Julie Clark
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Lemon Shortbread Cookies
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Crisp lemon shortbread cookies dipped in white chocolate and topped with pistachios. A pretty spring cookie bursting with flavor.
The warm weather is here, and it makes me crave all things lemon. The bright, fresh flavor works so well in baking. Sometimes I make cakes like a simple lemon ricotta cake, or lemon blueberry pound cake.
Since it’s time for outdoor parties and get togethers I want to share a recipe that’s perfect for entertaining. For those times when you want to serve something a little sweet but not heavy. Lemon shortbread cookies are a great dessert for sharing!
What you’ll love about these cookies:
These delicate little cookies look pretty, but they are simple to make.
- cookie dough whips up in just a few minutes
- lemon extract and lemon zest give the dough that burst of flavor
- satisfying crunch of traditional shortbread
- use any cookie cutter you’d like
How to Make Lemon Shortbread Cookies
- In a stand mixer fitted with a paddle attachment cream together the butter and sugar.
- Add in the lemon extract, salt and zest.
- Lastly add in the flour, mixing on low until the dough comes together.
- Shape the dough into a disk and wrap in plastic wrap. Cover and refrigerate for at least 2 hours up to overnight.
- Preheat oven to 350 degrees.
- Roll the dough to ¼ inch thick. Cut out with fluted square cutter, or other desired shapes.
- Place the cookies on a parchment lined baking sheet and bake for 10-11 minutes or until very lightly browned on the edges.
- Transfer the baked cookies to a cooling rack. Allow to cool completely.
How to Decorate Shortbread Cookies
The cooled lemon shortbread cookies are dipped in some white chocolate, which really goes well with the lemon. I knew I wanted something else on top of the chocolate, so I decided to top them with chopped pistachios because of the bright green color. I love the way the pistachios pop against the white background.
I used salted & roasted pistachios, and the salt really helped to cut through the sweetness of the white chocolate. Pistachios can be a little expensive, but you will only need a little bit to top all of the lemon shortbread cookies. They add a little something different to make these cookies special. Totally worth it!
How to Store Shortbread Cookies
These cookies are safe to store at room temperature in an airtight container for 4-5 days. If you are going to keep them longer than that, you can freeze them in an airtight container. Freeze for up to 2 months.
Lemon Shortbread Cookies
Crisp lemon shortbread cookies dipped in white chocolate and topped with pistachios. A pretty spring cookie bursting with flavor.
Servings 30
Prep Time 1 hour
Cook Time 10 minutes
Chilling Time 2 hours
Total Time 1 hour 10 minutes
Ingredients
- 1 cup unsalted butter (softened)
- ¾ cup granulated sugar
- ¾ teaspoon lemon extract
- ½ teaspoon salt
- zest of ½ lemon
- 2 cups white flour
- 1 1/4 cups white chocolate chips
- 1 teaspoon shortening (optional)
- ¼ cup chopped pistachio nuts
Instructions
- In a stand mixer fitted with a paddle attachment cream together the butter and sugar. Add in the lemon extract, salt and zest. Lastly add in the flour, mixing on low until the dough comes together. Shape the dough into a disk and wrap in plastic wrap. Cover and refrigerate for at least 2 hours up to overnight.
- Preheat oven to 350 degrees.
- Roll the dough to ¼ inch thick. Cut out with fluted square cutter, or other desired shapes. Place the cookies on a parchment lined baking sheet and bake for 10-11 minutes or until very lightly browned on the edges.
- Transfer the baked cookies to a cooling rack. Allow to cool completely.
- Melt the white chocolate chips and shortening together in the microwave. Heat for 30 seconds at a time, stirring in between, until completely smooth. The shortening makes the melted chips a little thinner and easier to dip, but it is completely optional.
- Dip half of each cookie in the melted chocolate. Immediately sprinkle with pistachios. Place the finished cookies on a cookie sheet lined with a piece of waxed paper or parchment to finish drying. The process can be sped up by putting the cookies in the refrigerator until the chocolate hardens.
Video
Notes
The calories shown are based on the recipe making 30 cookies, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Nutrition
Calories: 65kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Cholesterol: 4mg | Sodium: 44mg | Potassium: 30mg | Sugar: 5g | Vitamin A: 5IU | Vitamin C: 0.1mg | Calcium: 3mg | Iron: 0.5mg
These cookies are excellent! I’m a big fan of anything lemon and these do not disappoint!! They will now be made often!!
Could I add lemon extract to the white dipping chocolate?
I pierced my little squares before baking. Turned them into small sandwich cookies with the Ghiradelli (sp) melting wafers chocolate in the middle. My company gobbled them up. Thank you!
Want to try but do you think GF flour could be used as a a substitute?
made these yesterday because my husband loves pistachios. they were a huge hit with not only him, but my parents, sister-in-law, niece, nephews … crowd pleaser for sure.
what is white flour…..AP, cake, what?
I really want to try these. They look and sound yummy. May I just confirm that the butter is 1 cup or 2 sticks of butter or 16 tablespoons of butter. Thank you, Linda
I have made the cookies before and, taken them for my work colleagues, they loved them so much I am doing more today.
How about freezing?
These taste excellent. But for some reason mine did not keep their form melted a bit). I am thinking more flour?
Hello!
I made these following this recipe, WOW, what an awesome cookie!!! Thanks for posting!
~Stacey
These look gorgeous!!! Can I substitute real lemon juice for the lemon extract? I don’t care for that taste.
Thank you.