Description
These delicate Lavender Shortbread Cookies combine the floral aroma of dried lavender with bright lemon zest to create a buttery, melt-in-your-mouth treat. Finished with a lemon glaze and a sprinkle of lavender buds, these cookies offer a sophisticated flavor perfect for tea time or special occasions.
Ingredients
Scale
Cookie Dough
- ¾ cup (150 g) granulated sugar
- 1 teaspoon dried lavender buds
- Zest of 2 lemons
- 1 cup (226 g) unsalted butter, softened
- 2¼ cups (270 g) all-purpose flour
- ¼ teaspoon salt
Glaze and Garnish
- 1 to 1½ cups (120–180 g) powdered sugar
- 2 to 3 tablespoons lemon juice
- ¼ teaspoon dried lavender buds (for garnish)
Instructions
- Process Sugar and Lavender: Combine granulated sugar and 1 teaspoon dried lavender buds in a food processor and pulse for 10–15 seconds until the lavender is finely ground and mixed with the sugar.
- Add Lemon Zest: Add the zest of 2 lemons to the sugar-lavender mixture and pulse again until the mixture resembles wet sand, releasing aromatic oils from the zest.
- Cream Butter and Sugar Mixture: In a bowl, beat the softened unsalted butter with the lavender lemon sugar mixture for 3–4 minutes until the mixture is light, fluffy, and creamy.
- Incorporate Flour and Salt: Gently mix in 2¼ cups all-purpose flour and ¼ teaspoon salt until the dough just comes together, being careful not to overwork it for tender cookies.
- Chill Dough: Cover the dough and refrigerate it for 30 minutes to firm up, which helps maintain the shape during baking.
- Prepare Oven and Baking Sheets: Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper to prevent sticking and facilitate even baking.
- Shape Cookies: Scoop out 1 tablespoon portions of dough and place them evenly spaced on the prepared baking sheets to allow spreading.
- Bake Cookies: Bake the cookies in the preheated oven for 12–14 minutes until the bottoms turn a light golden color, indicating they are cooked through but still tender.
- Cool Cookies: Transfer the baked cookies to a wire rack and let them cool completely before glazing to ensure the glaze sets properly.
- Make Lemon Glaze: Whisk together 1 to 1½ cups powdered sugar with 2 to 3 tablespoons lemon juice until smooth and pourable, adjusting consistency as needed.
- Glaze and Garnish: Drizzle the lemon glaze over cooled cookies and sprinkle with ¼ teaspoon dried lavender buds for decoration and extra fragrance.
Notes
- Do not over-mix the dough once the flour is added to keep the cookies tender and crumbly.
- Chilling the dough is essential for preventing spreading and maintaining cookie shape.
- Dried culinary lavender should be food grade to ensure it is safe for consumption.
- You can adjust the amount of lemon juice in the glaze to achieve the desired consistency.
- Store cookies in an airtight container at room temperature for up to one week.
