Description
Elegant, buttery cookies with a delicate balance of bright lemon and floral lavender, offering a soft, melt-in-your-mouth shortbread texture perfect for tea time or dessert.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 tablespoon dried culinary lavender
- 1 tablespoon lemon zest, freshly grated
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup powdered sugar (for optional glaze)
- 2 tablespoons fresh lemon juice (for glaze)
- 1 teaspoon lemon zest (for garnish)
Instructions
1. Preheat oven to 350°F and line two baking sheets with parchment paper.
2. Cream softened butter and granulated sugar together until pale and fluffy.
3. Mix in dried lavender, lemon zest, lemon juice, and vanilla extract until well combined.
4. Gradually add flour, baking powder, and salt, mixing until a soft dough forms.
5. Scoop about 1 tablespoon of dough and roll into balls.
6. Place dough balls on prepared baking sheets, spacing 2 inches apart.
7. Bake for 10–12 minutes until edges are set and bottoms are lightly golden.
8. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
9. Whisk powdered sugar and lemon juice to make glaze.
10. Drizzle glaze over cooled cookies and sprinkle with lemon zest.
Notes
Use culinary-grade lavender, preferably English lavender, for best flavor.
Do not overmix the dough to keep cookies tender.
Zest lemons before juicing for easier preparation.
Cookies will firm up as they cool, so avoid overbaking.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg