Hello! I’m Cassandre, and today on Caramel Loafing, I’m sharing a melt-in-your-mouth treat that pairs beautifully with afternoon tea or coffee: Glazed Lemon Butter Cookies (Shortbread Biscuits).
These lemon-glazed butter cookies are inspired by classic British shortbread, with a softer twist. While traditional Scottish shortbread typically contains no liquid and has a crisp, crumbly texture, this updated version includes rice flour and a splash of milk to yield a more tender bite.
The cookies are topped with a thin layer of lemon glaze and a sprinkle of fresh zest, releasing an irresistible citrus aroma. The flavor offers a perfect balance of buttery richness and citrus zing.
These cookies are a charming addition to any homemade baking collection—perfect for a cozy afternoon or sharing with friends over tea. Don’t miss the full recipe below!
Love these Glazed Lemon Butter Cookies? Here are a few more refreshing and irresistible dessert recipes you’ll want to add to your baking list:
A light and citrusy delight: French Lemon Loaf Cake
A timeless British classic: English Apple Crumble
Bright, tangy, and refreshingly zesty: American Lemon Pie
Nutty, festive, and melt-in-your-mouth: Snowball Cookies
Crisp, buttery, and elegantly French: French Sablé Jam Cookies
Glazed Lemon Butter Cookies (Shortbread Biscuits) Recipe
Ingredients
Yield: 10 cookies
☞ Cookie Dough
- Unsalted butter (cold): 65g (2.3 oz)
- All-purpose flour: 100g (3.5 oz)
- Rice flour (non-glutinous): 25g (0.9 oz)
- Powdered sugar: 25g (0.9 oz)
- Pinch of salt
- Milk: 15g (0.5 oz)
☞ Lemon Glaze
- Zest of 1 lemon
- Lemon juice: 8g (0.3 oz)
- Powdered sugar: 40g (1.4 oz)
Use our dessert nutrition calculator to view the nutrition facts for this recipe.
Instructions
- Sift the all-purpose flour, rice flour, powdered sugar, and salt into a mixing bowl.
- Add the cold butter into the dry mixture, coat it in flour, then remove and dice into small cubes. Return the butter cubes to the bowl, toss to combine, and freeze the bowl for 1 hour.
- Transfer the frozen flour-butter mix into a food processor and pulse until it forms a fine, sand-like texture. (📌 No food processor? You can use your hands to rub the butter into the flour. See our British scone recipe or this video: Queen’s Chef’s Classic Scone Method.)
- Transfer the crumbly dough back to the mixing bowl. Add 15g (0.5 oz) milk and gently mix by hand until the dough starts to come together. Use a pressing motion rather than kneading.
- Place the dough between two sheets of parchment paper and roll it out to a 1cm (0.4 inch) thickness. Freeze for 1 hour.
- Cut the dough into 3×5 cm (1.2×2 inch) rectangles.
- Preheat the oven to 266°F (130°C) and bake for 45–55 minutes. Once done, transfer cookies to a wire rack to cool completely.
- Meanwhile, zest one whole lemon and juice it (you’ll only need 8g / 0.3 oz of the juice).
- To make the glaze, combine 40g (1.4 oz) powdered sugar with 8g (0.3 oz) lemon juice and stir until smooth. Lightly dip the tops of the cooled cookies into the glaze, then garnish with lemon zest. Let the glaze set completely. (📌 These cookies taste even better the next day!)
Watch the full video tutorial here: Glazed Lemon Butter Cookies