Bright and buttery lemon shortbread cookies drizzled with salted chocolate is an easy, bite-sized dessert that’s perfect for coffee breaks, hostess gifts, or any special occasion.
There is something so pure and magical about shortbread cookies. Buttery, dense, slightly nutty and just the right amount of salt; they are perfect for dipping into coffee. They also happen to be my mother’s favorite cookie which is why I’ve loved making these recently.
Don’t worry, this recipe is 100% fool-proof. Let’s be real, if I’m baking you can be sure it’s an easy recipe. Traditional shortbread is always a hit, but I couldn’t resist adding a bit of bright flavor from fresh lemon zest. And since I don’t believe in desserts made without chocolate, I had to add a little chocolate and sea salt drizzle on top. You can thank me later!
Ingredients
- Butter: Butter is the key to a good shortbread, making for the buttery flavor and crumbly texture.
- Lemon juice & zest: Fresh lemon juice and zest is what gives the shortbread cookies their strong, lemony flavor.
- Sugar: Sweetens the cookies.
- Flour: The structural base for any baked good.
- Chocolate: I think semi-sweet chocolate chips are the way to go with any baked good, but you could also try dark chocolate or milk chocolate!
- Coconut oil: Mixed with the melted chocolate, it makes it the perfect consistency to drizzle.
How to Make Lemon Shortbread Cookies with Chocolate Drizzle
Step 1. Start by adding your room temperature butter to the bowl of a stand mixer.
Step 2. Then add your sugar, lemon juice, and lemon zest and cream together.
Step 3. Slowly add your dry ingredients, the flour and salt, until fully combined.
Step 4. Use a spatula to scrape down the sides and ensure everything is fully incorporated.
Step 5. Remove dough from bowl and gently press onto a prepared baking sheet. Bake at 350 for around 25 minutes.
Step 6. Once lightly browned, remove from the oven and let cool completely before cutting. I find using a pizza cutter is a great hack!
Step 7. Place your individual shortbread cookies on a tray lined with wax paper.
Step 8. Melt your chocolate with the coconut oil in the microwave, stirring after 30 second bursts. Then drizzle over the top of the cookies, and sprinkle with sea salt.
Let cool in the fridge until the chocolate has set, then serve and enjoy your Lemon Shortbread Cookies with Chocolate Drizzle.
More Giftable Baked Goods
- New England Hermit Cookie Bars
- Buckwheat Double Dark Chocolate Brownie Cookies
- Chocolate Truffles with Sea Salt
- Dark Chocolate Bark with Sea Salt and Cherries
- Healthy Pumpkin Bread
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Ingredients
Video
Instructions
- Pre-heat oven to 350 degrees and grease a large baking sheet; set aside.
- Using a stand mixer, cream together butter, sugar, lemon juice, lemon zest and salt on medium speed for 2-3 minutes or until smooth.
- With the mixer on low, slowly add in the flour 1/2 cup at a time until mixture starts to form a ball.
- Remove dough from the mixer and gently press into prepared baking sheet. Use your fingers to gently spread the dough throughout most of the pan leaving it about 1 inch thick.
- Bake until lightly browned, 25-30 minutes. Let cool completely.
- While shortbread is cooling, place chocolate chips and coconut oil in a microwave safe bowl and heat until melted, 2-3 minutes, stirring every 45 seconds.
- Once shortbread is completely cooled, slice into strips using a sharp knife or a pizza wheel.
- Place shortbread on a large piece of parchment paper and slowly drizzle the melted chocolate on top using a large spoon. Sprinkle with kosher salt to taste.
- Let cool 30 minutes in the refrigerator before serving.
Liz’s Notes
Nutrition
Frequently Asked Questions
The secret is getting the chocolate to the right consistency: smooth, glossy, and just thin enough to flow easily. Melt the chocolate slowly using a double boiler or in short microwave bursts, stirring frequently. For a perfectly smooth drizzle, add a small amount of coconut oil or shortening to loosen it up.
A small piping bag (or a zip-top bag with the corner snipped off) gives you the most control for clean, even lines. A spoon or fork works great, too. Just dip it in the melted chocolate and wave it gently back and forth over the cookies. For easy cleanup, drizzle the chocolate while the cookies are on a sheet of parchment paper.
If your chocolate is thick or clumpy, it may have overheated or come into contact with water, which causes it to seize. Let it cool, then try reheating it in short bursts and stirring in a small amount of neutral oil (like coconut oil) to restore smoothness. Using high-quality chocolate and melting it slowly at low heat helps prevent this problem altogether.
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