Are you searching for a unique shortbread cookie recipe that wows? Our Lemon Honeycomb Shortbread cookies will have everyone smiling with their fun shape!
Spring is here, the sun is shining, bees are buzzing and the flowers are starting to bloom all around us. What better way to celebrate than by serving these sweet, tender shortbread cookies, flavored with lemon and honey?
Bubble wrap is pressed onto the cookie dough to create a honeycomb effect, and the use of a hexagon cookie cutter (or a cardboard hexagon template and sharp knife) will create fun honeycomb cookie shapes that fit the theme perfectly.
A thin coating of sweet lemon glaze adds a final touch, giving the appearance of honey in the comb. The bright lemon flavor and delicate texture of these cookies will make them a favorite with family and friends.
Serve them with afternoon tea, nibble on them as a special treat or wrap them up to give as a gift. No matter which way you serve them, these lemon honeycomb shortbread cookies will be a huge hit!
Lemon Honeycomb Shortbread Cookies
This recipe makes approximately thirty 3-inch cookies, measured from corner to opposite corner.
- 1 cup grassfed butter, softened
- 1/2 cup organic powdered sugar
- 1/3 cup organic honey (local preferred)
- 1 pastured egg yolk
- 1 teaspoon fresh squeezed lemon juice (reserve the rest for the glaze)
- Zest from one average organic lemon
- 3 cups organic all-purpose flour
- 1/2 cup organic cornstarch
- 1/4 teaspoon sea salt
- 1 cup organic powdered sugar
- 1 tablespoon hot water
- 1 tablespoon fresh lemon juice
- 2 tablespoons simple syrup
- Few drops pure vanilla extract
- In a large bowl (a stand mixer is very helpful for this stiff dough) combine butter and powdered sugar. Beat well.
- Add honey, egg yolk, 1 teaspoon lemon juice and lemon zest. Beat well until thoroughly combined.
- Add flour, cornstarch and sea salt. If using stand mixer, switch to your dough hook. Mix until combined. This will make a very stiff cookie dough.
- Work with half of the dough at a time on a generously floured surface. Form a ball and roll it on the flour to coat the dough, then roll out approximately 1/4-inch thick.
- Cut cookies using a hexagon cookie cutter. If you don’t have one, cut a hexagon out of cardboard or card stock and use it as a template to cut around with a sharp knife. Any scraps can be set aside and rolled together all at once. (There should be few scraps since the hexagons fit neatly together.)
- Working with one cookie at a time, press a clean piece of small bubble wrap onto the cookie with the palm of your hand. Remove bubble wrap and use a thin spatula to place cookie on parchment covered baking sheet. Repeat, leaving about 1/2-inch space between each cookie.
- Note: you can also press a large sheet of bubble wrap on the rolled dough before cutting with the hexagon cutter, but it may be harder to get a consistent design.
- For best results, place baking sheet in refrigerator and chill for 30 minutes.
- Heat oven to 350 degrees F.
- Bake for approximately 10 minutes, or until the edges are just beginning to turn golden brown.
- Cool completely on cooling racks.
- To make glaze: In a small bowl combine powdered sugar, water, lemon juice and simple syrup. Whisk or stir until well blended. Add a few drops of vanilla to achieve a honey color. Glaze should be thin; add more hot water if necessary.
- Brush a very thin layer over cookies using a pastry brush and allow glaze to air dry 1-2 hours before storing.
How would you serve these Lemon Honeycomb Shortbread cookies?