Description
Floral lavender and zesty lemon come together in these Lavender Shortbread Cookies for a delicate, buttery treat that melts in your mouth!
Ingredients
- 1/4 cup (50 grams) granulated sugar
- Zest of 1 lemon, finely grated
- 1 teaspoon dried culinary lavender
- 1/2 cup (113 grams) unsalted butter, softened
- 1/2 teaspoon vanilla extract
- 1 cup (130 grams) all-purpose flour, spooned and leveled*
- 1/4 teaspoon kosher salt
- Optional: Coarse sugar for sprinkling
Instructions
- In a small bowl, rub the lemon zest and lavender into the granulated sugar with your fingertips until fragrant. This releases the oils and ensures even flavor distribution.
- In a mixing bowl, beat the lavender-lemon sugar with the softened butter until light and fluffy – about 5 minutes. Mix in the vanilla.
- Add the flour and salt, mixing just until the dough comes together. It may seem crumbly at first, but it should hold together when pressed.
- If the dough is too soft, shape it into a disc, wrap in plastic, and refrigerate for 15–30 minutes for easier rolling.
- On a lightly floured surface, roll the dough to 1/4-inch (6 mm) thickness or slightly thicker. Try not to roll the dough too thin as the cookies won’t be as tender. Cut into shapes, re-rolling scraps as needed.
- Place the cutouts on a parchment-lined baking sheet and sprinkle with coarse sugar if desired. Refrigerate for 30 minutes. Meanwhile, preheat the oven to 325°F (160°C).
- Bake for 16–20 minutes, until the edges are just lightly golden. Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Measuring Flour: For best results, measure flour with a kitchen scale. If measuring by volume, use the spoon and level method to avoid over-measuring the flour. Lightly spoon flour into the measuring cup until it’s completely full. Then run the back of a knife over the cup to gently scrape off any excess.
Bake Time: The baking time will depend significantly on the size of your cookies. Pull them out as soon as the edges turn light golden brown.
Storage: Lavender shortbread cookies can be stored in an airtight container at room temperature for up to 5 days.