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.
Shortbread cookie dough
Lavender lemon glaze
Congratulations!
Save $4 cashback on Banza Rotini Made From Chickpeas. Scan QR-code and claim coupon
Claim $4 coupon
Congratulations!
Save $4 cashback on Banza Rotini Made From Chickpeas. Scan QR-code and claim coupon
Shortbread cookie dough
Combine sugar and lavender flowers in a clean coffee grinder or a mortar and pestle, and blend until the flowers are in smaller pieces.
⅕ cup granulated sugar¼ teaspoons dried lavender flowersAdd 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.
⅕ lemonsAdd the butter and salt into the sugar mixture. Beat together until light and fluffy. Scrape down the bowl frequently to ensure even mixing.
⅕ cup salted butter⅕ teaspoon sea saltThen, sift the flour into the butter mixture. Gently mix until it becomes a dough.
¼ cup all purpose flourDump 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.
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.
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).
Bake the cookies for 15-17 minutes, until the bottoms are very lightly golden. Let them cool on the cookie sheet.
Lavender lemon glaze
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.
⅕ cup powdered sugar¼ tablespoons lemon juicepurple food coloring⅕ teaspoon dried lavender flowersDip 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.
