Buttery shortbread cookies infused with lemon and lavender
These buttery shortbread cookies are delicately infused with lemon zest and finely ground lavender, creating a fragrant and elegant spring treat. Each cookie features a tender crumb with a lightly crisp edge, filled with tangy lemon curd for a perfect balance of sweet and citrusy flavors.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Cookies
- 1 cup (226g) unsalted butter, softened
- ½ cup (60g) powdered sugar
- 1 tablespoon lemon zest (from about 2 lemons)
- 1½ teaspoons dried culinary lavender, finely ground
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- ¼ teaspoon salt
- 2 cups (250g) all-purpose flour
For the Filling
- ½ cup lemon curd (store-bought or homemade)
- Optional: powdered sugar for dusting
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Grind Lavender: Using a spice grinder or mortar and pestle, finely grind the dried culinary lavender buds until powdery to release their fragrance and blend smoothly into the dough.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and powdered sugar together with an electric mixer on medium speed until the mixture becomes light and fluffy, about 3 minutes. This step is crucial for the cookie’s tender texture.
- Add Flavorings: Incorporate the lemon zest, ground lavender, vanilla extract, almond extract, and salt into the creamed butter and sugar. Mix until all ingredients are well combined, ensuring even flavor distribution.
- Mix in Flour: Gradually add the all-purpose flour to the wet mixture on low speed, mixing just until the dough forms and no streaks of flour remain. Avoid overmixing to keep the cookies tender and crumbly.
- Form Cookie Balls: Roll the dough into 1-inch balls, roughly the size of 1 tablespoon each. Place them about 2 inches apart on the prepared baking sheets to allow space for spreading.
- Create Indentations: Gently press your thumb or the back of a ½ teaspoon measuring spoon into the center of each dough ball to create a small well. This will hold the lemon curd filling later.
- Bake: Bake the cookies in the preheated oven for 12 to 14 minutes, until the edges are just starting to turn golden but the centers remain pale and soft.
- Re-press Indentations: Immediately after removing from the oven, if the indents have puffed up, gently press them down again with the back of a small spoon to ensure the lemon curd will fit perfectly.
- Fill with Lemon Curd: While cookies are still warm, spoon about ½ teaspoon of lemon curd into each indentation, filling the center with bright, tangy flavor.
- Cool and Serve: Allow the cookies to cool completely on the baking sheets before transferring to a wire rack. Optionally, dust with powdered sugar for an elegant finish.
Notes
- Lavender tip: If you are sensitive to floral flavors, reduce the lavender to 1 teaspoon and adjust in future batches to taste.
- Lemon curd swap: Raspberry jam, apricot preserves, or chocolate ganache make excellent alternative fillings for a different twist.
- Storage: Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to 2 months.
- Make-ahead: The cookie dough can be prepared up to 2 days in advance and refrigerated, or dough balls can be frozen for up to 3 months for convenience.