Description
Soft and buttery lavender shortbread cookies infused with lemon zest and topped with a bright lemon glaze for a delicate floral dessert perfect for spring.
Ingredients
Scale
- ¾ cup (150 g) granulated sugar
- 1 teaspoon dried lavender buds
- Zest of 2 lemons
- 1 cup (226 g) unsalted butter, softened
- 2¼ cups (270 g) all-purpose flour
- ¼ teaspoon salt
- 1 to 1½ cups (120–180 g) powdered sugar
- 2 to 3 tablespoons lemon juice
- ¼ teaspoon dried lavender buds (for garnish)
Instructions
- Process sugar and dried lavender buds in a food processor for 10–15 seconds.
- Add lemon zest and pulse until mixture resembles wet sand.
- Beat softened butter with lavender lemon sugar for 3–4 minutes until creamy.
- Mix in flour and salt until just combined.
- Chill dough for 30 minutes.
- Preheat oven to 350°F (177°C) and line baking sheets with parchment paper.
- Scoop 1 tablespoon portions onto baking sheets.
- Bake for 12–14 minutes until bottoms are lightly golden.
- Cool cookies on rack.
- Whisk powdered sugar with lemon juice to form glaze.
- Drizzle glaze over cooled cookies and sprinkle with lavender if desired.
Notes
- Store cookies in an airtight container at room temperature for up to 4 days.
- Freeze unglazed cookies for up to 2 months.
- Use culinary-grade dried lavender only.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 8g
- Sodium: 35mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg