, and level with a knife.
• Be patient when mixing the dough. It may look crumbly at first; continue beating until it holds together.
• Glaze only fully cooled cookies. Warm cookies will cause the glaze to melt and slide off.

Make-Ahead and Storing Instructions

Prepare the dough a day or two ahead: form into a ball, wrap tightly in plastic, and refrigerate. When ready, scoop and shape as directed.

The glaze can also be made ahead and stored in an airtight container in the refrigerator. Bring it to room temperature and stir before using.

Store leftover cookies in an airtight container at room temperature for up to 5 days. Both dough and baked cookies freeze well.

Recommended Tools for This Recipe

Mixing bowls

Measuring cups and spoons

Electric handheld mixer

Cookie scoop

Baking sheet

Whisk

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📖 Recipe