Lavender & Lemon Shortbread Cookies Recipe
Delight in the delicate flavors of these Lavender & Lemon Shortbread Cookies, featuring a buttery, tender texture infused with aromatic dried lavender and fresh lemon zest. Perfectly balanced with a hint of citrus and floral notes, these cookies make a charming treat for afternoon tea or a special dessert.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 40 minutes
- Yield: 18 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Shortbread Dough
- 14 Tbsp butter, softened (2 sticks minus 2 tbsp)
- 3/4 cup sugar
- 1 egg yolk
- 2 Tbsp lemon juice
- 1 Tbsp lemon zest (preferably microplaned)
- 1 1/2 cups plus 2 Tbsp all-purpose flour
- 1/2 cup arrowroot powder or cornstarch
- 1/4 cup dried lavender flowers
- Pinch of salt
Instructions
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This will create a smooth base for your dough.
- Add Wet Ingredients: Incorporate the egg yolk, lemon juice, and lemon zest into the butter and sugar mixture. Stir well to evenly distribute the citrus flavor throughout the dough.
- Combine Dry Ingredients: Add the flour, arrowroot powder (or cornstarch), dried lavender flowers, and salt to the wet mixture. Stir with a spatula or spoon until the dough begins to come together and hold its shape.
- Form Dough Log: Turn the dough out onto a clean surface and shape it into a log approximately 2 inches in diameter for easy slicing later.
- Wrap and Chill: Wrap the dough log tightly in parchment paper, twisting the ends to secure it. Place the wrapped dough in the refrigerator or freezer for about 30 minutes, or until firm to the touch.
- Preheat Oven: While chilling, preheat your oven to 300°F (150°C) to prepare for baking the cookies.
- Slice Cookies: Remove the chilled dough from the fridge and unwrap it. Using a sharp knife, slice the log into 1/4 inch thick rounds. Arrange the slices on a baking sheet lined with parchment paper, spacing them about an inch apart to allow for even baking.
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 25-30 minutes. Begin checking at 25 minutes to prevent over-browning. Remove the cookies once the edges just start to turn golden, while the centers remain soft.
- Cool: Let the cookies cool on the baking sheet for several minutes to firm up, then transfer them to a wire cooling rack to cool completely before serving. This step ensures the signature shortbread texture.
Notes
- Using a microplane for lemon zest ensures fine zest that distributes evenly throughout the dough.
- Arrowroot powder or cornstarch contributes to the tender, crumbly texture typical of shortbread cookies.
- Chilling the dough before slicing helps the cookies keep their shape during baking.
- Watch the cookies closely near the end of baking to prevent over-browning, as their centers are naturally softer.
- These cookies can be stored in an airtight container at room temperature for up to one week.
Keywords: Lavender shortbread, lemon cookies, floral cookies, buttery shortbread, homemade cookies, lemon zest, dried lavender, tea time treats
