Lavender Lemon Cookies
Lavender Lemon Cookies are delicate and delicious. These beautiful treats pair perfectly with a cup of hot tea by yourself or while sharing a pot of tea with friends. Made with edible lavender petals and lemon zest, this is one special cookie.
Lavender Lemon Cookies are great for special occasions because they're so beautiful. Your friends will love them and be impressed when you serve a plate of these lavender shortbread cookies.
The best part is that they're easier to make than you think! They are a basic shortbread cookie with culinary grade dried lavender folded in at the end.
Edible lavender can easily be purchased from Amazon and some grocery stores have it as well. You can also use lavender straight from your garden if you have a plant in your yard.
The rest of the ingredients are most likely already in your pantry. The key to great cookies is to refrigerate them after mixing and before baking. This really helps them puff up and cook evenly.
Ingredients to make lavender lemon cookies
- All purpose flour
- Salt
- Sugar
- Edible culinary lavender
- Lemon zest
- Unsalted butter
- Vanilla extract
- Cane sugar for sprinkling
Instructions
In a bowl, sift flour and salt. Set aside.
Place 1 Tbsp. of the granulated sugar, lavender, and lemon zest in a mortar and grind lightly with the pestle.
Place lavender mixture in a large bowl with remaining sugar and room temperature butter. Cream together until smooth. Add vanilla. Add dry ingredients to the butter mixture until it forms a dough. Shape into a disk and wrap tightly in plastic wrap. Refrigerate for 30 minutes.
Preheat oven to 325 degrees.
Line a large baking sheet with parchment paper. Set aside. Roll the dough out with a rolling pin to 1/4 inch thickness. Cut into shapes 1 1/2 to 2-inch circle or flower cookie cutter and place on prepared sheet. Sprinkle with some pure cane sugar, then place in the freezer for 15 minutes.
Bake cookies for about 12-14 minutes until lightly browned around the edges. Cool on sheet for 5 minutes, then transfer to wire rack.
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Variations on these lavender cookies
This recipe sprinkles raw sugar on top of the cookies before baking. Instead, you could lightly sift powdered sugar or drizzle a lemon glaze on top of these butter cookies after baking.
You can use a food processor to combine the sugar, lavender, and lemon zest instead of using a mortar and pestle.
Lemon lavender shortbread recipes sometimes call for one cup powdered sugar instead of granulated sugar, however, we've found that regular sugars work just as well.
How to store
You can keep the cookies in a sealed zip-top bag on the counter for up to 3 days after baking them.
Another option is to freeze the dough so you have some on hand when you only want a few and don't have time to bake or when you know you won't be able to eat the whole batch in 3 days.
FAQs about lavender cookies
These are crumbly butter cookies with the tangy zest of lemon and flowery, peppery aroma of lavender. They are light and wonderful paired with black tea.
Make sure you buy culinary-grade lavender so that it has not been combined with any additives or sprayed with chemicals. If you have a lavender plant in your yard, you can always dry out a few flowers to use as well.
Lemon goes great with lavender, as well as rosemary, peaches, thyme, and oregano. You can also make lavender sugar and it pairs great with pork chops. Generally, you can use it like you would rosemary.
Related Recipes:
- Beginners Guide to Lavender
- Lemon Poppyseed Scones
- Earl Grey Shortbread Cookies
- How to Grow an Herbal Garden
Lavender Lemon Cookies
Lavender Lemon Cookies are delicate and delicious. These beautiful treats pair perfectly with a cup of hot tea by yourself or while sharing a pot of tea with friends. Made with edible lavender petals and lemon zest, this is one special cookie.
Ingredients
- 1 cup AP flour
- 1/4 tsp. salt
- 1/3 cup granulated sugar
- 1 1/2 tsp. edible lavender (Culinary Grade)
- 1 TBS. grated lemon zest
- 1/2 cup unsalted butter softened
- 1/2 tsp. vanilla extract
- pure cane sugar for sprinkling
Instructions
- In a bowl, sift flour and salt. Set aside.
- Place 1 Tbsp. of the granulated sugar, lavender, and lemon zest in a mortar and grind lightly with the pestle.
- Place lavender mixture in a large bowl with remaining sugar and butter. Cream together until smooth. Add vanilla. Add dry ingredients to the butter mixture until it forms a dough. Shape into a disk and wrap tightly in plastic wrap.
- Refrigerate for 30 minutes.
- Preheat oven to 325 degrees.
- Line a large baking sheet with parchment paper. Set aside. Roll the dough out to 1/4 inch thickness. Cut into shapes 1 1/2 to 2-inch circle or flower cookie cutter and place on prepared sheet. Sprinkle with some pure cane sugar, then place in the freezer for 15 minutes.
- Bake cookies for 12-14 minutes until lightly browned around the edges. Cool on sheet for 5 minutes, then transfer to wire rack.
Notes
These cookies have a wonderful lemon flavor. Make sure you add at least 1 TB of Lemon Zest.
Make sure you refrigerate at least 30 minutes before cutting the cookies into the shape. Freeze at least 15 minutes after you cut them before baking, so cookies hold their shape.
Nutrition Information
Yield 6 Serving Size 2Amount Per Serving Calories 258Total Fat 16gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 5gCholesterol 41mgSodium 100mgCarbohydrates 28gFiber 1gSugar 12gProtein 2g
Baking Tools Used:
