Description
Delightfully fragrant Lavender Shortbread Cookies combine the delicate floral notes of dried lavender with bright lemon zest and a luscious lemon glaze. These buttery cookies are crisp on the edges and tender inside, offering a perfect treat for teatime or any special occasion. Simple to prepare and baked to golden perfection, they bring a sophisticated twist to classic shortbread.
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
Lemon 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
- Prepare Lavender Sugar: Process the granulated sugar and 1 teaspoon dried lavender buds in a food processor for 10–15 seconds, releasing the lavender aroma and infusing the sugar.
- Add Lemon Zest: Add the zest of 2 lemons to the lavender sugar and pulse briefly until the mixture resembles wet sand, evenly combining flavors.
- Cream Butter and Sugar: Beat the softened butter with the lavender lemon sugar mixture for 3–4 minutes until light, fluffy, and creamy, ensuring a smooth dough base.
- Incorporate Dry Ingredients: Mix in the all-purpose flour and salt until just combined. Avoid overmixing to keep the shortbread tender.
- Chill Dough: Form the dough into a disk, wrap it, and chill in the refrigerator for 30 minutes to firm up and develop flavor.
- Preheat Oven and Prepare Pans: Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper to prevent sticking.
- Portion Cookies: Scoop 1 tablespoon portions of dough onto the prepared baking sheets, spacing them to allow for slight spreading.
- Bake: Bake the cookies for 12–14 minutes until the bottoms are lightly golden, indicating doneness without overbaking.
- Cool: Transfer the cookies to a wire rack and let them cool completely before glazing to prevent melting.
- Make Lemon Glaze: Whisk the powdered sugar with lemon juice until smooth to create a zesty glaze with pourable consistency.
- Glaze and Garnish: Drizzle the glaze over the cooled cookies and sprinkle with a small amount of dried lavender buds for a beautiful finishing touch and enhanced flavor.
Notes
- Use culinary-grade dried lavender to ensure safety and best flavor.
- Adjust lemon juice in the glaze for desired tartness and consistency.
- Chilling dough is essential for easier handling and better texture.
- Store cookies in an airtight container at room temperature for up to one week.
- For a more subtle lavender flavor, reduce the lavender quantity slightly.
