Delicate Lemon Lavender Shortbread Cookies
These delicate lemon lavender shortbread cookies combine the subtle zing of lemon zest with the floral hint of lavender for a buttery, crumbly treat that’s perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (227 g) unsalted butter, softened (preferably European-style)
- 1/2 cup (100 g) granulated sugar
- 2 cups (250 g) all-purpose flour
- 1/4 cup (30 g) cornstarch
- 2 teaspoons fresh lemon zest
- 1 tablespoon dried culinary lavender (food-grade)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Take the unsalted butter out of the fridge about 30 minutes before starting to allow it to soften. Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper.
- In a medium bowl, beat 1 cup (227 g) softened butter with 1/2 cup (100 g) granulated sugar using an electric mixer on medium speed until pale and fluffy, about 3-4 minutes.
- Mix in 2 teaspoons fresh lemon zest, 1 tablespoon dried culinary lavender, 1 teaspoon vanilla extract, and 1/4 teaspoon salt. Stir gently to combine.
- In a separate bowl, sift together 2 cups (250 g) all-purpose flour and 1/4 cup (30 g) cornstarch.
- Gradually add the flour mixture to the butter mixture, stirring gently with a wooden spoon or spatula until the dough comes together but remains soft and slightly crumbly. If too dry, add 1 teaspoon cold water and mix gently.
- Turn the dough onto a lightly floured surface and roll out to about 1/4 inch (6 mm) thickness. If sticky, chill dough for 15 minutes wrapped in plastic wrap before rolling.
- Cut cookies using a fluted or round cookie cutter about 2 inches (5 cm) in diameter. Transfer cookies to the prepared baking sheet, spacing about 1 inch (2.5 cm) apart.
- Bake in the preheated oven for 18-22 minutes until edges are just golden but tops remain pale.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use softened butter that is cool to the touch but still pliable. Avoid overmixing once flour is added to prevent tough cookies. Fresh lemon zest is preferred over dried for brightness. Handle lavender buds gently to avoid bitterness. Chill dough if sticky to prevent spreading. Watch oven closely to avoid overbaking. Cool cookies on baking sheet before transferring to rack to prevent breakage.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 5
- Fat: 7
- Carbohydrates: 11
- Protein: 1
Keywords: lemon lavender cookies, shortbread cookies, lemon zest cookies, floral cookies, easy baking, homemade cookies, buttery cookies