Brighten Your Baking with Buttery Lemon Shortbread Cookies

There’s something undeniably special about the refreshing zing of lemon paired with the comforting richness of buttery shortbread. These Lemon Shortbread Cookies are the perfect treat to bring a little sunshine to your day—whether it’s a summer afternoon tea or a cozy winter baking session. Buttery, crumbly, and delicately sweet with bursts of citrus and creamy white chocolate, these cookies are finished with a homemade lemon curd that elevates them to showstopper status.

If you love citrus-forward desserts that balance richness and brightness, this is the cookie recipe for you. It’s approachable for beginners, yet refined enough for experienced bakers to enjoy. From their tender crumb to the glossy, tangy center, these cookies are not only delicious—they’re also beautiful on a dessert tray or cookie platter.

Let’s walk through exactly how to create this bakery-worthy treat in your own kitchen.

Why You’ll Love These Lemon Shortbread Cookies

These cookies are a crowd-pleaser thanks to:

• Buttery shortbread base that melts in your mouth.

• Lemon zest and juice that bring natural brightness and tang.

• White chocolate that adds creaminess and richness.

• From-scratch lemon curd that’s smooth, vibrant, and better than store-bought.

• Stunning presentation with a glossy lemon center and white chocolate drizzle.

They’re perfect for tea parties, bridal showers, holiday cookie exchanges, or a thoughtful homemade gift.

Ingredients You’ll Need

For the Shortbread Cookies:

• 1 cup unsalted butter, softened

• ½ cup + 2 Tbsp powdered sugar

• 1 tsp vanilla extract

• Grated zest of 1 lemon

• 2 cups all-purpose flour

• 3.5 oz white chocolate, finely chopped

For the Homemade Lemon Curd:

• ½ cup lemon juice (freshly squeezed)

• 2 tsp lemon zest

• ½ cup sugar

• ⅛ tsp salt

• 2 eggs

• 5 Tbsp unsalted butter

For Decoration:

• 1.5–2 oz white chocolate

• ½ tsp coconut oil

Step-by-Step Instructions

1. Make the Lemon Curd First

Start by making the lemon curd so it has time to cool.

1. Melt butter in a saucepan over low heat.

2. Remove from heat and whisk in lemon juice, zest, and sugar until combined.

3. Add eggs and whisk thoroughly.

4. Return to medium heat, stirring constantly for 5–6 minutes until thickened and glossy.

5. The curd is ready when it holds whisk marks and coats the back of a spoon.

6. Transfer to a bowl and cool completely before using.

Pro Tip: Strain the curd through a fine-mesh sieve for the smoothest texture.

2. Prepare the Shortbread Dough

1. Cream butter, powdered sugar, vanilla, and lemon zest until smooth.

2. On low speed, gradually add flour until fully combined.

3. Stir in finely chopped white chocolate.

4. Place dough on parchment paper and roll into a log (about 1½ – 1¾ inches in diameter).

5. Wrap tightly in parchment and refrigerate for at least 2 hours, or overnight.

Make-Ahead Tip: The dough can be refrigerated for 4 days or frozen for up to 3 months. Wrap in plastic wrap if freezing.

3. Slice and Bake

1. Preheat oven to 325°F. Line baking sheets with parchment.

2. Use a serrated knife to slice chilled dough into ⅓-inch thick cookies.

3. If the dough crumbles, let it sit at room temperature for 5–8 minutes.

4. Gently reshape any misshapen cookies and space them 1 inch apart on the baking sheet.

5. Bake for 15–20 minutes, or until edges are just golden.

4. Add Lemon Curd and Decorate

1. Remove cookies from oven and gently press the center of each with the bottom of a glass while warm.

2. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack.

3. Once fully cooled, spoon about 1–1½ tsp of lemon curd into each cookie center.

4. Melt white chocolate with coconut oil, transfer to a piping bag or zip-top bag, snip the tip, and drizzle over cookies.

Kitchen Equipment You’ll Need

• Mixing bowls

• Hand or stand mixer

• Saucepan

• Whisk

• Rubber spatula

• Parchment paper

• Serrated knife

• Baking sheets

• Cooling rack

• Glass (for pressing cookie centers)

• Piping bag or zip-top bag for decorating

Storage Instructions

Room Temperature: Store cookies in an airtight container for up to 2 days.

Refrigerator: Because of the lemon curd, these cookies store best chilled. Refrigerate in a covered container for up to 5 days.

Freezer: Freeze baked cookies (without lemon curd) for up to 3 months. Add curd and drizzle after thawing.

Variations & Recipe Swaps

Swap the Citrus: Try orange or lime zest/juice for a twist on flavor.

Use Store-Bought Curd: In a pinch, a high-quality jarred lemon curd will work.

Gluten-Free Option: Substitute a 1:1 gluten-free baking flour.

Add Texture: Sprinkle the lemon curd with crushed pistachios or coconut flakes for visual and flavor contrast.

Drizzle with Dark Chocolate: For a less sweet topping, use dark chocolate instead of white.

Perfect Pairings

These cookies pair wonderfully with:

• Earl Grey or chamomile tea

• Sparkling water with lemon slices

• Prosecco or a citrus-forward cocktail

• A scoop of vanilla bean ice cream for a plated dessert

FAQ: Lemon Shortbread Cookies

Can I make the lemon curd ahead of time?
Yes! Lemon curd keeps well refrigerated for up to a week in a sealed container.

My dough crumbles when slicing—what should I do?
Let it sit at room temperature for a few minutes, then try slicing again with a serrated knife.

Can I skip the white chocolate in the dough?
Absolutely. The cookies will still be delicious, just slightly less rich.

How do I know when the curd is thick enough?
It should coat the back of a spoon and hold the lines of a whisk when stirred.

Is coconut oil necessary for the drizzle?
Coconut oil helps thin the chocolate for smoother drizzling, but you can omit it or use vegetable oil instead.

Bring Some Sunshine to Your Baking

These Lemon Shortbread Cookies are the perfect harmony of tangy, buttery, and sweet. Whether you’re looking for a cookie to impress guests, treat yourself, or gift to a friend, these deliver on every level—from taste to appearance.

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