30-Minute Lemon Coconut Shortbread Cookies
Buttery shortbread cookies infused with bright lemon zest and tropical coconut create a perfect balance of citrus and sweetness. These tender, crumbly treats are ideal for tea time, holiday gatherings, or when you want an elegant homemade cookie that's simple to make. The combination of fresh lemon zest and unsweetened coconut gives these shortbread cookies a sophisticated flavor that sets them apart from traditional versions.
Ingredients
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 2 tablespoons lemon zest, freshly grated
- 2 cups all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
may need extra binding
- ½ cup shredded coconut, unsweetened
- ¼ teaspoon salt
Instructions
- 1
Preheat oven and line baking sheet with parchment paper
- 2
Cream butter and sugar until light and fluffy using electric mixer
- 3
Mix in lemon zest
- 4
Gradually add flour and salt, mixing until just combined
- 5
Fold in shredded coconut
- 6
Roll dough into balls and place on prepared baking sheet, flatten slightly with palm
- 7
Bake until edges are lightly golden
- 8
Cool on baking sheet for 5 minutes before transferring to cooling rack
Tips
Use room temperature butter for easier creaming and better texture
Don't overbake - remove when edges are just lightly golden for tender cookies
Chill dough for 30 minutes if it becomes too soft to handle
Good to Know
Store in airtight container at room temperature up to 1 week
Dough can be made 2 days ahead and refrigerated, or shaped cookies can be frozen up to 3 months
Serve at room temperature with tea or coffee
Common Mistakes
Use softened butter to avoid dense cookies
Don't overmix after adding flour to prevent tough cookies
Cool completely before storing to maintain crispness
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
may need extra binding
General Alternatives
FAQ
Can I use salted butter instead of unsalted?
Yes, but reduce or omit the added salt to prevent overly salty cookies.
How long do these cookies keep fresh?
Store in an airtight container at room temperature for up to one week for best texture and flavor.
Can I freeze the cookie dough?
Yes, roll into balls and freeze on baking sheet, then transfer to freezer bags for up to 3 months.