Lemon Shortbread

These lemon shortbread biscuits or cookies are a variation of my plain whipped shortbread. The biscuit itself is flavored with lemon zest and the cookies are topped with a lemon glaze to give it a little extra lemon oof.

If you are really into lemon biscuits or cookies - check out my Lemon Biscotti or Lemon Slice!

The History of Shortbread

There is something magical about the simplicity, ease, and rich buttery flavor that shortbread has to offer. Shortbread originated in Scotland - with traditional recipes calling for one part white sugar, two parts butter, and 3 parts oat or wheat flour.

Whipped shortbread is usually made using icing sugar instead of granulated or caster sugar, taking advantage of the added starches in the flour to lighten the flour. And I tried this method, but I don't really like the flavor that icing sugar only gives the cookies.

Why You Will Love this Lemon Shortbread Recipe

• The delicious lemony flavor will be a bright spot in your day.
• The cookie dough can be made up to a month in advance.
• Perfect addition to any holiday baking.
• Quick and easy to make.
• These shortbread biscuits can be rolled out or baked in a tin for easy slicing.

Ingredients

Here are some notes on the ingredients used in this recipe. Please see the recipe card for quantities.

• Butter is a key flavor in these biscuits. If using salted butter, simply leave out the additional salt, if using unsalted butter, additional salt is a must!
• Flour - plain, standard grade or all-purpose flour is what this recipe calls for.
• Icing Sugar or Powdered Sugar adds sweetness with the added starches giving the biscuit a tender snap. Using icing sugar plays a similar role as when using cornstarch (Maizena or cornflour in the UK, Aus, and New Zealand) in the biscuits.
• Caster sugar can be substituted with white granulated sugar. Plain white or caster sugar gives a crispness to this biscuit that is otherwise completely lost with just using icing sugar
• Lemon Zest to flavor the biscuits and lemon juice to flavor the icing glaze.

Salt is a crucial ingredient in all baked goods. I use table salt in all my recipes. One teaspoon of table salt equals 1.5 teaspoons of Morton Kosher Salt equals 2 teaspoons of Diamond Crystal.

Room Temperature Ingredients

Use room-temperature ingredients! Using room temperature ingredients ensures that ingredients in the batter or dough will incorporate easier. Take note that room temperature refers to around 20°C/68F.

• To bring eggs to room temperature quickly, place them into warm water for about 10 to 15 minutes.
• To bring butter to room temperature quickly, cut the butter into cubes and zap it in the microwave at 20% power in 10-second intervals. Or place the cubes in a bowl over warm water (such as with a double boiler) over low heat for 1 minute!
• Milk, buttermilk, and cream can be brought to room temperature by zapping in the microwave at 20% power in 10-second intervals. Or on low heat for a minute or two swirling every 10-15 seconds.

How to Make Lemon Shortbread

Step 1 - Whip the butter and sugar

Whip the butter, sugar, and icing sugar using a stand mixer, electric handheld mixer, or whisk until the butter is light. fluffy and aerated.

TIP: The butter must be at room temperature for this step - see my tips on room temperature ingredients above.

Step 2 - Add the dry ingredients

Add in the flour, salt, and lemon zest. Mix with a spatula or wooden spoon until a soft pliable dough forms. If using a stand mixer, mixer on low speed until a soft pliable dough forms. Knead the dough 3 to 5 times bringing the dough together in all.

Step 3 - Form the biscuits/cookies

Place the dough on a piece of parchment or baking paper, and pat it into a square. Using a floured rolling pin, roll out the dough until between 0.5 and 1cm in thickness. Cut the dough into 4cmx4cm squares on the parchment paper. Alternatively, press the dough into a 9"x9" square cake tin or a 23cm tart tin. Dock or prick the biscuit if pressed into a tin.

Step 4 - Rest the biscuits in the fridge

Place the biscuits in the fridge for at least 30 minutes before baking.

Step 5 - Preheat and Bake

Preheat the oven to 180°C/355F and bake the biscuits for 10-15 minutes (if the biscuits were rolled and cut out) and 20-30 minutes if baking the biscuits in a tin, or until the biscuits are a nice golden brown. Remove from oven and cool on a wire rack.

Step 6 - Glaze and serve!

Combine the icing sugar and lemon juice and mix to form a glaze. Drizzle the glaze over the cooled biscuits, and allow the glaze to set before serving.

Pro Tips for this Recipe

Room Temperature butter is essential for this recipe. Remember that room temperature is around 20°C/68F. Butter from the fridge can take up to an hour to reach room temperature (depending on the size of the block of butter).

Resting the biscuits in the fridge

Allow the biscuits to rest in the fridge for at least 30 minutes. This allows the cookies to fully hydrate, for the butter to set, and allows the flavors to fully develop. Resting the dough will also stop the cookies from spreading in the oven during baking. This dough can also be allowed to rest in the fridge overnight.

Making the shortbread dough ahead of time

If you want to make the shortbread dough in advance, it can be kept in the fridge for up to a week and in the freezer for up to a month. If frozen, simply defrost in the fridge overnight before baking.

Keep in mind that the lemon glaze will need to be made fresh.

Ovens

The temperatures stated are for conventional ovens. For convection, fan-forced, fan-assisted, or air-fryers, the temperature must be reduced by 20°C/25°F, or the gas mark by 1.

For best baking results invest in an oven thermometer, as the temperature dials on the oven may not be accurate.

Bakeware

Metal bakeware is superior when it comes to baking biscuits, cookies, brownies, muffins and quick bread, scones, cakes. These heat up and cool down faster than glassware. Glassware is heavier, heats up and cools down slower than metal, and is more suited for bread puddings, pies, crisps, crumbles, and cobblers.

Storage and Freezing

Biscuits can be stored in an airtight container at room temperature for about 2 weeks. These baked cookies can also be placed in an airtight container and frozen for up to 3 months.

If you want to make the shortbread dough in advance, it can be kept in the fridge for up to a week and in the freezer for up to a month. If frozen, simply defrost in the fridge overnight before baking.

Lemon Shortbread FAQ