Delicate Lemon Lavender Shortbread Cookies
These delicate lemon lavender shortbread cookies feature a buttery crumble with subtle floral lavender and bright lemon zest, offering a melt-in-your-mouth texture perfect for afternoon tea or gift giving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (227g) unsalted butter, softened
- ½ cup (60g) powdered sugar
- 2 cups (240g) all-purpose flour
- 1 tablespoon culinary grade dried lavender buds, finely chopped (or 1 teaspoon lavender extract)
- 2 teaspoons fresh lemon zest
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- Optional: granulated sugar for sprinkling on top before baking
Instructions
- Finely chop 1 tablespoon of dried culinary lavender buds using a sharp knife or food processor. Zest two lemons with a microplane, avoiding the white pith. Set aside. (5 minutes)
- In a large bowl, beat 1 cup (227g) of softened unsalted butter with ½ cup (60g) powdered sugar until light and fluffy, about 3-4 minutes.
- Mix in 1 teaspoon vanilla extract and the lemon zest until evenly combined.
- In a separate bowl, whisk together 2 cups (240g) all-purpose flour, ¼ teaspoon salt, and the chopped lavender buds. Gradually add this mixture to the creamed butter, folding gently with a spatula or wooden spoon until dough comes together but is not sticky or greasy. (3-5 minutes)
- Turn the dough out onto a lightly floured surface and shape it into a disc. Wrap in plastic wrap and chill in the fridge for at least 30 minutes.
- Preheat the oven to 325°F (165°C). On a floured surface, roll the dough to about ¼ inch (6mm) thickness. Use a cookie cutter or knife to cut shapes. Transfer cookies to a parchment-lined baking sheet, spacing about 1 inch apart.
- Optionally, sprinkle a light dusting of granulated sugar over the tops for crunch and sparkle.
- Bake on the center rack for 18-22 minutes, until edges are pale golden and cookies are firm but delicate to the touch.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Use softened but not melted butter for best texture. Chill dough at least 30 minutes or overnight for better flavor and easier rolling. Rotate pans halfway through baking for even color. Avoid overbaking to maintain delicate crumb. Use food-grade lavender to avoid bitterness. Powdered sugar creates a smoother dough than granulated sugar.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5
- Fat: 7
- Carbohydrates: 12
- Protein: 1
Keywords: lemon lavender cookies, shortbread cookies, buttery crumble, homemade cookies, floral cookies, lemon zest, lavender buds, easy cookie recipe