Lemon Lavender Shortbread Cookies
I've always loved the crumbly, buttery texture of shortbread, and none of that is lost in this dairy-free version. Lemon zest add a brightness to this sweet cookie and lavender creates subtle floral flavor. This is the perfect cookie to pair with tea (especially Earl Grey, in my option.)
This is my go-to cookie for potlucks, events and special occasions — and it’s (humble brag) way more impressive than a basic chocolate chip.
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins + 1 hour to chill dough
Servings: 18
Ingredients:
Shortbread Cookie:
½ c plant-based butter, room temperature (Like Miyoko's Cultured Vegan Butter)
⅓ c sugar
¼ tsp salt
1 tsp (+ more for garnish) dried lavender flowers, roughly chopped
Zest of 2 lemons
1 + ⅓ c flour
Lemon Icing:
1/2 c powdered sugar
Juice of 1/2 lemon
Extra lavender flowers for garnish
Directions:
In a large mixer, cream together butter, sugar and salt until fluffy and slightly paler in color.
2. Add lemon zest and lavender flowers. Mix until combined. The dough should be crumbly but hold when squeezed. Cover and chill for one hour. If chilled overnight or for longer than a few hours, allow the dough to warm up slightly at room temperature for at least half an hour before rolling out.
3. Preheat oven to 350°F and prepare a cookie sheet with non-stick spray or parchment paper. On a lightly floured surface, roll out the dough to approx. ¼ inch thickness and cut into desires shapes (I recommend the classic circle, but hey, go wild).
4. Transfer to baking sheet and bake for 10-12 minutes, until cookies have just the slightest golden color on edges.
5. While the cookies are baking, prepare the icing (but keep a close eye on the cookies!). Combine powdered sugar and lemon juice, mixing well until smooth.
6. Remove cookies from oven and cool completely (around 15 minutes on a cooling rack). Drizzle cookies lemon icing and immediate sprinkle with extra lavender flowers. Enjoy!
