Lavender Lemon Shortbread Cookies (Print Version)
Soft buttery shortbread with floral lavender and bright lemon, finished with a tangy glaze for a refreshing spring-inspired treat.
# Ingredients:
→ Lavender Cookies
01 -
¾ cups (150 g) granulated sugar
02 -
1 teaspoon dried lavender buds
03 -
2 lemons, zested
04 -
1 cup (226 g) unsalted butter, softened
05 -
2¼ cups (270 g) all purpose flour
06 -
¼ teaspoon salt
→ Lemon Glaze
07 -
1 - 1½ cups (120 - 180 g) powdered sugar
08 -
2 - 3 tablespoons lemon juice
09 -
¼ teaspoon dried lavender buds
# Steps:
01 -
Pour the sugar and dried lavender buds into a food processor. Process for 10-15 seconds. Taste and adjust with more lavender if needed.
02 -
Add in the lemon zest and process until the texture of the lavender sugar resembles wet sand.
03 -
Using a stand mixer fitted with paddle attachment or electric hand mixer with beaters, beat the room temperature butter and lemon lavender sugar until well combined. This takes about 3-4 minutes on medium speed.
04 -
Mix the flour and salt into the wet ingredients until just combined. Cover the dough and chill in the fridge for 30 minutes.
05 -
While the cookies chill, preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper.
06 -
Scoop about 1 tablespoon (15 ml) of cookie dough onto the prepared baking sheet. Use a small cookie scoop for perfectly portioned cookies.
07 -
Bake the lavender sugar cookies for 12-14 minutes. The bottom of the cookies will be very lightly golden brown.
08 -
Remove the cookies from the oven onto a cooling rack. After 3 minutes, transfer the cookies off the hot baking sheet and onto the cooling rack to cool to room temperature.
09 -
Make the lemon glaze by mixing 2-3 tablespoons (30 ml) lemon juice with 1-1½ cups (120-180 g) of powdered sugar until well combined.
10 -
Top each cookie with the lemon glaze. Sprinkle very finely chopped dried lavender on top if desired.
# Notes:
01 -
These cookies can be stored in an airtight container at room temperature for up to 3-4 days.