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Lemon Shortbread Cookies with Chocolate Drizzle

Lemon juice adds bright, fresh flavor to these decadent buttery lemon shortbread cookies. The salted chocolate drizzle takes each bite to the next level.

Lemon Shortbread with Salted Chocolate Drizzle - The Lemon Bowl

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 loved making these recently.

Stand mixer with butter - The Lemon Bowl
Lemon Shortbread Salted-Chocolate-Drizzle The-Lemon-Bowl

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.

No forks required this time.

Lemon Shortbread w Salted Chocolate Drizzle - The Lemon Bowl

Lemon Shortbread Cookies with Chocolate Drizzle

4.84 stars average
Lemon juice adds bright, fresh flavor to these decadent buttery shortbread cookies. The salted chocolate drizzle takes each bite to the next level.
PREP: 20 mins
COOK: 30 mins
TOTAL: 50 mins
Servings: 30 cookies

Ingredients
 

Lemon Shortbread

  • 2 cups unsalted butter (softened)
  • 1 cup sugar
  • ¼ cup lemon juice
  • 4 teaspoons lemon zest
  • ½ teaspoon salt
  • 4 ½ cups all purpose flour

Salted Chocolate Drizzle

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.

Notes

Recipe very slightly adapted from Land O’Lakes.
The chocolate drizzle can be prepared on a double boiler on the stove or in the microwave. I’ve done it both ways and get the same result each time. The key is to check on the chocolate regularly to avoid burning.

Nutrition

Calories: 326kcalCarbohydrates: 22.4gProtein: 1.9gFat: 25.5gSaturated Fat: 16.4gPolyunsaturated Fat: 9.1gCholesterol: 64mgSodium: 39mgFiber: 0.5gSugar: 9.1g
SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!
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Liz DellaCroce

Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families.

76 Comments

  1. Hi Liz! Your blog is one of my favorites for new recipe ideas! These looks SO deliciously decadent. I’m wondering if you’ve ever tried to make them with half butter and half coconut oil? I just started baking with coconut oil but haven’t tried shortbread cookies yet. Just a thought!

  2. My mouth is watering — these look so fantastic! You really can’t go wrong with that pinch of salty on something sweet. Love the idea of just being able to bake these on a big sheet and cut them out later, too . . . awesome. Definitely going to make these! Thanks for the inspiration!

  3. Lemon shortbread so up with the blog’s name.:) Looks incredible, Liz! Super mom – bakes shortbread, works out and runs after 2 kids. Any secret? I can barely keep up with my life doing Insanity.

    1. You’re so sweet- thank you! I don’t run but I do workout almost every day. I’m admittedly addicted. It gives me tons of energy which I need with the late night feedings and early mornings with the toddler. Do what you love. For me, it’s workout classes like kickboxing and spin and zumba. If you love it, you’ll keep doing it.

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