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.

Ingredients

Scale

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

Instructions

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.
Add Wet Ingredients: Stir in the egg yolk, lemon juice, and lemon zest until fully combined, ensuring an even distribution of the citrus flavors.
Combine Dry Ingredients: Add the all-purpose flour, arrowroot powder (or cornstarch), dried lavender flowers, and a pinch of salt to the wet mixture.
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.
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.
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.
Preheat the Oven: While the dough chills, preheat your oven to 300°F (150°C) for slow, even baking.
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.
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.
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