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Honey Lemon Shortbread Cookies

4.63
/5
8 hours hrs 22 minutes mins
40 Comments
Jump to Recipe Video
By: Rachel GurkPosted: 05/10/2023Updated: 05/11/2023

This post may contain affiliate links. Please read my disclosure policy.

Pinterest graphic for honey lemon shortbread cookies, with text.
Pinterest graphic for honey lemon shortbread cookies, with text.
Pinterest graphic for honey lemon shortbread cookies, with text.
Pinterest graphic for honey lemon shortbread cookies, with text.
Honey Lemon Shortbread Cookies | RachelCooks.com

You’ll enjoy the rich buttery goodness of honey lemon shortbread cookies. Honey and lemon are a match made in heaven.

Recipe Overview

Why you’ll love it: Make a batch of cookie dough and freeze it until needed. Simply slice off what you need and bake. It’s so convenient!

How long it takes: 10 minutes to make the dough and 10 minutes to bake a batch. Allow extra time for chilling the dough.
Equipment you’ll need: Stand mixer or sturdy hand mixer
Servings: makes 5 dozen

Honey lemon shortbread with glaze drizzled on.
Table of Contents
open
  • 1 Recipe Overview
  • 2 Why You’ll Love Shortbread Cookies
  • 3 What You’ll Need
  • 4 How To Make These Slice & Bake Cookies
  • 5 FAQ
  • 6 Make Ahead Ideas
  • 7 Storage Tips
  • 8 Shortbread Cookies
  • 9 Get the Recipe: Honey Lemon Shortbread Cookies

Don’t you love shortbread cookies? When you bite into a shortbread cookie, they seem to melt in your mouth. They are packed with buttery flavor and aren’t overly sweet. In fact, you may know them as a biscuit.

Shortbread has been around for centuries and originated in Scotland. The ingredients are simple: flour, butter, sugar. Today, there are many variations and shortbread cookies remain popular today.

Honey lemon shortbread cookies are a delicious twist on the original recipe. I love the combination of tart lemon and sweet honey in this buttery cookie. Give them a try today. They go perfectly with a cup of tea or coffee!

Why You’ll Love Shortbread Cookies

  • They’re easy to make: These lemon shortbread cookies are slice and bake cookies. The cookie dough is rolled into a simple log shape, wrapped, and frozen until you’re ready to bake cookies. You can bake all the cookie dough in one baking session or simply bake a portion of the dough, as needed.
  • They’re freezable: Keep a log (or two) of shortbread cookie dough in your freezer and you’ll always be ready for that emergency occasion when you are called upon to bring a dozen cookies or when unexpected guests drop in. Of course, there’s also that other emergency occasion when you’re just craving something crisp, sweet, and buttery, and nothing but a freshly baked cookie will do.

If you’re loving the idea of cookies that you can slice and bake whenever you want, check out my list of 10+ Slice and Bake Cookies. You’re gonna want to try them all!

Cookies with glaze filling frame of image.

I’ll get you started on the recipe here. Be sure to refer to the recipe card below for specific measurements, instructions, and nutrition information.

What You’ll Need

  • All-Purpose Flour: Measure the flour carefully; using too much flour will make your cookies hard and dry. When you measure the flour, lightly scoop the flour into a measuring cup, using a flat edge to level it off.
  • Butter: Unsalted stick butter is the best choice for these buttery cookies. Allow the butter to soften at room temperature for at least an hour or two. If you only have salted butter, reduce the amount of salt in the recipe to ¼ teaspoon.
  • Brown Sugar: The cookies are sweetened with brown sugar and honey. Pack the brown sugar firmly into the measuring cup.
  • Honey: If your honey is too stiff or crystallized, warm it gently in the microwave at low power in 15 second intervals until it loosens up.
  • Lemon: You’ll need one lemon. Zest it first, using a fine zester or microplane; then squeeze the lemon for the juice. The zest will be flavoring the cookie dough and the lemon juice goes into the puckery sweet/tart glaze.
  • Baking Powder: Baking powder is a leavening agent often used in baked goods. It is not the same as baking soda.
  • Salt: Finely textured table salt, as compared to coarse kosher salt, is preferable for baking cookies because it disperses more evenly into the dough.
  • Powdered Sugar: Aka confectioner’s sugar, this fine sugar makes a smooth glaze that’s drizzled over the cookies.
Ingredients needed for recipe.

How To Make These Slice & Bake Cookies

You’ll need a stand mixer or a heavy duty hand mixer to make the cookie dough. It can be also stirred by hand but it will take a little elbow grease.

Begin by measuring the flour, baking powder, and salt into a bowl; mix well. Set the bowl aside for a moment.

Dry ingredients mixed together in a glass mixing bowl.

In the bowl of your stand mixer or another large bowl, combine the butter and brown sugar. Blend the two ingredients together until the mixture is light and fluffy, scraping the sides of the bowl as needed, about 3 minutes. This step is important because it ensures that the cookies will be light and crisp.

Butter and sugar before mixing.
Butter and sugar after mixing.

Add the lemon zest and honey to the bowl. Beat until the honey is blended into the butter/sugar mixture.

Honey being added to bowl.
Honey and lemon mixed into butter and sugar.

Slowly add the flour mixture to the bowl, beating at low speed, until it’s just incorporated into the butter mixture. The dough will be quite stiff.

Flour being added to dough.
Flour incorporated into dough.

Divide the cookie dough in half. On a sheet of parchment paper or waxed paper, form each half into a log, about 2 inches in diameter. If you prefer shorter logs to fit into your freezer, it’s okay to divide the dough into 3 or 4 rolls. That’s totally up to you.

Dough divided in half.
Dough rolled into a log and wrapped in parchment.

After wrapping the cookie dough logs securely, freeze the dough overnight or for at least a few hours, until it firms up.

When you’re ready to bake the cookies, preheat your oven to 350°F. It’s important that the oven is completely preheated before baking any type of cookie.

Remove a cookie dough log from the the freezer and slice it into quarter-inch slices. If it’s too difficult to slice, let it set out at room temperature for 15-30 minutes. Place the slices on a cookie sheet lined with parchment paper or Silpat.

Roll of cookie dough being cut.
Unbaked cookies on pan.

Bake the cookies until they are golden brown. They’ll fill your house with the most tantalizing aroma!

The cookies are wonderful just as they are and I don’t blame you a bit for eating one warm out of the oven, but a drizzle of icing made with confectioner’s sugar, honey, and a squeeze of lemon juice really takes them to a new level.

Honey being added to glaze.
Glaze, almost mixed up.
Glaze being added to cookies.

FAQ

What is the difference between a butter cookie and a shortbread cookie?

The ingredients for both types of cookies are essentially the same but the ratio differs. A shortbread cookie contains more butter, but less sugar, and is very tender. A butter cookie has more sugar and less butter, and is a bit sturdier. Sugar cookies are similar but contain a higher proportion of flour and can be used for cutout designs.

Make Ahead Ideas

Freeze the dough. One of the features I love best about shortbread cookies is that you can make the dough ahead and freeze it to bake later. Wrap the dough logs in an airtight freezer safe container and it will keep for up to 3 months.

Cookie leaning against jar of honey.

Storage Tips

Cool completely. Make sure the glaze on the cookies has set before storing them. If the glaze is still sticky and soft, the cookies will stick together. It’s always a good idea to put a sheet of parchment or waxed paper between layers of cookies, especially frosted ones.

Store baked cookies in an airtight container at room temperature for up to a week. For longer storage, put the cookies in a freezer safe container and freeze for up to 3 months.

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Apple Cheesecake Shortbread Cookies

Browse All Cookies

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Lemon shortbread cookies with honey lemon glaze.
Recipe

Get the Recipe: Honey Lemon Shortbread Cookies

4.63 from 8 votes
Prep Time: 10 minutes mins
Cook Time: 12 minutes mins
Freezing Time: 8 hours hrs
Total Time: 8 hours hrs 22 minutes mins
60 servings
Print Rate Recipe
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You'll enjoy the rich buttery goodness of honey lemon shortbread cookies. Honey and lemon are a match made in heaven.

Ingredients

  • 3 ¾ cups all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon baking powder
  • 1 ½ cups unsalted butter, room temperature (3 sticks)
  • ¾ cup packed brown sugar
  • 1 teaspoon lemon zest
  • ¼ cup honey

Icing:

  • 2 cups powdered sugar
  • 1 ½ tablespoons lemon juice, more as needed
  • 2 teaspoons honey

Instructions

  • In a medium sized bowl, combine flour, salt and baking powder. Set aside.
  • In the bowl of a stand mixer, beat together butter and sugar for 3 minutes, or until light in color and fluffy. Add honey and lemon zest; beat until just combined. Scrape sides of bowl as necessary.
  • Add flour mixture gradually and continue to mix until just combined.
  • Divide dough in half. Shape dough into logs (about 2 inches in diameter). Roll up in parchment or wax paper and freeze dough overnight.
  • To Bake: Preheat oven to 350°F. Take dough out of the freezer and slice into ¼ -inch slices (see note). Place on parchment or Silpat-lined baking sheets.
  • Bake cookies 10 to 12 minutes or until just golden brown. Let cool 5 minutes on baking sheets before removing to a cooling rack.
  • When cookies are completely cool, prepare icing. Mix powdered sugar and lemon juice until smooth. Add honey; stir well. Thin with additional lemon juice, if necessary.
  • Place baking sheet or parchment paper beneath cooling rack to catch drips. With a spoon, lightly drizzle icing on cookies. Let icing harden completely before storing cookies in an airtight container.

Notes

  • Makes about 5 dozen. Bake as many cookies at a time as you wish. The dough keeps well in the freezer for up to 3 months until you’re ready to use it. They also freeze well after they’ve been baked.
  • If you’d rather not ice the cookies, they are great without icing or you can brush the unbaked cookies with additional honey, and sprinkle them with granulated sugar, turbinado sugar, or colored sugar; bake as directed.
  • Recipe updated after retesting 12/8/2022. 

Nutrition Information

Serving: 1cookie, Calories: 100kcal, Carbohydrates: 14g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 12mg, Sodium: 23mg, Potassium: 15mg, Fiber: 0.2g, Sugar: 8g, Vitamin A: 142IU, Vitamin C: 0.2mg, Calcium: 6mg, Iron: 0.4mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk
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  1. Lauren says

    September 1, 2020 at 4:11 pm

    I dipped half the cookie in a lemon glaze (make sure to add zest to it) and even though the cookies don’t need it, it made them even more delicious. People still bring these up and I brought them into work over a month ago at this point. 

    Reply
    • Rachel Gurk says

      September 2, 2020 at 6:11 am

      Yum! I bet that was so good! Thanks for taking the time to leave a comment :)

      Reply
  2. Aubrey says

    April 2, 2016 at 11:35 am

    Hi! These look really lovely. Was wondering: is it possible to refrigerate the dough flat and cut them out into shapes after? Would the shape hold or does the dough spread too much? Thank you! :)

    Reply
    • Rachel Gurk says

      April 2, 2016 at 4:03 pm

      I’ve never tested the recipe that way so I’m not sure. Let me know if you try it!

      Reply
    • Veronika says

      January 5, 2021 at 2:12 pm

      Hi, did you try this? I really want to know if it’s ok to roll out and cut shapes xxx thank you.

      Reply
  3. Christy @ My Invisible Crown says

    October 21, 2013 at 6:21 pm

    I love shortbreads so these sound perfect! I don’t know Liz but I saw lot’s of yummy things on Instagram the day of the shower. Looks like you guys did a great job!

    Reply
  4. Deborah says

    October 16, 2013 at 2:37 am

    I love shortbread and I’m really loving this flavor combination! Thank you so much for being such a great host!

    Reply
  5. Nikki @Seeded at the Table says

    October 15, 2013 at 11:02 pm

    Such beautiful cookies, Rachel! Thank you for hosting this shower. What a great turn out!! :)

    Reply
  6. Erin @ Texanerin Baking says

    October 15, 2013 at 2:28 pm

    Aww, what a sweet post. Thank you for organizing the shower! You three did an awesome job. :)

    And these cookies look amazing. Lemon shortbread are definitely the best type of shortbread!

    Reply
  7. Alaina @ Fabtastic Eats says

    October 15, 2013 at 10:14 am

    I love shortbread! These cookies sound perfect! Such a wonderful and fun surprise! Thank you for putting it all together!

    Reply
  8. Faith (An Edible Mosaic) says

    October 15, 2013 at 1:12 am

    Such beautiful cookies, I bet they are perfect with a cup of tea! Thanks so much for the work you did you organize this event!

    Reply
  9. Laurie {Simply Scratch} says

    October 15, 2013 at 12:21 am

    Ohhhh yes, yes and YES! Honey and lemon IN A SHORTBREAD?! It’s pure genius!

    Reply
  10. Cassie | Bake Your Day says

    October 14, 2013 at 9:33 pm

    These are incredible!! Shortbread cookies are one of my favorites!

    Reply
  11. Lauren @ Climbing Grier Mountain says

    October 14, 2013 at 8:26 pm

    Rachel, these are stunning! Thanks so much for helping to put all of this together! You are a rock star my dear!

    Reply
  12. Javi Trulove @ T3treats says

    October 14, 2013 at 8:06 pm

    Awwww such an amazing treat… this cookies are to die for.. perhaps i can make a sandwich with them and filling it with some cream cheese… my mouth is watery right now hehhee

    Reply
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