Lemon Shortbread Cookies

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!

Lemon Shortbread Cookies dipped in white chocolate with pistachios on a plate

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.
lemon sugar cookie dough wrapped in plastic wrap
  • 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!

square cut lemon shortbread cookie dipped in white chocolate and pistachio

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
Lemon Shortbread Cookies

Lemon Shortbread Cookies

4.38 from 8 votes
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
Course Cookies
Cuisine American
Calories 65
Keyword christmas, summer

Other Sugar Cookie Recipes

About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

Get 5 Classic Recipes with a Deliciously Secret Twist

You might also like

Join the Discussion

Comments

  1. 4 stars
    These look gorgeous!!! Can I substitute real lemon juice for the lemon extract? I don’t care for that taste.
    Thank you.

  2. 5 stars
    Hello!

    I made these following this recipe, WOW, what an awesome cookie!!! Thanks for posting!

    ~Stacey

    1. 3 stars
      I agree they did not hold their shape and yes, I used real butter and chilled. I measured my flour by weight 129 g/ cup. Perhaps the original recipe the flour was a bit more “packed”

  3. 5 stars
    I have made the cookies before and, taken them for my work colleagues, they loved them so much I am doing more today.

  4. 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

  5. 5 stars
    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.

  6. 5 stars
    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!

    1. I’m afraid it may make the chocolate seize up. I haven’t tried it so I can’t say for sure. Let me know if you decide to try it!

Leave a Reply

Your email address will not be published.

Recipe Rating