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Whipped Lemon Shortbread Cookies

You’re going to love these Whipped Lemon Shortbread Cookies! This tender cookie is perfect for a holiday cookie tray! With simple ingredients and a really quick recipe to whip up, these cookies are buttery, lemony and have white chocolate chips in the cookies and drizzled on top. Flavored with vanilla as well, the combination is delicious!


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Another riff from my popular Chocolate Chip Shortbread Cookies, these shortbread cookies are perfect for the holiday season, and any time of year for the lemon-lovers!

This easy cookie recipe combines the buttery shortbread flavor with lemon and the result is so yummy!

These cookies also taste delicious without the white chocolate chips and white chocolate drizzle!

If you love lemon, don’t miss out on my lemon bars recipe and these delicious lemon drizzle cookies!

Five lemon shortbread cookies on white plate with coffee mug in the background.

Ingredients

Ingredients for recipe with text overlay.
  • Butter – softened at room temperature
  • All purpose flour
  • Powdered sugar
  • Zest from two lemons
  • Vanilla extract
  • White chocolate chips – or use 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.

Butter, flour, powdered sugar in bowl from stand mixer.
  1. In a mixing bowl, (or bowl from stand mixer) on low-speed blend butter, all-purpose flour and powdered sugar for 1 minute. 
  2. Increase speed to medium and mix for seven minutes, stopping once, halfway through to add in the lemon zest and vanilla extract. 
White chocolate chips added to the cookie dough in bowl from stand mixer.

Gently, mix in by hand, 3/4 cup of the white chocolate chips, stirring only until combined.

Unbaked white chocolate lemon shortbread on parchment-lined baking sheet.

Use a cookie scoop or heaping tablespoon to measure and drop cookie dough onto prepared baking sheets, 12 to a sheet.

Bake in 350°F oven for 10 to 12 minutes until edges are light golden brown, being careful not to over bake.

Remove form oven and cool for a few minutes before transferring to a wire cooling rack.

Melt remaining white chocolate chips in microwave, thirty seconds at a time, stirring just until melted.
Use a fork to drizzle over cooled cookies. 

These cookies are delicate and I would suggest placing them in a decorative paper baking cup if you’re baking them for a cookie exchange.

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