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Crispy Pencil-Shaped Shortbread Cookies Recipe with Easy Zesty Lemon Glaze

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Delightfully crisp and buttery pencil-shaped shortbread cookies topped with a bright, tangy lemon glaze that balances richness with fresh zing. Perfect for tea time or gifting.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, softened
  • ½ cup (100 g) granulated sugar
  • 2 cups (240 g) all-purpose flour
  • ¼ tsp salt
  • 1 tsp pure vanilla extract
  • 1 cup (120 g) powdered sugar, sifted
  • 2–3 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1–2 tsp milk or water (optional, for thinning glaze)

Instructions

  1. Soften the butter to room temperature (about 20 minutes on the counter), then preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a mixing bowl, beat 1 cup (227 g) of softened unsalted butter with ½ cup (100 g) granulated sugar using an electric mixer on medium speed until light, fluffy, and pale—about 3 to 5 minutes.
  3. Mix in 1 tsp pure vanilla extract and ¼ tsp salt until combined.
  4. Gradually add 2 cups (240 g) all-purpose flour a little at a time, mixing on low speed or folding with a spatula until dough comes together but stays soft and slightly crumbly. Do not over-mix.
  5. Turn the dough out onto a lightly floured surface and gently press into a 10×6-inch (25×15 cm) rectangle about ½ inch (1.3 cm) thick. Use a rolling pin lightly dusted with flour if needed.
  6. Using a sharp knife or pizza cutter, slice the rectangle lengthwise into ½-inch (1.3 cm) wide strips, then cut those strips into 4-inch (10 cm) pencil-length sticks. Transfer the sticks to the baking sheet, spacing about 1 inch (2.5 cm) apart.
  7. Bake for 15 to 18 minutes, or until edges just start to turn golden brown. Watch carefully to avoid burning.
  8. Remove from oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  9. While cookies cool, whisk together 1 cup (120 g) powdered sugar, 2 to 3 tbsp fresh lemon juice, and 1 tsp lemon zest in a small bowl. Add 1 to 2 tsp milk or water if needed to reach a smooth, pourable consistency.
  10. Drizzle or spread the lemon glaze over the cooled cookies using a spoon or small brush. Let glaze set for at least 20 minutes before serving or storing.

Notes

If dough is too soft to slice cleanly, chill in fridge for 10-15 minutes but do not let it get rock hard. Cool cookies completely before glazing to prevent melting. Sift powdered sugar for smooth glaze. Use fresh lemon juice for best flavor. For dairy-free, substitute vegan butter and plant-based milk. Silicone mats help achieve crisper bottoms. Avoid overmixing dough to keep texture tender and crumbly.

Nutrition

Keywords: shortbread cookies, lemon glaze, pencil-shaped cookies, crispy cookies, buttery cookies, tea time cookies, easy cookie recipe, zesty lemon, homemade cookies

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