Honey Lemon Shortbread

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white cake box with window showing 5 round shortbread cookies
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Honey Lemon Shortbread

VBSA Honey Show 2026 2nd place
Course: cookie
Keyword: Cookie, Honey

Equipment

  • 1 mixer / mixing bowl
  • 1 cookie sheet
  • 1 set measuring cup
  • 1 set measuring spoons
  • 1 spatula
  • 1 parchment paper
  • 1 cookie cutter
  • 1 fork
  • 1 mixing bowl for glaze

Ingredients

Shortbread cookie

  • 1 c salted butter softened
  • ½ cup honey
  • ½ tsp vanilla
  • 1 TB lemon peel
  • 3 cup flour

Glaze

  • 1 tb lemon zest
  • 1 tb lemon juice
  • 2 tb honey
  • 1 tb half and half
  • 1 cup confectioner’s sugar
This recipe calls for LOCAL honey. CLICK here to find your nearest source!

Instructions

  • Cream butter and honey in a large mixing bowl.
  • Add vanilla and lemon zest to honey mixture and stir.
  • Add flour, 1 cup at a time to honey mixture mixing well.
  • Place dough between two sheets of parchment paper on a large cookie sheet.
  • Roll dough approximately 1/3 of an inch thick.
  • Place cookie sheet in refrigerator for 20-30 minutes up to an hour.
  • Preheat oven to 375 degrees. Remove cookie dough from refrigerator. Remove top layer of parchment. Using a flour dipped simple shaped cookie cutter, cut out dough.
  • Place shortbread dough shapes to the side of parchment as you continue to roll remaining dough and cutting out cookies.
  • Place shortbread dough shapes 3 inches apart, prick with form and bake for 10-12 minutes.
  • Dough scraps can re rerolled one time.
  • Cool on tray for 5 minutes before removing shortbread to cooling rack.
  • After cookies have completely coded, use a small bowl to mix glaze ingredients together using a whisk.
  • Spoon glaze on cookies completely covering tops and sides.