Lavender & Lemon Shortbread Cookies Recipe

Introduction

These Lavender & Lemon Shortbread Cookies offer a delicate balance of floral and citrus flavors in a buttery, crumbly texture. Perfect for afternoon tea or a light, elegant treat any time of day.

Ingredients

• 14 Tbsp butter, softened (2 sticks minus 2 tbsp)
• 3/4 cup sugar
• 1 egg yolk
• 2 Tbsp lemon juice
• 1 Tbsp lemon zest (a microplane works best)
• 1 1/2 cups plus 2 Tbsp all-purpose flour
• 1/2 cup arrowroot powder or cornstarch
• 1/4 cup dried lavender flowers
• Pinch of salt

Instructions

1. Step 1: Cream together the softened butter and sugar until light and fluffy.
2. Step 2: Add the egg yolk, lemon juice, and lemon zest, then stir until fully combined.
3. Step 3: Gradually add the flour, arrowroot powder (or cornstarch), dried lavender, and a pinch of salt to the mixture.
4. Step 4: Stir everything together until the dough begins to hold together.
5. Step 5: Remove the dough from the bowl and shape it into a log.
6. Step 6: Wrap the dough log in parchment paper, twisting the ends to keep it secure.
7. Step 7: Chill the dough in the fridge or freezer for about 30 minutes, or until firm. Preheat the oven to 300°F when ready to bake.
8. Step 8: Slice the chilled log into 1/4 inch rounds and place them on a parchment-lined baking sheet, spacing them about an inch apart.
9. Step 9: Bake for 25–30 minutes, checking closely after 25 minutes for slight golden edges. The centers should remain soft.
10. Step 10: Let the cookies cool on the baking sheet for several minutes before transferring to a cooling rack to firm up.

Tips & Variations

• Use a microplane to zest the lemon finely for the best flavor and texture in the cookies.
• Substitute cornstarch if arrowroot powder is unavailable for a similar tender crumb.
• Try adding a teaspoon of vanilla extract for a subtle warmth in flavor.
• For a stronger lavender aroma, gently crush dried lavender flowers before adding.

Storage

Store the cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to three months. To refresh, warm gently in a low oven for a few minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lavender instead of dried?

It’s best to use dried lavender flowers for these cookies, as fresh lavender may release too much moisture and affect the dough’s texture.

What can I substitute for arrowroot powder?

Cornstarch is an excellent substitute and will provide a similar tender, delicate texture to the shortbread.

Lavender & Lemon Shortbread Cookies Recipe

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★★★★★

4.8 from 94 reviews

• Author: Naomi
• Total Time: 40 minutes
• Yield: 18 servings 1x
• Diet: Vegetarian

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Description

These Lavender & Lemon Shortbread Cookies offer a delicate and fragrant twist on the classic buttery shortbread. Infused with bright lemon zest and juice, alongside subtle floral notes from dried lavender flowers, these cookies provide a perfect balance of citrusy freshness and aromatic elegance. They are crisp on the edges yet tender in the center, making them an ideal tea-time treat or a charming gift.

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Ingredients

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Shortbread Dough

• 14 Tbsp butter, softened (2 sticks minus 2 tbsp)
• 3/4 cup sugar
• 1 egg yolk
• 2 Tbsp lemon juice
• 1 Tbsp lemon zest (preferably microplaned)
• 1 1/2 cups plus 2 Tbsp all-purpose flour
• 1/2 cup arrowroot powder or cornstarch
• 1/4 cup dried lavender flowers
• Pinch of salt

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Instructions

1. Cream the Butter and Sugar: In a mixing bowl, beat together the softened butter and sugar until light and fluffy. This helps to incorporate air for a tender texture.
2. Add Wet Ingredients: Stir in the egg yolk, lemon juice, and lemon zest until fully combined, ensuring an even distribution of the citrus flavors.
3. Combine Dry Ingredients: Add the all-purpose flour, arrowroot powder (or cornstarch), dried lavender flowers, and a pinch of salt to the wet mixture.
4. Form the Dough: Mix all ingredients together until the dough begins to hold together. It should be slightly crumbly but able to form a cohesive mass.
5. Shape the Dough Log: Remove the dough from the bowl and shape it into a log approximately 2 inches in diameter, ensuring even thickness for uniform baking.
6. Chill the Dough: Wrap the dough log tightly in parchment paper and twist the ends to secure. Refrigerate or freeze for about 30 minutes, or until firm enough to slice cleanly.
7. Preheat the Oven: While the dough chills, preheat your oven to 300°F (150°C) for slow, even baking.
8. Slice and Arrange: Remove the dough log from the fridge and slice into 1/4 inch thick rounds. Place the slices on a parchment-lined baking sheet, spacing them about an inch apart to allow some spread.
9. Bake the Cookies: Bake for 25-30 minutes. Start checking at 25 minutes to avoid over-browning; edges should turn just golden while centers remain soft.
10. Cool the Cookies: Let the cookies cool on the baking sheet for several minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.

Notes

• Using a microplane for the lemon zest ensures a fine texture and stronger lemon flavor.
• Arrowroot powder or cornstarch helps produce a tender, crumbly texture characteristic of shortbread.
• Dried lavender flowers should be culinary grade to ensure safety and optimal flavor.
• Chilling the dough is crucial to achieve clean slices and to prevent the cookies from spreading too much during baking.
• Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.

• Prep Time: 10 minutes
• Cook Time: 25-30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Lavender cookies, Lemon shortbread, Floral cookies, Citrus cookies, Butter cookies, Tea time cookies, Homemade shortbread