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Perfect Lemon Lavender Shortbread Cookies Recipe Easy White Chocolate Drizzle

lemon lavender shortbread cookies - featured image
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Buttery, tender lemon lavender shortbread cookies with a subtle floral aroma and bright citrus flavor, finished with a creamy white chocolate drizzle. Easy to make and perfect for gatherings or a luxurious treat with tea.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, softened
  • 1/2 cup (100 g) granulated sugar
  • 2 cups (240 g) all-purpose flour
  • 3/4 cup (90 g) cornstarch
  • 1 teaspoon dried culinary lavender buds
  • Zest of 1 large lemon
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 4 ounces (113 g) white chocolate chips or bar for melting

Instructions

  1. Take the butter out to soften at room temperature about 30 minutes before starting. Zest the lemon, measure out your lavender buds (about 1 to 1.5 teaspoons), and line your baking sheet.
  2. In a large bowl, beat 1 cup (227 g) of softened unsalted butter with 1/2 cup (100 g) granulated sugar until light and fluffy, about 3-4 minutes.
  3. Mix in 1 teaspoon pure vanilla extract and the lemon zest.
  4. In another bowl, whisk together 2 cups (240 g) all-purpose flour, 3/4 cup (90 g) cornstarch, 1 teaspoon dried lavender buds, and 1/4 teaspoon salt.
  5. Gradually add the flour mixture to the butter mixture, folding gently with a spatula until just combined.
  6. Shape the dough into a disk, wrap it with plastic wrap, and chill for at least 30 minutes.
  7. Preheat your oven to 325°F (163°C). Roll out the dough to about 1/4-inch (6 mm) thickness on a lightly floured surface.
  8. Use your preferred cookie cutter to cut shapes and place them 1 inch (2.5 cm) apart on the lined baking sheet.
  9. Bake for 15-18 minutes or until the edges are just beginning to turn golden.
  10. Let the cookies cool completely on a wire rack.
  11. Melt 4 ounces (113 g) white chocolate gently using a double boiler or microwave in short bursts.
  12. Use a fork or spoon to drizzle thin streams of white chocolate over the cookies. Let the drizzle set at room temperature or refrigerate briefly.

Notes

Chilling the dough is critical for tender texture and to prevent spreading. Use culinary lavender, not ornamental, to avoid bitterness. Measure flour correctly by fluffing and leveling. Bake at 325°F for even baking without browning too fast. Melt white chocolate slowly to avoid burning. Drizzle white chocolate with steady hand in zigzags for a pretty finish. If dough is too soft after chilling, chill longer. Adjust lavender amount carefully to avoid bitterness.

Nutrition

Keywords: lemon lavender cookies, shortbread cookies, white chocolate drizzle, easy cookies, floral cookies, lemon zest cookies, buttery cookies

Find it online: https://flurpchef.com/perfect-lemon-lavender-shortbread-cookies-recipe-easy-white-chocolate-drizzle/