Jump To Recipe

Magic happens when lemon, lavender, butter, and sugar meet in the oven. Infused with notes of bright lemon, floral lavender, and sweet vanilla, these buttery shortbread rounds are absolute bliss (and the ideal cookie to bring a touch of spring into your kitchen!).

Lemon Lavender Shortbread Cookies

Sprinkled with sugar and dressed up with a sweet lemon glaze, these pretty cookies are a must bake for your Easter table, Mother’s Day brunch, or spontaneous weekend picnic.

Lemon Lavender Shortbread Cookies

Lemon Lavender Shortbread Cookies

Print

Lemon Lavender Shortbread Cookies

  • Yield: 24 cookies

Ingredients

Cookies

  • 2/3 cup sugar
  • 2 tsp Meyer lemon zest
  • 1/2 tsp dried culinary lavender
  • 3/4 cup unsalted butter, at room temperature
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • 1 3/4 cups flour
  • 1 1/2 Tbsp sugar (for sprinkling)

Glaze

  • 1 cup powdered sugar
  • 1 tsp Meyer lemon zest
  • 2 Tbsp Meyer lemon juice

Instructions

  1. Combine sugar, lemon zest, and lavender in a food processor and pulse for 1 minute until lavender is finely chopped. Beat butter and lemon-lavender sugar in a large mixer bowl at medium speed until combined; add vanilla and salt and beat until incorporated. Scrape down bowl as needed. Reduce speed to low and mix in flour just until incorporated and dough begins to come together in large pieces. Scrape dough out onto a piece of plastic wrap, shape into a disk and wrap well. Chill dough in the refrigerator until firm, about 30 minutes
  2. Preheat oven to 350Β°F and line two baking sheets with silicone mats or parchment paper. Roll out dough to slightly less than 1/4-inch thick on a lightly floured board. Use a floured 2 1/2-inch fluted biscuit cutter to cut out cookies. Gather scraps, re-roll, and cut until you have a total of 24 cookies. Place cookies on baking sheets, sprinkle with sugar, and chill for 20 minutes in the refrigerator.
  3. Bake, rotating pans halfway through, for 14 to 15 minutes, until lightly golden and edges are set. Cool for 5 minutes on baking sheets, then transfer to a wire rack to cool completely. For the glaze, whisk together powdered sugar, lemon zest, and juice in a small bowl. Transfer glaze to a small piping bag and drizzle over cookies; let set before serving.

Notes

Make ahead: Baked and cooled shortbread cookies can be wrapped well and frozen up to 2 months. To thaw cookies, place on wire racks and let stand at room temperature for one hour before glazing.


Nutrition

  • Calories: 128
  • Carbohydrates: 18

Hi, I’m Laura and welcome to Tutti Dolci, a baking and desserts blog celebrating all things sweet. Featuring beautiful, approachable recipes for everyday and entertaining, I love to put my own twist on classic desserts and inspire a passion for baking.

Desserts for You

Your Weekly Dessert Fix Is Just One Click Away
 

Leave a Reply

Your email address will not be published. Required fields are marked *

*
*

This site uses Akismet to reduce spam. Learn how your comment data is processed.

22 comments

  1. You’ve done it again! The perfect drizzle, the amazing flavor combination, and a burst of springtime just before our temps fall again! These are beautiful!

  2. Hi Laura. just made the dough and it is in the fridge!! cant wait to try them….and i have to laugh at your comment…will stay for up to 2 months in the freezer……now really..who can leave cookies in the freezer for 2 months? πŸ™‚

    will let you know how scrumptious these babies are!

      1. thanks! life has been busy….baking again though!! πŸ™‚ i just put one of the crumble cookies in the oven…put cherries on this one…. had an apricot one earlier in the week… it is such a good recipe, quick, easy and everyone loves it. will let you know about the lemon/lavender shortbreads tmrw. πŸ˜‰

© 2018 TUTTI DOLCI | PHOTO & RECIPE POLICY