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Lemon Lavender Shortbread | Cookies Made Easy

Lemon Lavender Shortbread

Name: Lemon Lavender Shortbread
Prep time: 00:30:00
Cook time: 00:15:00
Total time: 45 min
Yield: 24 cookies
Cuisine: British
Ingredients: 1 tablespoon lemon juice; 2 tablespoons lemon zest; 1/2 cup powdered sugar; 1 cup unsalted butter; 2 tablespoons cornstarch; 1/2 cup granulated sugar; 1/4 teaspoon salt; 1 1/2 teaspoons dried culinary lavender; 1 teaspoon vanilla extract; 2 cups all-purpose flour

DessertBritishVegetarianBakingTea TimeSweet

These delicate Lemon Lavender Shortbread cookies combine the bright citrus notes of fresh lemon with the subtle floral essence of culinary lavender. The buttery, crumbly texture of classic shortbread provides the perfect canvas for these sophisticated flavors, creating an elegant treat perfect for afternoon tea or special occasions.

Prep Time

30 min

Cook Time

15 min

Serves

24 cookies

Difficulty

medium

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Ingredients

Techniques: rolling dough, cutting cookies, proper chilling, gentle mixing

Equipment Needed

Stand mixer or hand mixer
Large mixing bowl
Medium mixing bowl
Measuring cups and spoons
Microplane or zester
Rolling pin
2-inch cookie cutter
Baking sheets
Parchment paper
Wire cooling rack
Plastic wrap

These elegant shortbread cookies require attention to detail but are well worth the effort. The key to perfect shortbread is handling the dough gently and being patient with the chilling process. Follow these steps carefully for cookies with the perfect balance of buttery texture and delicate lemon-lavender flavor.

For the best flavor, use only culinary-grade lavender, which is specifically prepared for cooking. Regular lavender may be too potent or contain unwanted chemicals. If you prefer a stronger lavender flavor, you can infuse the sugar with lavender buds for 24 hours before making the cookies.

Lemon Lavender Shortbread

Recipe Assistant

Ingredients

Equipment Needed

Step 1: Beat until the mixture is noticeably lighter in both color and texture.

Step 2: The lavender should be finely chopped to distribute the flavor evenly without overwhelming bites.

Step 3: The cornstarch helps create that classic melt-in-your-mouth shortbread texture.

Step 4: Stop mixing as soon as the dough comes together to avoid developing gluten, which would make the cookies tough.

Step 5: Chilling the dough is crucial for developing flavor and preventing spreading during baking.

Step 6: The lower temperature ensures the shortbread bakes evenly without browning too quickly.

Step 7: Work with one disk at a time, keeping the other refrigerated until ready to use.

Step 8: If the dough becomes too soft while working with it, return it to the refrigerator for 10-15 minutes to firm up.

Step 9: This creates a subtle sparkle and light crunch on top of the cookies.

Step 10: Shortbread should not brown significantly; look for just the slightest color at the edges.

Step 11: The cookies will be very delicate when hot and will firm up as they cool.

Step 12: The glaze adds an extra layer of lemon flavor and a beautiful finish.

Step 13: The flavor of the lavender and lemon will actually intensify slightly after a day of storage.

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