Lavender Lemon Cookies (Print Version)
Buttery shortbread made with vibrant lemon and soft lavender, layered with sweet-tart lemon curd or jam for a perfect mix of floral and citrus flavors.
# Ingredients:
→ Cookie Dough
01 -
2 cups of everyday flour
02 -
Half a teaspoon of salt
03 -
1 cup of unsalted butter, softened at room temp
04 -
Half a cup of sugar (granulated)
05 -
Two tablespoons of zest from lemons (about 2 medium ones)
06 -
1 tablespoon of culinary lavender, dried
07 -
Half a cup of powdered sugar for coating
→ Filling
08 -
Jam of your choice (like raspberry or strawberry)
09 -
Around ⅔ cup of lemon curd—make it or grab from a store
→ Optional Garnish
10 -
Sprinkle some powdered sugar on top
11 -
Decorate with tiny lavender pieces
# Steps:
01 -
Turn your oven to 350°F (175°C) and get two baking trays lined with parchment or silicone mats.
02 -
With a mixer, whip the softened butter together with sugar for 2-3 minutes until the texture becomes fluffy and airy.
03 -
Stir in the lavender and lemon zest. Keep mixing until the combination smells amazing and it all blends together.
04 -
Use a whisk to stir salt and flour in a different bowl. Slowly mix this into the buttery blend, keeping your mixer low-speed. Stop as soon as everything sticks together.
05 -
Scoop out dough, roll it into 1-inch balls (use about a tablespoon's worth per ball).
06 -
Dump powdered sugar into a bowl and coat each dough ball thoroughly.
07 -
Pop the sugar-coated balls on the trays, giving them 2 inches of space. Press gently down with the back of a fork in a crisscross style.
08 -
Let them bake for 10 to 12 minutes. Look for faint golden edges, but the centers should stay pale.
09 -
Let them rest on the trays for about 5 minutes, then carefully move them over to a cooling rack.
10 -
Once each cookie has cooled completely, spread a bit of jam or lemon curd on the flat side of one cookie. Top with another cookie, flat sides matching.
11 -
For an extra polish, shake a little powdered sugar on top and lay a few lavender buds for looks.
12 -
Eat right away, or hold onto them in an airtight box. Stack carefully with parchment paper if layering.
# Helpful Notes:
01 -
Boost the lavender by upping it to one and a half tablespoons if strong flavor is your thing.
02 -
Want pro-level lavender distribution? Pulse it with sugar in a food processor first before creaming it with butter.
03 -
Keep these treats fresh for a week in a sealed container, but they taste best the first few days.
04 -
Switch things up—use any fruity jam you love, like strawberry or raspberry, for a different taste spin.