Happy New Year! If one of your resolutions is to eat less, well I've got just the itty-bitty treat for you. Easy Lemon Lavender Shortbread Cookies!
These Lemon Lavender Shortbread Cookies are super easy to make - six ingredients, ten minutes in the oven and a house filled with the sweet aroma of citrus and lavender. But be warned...you can't have just one, so you would be wise to make extra.
Scale and mise en place. Then simply ground the lavender buds, zest a lemon and stir into the sifted flour and salt. Normally, I would add these items - lavender and lemon zest - to the fat, as it intensifies the flavour, but I decided to go along with the recipe for this batch.
Next, beat the butter, then sift the confectioner's sugar onto the creamed butter and beat some more to combine. Turn the mixer to low and add in as much of the flour mixture as your mixer can handle. If the mixer appears to be struggling, remove bowl from stand and stir in any remaining flour mixture using a wooden spoon.
Why a wooden spoon? Well, it won't scratch your stainless steel bowl, it won't react with any acidic ingredients, it's just easier on the hands and for some, just a personal preference. Wooden spoons are all I can remember my grandmother using.
Once combined, turn the dough out onto a floured surface and roll into a log.
I refrigerated the dough for a couple hours - the recipe calls for up to 24 hours. The dough sliced beautifully, but it probably could have been chilled a little while longer after cutting, to lessen the spread. Hmmm, I wonder if that also works for spreading hips...
These Easy Lemon Lavender Shortbread Cookies are amazing on their own, but if you like a little filling with your cookies, then give this a try. It's quick and simple to make.
My only piece of advice - if you don't want it to end up looking like grits (see photo above), then don't make ahead and don't refrigerate. In fact, as tasty as the spread was, I much preferred the cookies on their own.
I rather enjoyed making and sampling these cookies. From the grounding of the lavender buds to the zesting of the lemon, it's an aromatic journey I intend to embark upon again... soon and often.
More Lip Lickin' Lemon & Lavender Treats:
Have a great week and see you soon!
Servings: 30
Ingredients
Cookies
- 214 g unbleached all-purpose flour 1 ½ cups
- 0.5 g dried lavender buds 1 teaspoon, ground with mortar and pestle
- 0.5 g finely zested lemon peel 1 teaspoon
- 1 g salt ¼ teaspoon
- 199 g unsalted butter ¾ cup, softened
- 134 g confectioner's sugar 1 cup
Frosting (optional)
- 82 g unsalted butter ¼ cup, softened
- 134 g confectioner's sugar 1 cup
- 19 g milk 1 tablespoon
- Dried lavender buds optional
- Thin strips of lemon peel optional
Instructions
- In a bowl, combine flour, ground lavender buds, finely shredded lemon peel, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium to high speed for 30 seconds. Add the confectioner's sugar. Beat until combined.
- Beat in as much of the flour mixture as you can with the mixer. Use a wooden spoon to stir in any remaining flour mixture.
- On a lightly floured surface, roll dough into a 10-inch-long log. Wrap log in plastic wrap or waxed paper. Chill for 2 to 24 hours or until firm.
- Preheat oven to 350 degrees F. Cut roll into ¼-inch slices. Place slices 2 inches apart on ungreased cookie sheet. Bake in preheated oven about 10 minutes, or until edges are lightly browned. Transfer cookies to a wire rack and let cool.
To make the frosting:
- Combine the butter, confectioner's sugar and milk. Beat with a wooden spoon until smooth. If necessary, stir in additional milk until desired spreading consistency is achieved.
- Spread frosting on tops of cookies, or fill and sandwich cookies. If desired, garnish with additional lavender buds and thin strips of lemon peel. Makes 3 dozen cookies.
- Place in single layer in an airtight container; cover. Store at room temperature for up to 3 days. Or freeze unfrosted cookies for up to 3 months; thaw and frost.
Notes
[adapted from Better Homes & Gardens]
Tried this recipe?Mention @isugarcoatit or tag #isugarcoatit !
Dayamis ~ {B} the sweet shop says
These look amazing! I fell in love with all things lemon on a trip to Amalfi so I can't pass up trying this easy, super yummy looking recipe!
01VanillaBean01 says
I like the look and the sound of these cookies. So simple yet so tasteful. A perfect treat with a hot cup of tea.
P.S. Nice tip about using wooden spoons!
I Sugar Coat It! says
Very sweet of you to pop by, Dayamis!! Would love to hear what you think, if you do try.
I Sugar Coat It! says
Oh, Paula I can't tell you how much I enjoyed these cookies. Making them alone was an enjoyable experience - the aroma was intoxicating.
Dinah says
How does one get that indented look on the cookie, or does it come out that way after it spreads out in baking?
I Sugar Coat It! says
They just turned out that way!! 🙂
Trish says
Finally got around to making these today - DELISH! I made them smaller (13” long roll x 1 1/2” diameter) and baked them on parchment paper for 15 mins. Perfectly formed, no spread, and blissfully light and irresistible. Thanks for the recipe!
jacquee | i sugar coat it! says
Thanks for taking the time to leave a note, Trish and for sharing your adjustments. So pleased you got around to making them - they are a fave in my home! Are you on Instagram, would love to see and share them!!
Trish says
No instagram, sorry. But I think I can manage posting a photo tomorrow to Pinterest
jacquee | i sugar coat it! says
That would be great!!
Kristi says
Looking forward to trying these, as lavender is one of my favorite flavors! Where do you find such cute wrapping paper and boxes to gift treats in? Such as the ones pictured above.
jacquee | i sugar coat it! says
Hope you give them a try - we really enjoy them! Oh my, I don't remember for certain, where I would have purchased those specific boxes or wrapping paper five years ago! So sorry... 🙁
Melissa M. says
I have been looking for a recipe for these cookies and this recipe looks perfect! Have to go grocery shopping and then I'm hoping to get some made! I already have Lavender and lemons from my garden. I'm so excited!!!
jacquee | i sugar coat it! says
Great and welcome! My lavender hasn't come up as yet this year, but I am so looking forward. Hope you like the cookies!
Erin says
These look amazing and I can’t wait to bake some!!! Do you think I could roll the dough out and cookie cutter them? I have so much more luck making shortbread that way and wonder if this dough would manipulate that way. I know not to overwork the dough or add to much flour or they can get tough.
Thanks for any input! ❤️
jacquee | i sugar coat it! says
I haven't tried them with cutters, but I think it should work. Just ensure the dough is well chilled before and after cutting and before baking, so that they keep their shape. Let me know how it goes!
Ellen Wynkoop says
I started with three different shortbread cookie recipes (from different sites). This was the best . . . by far! I tossed the other recipes. This is the only one I'll make. So delicate and fresh, not crumbly.
I've made two batches at this point. One was made with regular flour, the other with gluten free flour; both were awesome! Because my husband can never seem to get enough lemon (in lemony-sweet things), I used one whole lemon for zest (2 teaspoons, rounded). Plus, I doubled the dried lavender to 2 teaspoons. My rolled dough log was 12-13 inches. Lastly, because I use Pampered Chef heavy-duty stones, the baking time is ALWAYS much longer; my cookies baked for 15 minutes instead of the recommended 10. They were beautiful. No problems whatsoever.
Thank you, Jacquee, for a great recipe (and gorgeous photos)!
jacquee | i sugar coat it! says
Thank you for your note, Ellen! I've gifted these for the past few years and they always go over well!
melanierebro says
These cookies are amazing! I'm wondering though - how well would they freeze? Or could I freeze the dough and then thaw and slice Iater?
jacquee | i sugar coat it! says
The dough should be good in the freezer for about three months. You can roll it into a log and freeze it whole, or I like to slice the log for convenience, so that I can bake as many or as little when I want.