White Chocolate Dipped Lemon Shortbread

12.17.2018

Classic buttery shortbread cookies with an upgrade of bright fresh lemon flavor, sweet white chocolate and crisp pistachios. A fun change from all the classic holiday cookies! These are sure to impress yet they’re actually really easy to make!

Shortbread cookies with lemon flavor that are dipped in white chocolate and sprinkled with pistachios. Shown here on a wooden serving plate.

Shortbread Cookies with Lemon and White Chocolate!

Talk about perfect flavor pairing for cookies! Tangy zippy lemon with sweet vanilla white chocolate to balance it out.

Everyone who tasted these loved them and of course I was totally smitten! It was one of those treats that was hard to photograph without sneaking bite after bite.

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Most holiday cookie trays consist of classics like peanut butter blossoms, chocolate crinkle cookies, gingerbread cookies, peppermint cookies and sugar cookies but I’m thinking lemon cookies definitely deserve a place there. Who doesn’t love lemon?

Plus lemons are in season right now so what better time to make these delicious lemony cookies?

Lemon Shortbread Cookies Dipped in White Chocolate close up image.

Ingredients for Lemon Shortbread Cookies

  • Unsalted butter
  • Granulated sugar
  • Lemons
  • Salt
  • Vanilla
  • All-purpose flour
  • Vanilla candy melts or white chocolate
  • Unsalted pistachios (optional)

Ingredients for Lemon Shortbread Cookies

How to Make Lemon Shortbread Cookies

  • In the bowl of an electric stand mixer cream together butter, sugar, lemon zest and salt.
  • Mix in lemon juice and vanilla extract.

Showing how to make lemon shortbread cookies. Mixing butter, lemon zest and sugar in stand mixer.

  • Add flour and mix until well combined (it will seem sandy at first but keep mixing and it will come together well).
  • Scoop dough out and compress dough with your hands (so they’re aren’t any holes in the middle).

Mixing in flour to shortbread mixture.

  • Shape into a 10-inch log on a lightly floured surface.
  • Wrap in parchment or plastic wrap and chill 2 hours or until firm.

Showing how to make lemon shortbread cookies. Rolling dough into a log.

  • Preheat oven to 350 degrees during last 15 minutes of chilling.
  • Remove dough from refrigerator and slice log into 1/3-inch thick slices.

Showing how to make lemon shortbread cookies. Cutting log into slices.

  • Transfer 12 slices to ungreased 18 by 13-inch baking sheet and bake until bottoms are lightly golden and cookies are set, about 13 – 16 minutes.
  • Keep remaining dough chilled. Repeat process with remaining dough, adding slices to a clean, cool baking sheet.
  • Let cookies cool on baking sheet 10 minutes then transfer to a wire rack to cool completely.

Lemon shortbread cookie dough slices on baking sheet before baking.

  • Once cool melt vanilla candy melts or white chocolate in a microwave safe bowl in 30 second increments, stirring well between intervals until melted and smooth.
  • Dip half of each cooking in candy melts, shake off excess, then transfer to a sheet or parchment paper. Sprinkle with chopped pistachios before is starts to set.
  • Let set then store in an airtight container at room temperature.

Dipping lemon shortbread cookies in melted white chocolate.

Tips for This Shortbread

  • Only use real butter. Never use margarine or shortening in shortbread.
  • Use a zester to zest the lemon NOT a cheese grater.
  • Be careful not to get any of the white lemon pith when zesting, rotate the lemon as you zest and use light pressure – otherwise cookies could be bitter.
  • Don’t skip the chilling time or cookies will spread way too much. Cookies will still spread some even after chilling, so if not chilled at all you might end up with wafers.
  • Use a ruler to measure. I like to at least measure out the first slice to get an idea of the right thickness when cutting.

How Should I Store Them?

Store them at room temperature for up to 1 week.

Can I Freeze These Cookies?

Yes these can be frozen. Shortbread cookies freeze really well. Freeze in an airtight container up to 4 – 6 weeks.

Shortbread cookies on a wooden serving plate. Flavored with lemon, white chocolate and pistachios.

More Delicious Christmas Cookies to Try!

Lemon Shortbread Cookies Dipped in White Chocolate

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Print

White Chocolate Dipped Lemon Shortbread

Classic buttery shortbread with an upgrade of bright fresh lemon flavor, sweet white chocolate and crisp pistachios. A delicious holiday cookie!

Servings: 26
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Ingredients

  • 1 cup (226g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 1/2 Tbsp (15g) lemon zest (from about 4 medium lemons)
  • 1/4 tsp salt
  • 2 tsp fresh lemon juice
  • 1 tsp vanilla extract
  • 2 cups (284g) all-purpose flour (scoop and level to measure)
  • 12 oz. vanilla candy melts or chopped white chocolate
  • 1/3 cup (50g) unsalted pistachios, chopped (optional)

Instructions

  1. In the bowl of an electric stand mixer cream together butter, sugar, lemon zest and salt.

  2. Mix in lemon juice and vanilla extract.

  3. Add flour and mix until well combined (it will seem sandy at first but keep mixing and it will come together well).

  4. Scoop dough out and compress dough with your hands (so they're aren't any holes in the middle).

  5. Shape into a 10-inch log on a lightly floured surface.

  6. Wrap in parchment or plastic wrap and chill 2 hours or until firm.

  7. Preheat oven to 350 degrees during last 15 minutes of chilling.

  8. Remove dough from refrigerator and slice log into 1/3-inch thick slices. Transfer 12 slices to ungreased 18 by 13-inch baking sheet and bake until bottoms are lightly golden and cookies are set, about 13 - 16 minutes.

  9. Keep remaining dough chilled. Repeat process with remaining dough, adding slices to a clean, cool baking sheet.

  10. Let cookies cool on baking sheet 10 minutes then transfer to a wire rack to cool completely.

  11. Once cool melt vanilla candy melts or white chocolate in a microwave safe bowl in 30 second increments, stirring well between intervals until melted and smooth.

  12. Dip half of each cooking in candy melts, shake off excess, then transfer to a sheet or parchment paper. Sprinkle with chopped pistachios before is starts to set.

  13. Let set then store in an airtight container at room temperature.

Recipe Notes

Recipe inspired by Real Simple

Nutrition Facts
White Chocolate Dipped Lemon Shortbread
Amount Per Serving
Calories 164 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 6g 30%
Cholesterol 18mg 6%
Sodium 29mg 1%
Potassium 33mg 1%
Total Carbohydrates 18g 6%
Sugars 9g
Protein 1g 2%
Vitamin A 4.4%
Vitamin C 1.2%
Calcium 0.7%
Iron 3.2%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: Italian
Keyword: Lemon Shortbread, Shortbread Cookies
Calories: 164 kcal
Author: Jaclyn

5 comments

  • Laura | Tutti Dolci: Such gorgeous cookies, I love the white chocolate dip! January 18, 2019 at 10:18pm Reply

  • Angelelora julian: What would be an equal to an eletic stand mixer. I just don’t have one. January 6, 2019 at 12:23pm Reply

    • Jaclyn: A hand mixer, then if the dough get’s too heavy when adding flour you could finish mixing in the rest by hand. January 12, 2019 at 4:49pm Reply

  • Beth: Can I chill the dough overnight? December 18, 2018 at 8:44am Reply

    • Jaclyn: Yes that should be fine, then just bake a little longer as needed. December 18, 2018 at 9:23am Reply

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