These lavender cookies are soft and buttery shortbread cookies filled with floral lavender and bright lemon flavor. Enjoy plain or with a sweet and tangy lemon glaze and more lavender.
Pour the sugar and dried lavender buds into a food processor. Process for 10-15 seconds.
Add in the lemon zest and process until the texture of the lavender sugar resembles wet sand.
Using a stand mixer fitted with paddle attachment or electric hand mixer with beaters, beat the room temperature butter and lemon lavender sugar until well combined.
Mix the flour and salt into the wet ingredients until just combined. Cover the dough and chill in the fridge for 30 minutes.
Scoop about 1 tablespoon (15 ml) of cookie dough onto the prepared baking sheet.
Bake the lavender sugar cookies for 12 - 14 minutes. The bottom of the cookies will be very lightly golden brown.
Make the lemon glaze for the lavender cookies by mixing 2 - 3 tablespoons (30 ml) lemon juice with 1 - 1 ½ cups (120 - 180 g) of powdered sugar until well combined.
Top each cookie with the lemon glaze. Sprinkle very finely chopped dried lavender on top if you like.
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