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These delicate lavender cookies bring the fragrance of a spring garden to your kitchen. Infused with aromatic lavender and bright lemon, these shortbread cookies offer the perfect balance of floral and citrus notes that make them irresistible for afternoon tea or special gatherings.
I first made these cookies for a springtime garden party and they disappeared within minutes. Now they've become my signature contribution whenever friends gather for tea or coffee.
Ingredients
- Granulated sugar provides the perfect sweetness base and gets infused with the lavender flavor
- Dried lavender buds add that distinctive floral note. Look for culinary grade lavender which is milder than ornamental varieties
- Fresh lemon zest brightens the cookies with natural citrus oils that complement the lavender beautifully
- Unsalted butter gives these shortbread cookies their rich, melt in your mouth texture. Make sure it's properly softened
- All purpose flour creates the perfect tender structure. Measure by weight if possible for best results
- Salt enhances all the flavors and balances the sweetness
- Powdered sugar for the glaze creates a smooth, silky topping that sets beautifully
- Fresh lemon juice in the glaze adds tangy brightness to complement the cookies
Step-by-Step Instructions
- Infuse the Sugar
- Process granulated sugar with dried lavender buds for 10-15 seconds in a food processor until the lavender is broken down and fragrant. The sugar will take on a slightly purple hue and the oils from the lavender will be released into the sugar crystals.
- Add Lemon Brightness
- Incorporate fresh lemon zest into the lavender sugar mixture and continue processing until it resembles wet sand. This releases the essential oils in the zest, creating an aromatic base for your cookies.
- Cream Butter and Sugar
- Beat softened butter with the lavender lemon sugar for 3-4 minutes on medium speed until light and fluffy. This incorporates air into the mixture which helps create tender cookies with the perfect texture.
- Combine Dry Ingredients
- Mix flour and salt into the butter mixture just until combined. Overmixing develops gluten which can make your cookies tough, so stop as soon as the flour disappears.
- Chill the Dough
- Cover the cookie dough and refrigerate for 30 minutes. This crucial step firms up the butter, preventing the cookies from spreading too much during baking and intensifies the flavors.
- Prepare for Baking
- Preheat your oven to 350°F and line baking sheets with parchment paper. Using a tablespoon cookie scoop ensures uniform cookies that will bake evenly.
- Bake to Perfection
- Bake for 12-14 minutes until the bottoms are just barely golden. The cookies will look slightly underdone on top but will continue cooking from residual heat.
- Cool Properly
- Allow cookies to rest on the baking sheet for 3 minutes before transferring to a cooling rack. This prevents breaking while still hot and ensures the perfect texture.
- Glaze and Garnish
- Mix powdered sugar with fresh lemon juice until smooth and drizzle over completely cooled cookies. Sprinkle with finely chopped lavender buds for an elegant finish and enhanced flavor.
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Lavender has been my secret ingredient for years. When my daughter was small, she called these cookies "purple magic" because of their unique flavor that seemed to transform ordinary sugar cookies into something special.
Sourcing Quality Lavender
Not all lavender is created equal. For culinary purposes, seek out English lavender (Lavandula angustifolia) which has a sweeter, less medicinal flavor than other varieties. Culinary grade lavender is typically harvested before full bloom when the buds are tight and the oils are most concentrated. Fresh lavender can be used but dried buds provide more consistent results and are available year round. I recommend purchasing from specialty spice shops or farmers markets rather than craft stores where lavender might be treated with chemicals not intended for consumption.
Make Ahead Options
The dough for these lavender cookies can be prepared up to 3 days in advance and stored in the refrigerator, tightly wrapped. For longer storage, shape the dough into logs, wrap in parchment and then plastic wrap, and freeze for up to 3 months. When ready to bake, simply slice the frozen dough and add 1-2 minutes to the baking time. The baked cookies can also be frozen unglazed for up to 3 months. Thaw at room temperature and add the fresh glaze before serving for that just baked taste and appearance.
Perfect Pairings
These lavender cookies shine when paired with the right beverages. For afternoon tea, match them with a light Earl Grey or white tea that wont overpower their delicate flavor. For coffee drinkers, a smooth medium roast brings out the buttery notes. These cookies also complement dessert wines beautifully, especially a light Moscato or Riesling. For a truly special presentation, serve alongside fresh berries or a lemon sorbet for a refreshing spring or summer dessert plate that will impress your guests with thoughtful flavor combinations.
When to Serve
While delightful year round, these lavender cookies particularly shine during spring celebrations. They make elegant additions to bridal showers, garden parties, Mother's Day gatherings, or Easter celebrations. Their delicate appearance and unique flavor profile elevates any dessert table without requiring elaborate preparation. I have found they particularly appeal to guests who appreciate subtle, sophisticated flavors rather than overly sweet treats.
Recipe Q&A
- → How strong is the lavender flavor in these cookies?
The lavender flavor is delicate and balanced. The recipe uses just enough dried lavender buds to provide a pleasant floral note without overwhelming the cookies. Processing the lavender with sugar helps distribute the flavor evenly, and the lemon brightens the profile. You can adjust the amount to taste during preparation.
- → Can I use fresh lavender instead of dried?
Dried culinary lavender is recommended for these cookies as it has a more concentrated flavor and less moisture. If using fresh lavender, use only the buds, not the stems, and you may need to increase the quantity slightly. Ensure your lavender is food-grade and hasn't been treated with chemicals.
- → How do I prevent my cookies from spreading too much?
The 30-minute chilling time for the dough is crucial to prevent spreading. If your kitchen is particularly warm, you might benefit from chilling the shaped cookies again briefly before baking. Also, make sure your butter is softened but not melted, and your baking sheets are cool before placing new batches of dough.
- → Can I freeze these lavender cookies?
Yes, these cookies freeze well! You can freeze the baked cookies (unglazed) for up to 3 months in an airtight container. Alternatively, freeze the cookie dough balls on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to the baking time. Add the glaze after thawing or baking.
- → What occasions are these lavender cookies good for?
These elegant cookies are perfect for spring and summer gatherings, Mother's Day, bridal showers, afternoon tea parties, or garden-themed events. Their delicate flavor and beautiful appearance make them special enough for celebrations while still being simple enough for everyday treats.
- → Can I make these cookies without a food processor?
Yes! While a food processor helps infuse the sugar with lavender flavor, you can finely chop the dried lavender buds with a knife and mix them with the sugar by hand. Rub the lemon zest into the sugar with your fingertips to release the oils and create a similar aromatic sugar mixture.