Shortbread Tea Cookies with Lemon Curd

Shortbread Tea Cookies with Lemon Curd, topped with fresh blueberries, are tiny bites of perfection. Petit and perfectly sized for afternoon tea, they are melt-in-your-mouth delicious.

Shortbread Tea Cookies with Lemon Curd on a Tea Plate with Flowers

And best of all, they are easy to make ahead for teatime treats. When stored properly, the shortbread cookies keep for up to one week in the refrigerator or a month in the freezer.

Afternoon Tea and Shortbread Cookies

Shortbread cookies are a favorite sweet bite with Afternoon Tea.

Long been a favorite of Queen Elizabeth, the buttery, slightly sweet flavor of shortbread cookies are a perfect pairing with Earl Grey tea.

Here’s an easy guide on how I like to Brew Earl Grey Tea.

What to Love About Shortbread Tea Cookies

Here are a few favorites in this incredibly easy-to-make teatime treat.

  • Bite-size, buttery, and delicious.
  • Perfect to make ahead and have ready anytime you’re in the mood for tea.
  • Incredibly tender cookies highlighted by delicious lemon curd.
  • Pretty and special.

Shortbread Tea Cookies Ingredients

It’s hard to imagine that these gorgeous cookies are made with oh-so-simple pantry ingredients. 

  • All-purpose flour
  • Confectioners’ sugar
  • Salt
  • Unsalted butter
  • Vanilla extract
  • Lemon Curd
  • Fresh blueberries

Top view of Shortbread Tea Cookies

How to Make Shortbread Tea Cookies with Lemon Curd

These cookies are deceptively simple to make. Whether you gift them, serve to guests, or simply enjoy them for yourself, no one could imagine how easy they are to make.

To make perfect round shortbread cookies, follow the tips below.

Step 1: Make the Shortbread

In a large bowl or stand mixer, whisk the flour, confectioners’ sugar, and salt. Add the butter and vanilla and mix until combined and the dough comes together.

Step 2: Shaping Round Shortbread

Divide the dough in half and form it into 2 logs, 7 to 8-inches long.

Steps 1 and 2 in Making Shortbread Tea Cookies

Place the dough in the center of a large piece of parchment or wax paper. Fold the parchment in half over the dough. Then, hold the bottom half of the paper and with your other hand and press a bench scraper or ruler into the crease between the dough and parchment. Move scraper back and forth along the length of dough log to even it out.

Steps 3 and 4 in making Shortbread Tea Cookies with Lemon Curd

Roll the dough into the parchment, firmly twist the ends, and tie to keep secure. Refrigerate the dough inside a paper towel roll or a bed of raw rice to keep its shape. Chill until firm; 1 to 2 hours.

Step 3: Bake the Shortbread Cookies

When the dough is firm, preheat the oven to 350 and line a baking sheet with parchment paper.

Slice the chilled shortbread cookies into 1/4-inch rounds and place them on the baking sheet, about 2 inches apart. Bake for 12 to 13 minutes; transfer to a rack to cool completely.

Step 4: Garnish

Tea tray with Shortbread Tea Cookies with Lemon Curd

Spoon or pipe a layer of lemon curd onto each cookie and top with a fresh blueberry. Dust the shortbread tops with confectioners’ sugar just before serving.

More Delicious Teatime Treats 

Closeup view of Shortbread Tea Cookies with Lemon Curd and Blueberries

Tea tray with Shortbread Tea Cookies with Lemon Curd

Shortbread Tea Cookies with Lemon Curd

Yield: 32 servings
Prep Time: 15 minutes
Cook Time: 12 minutes
Additional Time: 2 hours
Total Time: 2 hours 27 minutes

Shortbread Tea Cookies with Lemon Curd, topped with fresh blueberries, are tiny bites of perfection. Petit and perfectly sized for afternoon tea, they are melt-in-your-mouth delicious.

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup confectioners' sugar
  • 1/2 teaspoon salt
  • 1/2 cup butter, room temperature
  • 1 teaspoon vanilla
  • lemon curd
  • fresh blueberries

Instructions

  1. Make the Shortbread: In a large bowl or stand mixer, whisk the flour, confectioners' sugar, and salt. Add the butter and vanilla and mix until combined and the dough comes together.
  2. Shaping Round Shortbread: Divide the dough in half and form it into 2 logs, 7 to 8-inches long. Place the dough in the center of a large piece of parchment or wax paper. Fold the parchment in half over the dough. Then, hold the bottom half of the paper and with your other hand, press a bench scraper or ruler into the crease between the dough and parchment. Move scraper back and forth along the length of dough log to even it out. Roll the dough into the parchment, firmly twist the ends, and tie to keep secure. Refrigerate the dough inside a paper towel roll or a bed of raw rice to keep its shape. Chill until firm; 1 to 2 hours.
  3. Bake: Preheat the oven to 350 and line a baking sheet with parchment paper. Slice the chilled shortbread cookies into 1/4-inch rounds and place them on the baking sheet, about 2 inches apart. Bake for 12 to 13 minutes; transfer to a rack to cool completely.
  4. Garnish: Spoon lemon curd onto each shortbread cookie and top with a fresh blueberry. Dust the tops with confectioners' sugar just before serving.

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Nutrition Information:
Yield: 32 Serving Size: 1
Amount Per Serving: Calories: 71Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 18mgSodium: 70mgCarbohydrates: 8gFiber: 0gSugar: 5gProtein: 1g

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