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Lemon Lavender Shortbread Cookies Recipe

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★★★★★

4.5 from 103 reviews

These Lemon Lavender Shortbread Cookies offer a delicate balance of zesty lemon and floral lavender flavors, wrapped in a tender, buttery shortbread base. Finished with a light lemon glaze, they are perfect for a sophisticated tea-time treat or a fragrant dessert.

Ingredients

Scale

Dough Ingredients

  • 2 cups (272g) all-purpose 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
  • ⅔ cup (approximately 145g) powdered sugar (for dough)
  • 1 tablespoon (13g) vanilla extract
  • Zest and juice of 1-2 large lemons (or 2-3 medium lemons)
  • 1–2 teaspoons (2-4g) culinary lavender, crushed

Glaze Ingredients

  • 1 cup (72g) powdered sugar (reserved for glaze)
  • 2 tablespoons lemon juice (reserved for glaze), plus additional as needed

Instructions

  1. Prepare oven and baking sheet: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
  2. Prepare lemon and lavender: Finely zest the lemons using a microplane zester, then juice them. Crush the culinary lavender using a mortar and pestle, the back of a spoon, or fingers to release oils and reduce to smaller pieces. Set both aside.
  3. Mix dry ingredients: In a small bowl, whisk together the sifted flour and sea salt. Set aside. Alternatively, you can add them directly to the butter mixture later.
  4. Cream butter and sugar: Using a handheld electric mixer on high speed, whip the softened butter for about 30 seconds until smooth. Add ⅔ cup powdered sugar and continue mixing on high until light and fluffy, about 1 minute. Then add the vanilla extract and mix starting on low speed, gradually increasing to high to fully incorporate.
  5. Add dry ingredients and flavorings: Scrape down the bowl sides. Slowly sift in the flour and salt mixture. Add the lemon zest and crushed lavender. Mix on low speed until the mixture becomes crumbly and then starts to stick to the beaters and pull away from the bowl sides, indicating the dough is ready. Stop mixing to avoid overworking.
  6. Chill dough (optional): For easier rolling, you may chill the dough for 1 hour or overnight. Otherwise, proceed immediately, dusting your work surface and rolling pin with flour to prevent sticking.
  7. Shape cookies: Roll the dough out to about ¼ inch thickness or slightly less. Cut into circles or your preferred shapes. Gather scraps, roll out again, and cut more cookies. Form any small leftover scraps into a couple of round cookies.
  8. Bake: Place the cookies on the prepared baking sheet and bake for 10-12 minutes, or up to 15 minutes for larger cookies, until the edges just begin to turn golden.
  9. Cool cookies: Let the cookies cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.
  10. Prepare glaze: While the cookies cool, mix 2 tablespoons of reserved lemon juice with the remaining 1 cup powdered sugar. Adjust the consistency by adding more lemon juice or powdered sugar until it reaches a drizzle-able but not too thin thickness.
  11. Glaze cookies: Once the cookies are completely cool (or sooner for a lighter glaze), either drizzle the glaze over each cookie or dip the tops into the glaze. Set aside to let the glaze dry for about 20 minutes.

Notes

  • Omitting salt if using salted butter is recommended to avoid oversalting.
  • Crushing the lavender releases more flavor and aroma, but avoid using too much to prevent bitterness.
  • Chilling the dough makes it easier to roll and cut but is optional.
  • Use European style butter for a richer flavor and better texture.
  • Adjust glaze thickness to preference; thinner will soak in more, thicker will create a stronger coating.
  • Store cookies in an airtight container at room temperature for up to one week.

Keywords: lemon cookies, lavender cookies, shortbread, lemon glaze, floral cookies, tea cookies, buttery cookies

Find it online: https://dailysimplerecipe.com/lemon-lavender-shortbread-cookies-recipe/