Lemon Shortbread Wreaths




1 cup salted butter, room temperature

1 cup light brown sugar

2 large egg yolks, room temperature

1 lemon, zest only

2 Tbsp. lemon juice

1 tsp. pure vanilla extract

2 cups all-purpose flour

sprinkles, nuts or freeze-dried fruit for decorating


Lemon Glaze

2 cups powdered sugar

1 Tbsp. light corn syrup

1/2 tsp. pure vanilla extract

2 Tbsp. lemon juice

1/2 cup water



  1. In the bowl of a stand mixer cream the butter and brown sugar until well combined, about 3 minutes.
  2. Add the egg yolks, lemon zest, lemon juice, and vanilla extract. Mix until well combined, about another 2-3 minutes.
  3. Add the flour and mix until the dough begins to form and pull away from the sides of the bowl. Wrap in plastic and chill in the fridge for 1 hour.
  4. When ready to bake, preheat the oven to 385 degrees F and line 2-4 cookie sheets with parchment paper. You will use 4 sheets, but if you only have 2 you can work in batches.
  5. On a lightly floured surface roll out the dough to about ⅓” thickness. Cut out the wreaths using varying sizes of scalloped round cookie cutters. Re-roll scraps and repeat until all of the dough is used
  6. Use an offset spatula to transfer the cookies onto the prepared pans. Freeze for 10 minutes before baking. If you don’t, the cookies will spread in the oven.
  7. Bake frozen cookies for 8 minutes, or until the edges just start to brown. Repeat until all of the cookies are baked.
  8. Let cookies cool on hot cookie sheets for a couple minutes, then transfer to a cooling rack.
  9. While cookies cool, make the lemon glaze.


Lemon Glaze

  1. Add all of the glaze ingredients to a wide but shallow bowl and whisk until smooth.
  2. Invert cooled cookies into the lemon glaze and lift up, allowing any excess glaze to fall back into the bowl. Decorate cookies with sprinkles, crushed nuts, freeze dried fruits, etc…
  3. Allow glaze to set, then enjoy!

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