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Perfect Lemon Lavender Shortbread Cookies Recipe Easy White Chocolate Drizzle Treats

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These lemon lavender shortbread cookies combine a delicate floral hint of lavender with zesty lemon and a luxurious white chocolate drizzle, creating a buttery, crumbly treat perfect for special occasions or everyday indulgence.

Ingredients

Scale
  • 1 cup (226 g) unsalted butter, softened
  • ½ cup (100 g) granulated sugar
  • 2 cups (250 g) all-purpose flour
  • 1 tablespoon finely ground culinary lavender
  • 2 teaspoons fresh lemon zest
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon salt
  • ½ cup (90 g) white chocolate chips or chopped white chocolate
  • Optional: 1 teaspoon fresh lemon juice (for drizzle)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a large bowl, cream 1 cup (226 g) softened unsalted butter with ½ cup (100 g) granulated sugar using an electric mixer or whisk until pale and fluffy, about 3 to 5 minutes.
  3. Mix in 2 teaspoons fresh lemon zest, 1 teaspoon vanilla extract, and 1 tablespoon finely ground culinary lavender until evenly distributed.
  4. In a separate bowl, whisk together 2 cups (250 g) all-purpose flour and ¼ teaspoon salt.
  5. Gradually add the flour mixture to the butter mixture, stirring carefully with a spatula or wooden spoon until the dough holds together. If too dry, add 1 teaspoon milk or lemon juice.
  6. Turn dough onto a lightly floured surface and roll out to about ¼ inch (6 mm) thickness. Cut into desired shapes and place on the prepared baking sheet about 1 inch (2.5 cm) apart.
  7. Bake for 12 to 15 minutes, or until edges start to turn golden. Remove and let rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  8. Melt ½ cup (90 g) white chocolate chips in a microwave-safe bowl in 20-second bursts, stirring until smooth. Optionally stir in 1 teaspoon fresh lemon juice.
  9. Drizzle melted white chocolate over cooled cookies using a spoon or piping bag. Let chocolate set at room temperature for about 20 minutes or refrigerate for 5-10 minutes.

Notes

If dough is too sticky after rolling, chill in fridge for 10-15 minutes. Do not skip cooling rack step to avoid soggy bottoms. Use culinary-grade lavender buds to avoid bitterness. Melt white chocolate gently and drizzle only on fully cooled cookies to prevent melting. Stir in a drop of vegetable oil if drizzle is too thick.

Nutrition

Keywords: lemon lavender shortbread cookies, white chocolate drizzle, easy cookies, floral cookies, lemon cookies, shortbread recipe, baking, dessert

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