Lemon lavender shortbread cookies are a delightful treat that combines the buttery richness of shortbread with the bright, zesty flavor of lemon and the subtle floral notes of lavender.
These cookies are perfect for special occasions, afternoon tea, or just a sweet indulgence.
The lemon-lavender frosting adds a beautiful touch of elegance, making these cookies as pretty as they are delicious.
Let’s make these charming shortbread cookies!
- Prep Time: 42 minutes + 30 minutes chill time and cooling time
- Cook Time: 10-12 minutes
- Total Time: 54 minutes + chilling and cooling time
- Yield: 24 cookies 1x
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon lemon zest (about 1 lemon)
- 1 1/2 cups powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1 tablespoon unsalted butter, softened
- 1/2 teaspoon vanilla extract
- 1 teaspoon culinary lavender, finely ground or crushed
- 1 tablespoon lemon zest (about 1 lemon)
- Optional: additional lavender buds or lemon zest for garnish
Instructions
- Prepare the shortbread dough (10 minutes):
- In a large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the vanilla extract and lemon zest, mixing until combined.
- Gradually add the flour and salt, mixing on low speed until the dough comes together. The dough will be soft but not sticky.
- Chill the dough (30 minutes):
- Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes, or until firm.
- Preheat the oven (5 minutes):
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Roll and cut the cookies (10 minutes):
- On a lightly floured surface, roll out the chilled dough to about 1/4-inch thickness.
- Use a cookie cutter to cut out your desired shapes, and place the cookies on the prepared baking sheet.
- Bake the cookies (10-12 minutes):
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Be careful not to overbake.
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Prepare the lemon lavender frosting (5 minutes):
- In a small bowl, combine the powdered sugar, softened butter, and 2 tablespoons of lemon juice. Mix until smooth and creamy.
- Add the vanilla extract, finely ground or crushed culinary lavender, and lemon zest, stirring until well combined.
- If the frosting is too thick, add a little more lemon juice to reach your desired consistency.
- Frost the cookies (10 minutes):
- Once the cookies are completely cool, spread a thin layer of lemon lavender frosting over each cookie using a small offset spatula or the back of a spoon.
- Garnish and serve (optional, 2 minutes):
- For an extra touch, sprinkle a few lavender buds or a pinch of lemon zest on top of the frosting before it sets.
Notes
These lemon lavender shortbread cookies can be stored in an airtight container at room temperature for up to a week. The delicate balance of lemon and lavender makes these cookies unique and perfect for springtime gatherings, bridal showers, or as a homemade gift.
If you’re new to using lavender in baking, start with a small amount to ensure the flavor is subtle and not overpowering. Enjoy baking and sharing these elegant and flavorful cookies with your loved ones!
*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 35mg
- Fat: 7g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
