Description
These delicate Lavender Shortbread Cookies combine the subtle floral aroma of dried lavender with bright lemon zest, baked into buttery, tender shortbread. Finished with a tangy lemon glaze and a sprinkle of lavender, these cookies offer a perfect balance of sweetness and fragrant notes ideal for teatime 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: Place the granulated sugar and 1 teaspoon dried lavender buds into a food processor and pulse for 10–15 seconds to infuse the sugar with lavender aroma.
- Add lemon zest: Add the zest of 2 lemons to the sugar mixture, pulsing until the mixture resembles wet sand, ensuring the zest is evenly distributed.
- Cream together butter and sugar: In a mixing bowl, beat the softened unsalted butter with the lavender lemon sugar for 3–4 minutes until the mixture is creamy and light.
- Incorporate flour and salt: Gently mix in the all-purpose flour and salt until just combined to form the cookie dough without overworking.
- Chill the dough: Cover the dough and refrigerate for 30 minutes to firm it up for easier handling and better texture.
- Prepare to bake: 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 appropriately.
- Bake: Bake for 12–14 minutes until the bottoms are lightly golden, indicating they are cooked but still tender.
- Cool cookies: Transfer the cookies to a wire rack to cool completely before glazing.
- Prepare glaze: Whisk together powdered sugar and lemon juice until smooth and pourable to create the lemon glaze.
- Glaze and garnish: Drizzle the lemon glaze over the cooled cookies and sprinkle with ¼ teaspoon dried lavender buds for a decorative and flavorful finish.
Notes
- Using a food processor to infuse sugar with lavender releases more flavor into the cookies.
- Chilling the dough helps maintain the cookies’ shape and improves texture.
- Adjust lemon juice amount in glaze to achieve desired thickness.
- Store cookies in an airtight container to keep them fresh for up to one week.
- For stronger lavender flavor, gently crush dried lavender buds before mixing.
