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Lavender Lemon Shortbread Cookie Recipe

Learn how to make these elegant lavender lemon shortbread cookies with this quick and easy recipe. The perfect balance of floral and citrus flavors in a buttery, melt-in-your-mouth cookie. Ideal for afternoon tea, special occasions, or a sophisticated sweet treat!

Prep

15 mins

Cook

12 mins

Serve

24

Kcal

120

Ingredients

Directions

<ul class="ingredients-main-list"><li class="ingredients-single-item">1 cup (2 sticks) unsalted butter, softened</li><li class="ingredients-single-item">2/3 cup granulated sugar</li><li class="ingredients-single-item">2 tablespoons fresh lemon zest (from about 2 medium lemons)</li><li class="ingredients-single-item">1 tablespoon dried culinary lavender buds</li><li class="ingredients-single-item">1/4 teaspoon salt</li><li class="ingredients-single-item">2 cups all-purpose flour</li><li class="ingredients-single-item">1 teaspoon vanilla extract</li><li class="ingredients-single-item">1 tablespoon fresh lemon juice</li><li class="ingredients-single-item">2 tablespoons coarse sugar for sprinkling (optional)</li></ul>
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> Before you begin, make sure your butter is properly softened to room temperature - it should yield to gentle pressure but still hold its shape. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. Don't rush this step - proper creaming creates that perfect shortbread texture.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> Add the lemon zest, making sure you're only grating the yellow part of the lemon (the white pith is bitter). Then add the dried culinary lavender buds. If your lavender buds are particularly large, you can gently crush them between your fingers first to release more flavor. Mix until well incorporated, about 30 seconds.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> Add the vanilla extract and fresh lemon juice to the butter mixture, stirring until well combined. The mixture might look slightly curdled, but don't worry - that's perfectly normal!</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> In a separate bowl, whisk together the flour and salt. Gradually add this dry mixture to your butter mixture, about 1/2 cup at a time, mixing on low speed just until combined. Be careful not to overmix - stop as soon as no dry flour remains. The dough should be soft but not sticky.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> Divide the dough in half and shape each half into a log about 1.5 inches in diameter. Wrap each log tightly in parchment paper or plastic wrap, twisting the ends to secure. Refrigerate for at least 2 hours, or preferably overnight. This chilling time is crucial for developing flavor and ensuring your cookies hold their shape.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> When ready to bake, preheat your oven to 325°F (165°C) and line two baking sheets with parchment paper. Remove one log from the refrigerator and let it sit for about 5 minutes to slightly soften (just enough to prevent cracking when slicing).</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> Using a sharp knife, slice the log into rounds about 1/4 inch thick. Place the cookies on the prepared baking sheets, leaving about 1 inch between each cookie. If desired, sprinkle the tops with coarse sugar for a little extra crunch and sparkle.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4> Bake in the preheated oven for 11-13 minutes, or until the edges are just barely beginning to turn golden. Don't overbake! The cookies should not brown significantly - they'll be pale with just a hint of color at the edges.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4> Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. They will be very delicate when hot but will firm up as they cool. Repeat with the remaining dough log. Store in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.</li></ol>
Lavender Lemon Shortbread Cookie Recipe

What ingredients are used in Lavender Lemon Shortbread Cookies?

These shortbread cookies require unsalted butter, granulated sugar, fresh lemon zest, dried culinary lavender buds, salt, all-purpose flour, vanilla extract, fresh lemon juice, and optional coarse sugar for sprinkling. The combination creates a perfect balance of floral and citrus flavours.

How to bake Lavender Lemon Shortbread Cookies at home?

Learn how to bake Lavender Lemon Shortbread Cookies by creaming butter and sugar, adding lemon zest, lavender, vanilla, and lemon juice, then mixing in flour and salt. Shape into logs, chill thoroughly, slice into rounds, and bake at 325°F until edges are just golden. The key is proper chilling and not overbaking for that perfect melt-in-the-mouth texture.

Can I use fresh lavender instead of dried in shortbread cookies?

While fresh lavender can be used, dried culinary lavender is preferred as it has a more concentrated flavour and less moisture. If using fresh, use 1.5-2 times the amount called for, ensure it's unsprayed, and finely chop the buds before adding to your cookie dough.

Why do my shortbread cookies spread too much when baking?

Spreading typically occurs if the butter is too warm or the dough wasn't chilled properly. Always refrigerate shortbread dough for at least 2 hours before baking. Also, check your oven temperature with a thermometer, as ovens that run hot can cause premature spreading.

How do you get the perfect texture in shortbread cookies?

For perfect shortbread texture, properly cream the butter and sugar until light but not overly airy, use room temperature ingredients, avoid overmixing once flour is added, chill the dough thoroughly, slice to even thickness, and bake just until set without browning too much.

The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required.
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