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Flavorful Lemon Blueberry Lavender Shortbread Cookies

lemon blueberry lavender shortbread cookies - featured image
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These shortbread cookies combine the delicate floral notes of lavender with bright lemon zest and juicy blueberries, creating a tender, buttery treat perfect for tea time or casual gatherings.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 cups (240g) all-purpose flour
  • ½ cup (60g) cornstarch
  • ¼ teaspoon salt
  • 1 tablespoon dried culinary lavender buds
  • Zest of 1 large lemon (about 1 tablespoon)
  • 1 teaspoon pure vanilla extract
  • ½ cup fresh blueberries
  • Turbinado sugar for sprinkling (optional)

Instructions

  1. Preheat your oven to 325°F (163°C). Line baking sheets with parchment paper or silicone mats.
  2. Place dried lavender buds in a small bowl and gently crush with the back of a spoon to release aroma. Let sit while preparing dough.
  3. In a mixing bowl, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3 to 5 minutes.
  4. Mix in lemon zest, vanilla extract, and crushed lavender buds until fragrant.
  5. In a separate bowl, whisk together all-purpose flour, cornstarch, and salt.
  6. Slowly add dry ingredients to the wet mixture, mixing on low speed just until incorporated. Avoid overmixing.
  7. Gently fold in blueberries with a spatula, being careful not to break them.
  8. Drop dough balls about 1 tablespoon each onto prepared baking sheets, spacing about 2 inches apart. Flatten slightly with the bottom of a glass or fingers. Sprinkle with turbinado sugar if desired.
  9. Bake for 18-22 minutes until edges are golden and centers remain pale. Watch closely near 18 minutes to avoid overbaking.
  10. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

If dough is too sticky, chill in the refrigerator for 15 minutes before shaping. Use thawed and drained frozen blueberries to avoid soggy dough. Do not overmix dough to keep cookies tender. Fresh lemon zest is preferred over bottled for best flavor. Cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: lemon cookies, blueberry cookies, lavender cookies, shortbread, easy baking, tea time cookies, floral cookies

Find it online: https://coracooks.com/flavorful-lemon-blueberry-lavender-shortbread-cookies-easy-homemade-recipe/