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
Scale
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.
