Perfect Lemon Shortbread Cookies Recipe with Lavender Glaze and Edible Flowers
These lemon shortbread cookies feature a buttery, crumbly texture with bright citrus notes and a subtle floral lavender glaze, topped with edible flowers for an elegant finish.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups (240g) all-purpose flour
- 1 cup (226g) unsalted butter, softened
- 3/4 cup (90g) powdered sugar
- Zest of 2 lemons
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup (120g) powdered sugar (for glaze)
- 2–3 tablespoons (30-45ml) milk or cream
- 1 teaspoon food-grade dried lavender buds, finely ground
- 1 tablespoon fresh lemon juice
- Edible flowers (such as pansies, violets, or nasturtiums), fresh and organic
Instructions
- In a large bowl, whisk together 2 cups (240g) all-purpose flour, 3/4 cup (90g) powdered sugar, and 1/4 teaspoon salt.
- Using an electric mixer, beat 1 cup (226g) softened unsalted butter with the zest of 2 lemons and 1 teaspoon vanilla extract until fluffy and pale.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until a crumbly dough forms. Add a teaspoon of cold water if dough feels too dry.
- Shape the dough into a flat disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper or silicone mat.
- Roll dough on a lightly floured surface to about 1/4 inch (6mm) thickness. Cut with a 2.5-inch (6cm) round cookie cutter and place cookies 1 inch apart on baking sheet.
- Bake for 18-20 minutes until edges are just golden and cookies feel firm on edges but soft in center.
- Transfer cookies to a cooling rack and cool completely before glazing.
- In a small bowl, whisk together 1 cup (120g) powdered sugar, 2 tablespoons (30ml) milk or cream, 1 tablespoon fresh lemon juice, and 1 teaspoon finely ground dried lavender buds until smooth and slightly thick.
- Drizzle lavender glaze over cooled cookies and gently press edible flowers onto each cookie while glaze is wet. Let glaze set for 20-30 minutes before serving.
Notes
Use softened, not melted butter for best texture. Chill dough for at least 30 minutes to prevent spreading. Adjust glaze consistency with milk as needed. Press edible flowers gently onto wet glaze to avoid bruising. Dough can be refrigerated up to 48 hours or frozen up to 1 month. For gluten-free, substitute all-purpose flour with a 1-to-1 gluten-free baking blend. For vegan, use plant-based butter and milk alternatives.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 6
- Fat: 7
- Carbohydrates: 12
- Protein: 1
Keywords: lemon shortbread cookies, lavender glaze, edible flowers, lemon cookies, shortbread, homemade treats, floral cookies, easy dessert