Honey Lemon Shortbread Cookies

These easy, light and refreshing Honey Lemon Shortbread Cookies offer a little crunch, hint of lemon and that honey flavor we all love! 

Print Recipe

Honey Lemon Shortbread Cookies

Prep Time

10 minutes

Cook Time

12 minutes

Passive Time

8 hours

Servings

cookies

Ingredients

• 3 3/4 cup All-purpose flour
• 1/2 tsp salt
• 1/4 tsp Baking Powder
• 1 1/2 cups (3 sticks) unsalted butter, room temperature
• 1 tsp Lemon zest
• 1/4 cup Bee Well Honey
• 3/4 cup packed brown sugar
• Sugar for sprinkling on cookies before baking

Prep Time 10 minutes Cook Time 12 minutes Passive Time 8 hours Servings cookies Ingredients 3 3/4 cup All-purpose flour 1/2 tsp salt 1/4 tsp Baking Powder 1 1/2 cups (3 sticks) unsalted butter, room temperature 1 tsp Lemon zest 1/4 cup Bee Well Honey 3/4 cup packed brown sugar Sugar for sprinkling on cookies before baking

Instructions

1. In a medium sized bowl, combine flour, salt and baking powder. Set aside.
2. In the bowl of a stand mixer, beat together butter and sugar for about 3 minutes or until light in color and fluffy. Add 1/4 cup Bee Well Honey and lemon zest and beat until just combined. Scrape sides of bowl as necessary.
3. Add flour mixture gradually and continue to mix until just combined.
4. Move dough onto a large sheet of wax or parchment paper and shape into logs (about 2 inches in diameter). Roll up in parchment or wax paper and freeze dough overnight.
5. When you’re ready to bake the cookies, preheat oven to 350°F. Take dough out of the freezer and cut slices off that are about 1/4-inch thick. Place on parchment or Silpat-lined baking sheets.
6. Heat 2-3 tablespoons of honey in microwave for 10-15 seconds. Brush over cookies and immediately sprinkle with turbinado sugar. Bake for 10-12 minutes or until just golden brown. Let cool about 5 minutes on baking sheets before removing to a cooling rack. Store in an airtight container.

Share this Recipe