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Recipes » Spring & Summer Recipes

Lemon Shortbread Coffee CookieLemon Shortbread Coffee Cookie

Lemon Shortbread Coffee Cookies

By: Carrie Sherrill - Brussels, WI

"This cookie is the combination lemon and buttery shortbread, the perfect mix. They are so fun and easy, and perfect for a family picnic!"

This is a Door County Coffee Fan recipe. It was not made in the kitchens of our Door County Coffee Cafe.

Featured ingredient: Lemon Shortbread Cookie Coffee Full-Pot Bag

  • 1 cup butter, room temperature
  • ½ cup powdered sugar
  • 2 tsp. finely ground Door County Lemon Shortbread Coffee
  • 1 Tbsp. Lemon juice
  • 1 Tbsp. finely grated lemon peel
  • 1 ¾ cups flour
  • ¼ cup sugar
  • 1 tsp. lemon peel


  1. Preheat oven to 325 degrees.
  2. Grease an 11X7 inch pan and then line with parchment paper, leaving an inch overhang on long sides of pan. Set aside.
  3. In large mixing bowl, beat butter until fluffy (about 4-5 minutes. Add powdered sugar, coffee and lemon juice and peel. Beat an additional 3-4 minutes. Gradually add the flour and mix until just combined.
  4. Carefully spread dough into prepared pan using greased offset spatula.
  5. Place pan in freezer for 15 minutes.
  6. Remove from freezer and poke all over with a fork.
  7. Bake for about 40 minutes (until golden brown), turning pan once during baking.
  8. While shortbread is baking, combine remaining sugar and lemon peel in a small bowl.
  9. Upon removing pan from oven, sprinkle generously with sugar/lemon peel mixture.
  10. Cut into bars approximately 1X4 inches while hot.
  11. Set pan on rack to cool completely.
  12. njoy with a fresh cup of Lemon Shortbread coffee!