Delicate Lemon Lavender Shortbread Cookies
These delicate lemon lavender shortbread cookies feature a tender, buttery crumb with subtle floral notes of lavender balanced by bright lemon zest, finished with a light lemon glaze for a perfect homemade treat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (227 grams) unsalted butter, softened
- 3/4 cup (90 grams) powdered sugar
- 2 cups (250 grams) all-purpose flour
- 1/4 cup (30 grams) cornstarch
- 1 tablespoon culinary lavender buds, finely chopped
- Zest of 1 large lemon
- 1 teaspoon vanilla extract
- Pinch of salt
- For the glaze:
- 1 cup (120 grams) powdered sugar
- 2 tablespoons fresh lemon juice
- 1–2 teaspoons milk or cream
- Optional: a few drops of lavender extract
Instructions
- Remove butter from the fridge about 30 minutes before starting to soften. Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper.
- In a mixing bowl, beat softened unsalted butter with powdered sugar until light and fluffy, about 3 to 5 minutes.
- Stir in finely chopped culinary lavender buds, lemon zest, vanilla extract, and a pinch of salt. Mix gently until just combined.
- Sift together all-purpose flour and cornstarch. Gradually fold the flour mixture into the butter mixture using a spatula until dough is crumbly but holds together when pressed.
- Gather dough into a ball and flatten into a disk about 1/2 inch thick. Wrap in plastic wrap and chill in the fridge for 20 minutes.
- Roll out chilled dough between two sheets of parchment paper to about 1/4 inch thickness. Use a small round cookie cutter (about 2 inches) to cut shapes. Place cookies 1 inch apart on the baking sheet.
- Bake for 18–22 minutes, or until edges just start to turn golden but cookies remain pale and firm to the touch.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- In a small bowl, whisk powdered sugar with fresh lemon juice and milk or cream until smooth and pourable. Add lavender extract if desired, sparingly.
- Drizzle glaze over cooled cookies with a spoon or fork. Let set for at least 30 minutes before serving.
Notes
Use softened butter, not melted, for best texture. Chill dough to prevent spreading. Avoid overmixing after adding flour to keep cookies tender. Adjust glaze consistency with lemon juice or powdered sugar as needed. Store cookies in an airtight container at room temperature for up to a week or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7
- Fat: 7
- Carbohydrates: 14
- Protein: 1
Keywords: lemon lavender cookies, shortbread cookies, lemon zest, culinary lavender, homemade cookies, glazed cookies, easy shortbread recipe