Lemon Lavender Shortbread Cookies

When it is cold like this, I become a big hot tea drinker in the evening after dinner. It is just pure warmth and comfort. Me being me though, I can’t just have tea. I need something a little sweet but not overwhelming to go with it. Shortbread is the quintessential companion for tea because it is so delicate and buttery. So I decided to whip up these amazing lemon lavender shortbread cookies to satisfy my craving! My tea of choice is lavender chamomile, so I thought adding the lavender to the cookies would tie in gorgeously. I added the lemon in to brighten them up and cut through the richness of the shortbread. The dough was super simple to put together!

The dough for the lemon lavender shortbread cookies all put together! It was important to not overwork it to keep the cookies super tender.
In my stand mixer I creamed together more butter than I would care to admit with powdered sugar until it was fluffy. I added lemon zest, lemon juice, ground lavender and vanilla next and let them completely dissolve into the butter and sugar. Then I turned the speed to low and slowly poured in flour just until it disappeared into the soft dough. It was important to not overwork it to keep the cookies tender. The dough for the lemon lavender shortbread cookies really was simple and easy.
The long, thin rectangle like this makes the lemon lavender shortbread cookies super easy to just slice and bake.
I turned out the dough onto a big sheet of plastic wrap and formed it into a long rectangle gently with my clean hands. The long, thin rectangle like this made the lemon lavender shortbread cookies simple to slice and bake. The formed dough needed to chill overnight to really set and develop flavor.
The lemon lavender shortbread cookies sliced and ready. I loved the pretty flecks of lavender in them!
In the morning I sliced that rectangle of dough into thick bars of gorgeousness. I loved the pretty flecks of lavender in them. They almost looked like little bars of soap but they were so much yummier.
The lemon lavender shortbread cookies looking and smelling glorious fresh out of the oven!
Before I baked the lemon lavender shortbread cookies, I pierced them each twice with a fork to give them the signature tine marks. When they came out of the oven they looked absolutely wonderful and smelled even better.  This was the perfect color, shortbread should be pale.

While they were still warm I gave the lemon lavender shortbread cookies a quick dusting of powdered sugar, then they were ready to eat. Let me tell you, having one of these babies with a hot cup of tea while catching up on the latest Crawley family drama on Downton Abbey was just heaven! The cookies had such gorgeous flavor and buttery texture that made me one happy woman. It’s the simple things in life, folks.

Lemon Lavender Shortbread Cookies
Lemon Lavender Shortbread Cookies
Lemon Lavender Shortbread Cookies
Lemon Lavender Shortbread Cookies

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Lemon Lavender Shortbread Cookies
Lemon Lavender Shortbread Cookies
Prep Time
15 mins
Cook Time
18 mins
Total Time
33 mins
 
Course: Dessert
Servings: 12 cookies
Author: Jeanie and Lulu's Kitchen
Ingredients
  • 2 sticks unsalted butter softened to room temperature
  • 2/3 cup powdered sugar plus additional for sprinkling on top
  • 1/2 a lemon zested
  • 2 tablespoons fresh lemon juice from the half that was zested
  • 1/2 teaspoon ground lavender
  • 1/2 teaspoon vanilla extract
  • 2 cups flour
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and powdered sugar. Cream them together thoroughly until fluffy. Add the lemon zest, lemon juice, ground lavender and vanilla and let them get completely incorporated. Turn the speed to low and slowly add the flour just until it disappears. It's important not to overwork the dough at this point.
  2. Turn the shortbread dough out onto plastic wrap. Gently work it together to smooth it out and form it into a thin, long rectangle by gently pressing it together with clean hands. Wrap the dough in plastic and allow it to sit in the refrigerator to chill overnight. This is also going to allow the flavor to really develop.
  3. The next day, pre-heat the oven to 325 degrees and line a baking sheet with a silicone mat or parchment paper. Take the dough out and slice it with a sharp knife into roughly 1 1/2 inch slices to make them pretty little squares. The dough rectangle should be long enough to yield about a dozen shortbread cookies.
  4. Transfer the cookies to the prepared baking sheet and pierce each one twice with a fork for the traditional decoration. Then let them bake for about 18-20 minutes. The cookies should be fully baked but still pale. Take them out and allow them to cool for a couple of minutes on the sheet, then transfer them to a rack to finish cooling.
  5. While the cookies are still warm, dust them with powdered sugar. Then serve immediately! These are so amazing with a great cup of tea.

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