The sun has just begun to warm the earth as you walk into your kitchen, a wave of citrusy goodness wafting through the air. You grab your apron like a superhero dons their cape; today you’re making a delightful batch of Mother’s Day Lemon Lavender Shortbread. The mere thought of buttery cookies infused with bright lemon and subtle lavender makes your taste buds dance in anticipation.
a sunny afternoon with family gathered around a table filled with laughter and love. In the midst of it all sits a plate piled high with these golden treats, each bite bursting with flavor and memories. It’s not just a recipe; it’s an experience that makes every Mother’s Day feel extra special.
Why You'll Love This Recipe
- This easy-to-make lemon lavender shortbread balances buttery richness with refreshing citrus zest.
- Its elegant presentation makes it perfect for gifting or enjoying during family gatherings.
- The delicate aroma of lavender elevates your baking game without much effort.
The first time I made these delightful cookies, my mom’s eyes lit up like she’d just found out she won the lottery. That’s how you know you’ve hit the jackpot in the kitchen!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Unsalted Butter: Choose high-quality butter for the best flavor; it melts into delightfully rich cookies.
- Granulated Sugar: Regular sugar works perfectly here; it helps create that crunchy exterior we all love.
- Lemon Zest: Freshly grated lemon zest provides vibrant flavor; skip bottled versions for optimal taste.
- Fresh Lavender: Use culinary-grade lavender buds to ensure safety and flavor; they add a lovely floral note.
- All-Purpose Flour: Standard flour creates the perfect texture; sift before measuring for lighter cookies.
- Salt: A pinch of salt enhances all the flavors; don’t skip this essential ingredient!
- Vanilla Extract: Pure vanilla extract adds depth; avoid imitation for best results.
- Lemon Juice: Freshly squeezed juice keeps everything bright and zesty; bottled simply won’t do!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking—a baker’s best friend.
Cream Butter and Sugar: In a large mixing bowl, beat together softened unsalted butter and granulated sugar until light and fluffy—about three minutes should do it! The mixture should look pale and inviting.
Add Flavor Enhancements: Stir in fresh lemon zest, lavender buds, vanilla extract, and freshly squeezed lemon juice. Take a moment to inhale deeply—the aroma will transport you straight to a sunny garden!
Combine Dry Ingredients: In another bowl, whisk together all-purpose flour and salt until combined. Gradually fold this mixture into your wet ingredients. Be gentle here—overmixing can lead to tough cookies.
Scoop & Shape Cookies: Using a cookie scoop or tablespoon, drop dough onto prepared baking sheets about two inches apart. For extra charm, gently flatten each ball slightly before baking.
Bake & Cool Down!: Bake in your preheated oven for 12-15 minutes or until edges are lightly golden. Allow them to cool on the sheets for five minutes before transferring them to wire racks—this allows them to firm up perfectly!
In no time at all, you’ll have fragrant Lemon Lavender Shortbread cookies ready to impress friends and family alike. Enjoy them straight from the oven or store them in an airtight container for later indulgence—if they last that long!
You Must Know
- This delightful Mother’s Day Lemon Lavender Shortbread combines zesty lemon and fragrant lavender for a unique treat.
- Make sure to chill the dough properly to achieve that perfect melt-in-your-mouth texture.
- These cookies are not just delicious, they also make a charming gift.
Perfecting the Cooking Process
Chill your dough for at least 30 minutes before baking to ensure it holds its shape. Preheat your oven while you roll out the cookies for efficient baking.
Add Your Touch
Feel free to swap lavender with other herbs or citrus zests like orange or lime for a fresh twist. You can also add chocolate chips for an indulgent touch.
Storing & Reheating
Store the cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer, then transfer to a ziplock bag.
Chef's Helpful Tips
- Use fresh lavender for an aromatic flavor boost that dried versions can’t match.
- Don’t overbake; golden edges are ideal for shortbread.
- Always measure flour accurately using a spoon-and-level method to avoid dense cookies.
Creating these shortbread cookies brings back memories of making them with my mom every spring, filling our kitchen with delightful scents and laughter.
FAQ
What makes Mother’s Day Lemon Lavender Shortbread special?
The unique combination of zesty lemon and floral lavender creates a refreshing flavor profile perfect for spring celebrations.
Can I use dried lavender instead of fresh?
Yes, but use half the amount, as dried lavender is more concentrated in flavor compared to fresh.
How do I know when my shortbread is done baking?
Look for lightly golden edges and a firm texture; they should not be too brown or hard when cooled.
Mother’s Day Lemon Lavender Shortbread
Indulge in these buttery Lemon Lavender Shortbread cookies, a delightful blend of zesty lemon and floral lavender, perfect for celebrating Mother’s Day with loved ones.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- Zest of 2 lemons
- 2 tbsp fresh lavender buds
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1 tsp pure vanilla extract
- 2 tbsp fresh lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy (about 3 minutes).
- Mix in the lemon zest, lavender, vanilla extract, and lemon juice until well combined.
- In another bowl, whisk together the flour and salt. Gradually fold this mixture into the wet ingredients until just combined.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about two inches apart. Gently flatten each ball slightly.
- Bake for 12-15 minutes or until edges are lightly golden. Cool on the baking sheets for five minutes before transferring to wire racks.
Notes
- Chill the dough for at least 30 minutes before baking for better shape retention.
- Try substituting lavender with other herbs or citrus zests like orange or lime for a refreshing twist.
Nutrition
- Serving Size: 1 cookie (20g)
- Calories: 100
- Sugar: 5g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 15mg
