Print

Crispy Lavender Lemon Shortbread Cookies with Glaze

crispy lavender lemon shortbread cookies - featured image
Print Recipe

These crispy lavender lemon shortbread cookies feature a delicate floral-herbal flavor balanced with bright lemon zest and a smooth tangy glaze. Perfect for tea time or brunch, they offer a tender crumb with crisp edges and a subtle, unforgettable zing.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 cup (227g) unsalted butter, softened
  • 3/4 cup (90g) powdered sugar
  • 2 tsp dried culinary lavender, finely crushed
  • 1 tbsp fresh lemon zest
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • For the glaze:
  • 1 cup (120g) powdered sugar
  • 2–3 tbsp fresh lemon juice
  • Optional: a drop of vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking.
  2. In a large bowl, beat 1 cup (227g) softened unsalted butter with 3/4 cup (90g) powdered sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  3. Mix in 1 tsp vanilla extract and 1 tbsp fresh lemon zest until evenly combined.
  4. In a separate bowl, whisk together 2 cups (250g) all-purpose flour, 2 tsp finely crushed dried culinary lavender, and 1/4 tsp salt. Gradually add this to the butter mixture, mixing on low speed or folding gently with a spatula until the dough just comes together. Avoid overmixing.
  5. Turn the dough onto a lightly floured surface. Roll it out to about 1/4-inch (6mm) thickness. Cut into preferred shapes about 2 inches (5cm) wide.
  6. Place cookies on the prepared baking sheet about 1 inch (2.5cm) apart. Bake for 15-18 minutes, or until edges turn light golden brown.
  7. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  8. In a small bowl, whisk 1 cup (120g) powdered sugar with 2-3 tbsp fresh lemon juice until smooth and pourable but thick enough to coat. Add a drop of vanilla extract if desired.
  9. Once cookies are fully cooled, drizzle or brush the glaze on top. Let them sit for 20-30 minutes until the glaze is set but still tender.

Notes

Use food-grade culinary lavender only and crush gently to release aroma without powdering. Butter should be softened but not melted. Avoid overmixing after adding flour to keep cookies tender. Chill dough if too soft. Cool cookies completely before glazing to prevent sogginess. Adjust glaze consistency with lemon juice. For gluten-free, use 1:1 gluten-free flour blend; for dairy-free, substitute vegan butter and use coconut milk in glaze.

Nutrition

Keywords: lavender cookies, lemon shortbread, crispy cookies, homemade glaze, tea time cookies, easy cookie recipe, floral cookies

Find it online: https://realityeats.com/crispy-lavender-lemon-shortbread-cookies-recipe-easy-homemade-glaze/