Lemon Butter Biscuits
Fresh-baked lemon butter biscuits remind me of the kinds of delicate tea cookies stacked in little bakery windows of quaint UK shops. I use fresh lemon zest, butter, and eggs to create biscuits that are lightly crisp around the edges with soft, tender centers that practically melt once you bite into them.
Servings: 16 Biscuits
Calories: 175kcal
Ingredients
- 1¾ cup all-purpose flour
- ½ tsp baking soda
- 2 tsp cornstarch
- ⅔ cup butter softened
- 1 cup sugar
- 1 egg
- 2 tbsp lemon zest
- 2 tbsp lemon juice
- 2 tbsp powdered sugar optional
Instructions
- 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.
Notes
- My #1 Secret Tip for this lemon butter biscuit recipe is to use freshly grated lemon zest and juice. I never use bottled juices or extract flavorings. The oils in fresh zest give these biscuits a brighter citrus flavor that tastes more natural and balanced once baked. Bottled lemon juices also have a tendency to taste bitter, especially after baking.
- Pre-softened butter: I use softened butter as it creams more smoothly with the sugar and creates a lighter biscuit texture.
- Room temperature ingredients: Keeping my eggs, butter, and lemons at room temperature helps the ingredients all blend into a smooth dough more easily.
- Chill fully: Chilling the dough helps the butter firm up again, which keeps the cookies thick and soft as they bake.
- Fine zest: I use a fine grater for the lemon zest so the citrus flavor distributes evenly throughout the dough.
- Cool before dusting: I wait until the cookies are completely cooled before dusting with powdered sugar. The slightest bit of heat or moisture causes the powdered sugar to become sticky.
Nutrition
Serving: 1biscuit | Calories: 175kcal | Carbohydrates: 24g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 99mg | Potassium: 24mg | Fiber: 0.5g | Sugar: 14g