Iced Lemon Vanilla Bean Shortbread Cookie Recipe
This Iced Lemon Vanilla Bean Shortbread Cookie recipe is soft, buttery, and packed with fresh lemon flavor.
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Made with real lemon zest, lemon juice, and rich vanilla bean paste, these lemon shortbread cookies have a tender melt-in-your-mouth texture topped with a sweet lemon icing.
They’re perfect for spring gatherings, bridal showers, summer dessert trays, or anytime you want a bright and buttery homemade cookie.
Using simple ingredients, the sweet vanilla bean pairs perfectly with the fresh citrus flavor, creating a bakery-style lemon shortbread cookie that is absolutely delicious.
The Players for Lemon Vanilla Bean Shortbread Cookie Recipe
Ingredients:
- Butter – Use room temperature butter for these buttery cookies. I prefer to use salted butter, but feel free to use unsalted butter if you prefer.
- Powdered Sugar – Confectioners’ sugar sweetens both the shortbread dough and the lemon glaze for this easy lemon shortbread cookie recipe.
- Lemons – Fresh lemon juice and fresh lemon zest add bright citrus flavor throughout the cookies and icing.
- Vanilla – Vanilla bean paste adds a rich bakery-style vanilla flavor along with beautiful vanilla bean specks. If you don’t have vanilla bean paste, you can use 1 tablespoon of vanilla extract, but you won’t have the richness that you would have with paste. Alternatively, you can use whole vanilla beans (1 whole bean of vanilla bean seeds) to substitute the vanilla paste.
- Flour – All purpose flour is needed to make these easy lemon shortbread cookies.
- Salt – A pinch of salt is needed to bring the lemon and vanilla flavors together.
Tools:
- Cutters – I use these biscuit cutters to cut my dough into 2 3/4-inch rounds.
- Parchment – Using parchment paper helps prevent sticking and allows the cookies to bake evenly while making cleanup easier. I also use parchment paper to roll my dough out on, instead of using the counter top.
- Cookie Sheet – These is my favorite sheet pan to use when baking! I also love to use the same brand of nonstick muffin tins to bake my Strawberry Streusel Muffins.
- Rolling Pin – A rolling pin helps evenly roll the chilled dough to a 1/4-inch thickness for uniform baking.
How to Make Lemon Vanilla Bean Shortbread Cookie Recipe
Make the Cookie Dough
In a large bowl, use a hand mixer to cream together the softened butter and powdered sugar until light and fluffy.
Add the fresh lemon zest, lemon juice, and vanilla bean paste. Mix until fully combined.
To the same bowl, add the flour and salt and mix until a soft dough forms. Be careful not to over-mix the dough.
Shape the dough into a disc, wrap tightly with plastic wrap, and refrigerate for 45 minutes or overnight if you’re prepping ahead.
Roll and Cut the Cookies
Preheat the oven to 325 degrees Fahrenheit and line a cookie sheet with parchment paper.
Transfer the chilled dough to a lightly floured surface and roll the dough to about 1/4-inch thickness.
You can also place a large sheet of parchment paper directly onto the counter and roll the dough out on top of the parchment paper for easier cleanup.
Use a cookie cutter to cut the dough into 2 3/4 inch rounds and place the cookies onto the prepared baking sheet.
Bake the Cookies
Bake cookies for 12 to 13 minutes, or until the edges are lightly set and just barely turning golden brown.
Allow the cookies to cool on the baking sheet for 5 minutes before carefully transferring them to a cooling rack to cool completely.
Make the Lemon Glaze
In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
Dip the cooled cookies upside down into the icing and allow the excess glaze to drip off. Place the cookies onto a wire rack while glazing the remaining cookies. You can also spoon or drizzle the glaze over the tops if you prefer a lighter icing.
Allow the icing to fully set before enjoying.
Storage and Freezing Dough Instructions
To Store:
Store cookies in an airtight container at room temperature for up to 4 days. For the best texture, allow the glaze to fully set before stacking the cookies.
To Freeze the Cookie Dough:
You can make the cookie dough ahead of time for later baking
Shape the dough into a disc and wrap it tightly in plastic wrap. Place the wrapped dough into an airtight container or freezer-safe bag and freeze for up to 2 months.
When ready to bake, transfer the dough to the refrigerator overnight to thaw before rolling and cutting the cookies.
To Freeze Baked Cookies:
You can also freeze the baked shortbread cookies before icing them. Store the cooled cookies in an airtight container with layers of parchment paper between the cookies to prevent sticking.
Allow the cookies to thaw completely before adding the lemon glaze.
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If you end up baking these Iced Lemon Vanilla Bean Shortbread Cookies, leave me a comment. I’d love to chat with you!
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Iced Lemon Vanilla Bean Shortbread Cookie Recipe
Ingredients
Lemon Vanilla Bean Shortbread
- 1 cup butter, softened 2 sticks
- 1 cup powdered sugar
- 1 tbsp lemon zest
- 3 tbsp lemon juice
- 1 tbsp vanilla bean paste or pure vanilla extract
- 2 1/4 cups flour
- 1/8 tsp salt
Lemon Glaze
- 2 cups powdered sugar
- 2-3 tbsp lemon juice
Instructions
Make the Cookie Dough
- In a large bowl, use a hand mixer to cream together the softened butter and powdered sugar until light and fluffy.
- Add the fresh lemon zest, lemon juice, and vanilla bean paste. Mix until fully combined. Add the flour and salt and mix until a soft dough forms. Be careful not to over-mix the dough.
- Shape the dough into a disc, wrap tightly with plastic wrap, and refrigerate for 45 minutes or overnight if you're prepping ahead.
Roll and Cut the Cookies
- Preheat the oven to 325 degrees Fahrenheit and line a cookie sheet with parchment paper.
- Transfer the chilled dough to a lightly floured surface and roll the dough to about 1/4-inch thickness. You can also place a large sheet of parchment paper directly onto the counter and roll the dough out on top of the parchment for easier cleanup.
- Use a cookie cutter to cut the dough into 2 3/4 inch rounds and place the cookies onto the prepared baking sheet.
Bake the Cookies
- Bake the cookies for 12 to 13 minutes, or until the edges are lightly set and just turning golden brown.
- Allow the cookies to cool on the baking sheet for 5 minutes before carefully transferring them to a cooling rack to cool completely.
Make the Lemon Glaze
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
- Dip the cooled cookies upside down into the icing and allow the excess glaze to drip off. Place the cookies onto a wire rack while glazing the remaining cookies. You can also spoon or drizzle the glaze over the tops if you prefer a lighter icing.
- Allow the glaze to fully set before enjoying.
Notes
To Store:
Store cookies in an airtight container at room temperature for up to 4 days. For the best texture, allow the glaze to fully set before stacking the cookies.To Freeze the Cookie Dough:
You can make the cookie dough ahead of time for later baking Shape the dough into a disc and wrap it tightly in plastic wrap. Place the wrapped dough into an airtight container or freezer-safe bag and freeze for up to 2 months. When ready to bake, transfer the dough to the refrigerator overnight to thaw before rolling and cutting the cookies.To Freeze Baked Cookies:
You can also freeze the baked shortbread cookies before icing them. Store the cooled cookies in an airtight container with layers of parchment paper between the cookies to prevent sticking. Allow the cookies to thaw completely before adding the lemon glaze.Psalm 20:4 - ""May he give you the desire of your heart and make all your plans succeed."
