Lemon Lavender Cookies – Shortbread Cookies with Lemon Glaze

Introduction

These delicate Lemon Lavender Cookies offer a perfect balance of floral and citrus notes. The buttery shortbread base melts in your mouth, while the bright lemon glaze adds a lovely, zesty finish. You’ll love how this elegant treat is surprisingly simple to make.

Prep & Cook Time

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 20 cookies

Ingredients

• 1 tablespoon lavender buds (or 1 tsp lavender extract)
• 2 teaspoons lemon zest
• 1 cup powdered sugar
• 1 cup salted butter (room temperature (2 sticks))
• 3/4 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 cups powdered sugar (sifted)
• 1 teaspoon lemon zest (packed)
• 3 tablespoon lemon juice (plus extra as needed)

Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a small bowl, combine the 1 tablespoon lavender buds and the 2 teaspoons lemon zest. Use your fingers to rub them together for a minute to release the oils.
3. In a large mixing bowl, cream together the 1 cup powdered sugar and 1 cup room-temperature salted butter until light and fluffy.
4. Beat in the lavender-lemon mixture and the 3/4 teaspoon vanilla extract until well combined.
5. Gradually add the 2 cups all-purpose flour, mixing on low speed just until a soft dough forms and no dry flour remains.
6. Scoop dough by the tablespoonful, roll into balls, and place on the prepared baking sheet. Gently flatten each ball with the bottom of a glass or your fingers.
7. Bake for 12-15 minutes, or until the edges just begin to turn a light golden brown. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
8. While cookies cool, make the glaze: In a medium bowl, whisk together the 2 cups sifted powdered sugar, 1 teaspoon packed lemon zest, and 3 tablespoons lemon juice. Add extra lemon juice, a teaspoon at a time, until you reach a thick but pourable consistency.
9. Drizzle or spread the glaze over the completely cooled cookies. Allow the glaze to set completely before serving.

Variations

• Dip Instead of Drizzle: For a more uniform look, dip the top of each cooled cookie directly into the glaze, twist, and lift.
• Cookie Sandwich: Spread a thin layer of lemon curd between two glazed cookies for an extra tart treat.
• Thumbprint Style: Before baking, press your thumb into the center of each dough ball and fill the indentation with a small amount of jam after baking and cooling.
• Lavender Sugar Topping: Before baking, sprinkle the cookie dough rounds with a little coarse sugar mixed with a pinch of dried lavender buds for a sparkling finish.

Tips for Success

• Ensure your butter is truly at room temperature for easier creaming and a smoother dough texture.
• If using lavender extract instead of buds, add it directly to the creamed butter mixture in step 4.
• For perfectly white glaze, sift your powdered sugar thoroughly to remove any lumps.

Storage & Reheating

Store glazed cookies in a single layer in an airtight container at room temperature for up to 5 days. They can also be frozen (unglazed) for up to 2 months; thaw and glaze before serving. There is no need to reheat.

FAQ

Can I use unsalted butter?

Yes, you can substitute unsalted butter. You may want to add a small pinch (about 1/4 tsp) of salt to the dough to balance the flavors.

My dough is too crumbly. What should I do?

This often means the flour was packed too heavily. Try adding a teaspoon of cold water at a time until the dough just comes together.

Where can I find culinary lavender buds?

Look for them in the spice section of well-stocked grocery stores, at specialty tea shops, or online. Ensure they are labeled for culinary use.

Can I make the dough ahead of time?

Absolutely. Wrap the dough tightly in plastic wrap and refrigerate for up to 3 days. Let it soften slightly at room temperature before shaping and baking.

Why is my glaze too thin or too thick?

If too thin, whisk in more sifted powdered sugar. If too thick, add more lemon juice a few drops at a time until it reaches your desired consistency.

Can I use bottled lemon juice?

Freshly squeezed lemon juice is highly recommended for the best, brightest flavor in both the dough and the glaze.