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3.75 from 4 votes
A white plate with 7 lemon shortbread cookies
Lemon Shortbread Cookies Dipped in White Chocolate
Prep Time
5 mins
Cook Time
15 mins
Chilling Time
30 mins
Total Time
50 mins

Melt-in-Your-Mouth Lemon Shortbread Cookies Dipped in White Chocolate, buttery, soft, and so easy to make. These shortbreads have a delicate zesty touch, and the white chocolate adds richness and sweetness. Serve them with your favourite hot drink, these are the best cookies no matter the season. Popular at Christmas but also Easter for their lemon kick, these lemon shortbread biscuits are my absolute favourite

Course: Dessert
Cuisine: International
Keyword: easter desserts
Servings: 15 cookies
Calories: 157 kcal
Author: Daniela Apostol
  • 125 g butter, at room temperature
  • 65 g granulated sugar (plus extra 2 tablespoons for topping the cookies)
  • 185 g plain flour
  • juice and zest from one lemon
  • 1 tsp lemon extract
  • 100 g white chocolate
  1. In a bowl, add the butter and sugar, and mix well with a hand mixer until you get a smooth paste.

  2. Add the lemon extract, lemon zest and lemon juice, then the flour, and use your hands now to bring the ingredients together into a dough.

  3. Cover the bowl with clingfilm, and refrigerate for 30 minutes.

  4. Transfer the dough to the work surface, and use a rolling pin to roll it to about half a cm or 1/4 inch thickness.

  5. Use a round cookie cutter or a glass to cut out rounds, depending on the size of your cutter you should get about 10-15 cookies.

  6. Transfer the cookies to a large baking tray lined with non-stick paper, and bake in the preheated oven at 170 degrees Celsius (350 Fahrenheit) for about 12-15 minutes, making sure the tray goes onto the middle rack of the oven.

  7. The cookies are ready when they are firm to touch, but still a pale yellow , do not let them brown ( a little tinge on the edges is fine).

  8. Remove from the oven and leave them to cool down completely.

  9. To melt the chocolate, cut it into small pieces, and add to a bowl set over a pot of simmering water.

  10. When the cookies have cooled down, dip them into the melted chocolate - either all the way through or just half like I did, and leave to cool until the chocolate is set.

Recipe Notes
  • If you'd like to see the ingredients listed in cups and ounces, please check the US Customary Link.
  • Also, the amount of ingredients changes depending on the servings, so click on the number listed to change it to the number you prefer.
Nutrition Facts
Lemon Shortbread Cookies Dipped in White Chocolate
Amount Per Serving
Calories 157 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 6g30%
Cholesterol 19mg6%
Sodium 66mg3%
Potassium 32mg1%
Carbohydrates 18g6%
Fiber 1g4%
Sugar 8g9%
Protein 2g4%
Vitamin A 208IU4%
Calcium 17mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.