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a stack of iced lemon vanilla bean shortbread cookies on a white plate, with one cookie leaning against the stack.

Iced Lemon Vanilla Bean Shortbread Cookie Recipe

This Iced Lemon Vanilla Bean Shortbread Cookie recipe is soft, buttery, and packed with fresh lemon flavor. 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. 
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Prep Time 5 minutes
Cook Time 12 minutes
Chilling Time 45 minutes
Total Time 1 hour 2 minutes
Course Dessert
Servings 20 cookies

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

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.