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Whipped lemon shortbread cookie, drizzled with white chocolate, leaning against a coffee cup.

Whipped Lemon Shortbread Cookies

  • Author: Sandra Flegg
  • Total Time: 27 minutes
  • Yield: 24 cookies 1x


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!



1 cup butter, softened at room temperature

1 and 1/2 cups all purpose flour

1/2 cup powdered sugar

Zest from two lemons

2 teaspoons vanilla extract

1 and 1/2 cups white chocolate chips, divided


  1. In a mixing bowl, (or bowl from stand mixer) on low-speed blend butter, all-purpose flour and powdered sugar for 1 minute. 
  2. Increase speed to medium and mix for seven minutes, stopping once, halfway through to add in the lemon zest and vanilla extract. 
  3. Add in 3/4 cup of white chocolate chips by hand, mixing only until combined, being gentle when mixing.
  4. Using a cookie scoop or heaping tablespoon, drop onto baking sheets 12 to a sheet.
  5.  Bake in 350F oven for 10-12 minutes until edges are just light golden brown, being careful not to over bake.
  6. Remove from oven and cool at least five minutes before transferring to a wire cooling rack.
  7. Melt remaining white chocolate chips in microwave, thirty seconds at a time, stirring just until melted.
  8. Drizzle over cooled cookies. 


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