Introduction

These Lemon Lavender Shortbread Cookies blend bright citrus with subtle floral notes for a delicate and flavorful treat. Perfect with tea or as a light dessert, they offer a unique twist on classic shortbread. Their tender crumb and gentle glaze make them irresistible.

A black plate holds eight round cookies arranged close together, each with a smooth, glossy white icing layer on top that covers the entire cookie surface. Most cookies have tiny green and brown herb sprinkles scattered over the icing, while two cookies have white icing drizzled in thin lines across their tops, creating a textured look. The cookies are golden brown and slightly thick, and the plate rests on a white marbled textured surface with scattered dried herbs around it. A small reddish-brown utensil with a round hole lies beside the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (272g) flour, spooned and leveled then sifted
¼ teaspoon (2g) finely ground sea salt (omit if using salted butter)
1 cup (227g) unsalted European style butter, softened
1 ⅔ cups (217g) powdered sugar, divided
1 tablespoon (13g) vanilla extract
Zest and juice of 1-2 large lemons (or 2-3 medium)
1-2 teaspoons (2-4g) culinary lavender, crushed (to taste)

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
Step 2: Finely zest the lemons and juice them. Crush the culinary lavender using a mortar and pestle, the back of a spoon, or your fingers to release the oils. Set these aside.
Step 3: In a small bowl, whisk together the sifted flour and salt. Set aside.
Step 4: In a medium bowl or stand mixer bowl, whip the softened butter on high speed for about 30 seconds until creamy.
Step 5: Add ⅔ cup of the powdered sugar and beat on high until the mixture is light and fluffy, about 1 minute.
Step 6: Mix in the vanilla extract by starting on low speed and then increasing to high to fully incorporate.
Step 7: Scrape down the bowl, then sift in the flour mixture. Add the lemon zest and crushed lavender. Mix on low until the dough is fully incorporated and begins to stick to the beaters.
Step 8: Optionally, chill the dough for 1 hour or overnight for easier rolling. Otherwise, lightly flour your surface before rolling.
Step 9: Roll the dough to about ¼ inch thickness. Cut into circles or your desired shapes. Re-roll scraps to cut additional cookies.
Step 10: Bake for 10-12 minutes, or up to 15 minutes for larger cookies, until the edges begin to turn golden. Let cool on the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
Step 11: While cookies cool, mix 2 tablespoons of lemon juice with the remaining 1 cup powdered sugar to make a glaze. Adjust thickness by adding more juice or sugar as needed.
Step 12: Once the cookies are completely cool, either drizzle the glaze on top or dip the tops into it. Let sit for about 20 minutes to allow the glaze to dry.

Tips & Variations

Chilling the dough before baking makes it easier to roll and helps maintain cookie shape.
For a stronger lavender flavor, gently increase the amount, but avoid more than 2 teaspoons to prevent bitterness.
If fresh lemon juice is unavailable, high-quality bottled lemon juice works, though fresh is best.
Use European style butter for a richer and more tender cookie texture.
Consider adding a sprinkle of coarse sugar on top before baking for extra crunch.

Storage

Store the cookies in an airtight container at room temperature for up to one week. If glazed, allow the glaze to set completely before stacking to avoid sticking. For longer storage, freeze the unglazed cookies in a sealed container for up to 3 months and glaze after thawing. Reheat briefly at low temperature if desired to refresh texture.

How to Serve

A black round plate holds eight round cookies with a light golden-brown base, each covered with a smooth white icing on top. Some cookies have thin dried lavender petals sprinkled over the icing, while two have white icing drizzled in a striped pattern. The plate rests on a rough gray surface with scattered lavender petals around it, and a reddish-brown measuring spoon lies next to the plate. The overall look is simple and rustic. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried lavender instead of culinary lavender?

Yes, but make sure it is food-grade culinary lavender, as not all dried lavender is safe for cooking. Regular dried lavender may be too strong or have a bitter taste.

What can I substitute for powdered sugar in the glaze?

Powdered sugar gives the glaze its smooth texture. You can try a mixture of granulated sugar blended very finely, but the glaze may be slightly grainy. Adjust the lemon juice to maintain the right consistency.