I think 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!
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!
Ingredients
- 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.
- In a mixing bowl, (or bowl from stand mixer) on low-speed blend butter, all-purpose flour and powdered sugar for 1 minute.
- Increase speed to medium and mix for seven minutes, stopping once, halfway through to add in the lemon zest and vanilla extract.
Gently, mix in by hand, ¾ cup of the white chocolate chips, stirring only until combined.
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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Whipped Lemon Shortbread Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
Ingredients
1 cup butter, softened at room temperature
1 and ½ cups all purpose flour
½ cup powdered sugar
Zest from two lemons
2 teaspoons vanilla extract
1 and ½ cups white chocolate chips, divided
Instructions
- In a mixing bowl, (or bowl from stand mixer) on low-speed blend butter, all-purpose flour and powdered sugar for 1 minute.
- Increase speed to medium and mix for seven minutes, stopping once, halfway through to add in the lemon zest and vanilla extract.
- Add in ¾ cup of white chocolate chips by hand, mixing only until combined, being gentle when mixing.
- Using a cookie scoop or heaping tablespoon, drop onto baking sheets 12 to a sheet.
- Bake in 350F oven for 10-12 minutes until edges are just light golden brown, being careful not to over bake.
- Remove from oven and cool at least five minutes before transferring to a wire cooling rack.
- Melt remaining white chocolate chips in microwave, thirty seconds at a time, stirring just until melted.
- Drizzle over cooled cookies.
Notes
Store cookies in an airtight container for up to five days or in refrigerator container for up to 10 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Oven Baked
- Cuisine: American
Keywords: Whipped Lemon Shortbread Cookies