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–+ servings
lemon shortbread cookies on crumbled parchment paper with half of a lemon slice leaning on one cookie.

White Chocolate Dipped Lemon Shortbread Cookies

4.88 from 8 votes
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Author: Traci Crossland
Tender, crumbly, lemon-y, and SO. GOOD. These White Chocolate Dipped Lemon Shortbread Cookies are made with only SIX ingredients and are ready in about 30 minutes!

Ingredients

Cookies

  • 11 Tablespoons salted butter room temperature
  • ⅓ cup granulated sugar
  • 1½ cups all purpose flour*
  • 2 Tablespoons lemon zest

Topping

  • 1 cup white chocolate
  • 1 teaspoon coconut oil
US Customary - Metric

Instructions

Cookies

  • Heat oven to 375℉.
  • Line cookie sheets with parchment paper. Set aside.
  • With an electric mixer, beat butter and sugar until creamy, about 1 minute.
  • Add flour and zest.
  • Mix only until blended.
  • Using the heat from your hands, form into a ball.
  • Roll out on a non-stick surface (marble, parchment, silicone) to 3/16 inch thick.
  • Cut with 2 inch round cutter.
  • Place on prepared cookie sheets.
  • Re-roll and cut remaining dough.
  • Bake for 10 minutes, until just starting to color.
  • Allow to cool on pan.

Topping

  • Combine chocolate and oil in a microwave safe bowl.
  • Microwave in 15 second increments, stirring well after each, until melted and smooth.

Assembly

  • Dip ⅓ of each cookie into melted chocolate.
  • Set on parchment paper to dry.

Notes

*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g  to the measurement for each cup of flour.
Substitutions:
  • To make this recipe vegan/dairy-free, you can use your favorite plant-based butter, as well as a vegan white chocolate.
  • If you don't have coconut oil, you can use any neutral flavored oil instead.
Expert Tips:
  • Remember to set out your butter ahead of time to allow it to come to room temperature.
  • Do not over mix/over work the cookie dough! Mixing as little as possible help keeps the texture short and tender.
  • If you use a different size cookie cutter, the bake time will need to be adjusted.
  • It's best to bake these cookies on a light colored sheet pan.

Nutrition

Serving: 1cookieCalories: 57kcalCarbohydrates: 6gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 7mgSodium: 23mgPotassium: 13mgFiber: 0.1gSugar: 3gVitamin A: 79IUVitamin C: 0.3mgCalcium: 7mgIron: 0.2mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.