Delicate Lemon Lavender Shortbread Cookies
These lemon lavender shortbread cookies are light, fragrant, and perfect for an easy spring treat, balancing bright lemon zest with subtle floral lavender notes in a crumbly, buttery texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 2 cups all-purpose flour, sifted
- 1 tablespoon dried culinary lavender (food-grade)
- Zest of 2 medium lemons
- 1 teaspoon pure vanilla extract
- Pinch of salt
Instructions
- Soften the butter to room temperature. Zest the lemons carefully, avoiding the white pith. Measure out the flour, powdered sugar, lavender, and salt.
- In a large bowl, cream together the softened butter and powdered sugar using a mixer on medium speed until pale and fluffy, about 3 to 5 minutes.
- Mix in the lemon zest and vanilla extract until evenly distributed.
- In a separate bowl, whisk together the sifted flour, salt, and dried lavender buds, breaking up any clumps.
- Gradually add the dry ingredients to the creamed butter mixture, stirring gently with a spatula or mixer on low speed until combined. The dough will look crumbly but should hold together when pressed.
- Turn the dough onto a lightly floured surface and gently knead just until it forms a smooth ball. Avoid overworking.
- Roll dough to about 1/4 inch (6 mm) thickness. Use cookie cutters or a knife to cut shapes. Transfer to parchment-lined baking sheets, spacing about 1 inch apart.
- Bake in a preheated oven at 325°F (165°C) for 12-15 minutes until edges just begin to turn golden. Avoid browning.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely, about 15 minutes.
- Once cooled, optionally dust lightly with powdered sugar.
Notes
Use food-grade dried culinary lavender and measure carefully to avoid a soapy taste. Softened butter should be room temperature but not melted. Avoid overmixing flour to prevent tough cookies. Store cookies in an airtight container at room temperature for up to one week or freeze for up to three months. For dairy-free or gluten-free versions, substitute vegan butter and gluten-free flour respectively.
Nutrition
- Serving Size: 1 cookie (about 1.5
- Calories: 95
- Sugar: 4.5
- Sodium: 30
- Fat: 6.5
- Saturated Fat: 4
- Carbohydrates: 9.5
- Fiber: 0.3
- Protein: 1
Keywords: lemon lavender cookies, shortbread cookies, spring cookies, floral cookies, lemon zest cookies, easy baking, tea party cookies