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Shortbread Tea Cookies with Lemon Curd

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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

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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 a favorite of Queen Elizabeth, shortbread cookies’ buttery, slightly sweet flavor is 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

Ingredient Notes

Butter: A reader recently made these shortbread tea cookies with vegan butter and said they were delicious. Feel free to swap it for regular butter if needed.

Lemon Curd: Making your own lemon curd is a delightful way to add additional flavor to teatime. Here is my easy, 10-minute homemade lemon curd recipe.

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 it to keep it 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 

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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

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.
4.6 from 21 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 12 minutes
Additional Time: 2 hours
Total Time: 2 hours 27 minutes
Servings: 32 servings
Author: Stephanie Wilson

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 homemade or store bought
  • fresh blueberries

Instructions

  • 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. It may look like the dough won't come together, but keep beating because it will! It may take several minutes.
  • 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 the scraper back and forth along the length of the dough log to even it out. Roll the dough into the parchment, firmly twist the ends, and tie to keep it 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.
  • 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.
  • Garnish: Spoon lemon curd onto each shortbread cookie and top with a fresh blueberry. Dust the tops with confectioners' sugar just before serving.

Video

Nutrition

Serving: 1g | Calories: 71kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Cholesterol: 18mg | Sodium: 70mg | Sugar: 5g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Course: Afternoon Tea
Cuisine: American
Keyword: lemon curd, shortbread, shortbread cookies, shortbread cookies recipe, shortbread tea cookies, tea cookies, tea cookies recipe

5 Comments

    1. Hi Beverly, there isn’t a missing ingredient in the recipe. The dough does look dry when mixing, but it takes several minutes (longer than you think it could) but it will come together. The cookies are really delicious!

    1. Hi Jean, the shortbread can definitely be made ahead. I would add the lemon curd and berries closer to when you’re going to serve though.

4.58 from 21 votes (20 ratings without comment)

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