Flavorful Lemon Lavender Shortbread Cookies with White Chocolate Drizzle
These buttery shortbread cookies combine bright lemon zest and delicate dried lavender for a sophisticated flavor, finished with a sweet white chocolate drizzle. Perfect for a quick, elegant treat or special occasion.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (227g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- 2 cups (250g) all-purpose flour
- 2 tablespoons finely grated lemon zest
- 1 tablespoon dried culinary lavender buds
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup (90g) white chocolate chips or chopped white chocolate
Instructions
- Take the butter out of the fridge about 30 minutes before baking so it softens. Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, cream together the softened butter and granulated sugar using an electric mixer or whisk until light and fluffy, about 2-3 minutes.
- Stir in the lemon zest, dried lavender, salt, and vanilla extract.
- Gradually add the all-purpose flour, mixing on low speed or folding with a spatula until the dough comes together but remains a little crumbly. Avoid overmixing.
- Turn the dough out onto a lightly floured surface and gently knead just until it holds together. Wrap in plastic wrap and chill for at least 30 minutes.
- Roll the dough out to about ¼ inch (6mm) thickness. Use a cookie cutter to cut out shapes and place them 1 inch (2.5 cm) apart on the baking sheet.
- Bake for 18-20 minutes, or until edges start to turn golden. Centers will look slightly pale.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Melt the white chocolate in short bursts in the microwave or over a double boiler, stirring until smooth.
- Drizzle the melted white chocolate over the cooled cookies using a spoon or piping bag. Let the chocolate set at room temperature or chill briefly.
Notes
Chilling the dough before baking is essential to prevent spreading and maintain a tender, crumbly texture. Use food-grade dried lavender to avoid bitterness. Melt white chocolate carefully in short bursts to prevent scorching. For extra crispness, bake a couple of minutes longer but watch closely to avoid browning. Optional: add finely chopped toasted almonds for crunch.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Fat: 7
- Carbohydrates: 14
- Protein: 1
Keywords: lemon lavender cookies, shortbread cookies, white chocolate drizzle, easy cookies, floral cookies, lemon zest cookies, elegant cookies