Grab a cup of tea and whip up a batch of these Lavender Lemon Shortbread Cookies! You'll love the citrus flavor in every bite, making them the best cookies for a perfect pairing with coffee or tea. This sweet treat is a must-make!
If you've never tried lavender desserts, you're in for a treat. The texture of the shortbread cookies creates a delicate cookie feel, and the subtle hint of lavender flavor adds a fancy finish. I've been making these lemon lavender cookies for years, and I've yet to tire of the flavor.Â
The lemon glaze on top is truly the perfect pairing for the lavender taste, and you don't need to add a ton either to get that refreshing lemon flavor. This is one cookie recipe that can be used as a fancy treat or a fun dessert to introduce family and friends to new flavors.Â
Be sure to try my Lavender Lemonade (which uses homemade lavender syrup) and these Lemon Blueberry Cookies for more lemon recipes!
Ingredients
- All-purpose flour - Needed to make the base of the cookie dough.
- Salted butter - The butter needs to be cold for this recipe. If you have unsalted butter add a pinch of salt.
- White sugar - For added sweetness.
- Egg white - Helps to bind the wet and dry ingredients together.
- Lemon zest - For a pop of citrus flavor fresh lemon zest is ideal. You can use lemon extract instead if you prefer.Â
- Fresh lavender - Make sure that it is very finely chopped. You can also use culinary lavender buds.
- Powdered sugar - Needed to make the glaze on top.
- Corn syrup - Adds stickiness and thickness to the glaze.
- Milk - Helps to thin out the lemon glaze topping.
See recipe card for quantities.
How to Make Lavender Lemon Shortbread Cookies
Preheat the oven to 350 degrees and add parchment paper to a baking sheet.
Step One: Add the flour, butter, sugar, egg white, lemon zest, and lavender into a food processor. Pulse until a dough starts to form.
Step Two: Take the dough out of the food processor and form a 1X2-inch thick log in the shape of a rectangle.Â
Step Three: Wrap it in parchment paper and put it in the fridge to chill for 20 minutes. Slice the dough ¼-inch thick. You can reuse the parchment to bake the cookies on.
Step Four: Spread the dough rectangles out on the baking sheet. Put the pan in the oven and bake for 16-18 minutes or until golden brown. Let the cookies cool completely.Â
Step Five: ​Make the glaze, and then spoon the lemon glaze over ½ of the cookie.
Step Six: Place back on parchment paper to let the glaze harden.
Top Tip
You can also make these into round cookies if you shape the log into a cylinder. I do this with my Vanilla Bean Cookies. Just be sure that the thickness level is the same.Â
Variations
- Vanilla extract - Add a bit of vanilla flavoring to these cookies.Â
- Plain - You can skip the glaze if you want to save on time. They are just as good plain.
See this Lavender Coffee Recipe for a fun and hot drink to pair with this treat.
Equipment
You'll need a sheet of parchment paper to make your prepared baking sheet, a food processor, a large mixing bowl, and a rolling pin. You'll also want extra parchment paper to wrap the cookie dough while it chills.
Storage
Once the cookies are baked, storing them to keep them fresh is key. Let the cookies cool completely, and then store them in an airtight container and keep them in the fridge.Â
You can also place the baked cookies in a freezer bag and freeze them for later.
Common Questions
I think that they're perfect for baby showers, bridal showers, and as a fun treat during the holidays. The texture of the cookies makes them taste fancy and feel delicate, making them perfect for just about any time of year.Â
I always brew a pot of coffee or put on a pot of tea as a good pairing. There's just something about the crunch of the cookies with the warmth of either beverage that makes them an amazing treat to savor.Â
Related
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📖 Recipe
Lavender Lemon Shortbread Cookies
Ingredients
- 1.25 cup all-purpose flour
- 8 tablespoon salted butter cold
- â…“ cup white sugar
- 1 tablespoon egg white
- ½ teaspoon lemon zest
- ½ teaspoon fresh lavender very finely chopped
Glaze
- â…“ cup powdered sugar
- 1 teaspoon corn syrup
- 2-3 teaspoon milk
- ¼ teaspoon lemon zest
Instructions
- Process the flour, butter, sugar, egg white, lemon zest, and lavender in a food processor until a dough begins to form.
- Form the dough into a 1x2-inch thick rectangular log. Wrap in parchment and chill for 20 minutes.
- Preheat oven to 350. Line a baking sheet with parchment paper.
- Slice the dough into ¼ inch thick circles. Place on the prepared baking sheet.
- Bake for 16-18 minutes or until golden brown. Let cool completely.
- Stir together the ingredients for the glaze.
- Hold a cookie over the bowl of glaze. Spoon glaze to cover one half of the cookie. Let the excess drip off. Place on the parchment. The glaze will harden.
Notes
Nutrition
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