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Perfect Lemon Shortbread Easter Egg Cookies Easy Homemade Royal Icing Recipe

lemon shortbread Easter egg cookies - featured image
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These lemon shortbread Easter egg cookies combine the bright zing of fresh lemon with buttery shortbread and a smooth royal icing finish, perfect for Easter celebrations and family gatherings.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons fresh lemon juice (about 1 large lemon)
  • Zest of 2 lemons
  • 2 1/2 cups (315g) all-purpose flour
  • 1/2 teaspoon salt
  • Optional: 1 teaspoon cornstarch
  • 3 cups (360g) powdered sugar, sifted
  • 2 large egg whites or 1/4 cup (60ml) aquafaba for vegan option
  • 1 teaspoon fresh lemon juice
  • Food coloring gels (optional)

Instructions

  1. Cream the Butter and Sugar: In a large bowl, beat 1 cup softened unsalted butter and 3/4 cup granulated sugar together on medium speed until fluffy and pale—about 3-4 minutes.
  2. Add Egg, Vanilla, and Lemon: Beat in 1 large egg, 2 teaspoons vanilla extract, 2 tablespoons fresh lemon juice, and the zest of 2 lemons until well combined.
  3. Mix Dry Ingredients: In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1/2 teaspoon salt, and (optional) 1 teaspoon cornstarch.
  4. Combine Wet and Dry: Gradually add the flour mixture to the wet ingredients, mixing on low speed until the dough just comes together.
  5. Chill the Dough: Wrap the dough in plastic wrap and chill in the fridge for at least 1 hour.
  6. Preheat Oven and Prepare Baking Sheets: Heat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  7. Roll and Cut: On a lightly floured surface, roll chilled dough to about 1/4 inch (6 mm) thickness. Use Easter egg-shaped cookie cutters to cut out shapes and place them 1 inch apart on baking sheets.
  8. Bake: Bake for 12-14 minutes, or until edges just start to turn golden.
  9. Cool Completely: Transfer cookies to wire racks to cool fully before decorating.
  10. Prepare Royal Icing: Beat 3 cups powdered sugar, 2 egg whites (or aquafaba), and 1 teaspoon lemon juice on medium-high speed until stiff peaks form—about 5-7 minutes. Adjust consistency with water or powdered sugar as needed.
  11. Decorate: Divide icing into bowls, color as desired, fill piping bags, and decorate cooled cookies.
  12. Let Icing Set: Allow decorated cookies to dry at room temperature for at least 4 hours or overnight.

Notes

Use softened, not melted butter for best texture. Chill dough for at least 1 hour to prevent spreading. Adjust royal icing consistency for outlining or flooding. Dough can be refrigerated up to 2 days or frozen for up to 1 month. For vegan icing, use aquafaba instead of egg whites.

Nutrition

Keywords: lemon shortbread cookies, Easter cookies, royal icing, lemon cookies, shortbread, holiday baking, gluten-free option, vegan icing

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