Lavender Cookies Recipe
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. Make these wonderfully refreshing and beautifully fragrant lavender shortbread cookies the next time you need a taste of spring.
Equipment
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 2 baking sheets
- 1 parchment paper
- 1 small tablespoon sized cookie scoop optional
Ingredients
Lavender Cookies
- ¾ cups (150 g) granulated sugar
- 1 teaspoon dried lavender buds
- 2 lemons, zested
- 1 cup (226 g) unsalted butter, softened
- 2¼ cups (270 g) all purpose flour
- ¼ teaspoon salt
Lemon Glaze
- 1 - 1½ cups (120 -180 g) powdered sugar
- 2 -3 tablespoon lemon juice
- ¼ teaspoon dried lavender buds
Instructions
- Pour the sugar and dried lavender buds into a food processor. Process for 10-15 seconds. Taste and adjust with more lavender if needed.¾ cups (150 g) granulated sugar, 1 teaspoon dried lavender buds
- Add in the lemon zest and process until the texture of the lavender sugar resembles wet sand.2 lemons, zested
- 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. This takes about 3-4 minutes on medium speed.1 cup (226 g) unsalted butter, softened
- Mix the flour and salt into the wet ingredients until just combined. Cover the dough and chill in the fridge for 30 minutes.2¼ cups (270 g) all purpose flour, ¼ teaspoon salt
- While the cookies chill, preheat the oven to 350 F (177 C). Line two large baking sheets with parchment paper.
- Scoop about 1 tablespoon (15 ml) of cookie dough onto the prepared baking sheet. I like to use a small cookie scoop to get perfectly portioned cookies.
- Bake the lavender sugar cookies for 12 - 14 minutes. The bottom of the cookies will be very lightly golden brown. Remove the cookies from the oven onto a cooling rack. After 3 minutes, transfer the cookies off the hot baking sheet and onto the cooling rack to cool to room temperature.
- 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.1 - 1½ cups (120 -180 g) powdered sugar, 2 -3 tablespoon lemon juice
- Top each cookie with the lemon glaze. Sprinkle very finely chopped dried lavender on top if you like.¼ teaspoon dried lavender buds
Notes
- Store baked cookies: These cookies can be stored in an airtight container at room temperature for up to 3-4 days.
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