Lemon Butter Biscuits
Serves 16
70 mins prep
10 mins cook
80 mins total
My vibrant lemon butter biscuits recipe is bursting with flavor! I love how these cookies add a touch of English flair, making them perfect for a tea party, bridal shower, or any occasion that calls for an elegant dessert. With just a few simple ingredients, a batch of these lemon shortbread cookies are ready to enjoy in under 30 minutes.
Scan QR code to shop the ingredients!
Get ingredients delivered
Scan QR code to shop the ingredients!
Get ingredients delivered
Line 2 baking sheets with parchment paper.
Whisk together the flour, baking soda and cornstarch. Set aside.
Place the softened butter and sugar into the bowl of a stand mixer, fitted with the paddle attachment.
Beat together for 3 minutes or until light and fluffy.
Next, add the egg, lemon zest and lemon juice. Continue to beat until well incorporated.
Combine half of the flour mixture and beat until it just comes together.
Add remaining flour mixture and beat for a further 30 seconds to form a dough.
Using a small ice cream scoop, scoop out 16 balls of dough and place on prepared trays.
Place the baking trays into the fridge for 1 hour.
Preheat the oven to 350°F/180°C.
Gently press the tops of the dough balls and bake in the preheated oven for 10-12 minutes.
Allow to cool on the trays for 5 minutes before sprinkling with powdered sugar and transferring to a cooling rack to cool completely.
Store in an airtight container in a cool dry place for up to 4 days or in the fridge for up to 7 days.
