Delicate Lemon Lavender Shortbread Cookies
These tender crumb lemon lavender shortbread cookies offer a delightful balance of buttery richness, lemon brightness, and gentle floral notes, perfect for tea time or a cozy treat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (226 grams) unsalted butter, softened (preferably European-style)
- ½ cup (100 grams) granulated sugar
- 2 cups (250 grams) all-purpose flour, sifted
- 1 to 1½ teaspoons culinary lavender buds, finely ground
- Zest of 1 large lemon
- ¼ teaspoon salt
- ½ teaspoon vanilla extract (optional)
- Powdered sugar for dusting (optional)
Instructions
- Soften butter to room temperature (around 70°F or 21°C), finely zest the lemon, and grind the lavender buds until powdery. Preheat oven to 325°F (163°C) and line a baking sheet with parchment paper or a silicone mat.
- Beat the softened butter and granulated sugar on medium speed until light and fluffy, about 3 to 5 minutes.
- Mix in the lemon zest and vanilla extract until evenly distributed.
- In a separate bowl, sift together the all-purpose flour, salt, and ground lavender.
- Gradually fold the flour mixture into the butter mixture with a spatula until the dough just comes together and looks smooth but still soft. Avoid overmixing.
- Turn the dough onto a lightly floured surface and gently knead once or twice. Roll out to about ¼ inch (6 mm) thickness. Cut into shapes using a cookie cutter or slice into squares with a knife. Place cookies about 1 inch (2.5 cm) apart on the prepared baking sheet.
- Chill the tray in the refrigerator for 15 minutes to help cookies keep their shape.
- Bake at 325°F (163°C) for 18 to 22 minutes, until edges are lightly golden and centers look slightly pale.
- Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar if desired before serving.
Notes
Use softened but not melted butter for best creaming results. Grind lavender finely to avoid bitter large pieces. Chill dough before baking to prevent spreading. Watch baking time closely to avoid drying out cookies. For gluten-free, substitute almond flour and tapioca starch. For dairy-free, use vegan butter alternative.
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 4
- Fat: 6
- Carbohydrates: 9
- Protein: 1
Keywords: lemon lavender cookies, shortbread cookies, floral cookies, lemon zest, easy baking, tea time treats, buttery cookies