Flavorful Lemon Lavender Shortbread Cookies
Delicate, buttery shortbread cookies infused with fresh lemon zest and subtle culinary lavender for a zesty and floral treat perfect for tea time or brunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 ½ cups (310g) all-purpose flour, sifted
- 1 cup (226g) unsalted butter, softened to room temperature
- ¾ cup (150g) granulated sugar plus 1 tablespoon for sprinkling
- 1 tablespoon dry culinary lavender buds, lightly crushed
- Zest of 2 medium lemons
- 1 tablespoon fresh lemon juice
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Prepare the lavender sugar: Place dried lavender buds and ¾ cup granulated sugar in a small bowl. Gently crush lavender into sugar using a mortar and pestle or back of a spoon. Set aside.
- Cream the butter and lavender sugar: In a large bowl, beat softened butter with lavender-infused sugar until light and fluffy, about 3-4 minutes.
- Add lemon zest, lemon juice, vanilla extract, and salt to the butter mixture and mix until fragrant.
- Sift the all-purpose flour into the wet mixture. Gently fold with a spatula or wooden spoon until just combined. Dough will be crumbly but hold together when pressed.
- Turn dough onto a lightly floured surface and knead gently until smooth. Flatten into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
- Preheat oven to 325°F (163°C). Roll dough on a lightly floured surface to about ¼ inch (6 mm) thickness. Cut into rounds or shapes using cookie cutters. Place cookies 1 inch apart on parchment-lined baking sheets.
- Lightly sprinkle tops with reserved tablespoon of granulated sugar. Bake for 18-22 minutes or until edges begin to turn golden. Watch closely to avoid overbaking.
- Remove from oven and cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Grind dried lavender buds with sugar to release aroma and prevent bitterness. Chill dough at least 30 minutes for easier rolling and better shape retention. Watch baking time closely to avoid drying out cookies. Store in airtight container at room temperature up to one week or freeze up to three months. For vegan or gluten-free adaptations, see recipe notes.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 6
- Fat: 7
- Carbohydrates: 12
- Protein: 1
Keywords: lemon lavender cookies, shortbread cookies, floral cookies, lemon zest cookies, easy homemade cookies, tea time cookies, brunch cookies