I know, another shortbread recipe, but shortbread cookies have kind of grown on me. It’s also nice that they don’t contain much sugar, and my kids still want to eat them. I wanted to experiment with lavender since I found some when walking around a farmers market. With some lavender at hand, I needed a recipe to go with it. This all led to my Lavender Lemon Shortbread Cookies.
The Recipe:
When working with lavender, you have to be careful not to go overboard. Too much lavender and it could taste like you’re eating a bar of soap. I don’t use just dried lavender in the recipe, in truth I don’t like the texture of whole dried lavender, so I make lavender sugar. Lavender Sugar is dried lavender and sugar pulsed together in a food processor. If you don’t have time or the food processor to make your own, you can buy lavender sugar. I got the recipe for the lavender sugar from The Spruce Eats website; I will include the recipe in the notes at the bottom of the page. It is also important to point out that not all lavender is for baking or cooking. Some lavender has been perfumed to enhance the scent, so make sure you get culinary dried lavender. A little bit of lemon zest added into the dough makes for a very light, fragrant cookie.
I also love the fact that my Lavender Lemon Shortbread cookies are straightforward to make and you can make the dough ahead of time. The dough needs to be refrigerated for at least 2 hours so you could make the dough the day before you need them and quickly slice and bake when the time comes. I like to enjoy them with a nice cup of Black or Earl Grey tea, or, like my kids, you can just eat them
Please comment below and let me know how the cookies turned out for you, or simply leave a picture. I hope you enjoy these cookies as much as my family and I do. Happy Baking.
Other Summer Recipes you may enjoy:
Lavender Lemon Shortbread Cookie
(1 votes, average: 5.00 out of 5)
Loading...A wonderfully crisp, buttery cookie with a hint of lemon and lavender.
Ingredients
- 1 cup (220g) room temperature butter
- 1/2 cup (110g) Lavender sugar*
- zest of 1 lemon+ 2 tsp of lemon juice
- 2 cups (300g) all-purpose flour
- 1/2 tsp salt
Instructions
Cream together butter, lavender sugar, lemon zest and juice in a large bowl or bowl of your stand mixer. The batter should become light and smooth; you may need to scrape down the sides of the bowl to make sure everything is mixed well.
Add in the flour and salt, continue mixing until everything has come together and you have a nice ball of dough.
Cut dough into to halves. Roll dough onto a lightly floured surface until you have a 6-inch cylinder. (if you want smaller cookies then you can roll out a slightly longer cylinder). Repeat with the second half
Wrap each section in plastic wrap and place into the fridge for at least 2 hours.
Preheat oven to 350℉
Slice into 1 cm (1/4inch) pieces and place onto cookie sheet. They don't spread much, so you don't have to leave much space between the cookies.
Bake for 15-20min. The edges of the cookies should be golden brown.
Let cookies cool on the sheet for a couple of minutes before moving them to a rack to finish cooling (they will stick to the tray if they cool too much, but they will be fragile when they first come out of the oven)
Once cool eat and enjoy!
Notes
*Lavender Sugar: Pulse 1 tbsp of culinary dried lavender and two cups of sugar until the lavender has been mixed into the sugar (should be just tiny pieces of lavender)
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