Crack Your Cookie Cravings With This Irresistible Lemon Lavender Shortbread Cookies Recipe
Are you tired of cookies that taste like cardboard?
We get it.
So are we.
You want a cookie that makes your taste buds sing, not snooze.
Imagine a buttery, crumbly shortbread, infused with the bright zing of lemon and the calming scent of lavender.
Sounds fancy pants, right?
It isn’t.
We are going to show you how to bake these Lemon Lavender Shortbread Cookies.
They are way easier than you think and totally worth it.
Get ready to impress your friends, or just, you know, eat them all yourself.
No judgement here.
Lemon Lavender Shortbread Cookies Are Your New Favorite Treat
Okay, friends, let’s talk cookies.
Not just any cookies, but Lemon Lavender Shortbread Cookies.
These aren’t your average chocolate chip cookie dunkers.
These are sophisticated, yet simple.
They are kinda floral, kinda citrusy, and totally addictive.
We are going to walk you through every step, from gathering your stuff to that first glorious bite.
Trust us, even if you think baking is some kind of complicated science experiment, you can nail this.
We made sure of it.
Why Lemon and Lavender? It’s a Match Made in Cookie Heaven
So, lemon and lavender.
Sounds a bit out there, yeah?
But hold on.
Think about it.
Lemon is bright, zesty, and wakes up your mouth.
Lavender is floral, calming, and adds this fancy perfume-y note.
Together? Boom. Flavor explosion.
It’s like sunshine and a gentle breeze all wrapped up in a cookie.
Plus, lavender isn’t just tasty; it smells amazing while baking.
Your kitchen will smell like a fancy spa, but with cookies. Better than candles, right?
The Magic of Shortbread Is The Crumbly, Buttery Perfection
Shortbread is, like, the king of crumbly cookies.
It’s buttery, it’s simple, and it melts in your mouth.
The secret?
Not much stuff in it.
Butter, sugar, flour.
That’s mostly it.
No eggs, no water, no funny business.
This keeps them tender and gives them that signature snap.
Adding lemon and lavender just takes this classic cookie and gives it a major glow-up.
You will be amazed how something so easy can taste so good.
Gather Your Cookie Arsenal -All The Ingredients You’ll Need
Let’s get organized.
For these Lemon Lavender Shortbread Cookies, you don’t need a ton of crazy stuff. Mostly pantry staples, plus a lemon and some lavender.
Easy peasy.
- Unsalted Butter: The star of the show. Butter is what makes shortbread, well, shortbread. We use unsalted so we can control the salt level ourselves. Make sure it is softened. Like, poke-it-and-it-dents soft. Not melted soup.
- Granulated Sugar: Sweetness, obviously. Granulated sugar gives the cookies a nice, clean sweetness.
- Powdered Sugar: Also sugar, but finer. Powdered sugar makes the cookies extra tender and adds to that melt-in-your-mouth feel. It’s like the secret weapon for crumbly cookies.
- All-Purpose Flour: The base of our cookie. Good old all-purpose flour works great here. No need for fancy flours.
- Lemon Zest: This is where the lemon magic happens. Zest is the yellow part of the lemon peel. It’s packed with lemon oil and flavor. Just zest the outside, avoid the white pith underneath, it’s bitter.
- Dried Lavender: Culinary lavender, please. Not the stuff from your grandma’s potpourri. Make sure it says “culinary grade” so you know it’s safe and tasty. We are going to grind it up a bit to release its flavor.
- White Chocolate (for drizzle): Okay, this is our little twist. White chocolate drizzle isn’t in every lemon lavender shortbread recipe, but it should be. It adds a creamy sweetness that balances the lemon and lavender perfectly. Trust us on this one.
- Coconut Oil (or vegetable oil): Just a smidge to help melt the white chocolate smoothly. Makes it drizzle-able.
Step-by-Step To Baking Your Lemon Lavender Dreams
Ready to bake? Awesome. Follow these steps, and you will be knee-deep in delicious cookies in no time.
- Butter and Sugar Creaming Time: Get that softened butter into a mixing bowl. Add in the granulated sugar and powdered sugar. Cream them together until it’s light and fluffy. You can use a mixer or do it by hand with a spoon. Arm workout or easy peasy – your choice.
- Flour Power with Lemon and Lavender: In another bowl, whisk together the all-purpose flour. Add in the lemon zest and ground lavender. Mix it all up. This makes sure the lemon and lavender are evenly spread throughout the cookies. Nobody wants a lavender bomb in one bite and plain cookie in the next.
- Dough Time – Gently Combine: Slowly add the flour mixture to the butter and sugar bowl. Mix on low speed until just combined. Don’t overmix! Overmixing makes tough cookies. We want tender, crumbly goodness. Once it forms a dough, stop mixing.
- Chill Out, Dough: Turn the dough out onto a lightly floured surface. Form it into a disc, wrap it in plastic wrap, and stick it in the fridge. 30 minutes minimum. Chilling is not optional. It firms up the butter and prevents spread-y cookies. Plus, cold dough is easier to roll.
- Oven Preheat and Prep: Preheat your oven to 325°F (160°C). Line baking sheets with parchment paper. Parchment is your friend. No sticking, easy cleanup.
- Roll and Cut (or Square Up): Take the chilled dough out. Roll it out to about ¼-inch thickness. Use cookie cutters for shapes, or cut into squares. Squares are faster, shapes are cuter. You decide.
- Bake to Golden Edges: Place your cookie shapes on the baking sheets. Leave a little space. Bake for 12-15 minutes. Edges should be just barely golden. Keep an eye on them! Shortbread burns easily on the bottom.
- Cooling is Key: Let the cookies cool on the baking sheets for a few minutes. Then, move them to a wire rack to cool completely. Don’t drizzle warm cookies. Melty chocolate mess. Cool cookies are happy cookies.
- White Chocolate Drizzle Magic: While cookies cool, melt the white chocolate with coconut oil. Microwave in short bursts or use a double boiler. Stir until smooth. Drizzle over cooled cookies. Get fancy or just go for it.
- Set and Serve: Let the white chocolate set completely. Room temp or fridge to speed it up. Then, devour. Or share. If you must.
Lemon Lavender Shortbread Cookies Recipe
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Lemon Lavender Shortbread Cookies with White Chocolate Drizzle
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delicate and aromatic lemon lavender shortbread cookies, elevated with a luscious white chocolate drizzle. This recipe offers a unique twist on classic shortbread, balancing floral and citrus notes with creamy sweetness. Perfect for tea time or a special treat.
Ingredients
For the Shortbread Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 2 cups all-purpose flour
- 1 tablespoon lemon zest, finely grated
- 1 tablespoon dried lavender, culinary grade, finely ground
For the White Chocolate Drizzle:
- 4 ounces white chocolate, finely chopped
- 1 teaspoon coconut oil (or vegetable oil)
Instructions
- Let’s get baking! First off, you’ll want to wrangle that butter into submission. Make sure it’s nice and soft, like room temperature yoga instructor relaxed. In a roomy mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar. You want it light and fluffy, like a cloud you could bounce on – if clouds were edible and buttery.
- Next up, in a separate bowl, whisk together the all-purpose flour. This is where the magic happens – add that lemon zest and finely ground lavender to the flour. Imagine you’re infusing the very essence of a sunny afternoon into this flour. Give it a good mix.
- Now, gradually add the dry ingredients to the butter and sugar mixture. Mix on low speed until just combined. Be gentle, we’re not trying to wrestle dough here. It should form a nice, cohesive dough.
- Turn the dough out onto a lightly floured surface. Form it into a disc, wrap it in plastic wrap, and chill it in the fridge for at least 30 minutes. This is crucial! Chilling prevents the cookies from spreading like crazy in the oven and gives them that perfect shortbread texture. Think of it as the dough taking a spa day before the big bake.
- Preheat your oven to 325°F (160°C). Line baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze.
- Once the dough is chilled and ready to roll, take it out and roll it to about ¼-inch thickness. Use cookie cutters to cut out shapes, or just cut into squares with a knife if you’re feeling more rustic-chic than fancy-pants.
- Place the cookie shapes on the prepared baking sheets, leaving a little space between each one. Bake for 12-15 minutes, or until the edges are just barely golden. Keep a close watch; shortbread can go from perfect to burnt bottoms faster than you can say “lemon lavender.”
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Patience is a virtue, especially when cookies are involved.
- While the cookies are cooling, let’s whip up that white chocolate drizzle. In a heatproof bowl set over a saucepan of simmering water (or in the microwave in short bursts), melt the white chocolate with the coconut oil. Stir until smooth and dreamy.
- Once the cookies are completely cool, drizzle the melted white chocolate over them. Get creative! Zigzags, stripes, Jackson Pollock-esque splatters – go wild. Let the white chocolate set completely before serving. This usually takes about 20-30 minutes at room temperature, or you can speed it up in the fridge.
Notes
- These Lemon Lavender Shortbread Cookies are a delightful twist on a classic, offering a sophisticated flavor profile that’s both comforting and elegant.
- What makes this recipe stand out from other lemon lavender shortbreads is the addition of a white chocolate drizzle. While many recipes focus solely on the floral and citrus notes, the white chocolate introduces a creamy sweetness that beautifully complements the tart lemon and fragrant lavender. It’s like adding a soft, melodic harmony to a duet – unexpected but utterly perfect. The drizzle not only enhances the flavor but also adds a lovely visual element, making these cookies particularly appealing for gifting or special occasions.
- For the best lavender flavor, ensure you are using culinary-grade dried lavender. Regular lavender from craft stores might have been treated with pesticides and won’t taste as good.
- Store leftover cookies in an airtight container at room temperature for up to 5 days. They are lovely with a cup of tea or as a light dessert.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 9g
- Sodium: 10mg
- Fat: 9g
- Saturated Fat: About 6g
- Carbohydrates: 17g
- Fiber: Negligible
- Protein: 1g
- Cholesterol: 25mg
Nutritional Nibbles: Cookie Stats
Okay, so cookies aren’t health food. We know. But it’s good to know what you are eating, right? These are estimates, because cookie sizes vary, but here’s a ballpark for one Lemon Lavender Shortbread Cookie with white chocolate drizzle:
- Calories: About 150 kcal
- Fat: Around 9g (mostly from butter and white chocolate, some saturated)
- Saturated Fat: About 6g
- Cholesterol: 25mg
- Sodium: A pinch, less than 10mg (from butter)
- Carbohydrates: Around 17g
- Sugar: About 9g (from sugars and white chocolate)
- Protein: Less than 1g
- Fiber: Negligible
Important Note: These are estimates. Actual values can change depending on ingredient brands, cookie size, and your drizzle enthusiasm. Enjoy in moderation, friends! They are treats, after all.
Ingredient Swaps And Making it Work for You
Out of lavender? Hate white chocolate? No problem. Here are some swaps you can make:
- No Lavender? Try other floral flavors! Rosemary (finely chopped), or even citrus zest from orange or grapefruit can be yummy. Just adjust amounts to taste, as some flavors are stronger than lavender.
- Culinary Lavender MIA? If you absolutely cannot find culinary lavender, you can try using lavender tea (from tea bags). Open a tea bag, and use the leaves, but be careful, tea lavender can be stronger. Start with less and taste. Ordering online is your best bet for culinary lavender though.
- White Chocolate Hater? Semi-sweet or milk chocolate drizzle works too. Or skip the drizzle entirely and dust with powdered sugar. Still delicious.
- Butter Blues? Vegan butter sticks can work, but they might change the texture slightly. Real butter gives the best shortbread texture, just saying.
- Sugar Sensitivities? You can try using alternative sweeteners, but it will change the cookie texture. Shortbread is kinda sugar-dependent for its snap and crumble. Experiment if you are brave!
Lemon Lavender Shortbread FAQs And Your Burning Questions Answered
Got questions? We got answers. Here are some common cookie conundrums:
Dried culinary lavender is better for baking. Fresh lavender has more moisture and can make the cookies soggy. Dried lavender’s flavor is also more concentrated.
Probably your butter was too warm, or you didn’t chill the dough long enough. Cold butter is key for shortbread. Also, make sure your oven isn’t too hot.
Totally! Dough can be made ahead and stored in the fridge for up to 3 days. Just let it soften slightly before rolling. You can also freeze the dough for longer storage.
Melting white chocolate can be tricky. Melt it gently, and don’t overheat. Adding a tiny bit more coconut oil can help smooth it out. Microwave in short intervals, stirring often.
Airtight container, room temperature, up to 5 days. They might get a little softer over time, but still tasty.
Lemon zest gives plenty of lemon flavor without adding extra liquid. Lemon juice can make the dough too wet and change the texture of shortbread. Stick with zest for the best lemon punch.
Make sure you are using fresh lemon zest and good quality culinary lavender. Grinding the lavender helps release more flavor. You can also slightly increase the amount of zest and lavender, but don’t go overboard, or it can become bitter or soapy.
The Final Bite
That’s it!
You’ve just baked a batch of Lemon Lavender Shortbread Cookies that are sure to impress.
These little bites of sunshine and floral calm are perfect with a cup of tea, as a light dessert, or just whenever you need a little something special.
Want more simply delicious recipes like this one, crafted with expertise by culinary expert Ryan Yates and the team at Edible Exposure Media
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About the Author
Ryan Yates is a culinary expert with over 20 years of experience in commercial kitchens. As a working executive chef, he has a passion for creating delicious, accessible recipes that bring joy to home cooks everywhere. Ryan believes in the magic of simple ingredients and loves sharing his knowledge to help others find happiness in cooking.