Lavender Lemon Shortbread Cookies Recipe

If you’re looking to add a touch of elegance and a burst of bright, floral flavor to your cookie repertoire, this Lavender Lemon Shortbread Cookies Recipe is an absolute must-try. The delicate lavender buds perfectly balance the zesty lemon, creating a wonderfully fragrant and buttery treat that will charm everyone at your table. These cookies boast a tender crumb with a crisp edge, and the refreshing glaze adds just the right final flourish, making them perfect for teatime or any special gathering.

Ingredients You’ll Need

These ingredients are straightforward, yet each plays a key role in developing the unique flavor and perfect texture of these cookies. From the aromatic dried lavender to the vibrant lemon zest, every component brings something essential to the party.

• Granulated sugar (¾ cup/150 g): This is your base sweetness, and when pulsed with lavender, it becomes infused with floral notes.
• Dried lavender buds (1 teaspoon + ¼ teaspoon for garnish): Adds that signature fragrant, floral taste that sets these cookies apart.
• Lemon zest (from 2 lemons): Provides bright citrus oils that give a fresh, tangy aroma and flavor.
• Unsalted butter (1 cup/226 g), softened: The all-important fat that creates tender, crumbly shortbread.
• All-purpose flour (2¼ cups/270 g): Gives structure to the cookies, balancing the butter for that perfect texture.
• Salt (¼ teaspoon): Enhances all the flavors and keeps the sweetness from becoming cloying.
• Powdered sugar (1 to 1½ cups/120–180 g): Used to make the lemon glaze that adds a sweet, glossy finish.
• Lemon juice (2 to 3 tablespoons): Mixed with powdered sugar to form a tangy glaze that ties the cookie flavors together beautifully.

How to Make Lavender Lemon Shortbread Cookies Recipe

Step 1: Infuse the Sugar with Lavender

Start by processing the granulated sugar and dried lavender buds in a food processor for 10–15 seconds. This step is key because it releases the essential oils from the lavender, infusing the sugar itself with that lovely floral aroma. It’s the little details like this that turn simple cookies into something extraordinary.

Step 2: Add Lemon Zest

Next, toss in the lemon zest and pulse a few more times until the mixture looks like wet sand. The zest is packed with citrus oils, and combining it with the lavender sugar ensures that every bite bursts with fresh, tangy flavor. This also helps distribute the zest evenly throughout the dough.

Step 3: Cream Butter and Lavender Lemon Sugar

Beat the softened unsalted butter together with your lavender-lemon sugar mixture for about 3 to 4 minutes until creamy and light. This aerates the butter and fully incorporates the fragrant sugar, setting the stage for that melt-in-your-mouth texture we all love in shortbread.

Step 4: Combine with Dry Ingredients

Gently mix in the all-purpose flour and salt until just combined. Be careful not to overwork the dough here; you want to preserve that tender crumb. The flour and salt bring balance, while continuing to hold in the lovely butter and citrus notes.

Step 5: Chill the Dough

Wrap your dough and chill it in the fridge for at least 30 minutes. Chilling firms up the butter and makes the dough easier to handle, plus it helps the flavors develop more fully as the lavender and lemon infuse throughout.

Step 6: Prepare to Bake

Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper. This simple prep ensures an even bake and prevents sticking, giving your cookies a perfectly crisp bottom.

Step 7: Portion Out the Dough

Scoop out tablespoon-sized portions of dough and place them onto your baking sheets. Leave enough space for the cookies to spread slightly as they bake. This helps them maintain that classic shortbread thickness and delicate edge crispness.

Step 8: Bake

Bake the cookies for 12–14 minutes, until the bottoms turn a lovely light golden color. The subtle golden hue is your sign they are perfectly baked – tender inside, with just enough crunch on the outside.

Step 9: Cool the Cookies

Once baked, transfer your cookies to a wire rack to cool completely before adding the finishing glaze. Cooling prevents the glaze from melting and keeps your cookies looking picture-perfect.

Step 10: Make the Lemon Glaze

Whisk powdered sugar together with lemon juice to create a smooth glaze. Adjust the consistency to your liking—thicker for drizzling, thinner for a shiny coating. This glaze is the cherry on top, adding extra zing and sweetness.

Step 11: Glaze and Garnish

Drizzle your glaze over the cooled shortbread cookies and sprinkle with a tiny pinch of dried lavender buds if desired. The lavender garnish gives a beautiful, elegant finish and a little extra burst of aroma with each bite.

How to Serve Lavender Lemon Shortbread Cookies Recipe

Garnishes

A light sprinkle of additional dried lavender buds or some extra lemon zest brightens the presentation and adds subtle pops of flavor. You could also dust a little powdered sugar on top for a delicate snowy effect that looks stunning on a dessert plate.

Side Dishes

These cookies pair wonderfully with a cup of hot tea—think Earl Grey or chamomile—to complement the floral notes. If you want to be indulgent, serve alongside a small scoop of lemon sorbet or a dollop of fresh whipped cream for a delightful contrast of textures and temperatures.

Creative Ways to Present

Try stacking the cookies and tying them with a pretty ribbon for a charming gift. Or serve them on a tiered cake stand at your next brunch or shower. Their beautiful pale yellow hue and delicate lavender specks are as much a feast for the eyes as the palate.

Make Ahead and Storage

Storing Leftovers

Once cooled and glazed, store your shortbread cookies in an airtight container at room temperature. They’ll stay fresh and crisp for up to one week, making them a perfect make-ahead treat for any occasion.

Freezing

You can freeze the plain baked cookies without glaze for up to 3 months. Just flash freeze them on a tray first, then transfer to a freezer-safe bag or container. When ready to enjoy, thaw at room temperature and glaze before serving to keep that fresh, vibrant flavor.

Reheating

If you’d like to refresh the cookies after storage, pop them in a warm oven (about 300°F or 150°C) for 5 minutes. This helps revive their crispness without melting the glaze. Just be sure to let them cool before glazing if you plan to add it fresh.

FAQs

Can I use fresh lavender instead of dried lavender buds?

Fresh lavender has a higher moisture content and can alter the texture of your dough, so dried lavender buds are best for this recipe. They provide that pure floral flavor without affecting the cookie’s structure.

How do I prevent the cookies from spreading too much during baking?

Chilling the dough for at least 30 minutes helps the butter firm up, reducing spreading. Also, measuring your flour accurately and not over-mixing the dough helps maintain the shape of the cookies.

Is it necessary to use lemon juice in the glaze?

Yes, lemon juice is what gives the glaze its fresh, tangy kick. It balances the sweetness of the powdered sugar and ties the glaze flavors beautifully to the cookie.

Can I substitute the all-purpose flour with gluten-free flour?

You can experiment with gluten-free flour blends, but results may vary. Shortbread relies on gluten for its texture, so using a blend designed for baking with added xanthan gum can help maintain that classic crumbly texture.

How long do these cookies last once glazed?

The glaze can make the cookies soften slightly, so it’s best to enjoy them within 3–4 days if stored at room temperature. For longer storage, keep the cookies unglazed and add the glaze just before serving.

Final Thoughts

There’s just something magical about the combination of lavender and lemon in these shortbread cookies that makes baking them feel like a wonderful celebration of springtime in your own kitchen. With simple ingredients and straightforward steps, the Lavender Lemon Shortbread Cookies Recipe offers a stunning, flavorful treat that’s sure to impress friends, family, and anyone lucky enough to get a bite. I hope you enjoy making and sharing these as much as I do—happy baking!

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