Can I use fresh lavender instead of dried?

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.

Help! My cookies spread too much! What did I do wrong?

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.

Can I make the dough ahead of time?

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.

My white chocolate drizzle is lumpy! How do I fix it?

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.

How do I store these cookies?

Airtight container, room temperature, up to 5 days. They might get a little softer over time, but still tasty.

Can I add lemon juice to the cookies for more lemon flavor?

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.

These cookies are too subtle in flavor. How can I make them bolder?

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.

Zesty Lemon Lavender Shortbread Cookies Recipe

Name: Lemon Lavender Shortbread Cookies with White Chocolate Drizzle
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, softened; ½ cup granulated sugar; ¼ cup powdered sugar; 2 cups all-purpose flour; 1 tablespoon lemon zest, finely grated; 1 tablespoon dried lavender, culinary grade, finely ground; 4 ounces white chocolate, finely chopped; 1 teaspoon coconut oil (or vegetable oil)

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

Units Scale

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)

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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