Delicate Lemon Lavender Shortbread Cookies with Buttery Crumble
These melt-in-your-mouth shortbread cookies combine bright lemon zest with a subtle hint of culinary lavender and a buttery crumble topping for a delicate, floral-citrus treat perfect for afternoon tea or brunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 ½ cups (312 grams) all-purpose flour
- 1 cup (226 grams) unsalted butter, softened
- ¾ cup (150 grams) granulated sugar
- ⅓ cup (40 grams) powdered sugar
- 2 teaspoons culinary lavender buds, crushed lightly
- 2 tablespoons fresh lemon zest
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- Optional: 2 tablespoons cornstarch for extra tenderness
Instructions
- Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, cream together 1 cup softened unsalted butter, ¾ cup granulated sugar, and ⅓ cup powdered sugar until fluffy and pale, about 3-5 minutes using a mixer.
- Stir in 1 teaspoon vanilla extract and 2 tablespoons fresh lemon zest until evenly combined.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, ½ teaspoon salt, 2 teaspoons crushed culinary lavender buds, and if using, 2 tablespoons cornstarch.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed or folding gently until just combined. Avoid overmixing.
- Turn the dough onto a clean surface and press into a flat disc about 1 inch thick. Wrap in plastic and refrigerate for at least 30 minutes.
- While the dough chills, prepare the crumble topping by combining ¼ cup flour, 2 tablespoons sugar, 2 tablespoons softened butter, and a pinch of lavender buds. Mix with fingers until crumbly but slightly moist.
- Roll out the chilled dough on a lightly floured surface to about ¼ inch (6 mm) thickness. Cut into desired shapes and place about 1 inch apart on the prepared baking sheet.
- Sprinkle the crumble topping evenly over each cookie, gently pressing it in slightly so it sticks.
- Bake for 18-22 minutes until cookies are pale golden around edges but still light on top.
- Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use culinary grade lavender to avoid bitterness. Chill dough well to prevent spreading. Avoid overmixing to keep cookies tender. European-style butter is recommended for best flavor and texture. Optional cornstarch adds extra tenderness. For gluten-free, substitute flour with gluten-free blend and add xanthan gum.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 8
- Sodium: 80
- Fat: 9
- Saturated Fat: 5.5
- Carbohydrates: 15
- Fiber: 0.3
- Protein: 2
Keywords: lemon lavender cookies, shortbread cookies, buttery crumble, floral cookies, easy homemade cookies, afternoon tea cookies