These Whipped Lemon Shortbread Cookies are delicate cookies with light and lemony flavors with a delicious hint of white chocolate and vanilla. This is a quick and easy recipe to make with about 30 minutes of time involved from start to finish!
These cookies, a twist on my Whipped Chocolate Chip Shortbread and Mint Shortbread Cookies are so easy to make that they're the perfect last-minute cookie to whip up for a cookie exchange or Christmas baking table.
This recipes uses simple ingredients that are readily available in the grocery stores.
- Butter - softened at room temperature. Take the butter our of the refrigerator 30 to 60 minutes before starting the recipe to allow it to soften. It should be slightly soft to the touch but not melted.
- All purpose flour
- Powdered sugar
- Zest from two lemon - fresh lemon zest gives these cookies their delicious lemony flavor.
- Vanilla extract - I always use pure vanilla extract for best flavor.
- White chocolate chips - you could also substitute high-quality white chocolate cut into small pieces.
Step by Step Instructions
You can find a full recipe card with instructions at the bottom of this page. I've included a few visual photos below to help you along the way with the recipe.
Preheat oven to 350°F. Line two bakig sheets with parchment paper.
In a large mixing bowl, or bowl from stand mixer fitted with paddle attachment, blend butter, all purpor flour and powder sugar for 1 minute on low speed just until combined.
Increase speed to medium and mix for seven full minutes, stopping halfway through to add in the lemon zest and vanilla extract. Stop to scrape down the sides occasionally.
Gently, mix in ¾ cup of the white chocolate chips by hand, stirring just until combined.
Use a cookie scoop or heaping tablespoon to drop cookie dough onto prepared baking sheets, leaving 2 inches between each cookie.
Bake in 350°F oven for 10 to 12 minutes, until edges are light brown. Be careful not to over bake.
Remove from oven and cool for a few minutes on cookie sheet, then transfer to wire cooling rack.
Melt remaining white chocolate chips in microwave, thirty seconds at a time, stirring just until melted.
Drizzle melted chocolate over cookies using a fork.