Lemon Butter Biscuits | The Picky Eater

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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.

These bright and tangy English lemon biscuits are my new favorite treat! I love serving these tea cookies for brunch or as an afternoon pick-me-up with a hot cup of tea or coffee.

The fresh lemon flavor really shines through in each bite, because I zest and juice real lemons for this recipe. They have the perfect balance of sweet and tart, which makes them so addicting, and the soft, moist texture just melts in your mouth. I know these will become your new go-to cookie recipe!

In the UK, a “biscuit” is simply the American version of a “cookie”. And, these are the most delicious, craveable shortbread cookies I’ve ever had! I love the delicate lemon flavor with the slight sweetness from the powdered sugar. The next time you are hosting an English tea, I hope these will make the menu.

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🥘 Ingredients

My recipe produces buttery lemon biscuits that are pure bliss, making it a go-to for anyone who loves a simple, delicious treat. Here’s what you need to make my lemon tea biscuits:

All-Purpose Flour: I use all-purpose flour because it provides structure and stability to the dough. Whole wheat flour, gluten-free flour blend, or almond flour are alternatives to all-purpose flour. However, keep in mind that the texture and flavor will differ slightly. Self-rising flour is also a good substitute; adjust the sodium bicarbonate accordingly.

Baking Soda: Baking soda is a leavening agent that helps the biscuits rise during baking. When combined with lemon juice, it creates a reaction that produces carbon dioxide gas, and gives the biscuits a light and fluffy texture.

Cornstarch: I use cornstarch in my lemon biscuits recipe to contribute to the tenderness and delicate texture of the biscuits. It helps to create a more tender crumb by inhibiting gluten development.

Butter: Butter adds richness, moisture, and a buttery crumb to these lemon biscuits. I substitute it with an equal amount of coconut oil, or vegan butter when necessary.

Sugar: Granulated sugar is used to sweeten the biscuits and balances out the tartness of the lemon. For sugar substitutions, I use coconut sugar or brown sugar in the same quantity. Caster sugar is also a good option. I like how the sugar helps the edges of the biscuits crisp up slightly during baking. While sweeteners like stevia can be used, remember to adjust the amount as they are generally sweeter than sugar.

Eggs: Eggs act as a binding agent in the dough, helping to hold the cookies together and provide structure. They also make the cookies moist. To replace eggs, I use ¼ cup of unsweetened applesauce, yogurt, or blended silken tofu for each egg required.

Lemon Zest: Lemon zest refers to the finely grated outer peel of the lemon. It contains fragrant oils that provide intense lemon flavor and fragrance.

Lemon Juice: I love how freshly squeezed lemon juice adds a burst of tanginess to the biscuits. It also contributes to the overall flavor and acidity of the dough. The acidity of lemon juice also reacts with the baking soda, making the cookies rise. While you can use bottled lemon juice, I have found it just doesn’t have the same flavor!

Powdered Sugar: I use powdered sugar (also known as confectioners’ sugar or icing sugar) as a final touch to dust the cooled lemon biscuits. It adds a touch of sweetness and enhances the appearance of the lemon cream biscuits. I also make this at home by blending regular granulated sugar in a blender or food processor until it reaches a powdered consistency.

🔪 How To Make Lemon Butter Biscuits

Learn how to make my irresistible lemon tea biscuits! I’ve created a summary of instructions below, but see the recipe card at the end of this post for the complete recipe with ingredients and instructions.

Mix Dry Ingredients: To start, I whisk together the flour, baking soda, and cornstarch in a large bowl and set it aside.

Cream Butter And Sugar: Then, I place softened butter and sugar into the bowl of my stand mixer fitted with the paddle attachment. If I’m not using my stand mixer, I use a mixing bowl and an electric mixer instead.

Combine: I beat the butter and sugar together for about 3 minutes, or until the mixture is light and fluffy.

Add Wet Ingredients: Next, I add the egg, lemon zest, and lemon juice, continuing to beat until everything is well incorporated.

Add Dry Ingredients: After that, I mix in half of the flour mixture until it just comes together. I then add the remaining flour mixture and beat for another 30 seconds to form the dough.

Chill Dough Balls: Using a small ice cream scoop, I scoop out 16 balls of dough and place them on the parchment paper lined baking tray or cookie sheet. Then, I place the trays into the fridge for 1 hour.

Bake: Before baking, I gently press down on the top of each ball of dough to flatten slightly. Then, I bake these in a preheated oven for 10-12 minutes, until lightly golden brown.

When they are done baking, I allow the cookies to cool on the baking sheet for 5 minutes before sprinkling with powdered sugar and transferring to a cooling rack to cool completely.

Serve And Enjoy! Serve once the biscuits have cooled on the wire rack, or store them for later! 

📖 Variations

Lemon Lavender Cookies: Transform my original lemon biscuit recipe by adding dried lavender buds to infuse the dough with a delicate floral aroma. Proceed with the rest of the recipe to create buttery biscuits with the irresistible combination of zesty lemon and fragrant lavender.

Lemon White Chocolate Cookies: For a sweeter take on this recipe, I’ll fold in white chocolate chips or chunks to the batter. The creamy white chocolate melts during baking, creating pockets of rich sweetness that complement the lemon flavor.

Other Mix-Ins: Sometimes, I’ll experiment with adding other ingredients into the biscuit dough like chopped nuts, dried cranberries, or other dried fruits.

Lemon Icing: I like a simple glaze using powdered sugar and lemon juice and drizzle over the cookies.

Lemon Coconut: Infuse a tropical flair by adding a little bit of shredded coconut to the biscuit batter. The coconut provides chewiness and a hint of nutty sweetness!

Lemon Sandwich Cookies: This is my kids’ favorite variation! First I’ll bake these cookies, let them cool, and then I’ll spread a rich, creamy filling such as lemon buttercream, cream cheese mixed with a little sugar and lemon zest, or a little lemon curd between two biscuits to create a delightful lemon sandwich cookie.

Vegan Lemon Biscuits: Use vegan butter and a flax egg to make this lemon shortbread cookie recipe vegan.

Gluten Free Option: Replace the plain flour with a 1:1 gluten free baking flour with xanthan gum. Keep in mind, the texture of the cookies may change slightly.

🍽 Serving Suggestions

My lemon butter shortbread cookies are a delicious treat on their own, but here are a few of my favorite drink pairings:

Coffee Or Hot Drinks: Lemon shortbread biscuits are a classic choice to serve alongside a cup of tea or coffee for an afternoon treat like my Biscoff latte recipe, golden turmeric milk latte, or my creamy mocha latte. They are all great companions for this easy lemon biscuits recipe. 

Not a fan of coffee drinks? No problem! Enjoy these with my oat milk hot chocolate for a decadent treat. Or serve with a cool glass of milk or plant-based milk for dipping.

🫙 Storage Directions

These cookies are fabulous for making in advance! I like to store these in the freezer for a rainy day or hang on to the baked leftovers for a sweet treat in the afternoon.

At Room Temperature: I store the baked lemon biscuits in an airtight tin or airtight container at room temperature for up to 3 days. 

Reheating: I love warm, freshly baked cookies right from the oven! To reheat these cookies, I pop them in a preheated oven at 350 degrees Fahrenheit for a few minutes until they are slightly warmed.

Freezer: To freeze baked cookies, I let them cool completely. Then, wrap each one in plastic wrap, and freeze in an airtight container or freezer bag for up to 2 months. Thaw them at room temperature or in the fridge, then reheat in the microwave until just warm before enjoying them.

To freeze the dough, I shape each cookie and flash freeze them on a baking sheet for about an hour. Then, drop them in a plastic freezer bag for up to 2 months. Thaw them in the fridge overnight and bake according to the directions in the recipe card below.

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📋 Recipe Card