Delicately crisp lemon-infused shortbread cookies, half-dipped in creamy white chocolate and topped with crushed pistachios—these buttery bites are elegant, zesty, and perfect for tea time or holiday gifting.
Why You’ll Love This Recipe
These Lemon Pistachio Shortbread Cookies are a sophisticated twist on a classic treat. The buttery shortbread base is brightened with fragrant lemon zest and finished with a luxurious coating of white chocolate and crunchy pistachios. Not only are they visually stunning, but their flavor profile also balances sweet, nutty, and citrus notes, making them ideal for entertaining, gift boxes, or simply indulging at home.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- unsalted butter, softened
- granulated sugar
- lemon zest
- vanilla extract
- all-purpose flour
- salt
- white chocolate, melted (for dipping)
- finely chopped roasted pistachios (for topping)
Directions
- In a large bowl, cream together the butter, sugar, and lemon zest until the mixture becomes light and fluffy.
- Add the vanilla extract, then gradually incorporate the flour and salt. Mix just until a soft dough forms.
- Divide the dough into two portions, wrap each in plastic wrap, and refrigerate for 30 minutes to firm up.
- Preheat the oven to 350°F (175°C).
- Roll the chilled dough out on a lightly floured surface to about ¼-inch thickness.
- Cut the dough into rounds using a cookie cutter and arrange the cookies on a parchment-lined baking sheet.
- Bake for 10–12 minutes, or until the edges begin to turn lightly golden.
- Allow the cookies to cool completely on a wire rack.
- Dip one half of each cookie into melted white chocolate, then sprinkle with chopped pistachios. Let the cookies rest on parchment paper until the chocolate sets.
Servings and timing
Servings: Makes approximately 24 cookies
Prep Time: 20 minutes (plus 30 minutes chilling)
Cook Time: 10–12 minutes
Total Time: About 1 hour
Variations
- Citrus swap: Replace lemon zest with orange or lime zest for a different citrus twist.
- Chocolate drizzle: Instead of dipping, drizzle the white chocolate for a more delicate look.
- Nuts variety: Try using chopped almonds, walnuts, or hazelnuts instead of pistachios.
- Gluten-free version: Substitute all-purpose flour with a 1:1 gluten-free flour blend suitable for baking.
- Plain shortbread: Skip the topping for a simple, elegant lemon shortbread cookie.
Storage/Reheating
Store the cookies in an airtight container at room temperature for up to one week. To maintain freshness, place parchment paper between layers to prevent the white chocolate from sticking. These cookies do not require reheating, but if you wish to slightly soften the chocolate topping, a few seconds in the microwave (5–10 seconds) can be enough—just be cautious not to overheat.
FAQs
How long do Lemon Pistachio Shortbread Cookies last?
They stay fresh for up to one week when stored in an airtight container at room temperature.
Can I freeze the dough ahead of time?
Yes, the dough can be frozen for up to 3 months. Thaw it in the refrigerator before rolling and baking.
Can I use dark chocolate instead of white chocolate?
Absolutely. Dark chocolate pairs well with lemon and pistachio, offering a richer flavor contrast.
Do I have to chill the dough?
Yes, chilling the dough helps it firm up and makes it easier to roll out while also preventing excessive spreading during baking.
What type of pistachios should I use?
Use roasted and unsalted pistachios for the best flavor. Chop them finely for easy topping.
Can I make these cookies without nuts?
Yes, simply omit the pistachios or substitute with a seed-based topping for a nut-free version.
Is it necessary to use fresh lemon zest?
Fresh lemon zest provides the most vibrant flavor. Bottled zest is not recommended due to its diminished potency.
Can I double the recipe?
Yes, this recipe scales well. Just be sure to divide the dough for even chilling and rolling.
Why did my cookies spread too much?
Overmixing the dough or skipping the chilling step can lead to spreading. Also, make sure your butter isn’t too warm.
What is the best way to dip the cookies in chocolate?
Hold each cookie by one side and dip halfway into the melted chocolate. Let the excess drip off before adding pistachios.
Conclusion
These Lemon Pistachio Shortbread Cookies combine buttery richness with refreshing citrus and nutty elegance, creating a sophisticated treat perfect for any occasion. Whether you’re baking for guests or looking for a luxurious homemade gift, these cookies are sure to impress with their balance of flavor and texture.
Print
Lemon Pistachio Shortbread Cookies
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Total Time: 57 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicately crisp lemon-infused shortbread cookies, half-dipped in creamy white chocolate and topped with crushed pistachios—perfect for tea time or holiday gifting.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- Zest of 1 lemon
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1 cup white chocolate, melted
- 1/2 cup finely chopped roasted pistachios
Instructions
- In a large bowl, cream the butter, sugar, and lemon zest until light and fluffy.
- Mix in vanilla extract, then gradually add flour and salt. Mix until dough forms.
- Divide dough in half, wrap in plastic, and chill for 30 minutes.
- Preheat oven to 350°F (175°C). Roll dough out on a lightly floured surface to about ¼-inch thickness.
- Cut into rounds using a cookie cutter and place on a parchment-lined baking sheet.
- Bake for 10–12 minutes or until edges are just lightly golden. Cool completely on a wire rack.
- Dip half of each cookie in melted white chocolate and sprinkle with chopped pistachios. Place on parchment to set.
- Store in an airtight container for up to 1 week.
Notes
- Ensure butter is properly softened for easy creaming.
- Chilling the dough helps in easier rolling and cleaner cuts.
- Use high-quality white chocolate for best flavor.
- Cookies can be frozen before or after baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 7g
- Sodium: 35mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 15mg
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