This Lemon Shortbread Cookie recipe is perfect for anyone who has a sweet tooth but enjoys that lemony flavor. The buttery cookie melts in your mouth and has the perfect balance of sweet and citrus flavors. You have to try them.
Who doesn’t enjoy delicious shortbread cookies these buttery and lemon ones are perfect. Based on a classic buttery shortbread cookie the addition of the lemon flavor through the juice and zest, along with the sweet white chocolate chips makes these shortbread cookies one of the best.
I love how simple this recipe is to make. The basic method for the shortbread can be used for different flavored cookies. It is also the perfect make-ahead dough so that you can make delicious shortbread biscuits whenever you feel like it.
These lemon shortbread cookies are the perfect accompaniment to a hot cup of tea or coffee on a cold day. They even make delicious DIY gifts when added to mason jars or boxes. Perfect for teachers or giving at Christmas.
Why you will love this recipe
- Easy to make – This lemon shortbread recipe is straightforward and once the dough has refrigerated can be baked to perfection in minutes.
- Simple ingredients – You only need a handful of ingredients to make these delicious lemony cookies.
- Everyone will love them – From kids to adults everyone will love these cookies.
- Get your kids in the kitchen – The children will love shaping the dough and making these tasty biscuit treats.
- All-purpose flour – This is the best flour to use to create crumbly cookies.
- Fine salt – The salt helps balance the flavors
- Unsalted butter – The butter needs to be at room temperature before using. A great tip is to leave it on the counter for 30 minutes before you need it to soften.
- Granulated sugar – Granulated sugar produces nice crisp edges and helps with the light browning on the bottom edge of the cookie.
- Lemon zest and lemon juice – The zest and juice help to bring that burst of lemony flavor.
- White Chocolate Chips – Adds extra sweetness and is the perfect flavor combination with the lemon.
- Gather all of your ingredients together. In a medium bowl, whisk together the flour and salt.
- Using an electric mixer, beat the butter, granulated sugar, lemon zest, and juice on medium speed until fluffy. This should take around 2 to 3 minutes. Reduce speed to low and gradually add the flour mixture, mixing until the flour is incorporated.
- On a piece of parchment, press the dough together firmly to form into a disc, Wrap in the parchment and refrigerate until firm. Leave for about 3 to 4 hours.
- Heat oven to 350° F. Roll out dough to ¼″ and use the cookie cutter of your choice.
- Bake, rotating the baking sheets halfway through until the edges begin to brown. You should bake the cookies for around 12 to 15 minutes. Cool slightly on the baking sheets, then transfer to a wire rack to cool completely.
- Carefully heat the white chocolate using the tempering method and either dip or drizzle and place on waxed paper. Then refrigerate until the chocolate is dry.
Substitutions and Variations
- Add some chocolate chips into the shortbread cookie dough instead of drizzling melted chocolate on top.
- Drizzle the cookies with icing instead of the chocolate. You could even flavor the white icing with a little lemon extract or lemon juice for an extra burst of flavor.
- Use any cookie cutter you like. Ideal for making themed cookies.
- Add some extra spices instead of lemon. Nutmeg, cinnamon, or even some pumpkin spice will all taste amazing.
- Include some chopped almonds or walnuts in the cookie dough before baking.
Sure you can. Just use your preferred gluten-free flour. It may slightly change the texture of the shortbread.
Yes, it is! Freeze the cookie dough in a cylinder shape and then cut off biscuit-sized slices and bake straight in the oven. You will need to allow an extra five minutes of baking time
You can’t skip the step where the cookie dough needs to be refrigerated. This is what helps solidify the butter in the dough and firm up those cookies ready for baking.
- When it comes to decorating the lemon shortbread with white chocolate you can dip or drizzle the chocolate for different looks.
- Always ensure that you weigh the ingredients before starting this recipe. The ratio between flour, butter, and sugar is key to getting the perfect cookie.
- Double up the quantities to make more. These cookies ship well so you could send them to friends and family.
- If you are making extra cookies, don’t use the same hot baking tray to cook a fresh batch, this will speed up the baking and make for a drier shortbread biscuit.
- To zest the lemon, get a lemon zester (microplane) and gently scrape the outside of a washed lemon, without going into the white pith. The pith is called lemon peel and has a slightly bitter taste.
These cookies last a good while when stored correctly. Store the cookies in an airtight container at room temperature for up to 7 days. If you decide not to add chocolate on top, they will last up to two weeks stored in the same way.
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Lemon Shortbread Cookies drizzled with White Chocolate
- 2 1/4 cups all-purpose flour , spooned and leveled
- 1/4 teaspoon fine salt
- 1 cup unsalted butter, at room temperature (2 sticks)
- 3/4 cup granulated sugar
- 1 tablespoon finely grated lemon zest , plus 2 teaspoons lemon juice
- 1/2 Cup White Chocolate Chips
- In a medium bowl, whisk together the flour and salt.
- Using an electric mixer, beat the butter, granulated sugar, lemon zest and juice on medium speed until fluffy, 2 to 3 minutes. Reduce speed to low and gradually add the flour mixture, mixing until the flour is incorporated.
- On a piece of parchment, press the dough together firmly to form into a disc, Wrap in the parchment and refrigerate until firm, about 3 to 4 hours.
- Heat oven to 350° F. Roll out dough to 1/4″ and use cookie cutter of your choice.
- Bake, rotating the baking sheets halfway through, until the edges begin to brown, 12 to 15 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.
- Carefully heat the white chocolate using the tempering method and either dip or drizzle and place on waxed paper. Then refrigerate until chocolate is dry. Store the cookies in an airtight container at room temperature for up to 7 days.