Delicate Lemon Lavender Shortbread Cookies
These lemon lavender shortbread cookies combine bright lemon zest with subtle floral lavender for an elegant, buttery treat perfect for tea parties or gifting.
- Prep Time: 15 minutes (plus 30-45 minutes for butter softening and 1 hour chilling)
- Cook Time: 18-22 minutes
- Total Time: 1 hour 45 minutes to 2 hours
- Yield: About 24 cookies (2 cookies per serving, 12 servings) 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (227 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 2 cups (240 g) all-purpose flour
- 1 teaspoon finely ground dried culinary lavender buds
- Zest of 2 medium lemons (about 2 tablespoons)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract (optional)
Instructions
- Remove 1 cup (227 g) of unsalted butter from the fridge to soften to room temperature (30-45 minutes). Zest 2 medium lemons and measure out flour, sugar, lavender, and salt.
- In a medium mixing bowl, beat the softened butter and sugar together with an electric mixer until light and fluffy, about 3-4 minutes. Scrape down the bowl sides halfway through.
- Mix in the fresh lemon zest and vanilla extract (if using) until well combined.
- In a separate bowl, whisk together the flour, finely ground lavender, and salt.
- Gradually add the flour mixture to the creamed butter and sugar. Mix on low speed or fold gently until just combined. Avoid overmixing.
- Turn the dough onto a lightly floured surface and knead gently once or twice. Shape into a 2-inch diameter log, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
- Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper or silicone baking mat.
- Slice the chilled dough into 1/4-inch thick rounds and place on the baking sheet about 1 inch apart.
- Bake for 18-22 minutes until edges are just turning golden. Watch closely near the end to prevent over-browning.
- Transfer cookies to a cooling rack and cool completely before serving.
Notes
Use softened unsalted butter for best texture. Grind lavender finely to avoid overpowering flavor. Chill dough at least 1 hour to prevent spreading. Slice dough with a sharp knife, wiping between cuts. Watch oven closely near end of baking to avoid over-browning. Optional dust with powdered sugar or drizzle lemon glaze after baking.
Nutrition
- Serving Size: 2 cookies (about 30
- Calories: 150
- Fat: 9
- Carbohydrates: 17
- Protein: 1
Keywords: lemon lavender cookies, shortbread cookies, lemon zest cookies, floral cookies, elegant cookies, tea party cookies, easy shortbread