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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

Ingredients

Scale

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


Instructions

  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. 

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