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If you’re looking for an easy biscuit recipe with few ingredients that’s quick to make – you’re in the right place! Made with just 4 ingredients (and NO box mix), these zingy lemon biscuits are as easy as they are delicious! Keep reading to learn how to make them…

Why you’ll love this recipe
These lemon biscuits have come in SO handy when I don’t have much in, but don’t have time to go to the shop! They really are easy to make. And the flavour is amazing!!!
And when I say they need just 4 ingredients, I mean it. No – one of those ingredients is NOT a boxed mix! I’m talking, 4 REAL ingredients. These are still from scratch cookies!
These lemon biscuits might not be quite as quick to make as air fryer cookies, but they’re not far behind. Give them a go yourself and, I promise, they’ll become a regular bake!
Not a confident baker yet?
Feel like you need to brush up on your baking skills and knowledge before attempting these lemon cookies? Check out baking for beginners to boost your confidence and bag a couple of helpful freebies too!
You might also like to try these blueberry white chocolate cookies or lemon blueberry cookies.

Ingredients
Confused about what ingredients to buy? Not sure about a substitution? Here’s everything you might need to know…
- Butter – I like to use unsalted butter in baking, but salted butter would work just as well. Try not to use margarine though, as this has added water and imparts zero flavour.
- Sugar – Golden caster sugar is my favourite, but regular caster sugar will work just great. You could even use a brown sugar, like demerara. But don’t substitute for a dark brown sugar, as this will affect the texture.
- Flour – Use plain flour (all purpose). Don’t substitute for self raising as this will cause all kinds of chaos, and you won’t end up with biscuits.
- Lemon – We need the juice and zest for these biscuits. So ideally get unwaxed lemons if you can.
- White Chocolate – This is completely optional. You can leave the biscuits plain. Or, if white chocolate isn’t your thing, dark chocolate would work just as well!

Emma’s top tips
Here are tips you’ll find helpful when making these lemon biscuits.
- The butter really needs to be at room temperature before you begin, or it won’t blend well with the other ingredients. Forgot or don’t have time? Here’s how to soften butter quickly.
- Need something more ‘on tap‘? You can freeze the unbaked cookies, then bake them from frozen by adding on a few more minutes to the cooking time.
- These biscuits don’t spread too much when baked, but do make sure to leave a little room between just in case.
- Don’t skip chilling the cut out biscuits! It really helps them bake well and hold their shape.
Timings
Have limited time? Struggle with recipe timings? Or juggling around other things? Here’s some time managing info to make your life easier!
- Making the biscuit dough will take about 10 minutes.
- Rolling and cutting your biscuits should only take 5 minutes.
- Allow 10 minutes for the biscuits to chill in the freezer.
- Baking will take 10-12 minutes per batch.
- Allow at least 30 minutes for your biscuits to fully cool.
- If you choose to drizzle with white chocolate, this will only take about 5 minutes plus time to set.

4 Ingredient Lemon Cookies – Step by Step Picture Recipe
(For a printer friendly version, see the recipe card at the end of this post)
Please note, this recipe includes both UK metric and US Cup measurements.
Here is what you will need to make 20-22 cookies.
Ingredients
- 115g (1/2 Cup) Unsalted Butter, Room Temp
- 60g (1/4 Cup) Golden Caster Sugar
- Zest and Juice of 1 x Lemon
- 170g (1 + 1/4 Cups) Plain Flour
- 50g (1.8 oz) White Chocolate, To Decorate (Optional)
Essential equipment
- Large Baking Tray
- Silicone Baking Mat (optional)
- Electric Stand Mixer OR Large Mixing Bowl and Electric Hand Whisk
- Spatula
- Baking Paper
- Rolling Pin
- 5.5cm Circular Cookie Cutter
- Small Baking Tray OR Plate
- Cooling Rack
- Small Microwavable Bowl (optional)
- Disposable Piping Bag (optional)
Instructions
Preheat your oven to 180°C/170°C Fan/356ºF and line a large baking sheet with a silicone baking mat or baking paper.
Then, in either an electric stand mixer or a large bowl with an electric hand whisk, cream together the butter (115g | 1/2 Cup) and sugar (60g | 1/4 Cup) until light and fluffy. At least 3 minutes.

Then add in the zest of 1 lemon and 1 tbsp of lemon juice and mix again briefly.

Next, add the flour (170g | 1 + 1/4 Cups) into the bowl and, using a spatula, beat until it comes together to form a dough.

Tip the dough out onto your work surface and bring together to form a ball. Then between two sheets of baking paper (I find this way far easier and less messy) and roll out to 6mm/1/4″ thick.
Using your cutter, cut out as many circles as you can. Re-roll any leftovers to the same thickness and cut out more circles. Repeat until there is no more dough left.

Transfer the cut cookies to a baking sheet lined with baking paper and pop them into the freezer for 10 minutes to chill. (This will help them hold their shape better in the oven.)

Place as many cookies as you can onto your prepared baking sheet without overcrowding and allowing for spreading between each one.

Bake in the oven for 10-12 minutes until the edges are just golden.

Allow to sit on the tray for a couple of minutes before transferring to a wire rack to cool completely. Repeat until all the cookies are baked.
Decoration instructions (optional)
The cookies will taste amazing as they are, but if you want to go the extra mile and decorate them, here’s how.
Break the white chocolate (50g | 1.8 oz) into a small bowl and melt in the microwave on half power in 10 second intervals. Stir well between each time until it’s melted and smooth.
Pour the melted chocolate into a disposable piping bag and snip the end. Pipe zig zags across all the cookies.

Allow them to set at room temperature.

How to store lemon biscuits
Store these beautiful lemon biscuits in an airtight container at room temperature and consume within 5-7 days. I prefer to use a metal container as they tend to keep their crunch for longer. (Sugar sweats in plastic, so storing them in a plastic tub can quickly make them soft.)
Loved this lemon biscuits recipe? Pin it!


Easy Lemon Biscuits Recipe
Made with just 4 ingredients (and NO box mix), these zingy lemon biscuits are as easy as they are delicious! Perfect with a cup of tea.
Ingredients
- 115g (1/2 Cup) Unsalted Butter, Room Temp
- 60g (1/4 Cup) Golden Caster Sugar
- Zest and Juice of 1 x Lemon
- 170g (1 + 1/4 Cups) Plain Flour
- 50g (1.8 oz) White Chocolate, To Decorate (Optional)
Essential Equipment
- Large Baking Tray
- Silicone Baking Mat (optional)
- Electric Stand Mixer OR Large Mixing Bowl and Electric Hand Whisk
- Spatula
- Baking Paper
- Rolling Pin
- 5.5cm Circular Cookie Cutter
- Small Baking Tray OR Plate
- Cooling Rack
- Small Microwavable Bowl (optional)
- Disposable Piping Bag (optional)
Instructions
- Preheat your oven to 180°C/170°C Fan/356ºF and line a large baking sheet with a silicone baking mat or baking paper. In an electric stand mixer, cream together the butter and sugar until light and fluffy.
- Add in the zest of the lemon, and 1 tbsp of lemon juice. Mix again until evenly blended.
- Then add in the flour, and mix everything together, until it forms a dough.
- Place the dough between 2 sheets of baking paper, and roll out to roughly 6mm (1/4") thick. Cut as many biscuits out as you can. Re-roll any scraps and repeat until there is no more dough left.
- Place the biscuits in layers on a small tray (separate with baking paper) and pop into the freezer to chill for 10 minutes.
- When cold, space the biscuits out on your prepared baking tray. Allow a little room between for spreading.
- Bake in the preheated oven for 10-12 minutes, until the edges are just golden. Allow to sit on the tray for a few minutes, then transfer to a wire rack to cool completely.
- OPTIONAL. Melt the white chocolate in 10 second intervals in a small bowl in the microwave, then pour into a piping bag. Snip the end then drizzle over the biscuits. Allow to set at room temperature.
Notes
If you would rather use a more in depth picture recipe, please see the main body of this post. Where you’ll also find lots of extra FAQs and helpful tips, should you need them.
Please note, this recipe includes both UK metric and US Cup measurements.
Tips
- The butter really needs to be at room temperature before you begin, or it won’t blend well with the other ingredients. Forgot or don’t have time? Here’s how to soften butter quickly.
- Need something more ‘on tap‘? You can freeze the unbaked cookies, then bake them from frozen by adding on a few more minutes to the cooking time.
- These biscuits don’t spread too much when baked, but do make sure to leave a little room between just in case.
- Don’t skip chilling the cut out biscuits! It really helps them bake well and hold their shape.
Storage
Store these beautiful lemon biscuits in an airtight container at room temperature and consume within 5-7 days. I prefer to use a metal container as they tend to keep their crunch for longer. (Sugar sweats in plastic, so storing them in a plastic tub can quickly make them soft.)
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Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 105Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 13mgSodium: 10mgCarbohydrates: 13gFiber: 0gSugar: 6gProtein: 1g
Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.
If you like this recipe…
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I want to see YOUR baking!
Have you made these easy lemon biscuits? I’d love to know if you have! Tag me in your pics on Facebook, Twitter and Instagram or email me at emma@kitchenmason.com.

Experienced British Online Publisher, recipe writer, and home cook, Emma has a background of over 20 years in British cuisine and cooking. Born and bred in the UK, she excels in classic British dishes, is passionate about air frying, and loves sharing her Gran’s old school recipes. She has been featured in popular publications such as Food Network, Cosmopolitan, and The Huffington Post.
Knowledgeable On: Traditional British Cuisine, Recipe Writing, Air Frying, Home Cooking.
Jayne
Wednesday 22nd of March 2023
Can I ask I really like your shortbread biscuits could I just add the lemon to that recipe, I love using the cornflour for a perfect textured biscuit. Thank you.
Emma
Wednesday 22nd of March 2023
Hi Jayne. Yes you can! Just leave out the vanilla and add the lemon zest instead. I’d maybe skip adding the lemon juice too, if it’s the shortbread texture you’re after :) Emma x