Lavender Shortbread Cookies - Flouring Kitchen

    Lavender Shortbread Cookies

    Serves 24
    15 mins prep
    15 mins cook
    15 mins chill
    45 mins total

    These lavender shortbread cookies have a crisp, melt in your mouth texture with beautiful lavender and lemon flavor. They have a tangy lemon purple glaze with lavender buds. There's real dried lavender and lemon zest in the cookie dough for a gorgeous floral and fragrant flavor that isn't soapy at all. I love how thick these cookies are and they're so tender and crisp! They're the perfect easy whimsical cookies.

    24 servings

    Shortbread cookie dough

    Lavender lemon glaze


    Product image discount

    Claim $4 coupon

    Congratulations!
    Save $4 cashback on Eden Foods Edensoy Soymilk Unsweetened. Scan QR-code and claim coupon

    Jupiter recipe QRCode discount

    Shortbread cookie dough

    1. Combine sugar and lavender flowers in a clean coffee grinder or a mortar and pestle, and blend until the flowers are in smaller pieces.

      ½ cup granulated sugar
      3 teaspoons dried lavender flowers
    2. Add the lavender sugar into a large bowl. Grate the lemon zest into the sugar. Rub the mixture with your fingers to break up the lemon zest and to release the fragrant lemon oils.

      2 lemons
    3. Add the butter and salt into the sugar mixture. Beat together until light and fluffy. Scrape down the bowl frequently to ensure even mixing.

      1 cup salted butter
      ¼ teaspoon sea salt
    4. Then, sift the flour into the butter mixture. Gently mix until it becomes a dough.

      2 ¾ cup all purpose flour
    5. Dump the shortbread dough out onto a piece of parchment paper. Press it together into a cohesive ball. Sprinkle a bit of flour on top. Gently roll the dough into 1/2" thickness.

    6. Cut out small 2" diameter flower shapes using a cookie cutter. Alternatively, use a knife to cut out square shaped cookies. Reroll the dough to cut out more cookies as needed.

    7. Place the cookies onto a parchment lined baking sheet, leaving only a bit of space between the cookies because they don't spread much. Freeze for 15 minutes while the oven preheats to 340°F (170°C).

    8. Bake the cookies for 15-17 minutes, until the bottoms are very lightly golden. Let them cool on the cookie sheet.

    Lavender lemon glaze

    1. Add the lemon juice, one tablespoon at a time, into the icing sugar in a bowl and whisk. Add enough lemon juice to make a glaze with a drizzling consistency. Optionally, add a touch of purple food coloring to tint it a lavender color. Then add dried lavender and stir.

      1 cup powdered sugar
      2 ½ tablespoons lemon juice
      purple food coloring
      1 teaspoon dried lavender flowers
    2. Dip the tops of the cookies into the bowl with icing and let the excess icing fall back into the bowl. Place the cookies onto a parchment lined cookie sheet underneath. Enjoy once the glaze has dried up - about 15 minutes.

    Available coupons from Flouring Kitchen

    This section won’t appear on print out.


    Tari Peruvian Amarillo Pepper Hot Sauce

    Get $4 cashback

    Tari Peruvian Amarillo Pepper Hot Sauce

    Tari Peruvian Rocoto Pepper Hot Sauce

    Get $4 cashback

    Tari Peruvian Rocoto Pepper Hot Sauce

    Tajin Clasico Seasoning

    Get $4 cashback

    Tajin Clasico Seasoning

    Tajin Mild Hot Sauce

    Get $4 cashback

    Tajin Mild Hot Sauce

    La Tourangelle Olive Oil, Organic, Extra Virgin

    Get $4 cashback

    La Tourangelle Olive Oil, Organic, Extra Virgin