Lemon Butter Biscuits
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.
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
- Dusting with powdered sugar is optional (note: nutritional info includes powdered sugar).
- Be sure to allow space for the dough to spread out.
- Chilling the dough before baking is important, so don’t miss this step.
- A few drops of yellow food coloring can be added to the dough if you prefer a bright yellow dough when baked.
- Substitute the flour with gluten-free flour for a gluten-free lemon biscuit.
- Ensure the butter is softened to room temperature.
- Use fresh lemon juice for best results.
- The dough can be shaped and frozen to be cooked at a later date.
- Frozen biscuits can be stored in an airtight container for up to 1 month.
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