These Eggless Shortbread Cookies are lemon buttery shortbread cookies dipped in a butterfly pea powder white chocolate garnish. These lemon biscuits are pipeable shortbread cookies that keep their shape after baking.
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I found inspiration from Land O’ Lakes ribbon cookies recipe. I only had a large basket weave piping tip though so my cookies ended up taking a more traditional rectangle shortbread biscuit shape. I also added lemon zest and a white chocolate garnish made from Butterfly Pea Powder from Nature Restore.
When Nature Restore gifted me with a few of their products, I was so excited to see their Butterfly Pea Powder since I had never used it before. Somehow it is the product I waited to use last! First, I made a Dragon Fruit Crepe Cake with their Dragon Fruit Powder. Next, I made Raspberry Chocolate Meringue Kisses with their Raspberry Juice Powder.
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Why you’ll love this recipe
- This is a no egg cookie recipe.
- The shortbread are buttery and have a bright lemony flavor.
- This dough keeps its shape in the oven.
- This is a no chill shortbread recipe.
- The garnish is completely customizable.
Ingredients
- All-purpose flour gives the shortbread a crisp texture
- The shortbread are sweetened by powdered sugar
- The flavor comes from unsalted butter and lemon
- Butterfly pea powder gives blue hue to the garnish
- The flavor profile is balanced by vanilla extract and kosher salt
- Coconut oil thins the white chocolate garnish for easier dipping
See recipe card below for a full list of ingredients and measurements.
Substitutions and variations
Here’s how to customize these cookies to your liking:
- No lemon — omit the lemon zest and replace the juice with milk
- Dark chocolate — swap the white chocolate and butterfly pea powder for dark or milk chocolate
- Vegan — use plant-based butter and vegan powdered sugar instead
- Another citrus — replace the lemon zest and juice with lime, orange or grapefruit
- More garnish ideas — use sprinkles, chopped nuts or dried coconut
- Different tip — if you do not have an oversized basket-weave tip, use a star tip to pipe circles or lines
This recipe has not been tested with any substitutions or variations. If you try any, please let me know how it turned out by commenting below!
How to make eggless shortbread cookies
Step 1: Cream together the butter and powdered sugar until light and fluffy.
Step 2: Add the vanilla, salt, lemon zest and mix. Add the flour and mix until combined.
Step 3: Add the lemon juice and mix just until combined.
Step 4: Transfer the dough to a piping bag fitted with an oversized basket weave tip. Pipe cookies onto prepared trays and bake.
Hot tips
- On the underside of the parchment paper, use a ruler and pencil to draw out lines as a guide for piping the cookies. Place the parchment pencil side down on the tray before piping.
- Use a butter knife to cut off and clean up the edges of the piped cookies before baking.
- Reheat the white chocolate for 15-20 more seconds in between batches to make dipping easier.
Recipe FAQs
Store shortbread at room temperature for 3-5 days in an airtight container.
Creaming the butter and powdered sugar will be more difficult without a mixer, but it can be done. Otherwise, the rest of the steps will be easy without a mixer.
Butterfly pea powder is made from a naturally-occurring blue flower. The powder has an earthy flavor and contains antioxidants.
More recipes you’ll love
Lastly, if you make these Eggless Shortbread Cookies be sure to leave a comment or give it a rating. I love to see when people make my recipes, so please tag me @youthsweets on Instagram if you post!
📖 Recipe
Eggless Shortbread Cookies
Ingredients
Lemon shortbread cookies
- 1 cup unsalted butter at room temperature (226g)
- 1 cup powdered sugar (113g)
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- 2 cups all purpose flour (250g)
- 1 tablespoon lemon juice
White chocolate garnish
- ½ tablespoon coconut oil
- 1 cup white chocolate (183g)
- ¾ teaspoon butterfly pea powder divided
Instructions
Do ahead
- Line two baking pans with parchment paper or silicone baking mats. Prepare a large piping bag with an oversized basket weave tip.
Make the dough
- Cream together the butter and powdered sugar 3-4 minutes or until light and fluffy.
- Add the lemon zest, vanilla and salt and beat to combine. Add the flour and beat just until combined. Add the lemon juice and beat just until combined.
- Transfer the dough to the prepared piping bag.
Pipe the cookies
- Pipe the cookies onto the prepared pans in 4 inch segments. Clean up the ends by cutting off a bit of excess with a butter knife or offset spatula.
- Preheat the oven to 350°F. While the oven is preheating, place the trays of piped cookies in the freezer for at least 10 minutes.
- Bake for 12-15 minutes or until just lightly golden brown around the edges. Cool baked cookies on a wire rack.
Make the white chocolate garnish
- In a small, microwave-safe bowl combine the white chocolate and coconut oil. Microwave* in 30 second increments, stirring in between, until completely melted and smooth.
- Add ¼ teaspoon of the butterfly pea powder and stir until smooth. Dip ⅓ of the cookies in this light blue color. Shake off excess and place on parchment lined baking sheets.
- Add another ¼ teaspoon of butterfly pea powder and stir until smooth**. Dip ⅓ of the cookies in this medium blue color. Shake off excess and place on parchment lined baking sheets.
- Add another ¼ teaspoon of butterfly pea powder and stir until smooth. Dip ⅓ of the cookies in this dark blue color. Shake off excess and place on parchment lined baking sheets.
- Place the dipped cookies in the refrigerator to set the chocolate. Store in an airtight container at room temperature.
