If you are searching for a delectable treat that perfectly balances floral aromas with zesty brightness, this Lavender Lemon Shortbread Cookies Recipe is an absolute must-try. These delicate cookies bring together the soothing scent of dried lavender and the invigorating zing of fresh lemon zest in a buttery, crumbly shortbread that melts in your mouth. Lightly glazed with lemon-infused sweetness and adorned with a sprinkle of lavender buds, each bite is a tender celebration of springtime flavors. Whether you’re baking for a cozy afternoon tea or an elegant gathering, these cookies will charm every palate with their understated elegance and delightful texture.
Ingredients You’ll Need
Gathering your ingredients is the first step to creating these irresistible cookies, and you’ll be pleased to know the list is refreshingly simple. Each component plays its part to build that signature shortbread texture and the enchanting flavor profile, from the buttery richness to the fragrant floral notes and bright lemon accents.
- Granulated sugar (¾ cup / 150 g): Blended with lavender buds to infuse sweetness and fragrance.
- Dried lavender buds (1 teaspoon + ¼ teaspoon for garnish): Provide a gentle floral aroma that elevates the cookies uniquely.
- Lemon zest of 2 lemons: Adds vibrant citrus notes and a subtle tangy bite.
- Unsalted butter (1 cup / 226 g), softened: The base of the dough, ensuring rich and tender bites.
- All-purpose flour (2¼ cups / 270 g): Gives the cookies their delicate crumb structure.
- Salt (¼ teaspoon): Balances sweetness and enhances flavors.
- Powdered sugar (1 to 1½ cups / 120–180 g): Used in the glaze for a smooth, sweet finish.
- Lemon juice (2 to 3 tablespoons): Mixed with powdered sugar to create a refreshing glaze.
How to Make Lavender Lemon Shortbread Cookies Recipe
Step 1: Infuse Sugar with Lavender and Lemon
Start by pulsing the granulated sugar and dried lavender buds in a food processor for about 10 to 15 seconds, releasing the fragrant oils from the flowers. After that, add the lemon zest and give it another quick pulse until the mixture resembles wet sand. This step is essential to infuse your sugar with both floral and citrus flavors that will shine throughout the cookies.
Step 2: Cream Butter and Flavored Sugar
Next, beat your softened butter together with the lavender lemon sugar for 3 to 4 minutes until the mixture becomes luscious and creamy. This thorough creaming step incorporates air, ensuring that your cookies bake up tender and melt-in-your-mouth delightful.
Step 3: Combine Dry Ingredients
Fold in the all-purpose flour and salt gently, mixing just until the dough comes together. Be careful not to overwork it, as you want to retain that tender texture that makes shortbread so special. Once combined, your dough is ready for chilling.
Step 4: Chill the Dough
Wrap your dough or cover the bowl and chill it for 30 minutes. This allows the butter to firm up and the flavors to meld beautifully, making it easier to shape the cookies and achieve that perfect crumb after baking.
Step 5: Bake the Cookies
Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper to prevent sticking. Scoop out tablespoon-sized portions of dough onto the sheets, spacing them slightly apart. Bake for 12 to 14 minutes until the cookie bottoms turn a light golden hue – a sure sign they are perfectly baked and will have that signature crisp yet tender finish.
Step 6: Prepare and Apply Glaze
While your cookies cool on a wire rack, whisk together powdered sugar and lemon juice until you have a smooth glaze. Drizzle this fragrant lemon glaze over the cooled cookies and, if you wish, sprinkle a pinch of dried lavender buds on top for a pretty, aromatic final touch. This glaze adds just the right sweet and tangy dimension to complement the rich shortbread base.
How to Serve Lavender Lemon Shortbread Cookies Recipe
Garnishes
A simple but elegant garnishing of dried lavender buds atop the glazed cookies not only enhances their stunning appearance but also intensifies the floral notes in every bite. Consider pairing with thin lemon twists for extra zing and visual appeal.
Side Dishes
These cookies shine alongside a cup of freshly brewed Earl Grey or chamomile tea, which echo the floral and citrus tones. For a brunch or light dessert offering, serve them with a dollop of whipped cream or a scoop of vanilla bean ice cream for an indulgent contrast.
Creative Ways to Present
Looking to impress? Arrange your lavender lemon shortbread cookies on a tiered tray layered with edible flowers and lemon wedges for a tea party feel. Alternatively, package them in pastel-colored boxes with a sprig of lavender tied on top for thoughtful homemade gifts that are sure to delight.
Make Ahead and Storage
Storing Leftovers
The wonderful thing about these cookies is how well they hold up when stored properly. Keep any leftovers in an airtight container at room temperature for up to a week to maintain their crispness and preserve the enticing aroma of lavender and lemon.
Freezing
If you want to bake ahead, the dough freezes beautifully. Shape it into a log, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. When ready, simply slice and bake as usual for fresh-baked enjoyment anytime.
Reheating
Reheat baked cookies gently in a low oven (around 300°F / 150°C) for 5 minutes to revive their delicate texture without melting the glaze. This step is perfect if you love that freshly baked warmth paired with their crumbly crunch.
FAQs
Can I use fresh lavender instead of dried?
It is best to use dried culinary lavender buds for this recipe, as fresh lavender can be more pungent and may introduce moisture, affecting the texture. Dried buds have a more consistent and delicate flavor perfect for infusing in sugar.
What if I don’t have a food processor?
No worries! You can finely grind the sugar and lavender buds using a mortar and pestle, or rub them together vigorously with your fingers until well blended. It may take more time but will yield the same fragrant result.
Can these cookies be made gluten-free?
Absolutely. Simply substitute the all-purpose flour with a gluten-free flour blend suitable for baking. You might want to add a teaspoon of xanthan gum for texture, depending on your blend.
How can I intensify the lemon flavor?
For extra lemon punch, add a tablespoon of finely grated lemon zest into the glaze or substitute some lemon juice in the glaze with freshly squeezed lemon curd for an even brighter finish.
Are these cookies suitable for gifting?
Definitely! Their elegant look, lovely scent, and balanced flavor make Lavender Lemon Shortbread Cookies a thoughtful homemade gift. Package them in decorative tins or boxes with a lavender sprig to impress friends and family.
Final Thoughts
I’m so excited for you to try this Lavender Lemon Shortbread Cookies Recipe and discover how effortlessly these delightful cookies elevate any occasion. With their ethereal fusion of floral lavender and zesty lemon wrapped in buttery shortbread, they are simply irresistible. Once you bake these, I promise they’ll become a treasured favorite to share, gift, and savor! Happy baking!
Print
Lavender Lemon Shortbread Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 52 minutes
- Yield: 28 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Lavender Shortbread Cookies offer a delicate floral twist on a classic buttery treat. Infused with fragrant dried lavender buds and bright lemon zest, these cookies are tender and melt-in-your-mouth delicious. Finished with a lemon-glaze drizzle and a sprinkle of lavender, they make an elegant dessert or afternoon snack perfect for springtime or special occasions.
Ingredients
For the Lavender Lemon Sugar
- ¾ cup (150 g) granulated sugar
- 1 teaspoon dried lavender buds
- Zest of 2 lemons
For the Cookie Dough
- 1 cup (226 g) unsalted butter, softened
- 2¼ cups (270 g) all-purpose flour
- ¼ teaspoon salt
For the Lemon Glaze
- 1 to 1½ cups (120–180 g) powdered sugar
- 2 to 3 tablespoons lemon juice
- ¼ teaspoon dried lavender buds (for garnish, optional)
Instructions
- Prepare lavender lemon sugar: Process the granulated sugar and dried lavender buds in a food processor for 10–15 seconds until the lavender is finely ground and evenly distributed.
- Add lemon zest: Add the lemon zest to the sugar-lavender mixture and pulse a few times until the mixture resembles wet sand, releasing the lemon oils and mixing well.
- Beat with butter: In a mixing bowl, beat the softened unsalted butter together with the lavender lemon sugar for 3–4 minutes until the mixture is light and creamy.
- Combine dry ingredients: Add the all-purpose flour and salt to the butter mixture, mixing just until the dough comes together, being careful not to overwork it.
- Chill the dough: Wrap the dough or cover it and chill in the refrigerator for 30 minutes to firm up, making it easier to handle and better for baking.
- Preheat oven and prepare pans: Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Portion cookies: Using a tablespoon, scoop dough portions onto the prepared baking sheets, spacing them evenly to allow for slight spreading.
- Bake cookies: Bake in the preheated oven for 12–14 minutes, or until the bottoms of the cookies begin to turn a light golden color, signaling they are done.
- Cool the cookies: Transfer the baked cookies to a wire rack and allow them to cool completely before glazing to prevent the glaze from melting.
- Make the glaze: Whisk powdered sugar with lemon juice until smooth and pourable, adjusting the consistency as needed for drizzling.
- Glaze and garnish: Drizzle the lemon glaze over the cooled cookies and optionally sprinkle a little dried lavender buds on top for a pretty, floral finish.
Notes
- Be sure to use dried culinary lavender and not ornamental varieties to avoid bitterness.
- Chilling the dough helps prevent spreading and makes shaping easier.
- You can substitute lemon juice with lime or orange juice for a different citrus flavor.
- Store cookies in an airtight container at room temperature for up to 1 week.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
