Shortbreads with Lemon Whipped Icing
Shortbreads with Lemon Whipped Icing

Shortbreads with Lemon Whipped Icing

5 from 1 reviews
Shortbreads with Lemon Whipped Icing
Prep time
Cook time
Total time
What's better than a buttery, crisp shortbread? A buttery, crisp shortbread with fluffy, whipped lemon icing! These cookies are delicious, addictive, and so easy to make!
Serves: 18
Shortbread Ingredients:
  • 1 cup all-purpose flour
  • ¼ cup powdered sugar
  • pinch of salt
  • ½ cup butter
Lemon Whipped Icing Ingredients:
  • ½ cup milk
  • 2½ tablespoons flour
  • 10 tablespoons granulated sugar (not powdered sugar)
  • 1 teaspoon lemon extract
  • ½ cup butter at room temperature
  • lemon zest for topping
  • 5-6 drops yellow food coloring (optional)
  1. Preheat your oven to 350 degrees F. Line an 8-inch square baking pan with a foil sling. Process the flour, powdered sugar, and salt together for a few seconds before adding in the chunks of cold butter. Cut the butter into the flour mixture with about 6-8 pulses or until it looks like small peas. Press the mixture into the baking dish with the flat bottom of a glass or small dish. Bake for 20 minutes or until very lightly browning. Let cool completely on a wire rack. I remove my shortbread (using the sling) from the pan after about 30 minutes to let it cool the rest of the way.
  2. To make the frosting, heat the milk, flour, and granulated sugar together over medium heat, whisking constantly. Once it starts to boil, continue whisking and heating it for around 7 minutes or until it's very thick, like cake batter consistency. Remove the mixture from the heat and add the lemon extract. Remove the mixture to a shallow pan and let the mixture cool completely (after a bit, I stuck mine in the fridge to hurry it along).
  3. Once the mixture is cool, beat the butter in the bowl of a stand mixer until soft and fluffy. Add the completely cooled mixture and beat on high until you have fluffy frosting the consistency of stiff whipped cream (this takes a few minutes — don’t worry!) Slice the shortbread into bars and pipe the frosting over the cooled shortbread bars and enjoy!


8 Comments on Shortbreads with Lemon Whipped Icing

  1. Anton
    May 11, 2015 at 12:07 am (7 years ago)

    Enjoy your trip! I will eat lots of cookies for you. These look delightful.

  2. anula
    May 11, 2015 at 5:55 am (7 years ago)

    Barcelona IS amazing!!! You’ll love it! And all the food! 🙂 Enjoy!
    PS. I hate flying too…

  3. Catherine
    May 11, 2015 at 3:01 pm (7 years ago)

    Dear Julie, I wish you all the best with your travels and I can’t wait to see all the pictures. I can completely relate to your anxiety, but it will be such a beautiful trip.

    These cookies look wonderful. So pretty with the icing on top. Have a safe trip dear! xo, Catherine

  4. Patricia @ Grab a Plate
    May 11, 2015 at 4:13 pm (7 years ago)

    These are beautiful! They couldn’t be any more perfect for spring! Hope you enjoy your trip – sounds so exciting!

  5. Joshua Hampton
    May 13, 2015 at 1:03 am (7 years ago)

    These look marvelous. And bon voyage. I hope you enjoy your jaunt through Europe.

  6. Amy | Club Narwhal
    May 13, 2015 at 10:00 am (7 years ago)

    Oh, I am SOOO jealous, Julie! Barcelona is one of my favorite places in the world (probably mostly because of patatas bravas–please eat a big plate for me :). These shortbreads are too cute!

  7. wynona curtis
    February 6, 2016 at 2:59 am (7 years ago)

    Tried making these and can’t figure out how you got 18 servings out of an 8″ square pan?

    • Julie Ruble
      February 6, 2016 at 9:50 am (7 years ago)

      I remember with these, I cut off the edges before serving so the squares would look uniform. Then I imagine I did three rows of six bite-sized squares. These are very small so they won’t be heavy or rich.


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