Indulge in the delightful fusion of floral lavender and zesty lemon with these exquisite Lemon Lavender Shortbread Cookies. After multiple trials in my own kitchen, I discovered how these buttery treats melt perfectly in your mouth, leaving a memory of bright citrus and gentle floral aromas. They’re not just cookies; they’re a springtime celebration, perfect for any gathering. If you enjoy cookies infused with delightful flavors, you’ll love my Peanut Butter Cookies.
About Lemon Lavender Shortbread Cookies
These Lemon Lavender Shortbread Cookies are more than just a treat; they represent a joyful day spent experimenting in the kitchen. Inspired by my love for floral flavors, I aimed to recreate a delicate cookie that could be enjoyed anytime. Throughout this journey, I learned how the scents of lavender can uplift the mood, while the zest of lemon adds a refreshingly tart note. Kids and adults alike in my circle have become fans, making these cookies a cherished family recipe.
- Quick prep — ready in under two hours for a delightful treat anytime.
- Budget-friendly, using simple pantry ingredients achievable by anyone.
- Family favorite — these cookies often disappear quickly at gatherings.
- A beautiful way to introduce floral flavors to your baking repertoire.
Key Ingredients & Their Roles
- Granulated Sugar: Sweetness is essential; try coconut sugar for a caramel note.
- Lemon Zest: Brightness and acidity elevate the overall flavor; fresh zest is a must.
- Dried Culinary Lavender: Adds floral notes; ensure it’s food-grade for safety.
- Unsalted Butter: Provides the tender texture; use cold butter for easier mixing.
How to Make Lemon Lavender Shortbread Cookies
- In a small bowl, rub the lemon zest and dried lavender into the granulated sugar with your fingertips until fragrant — it should smell heavenly.
- In a mixing bowl, beat the lavender-lemon sugar with softened butter until light and fluffy, approximately 5 minutes. Mix in the vanilla extract to add depth.
- Gradually add in the all-purpose flour and kosher salt, mixing until just combined. The dough may be crumbly at first, but it should hold together when pressed into a ball.
- If the dough feels too soft, shape it into a disc, wrap it in plastic, and refrigerate for 15–30 minutes to firm it up for rolling.
- On a lightly floured surface, roll the dough to about a 1/4-inch (6 mm) thickness. Cut into your desired shapes, re-rolling scraps as needed.
- Arrange the cutouts on a parchment-lined baking sheet. Sprinkle with coarse sugar for added crunch, if desired. Refrigerate for another 30 minutes, then preheat your oven to 325°F (160°C).
- Bake for 16–20 minutes, or until the edges are lightly golden. Let cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Pro Tips & Troubleshooting
- While mixing the dough, be careful not to overwork it; this ensures tender cookies.
- If the cookies spread too much while baking, refrigerate them longer before baking, or add a touch more flour.
- For a flavor twist, consider adding chopped nuts or a touch of dried fruit to the dough for added texture.
- Easily double the recipe to share with friends or keep extras at home.
Storage & Make-Ahead Guide
Store these cookies in an airtight container at room temperature for up to one week. You can also freeze them for 2-3 months—just allow them to cool completely before wrapping them tightly in plastic wrap. During my testing, I found that a brief stint in the microwave or a few minutes in a warm oven revives their delightful texture.
What to Serve With Lemon Lavender Shortbread Cookies
These cookies pair beautifully with a cup of herbal tea or a light summer salad. For delightful dessert pairings, consider my Strawberry Shortcake or Coconut Macaroons.
Frequently Asked Questions
- Can I use fresh lavender instead of dried? Fresh lavender can be used, but reduce the quantity due to its stronger flavor.
- How do I ensure my cookies aren’t too crumbly? Ensure proper mixing and add a little more butter if needed.
- Can I substitute butter with margarine? Yes, margarine can work, but may alter the taste slightly.
- Why did my cookies spread too much? If the dough is too warm, refrigerate it longer before baking.
- How can I add more lemon flavor? Consider adding a few drops of lemon extract for a stronger citrus punch.
Final Thoughts
These Lemon Lavender Shortbread Cookies have become a delightful staple in my kitchen. I love enjoying them with a hot cup of chamomile tea while unwinding after a busy day. I encourage you to experiment with your favorite flavors and share your baking results with me!
More Recipes You’ll Love
- Strawberry Shortcake – a delightful summer dessert that pairs well with the floral notes of lemon and lavender.
- Peanut Butter Cookies – a creamy contrast that complements the delicate flavor of shortbread.
- Cranberry Pistachio Shortbread Cookies – a nutty twist that adds texture and flavor diversity to the buttery cookies.
Lemon Lavender Shortbread Cookies
Ingredients
Main Ingredients
- 0.25 cup granulated sugar
- 1 zest lemon finely grated
- 1 teaspoon dried culinary lavender
- 0.5 cup unsalted butter softened
Additional Ingredients
- 0.5 teaspoon vanilla extract
- 1 cup all-purpose flour spooned and leveled
- 0.25 teaspoon kosher salt
- coarse sugar for sprinkling (optional)
Instructions
Preparation
- In a small bowl, rub the lemon zest and lavender into the granulated sugar with your fingertips until fragrant.
- Beat the lavender-lemon sugar with the softened butter until light and fluffy, about 5 minutes. Mix in the vanilla.
- Add the flour and salt, mixing until dough comes together. If too soft, shape into a disc, wrap in plastic, and refrigerate for 15–30 minutes.
- Roll dough to 1/4-inch thickness, cut into shapes, and re-roll scraps as needed.
- Place cookies on a baking sheet, sprinkle with coarse sugar if desired, and refrigerate for 30 minutes.
- Preheat oven to 325°F (160°C) and bake for 16–20 minutes until edges are lightly golden.
- Let cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.