Delicate Lemon Lavender Shortbread Cookies
These lemon lavender shortbread cookies are perfectly crumbly with subtle floral notes of lavender and bright lemon zest, creating a tender, buttery treat that melts in your mouth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups (240 g) all-purpose flour
- 1 cup (227 g) unsalted butter, cold and cut into small cubes
- 3/4 cup (90 g) powdered sugar
- 1/4 teaspoon fine sea salt
- 1 tablespoon dried culinary lavender buds
- Zest from 1 large lemon (about 1 tablespoon), freshly grated
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper to prevent sticking.
- In a large bowl, whisk together all-purpose flour, powdered sugar, sea salt, and dried culinary lavender buds. Break up any clumps in the lavender with your fingers or a small spoon.
- Grate the zest from 1 large lemon directly into the dry mix and stir to combine.
- Add cold, cubed unsalted butter to the bowl. Use a pastry cutter, two forks, or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining. Do not overwork the dough.
- Add vanilla extract and gently bring the dough together with a spatula. If the dough is too dry, add 1 teaspoon cold water at a time, up to 2 teaspoons total.
- Gather the dough into a flat disk, wrap in plastic wrap, and chill in the refrigerator for about 30 minutes.
- Lightly flour your surface and roll the dough to about 1/4 inch (6 mm) thickness. Alternatively, press the dough evenly into a parchment-lined 8×8 inch (20×20 cm) pan for bar-style shortbread.
- Cut the dough into desired shapes or squares using a cookie cutter or knife. Transfer cookies to the baking sheet about 1 inch (2.5 cm) apart.
- Bake for 18-22 minutes, rotating the tray halfway through, until edges are just beginning to turn a light golden color. Cookies will be pale but firm to the touch.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Keep butter cold to ensure crumbly texture. Do not overwork the dough to avoid tough cookies. Use powdered sugar for a tender crumb. Chill dough before rolling and optionally after cutting to prevent spreading. Fresh lemon zest is essential for bright flavor. Use food-grade dried lavender buds for subtle floral aroma. For gluten-free, substitute flour with a 1:1 gluten-free blend and add xanthan gum if needed.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Fat: 7
- Carbohydrates: 15
- Protein: 1
Keywords: lemon lavender shortbread, crumbly cookies, lemon zest cookies, floral cookies, buttery shortbread, easy cookie recipe, tea time cookies