Shortbread cookies are a timeless holiday classic, and this version adds a fresh twist. Packed with lemon zest and coconut, these delicate cookies will shatter your expectations—literally and figuratively. Lemon and coconut might not scream “holiday,” but they’re the perfect palate refresher after all the rich gingerbread and eggnog.

Rich, buttery, and melt-in-your-mouth, these cookies are tender—and yes, a bit fragile. I love using my set of snowflake cookie cutters to create a mix of sizes. After all, no two snowflakes are alike!

Keys to Success for Coconut Lemon Shortbread Cookies

• Splurge on quality butter: Shortbread is all about the butter. I made mine with Kerrygold while in the U.S.—my favorite! If you’re in Canada like me, look for “European” or “European-style” butter, which has a higher butterfat content (82–86%) compared to typical butter at 81%. It makes all the difference.
• Don’t over mix the dough: Stop mixing before it forms a ball. Dump it out and finish bringing it together by hand. Roll the dough between two sheets of parchment paper while it’s still soft, then chill the sheets before cutting out shapes. Rolling pin guides are a game-changer for even thickness.
• Don’t skimp on the coconut sugar sprinkle: This adds both flavour and texture.
• Chill cut-out cookies before baking: This helps them hold their shape beautifully in the oven.
  Cool completely before moving: These cookies are delicate, so let them set fully before transferring from the baking sheet.

I hope these Coconut Lemon Shortbread Cookies bring a little extra joy to your holiday baking. They’re a refreshing twist on a classic and always a hit at the table. If you give them a try, I’d love to hear how they turn out! Share your creations and let me know what you’re baking this season—I’m always inspired by your festive treats.”