Lemon Lavender Shortbread Cookies
Lemon Lavender Shortbread Cookies are delightfully buttery lemon cookies with a hint of lavender. Simply make the cookie dough, roll, slice, and bake! They are delicate in flavor and texture and perfect for hosting and gifting.
Servings: 21
Calories: 93kcal
Equipment
- 1 whisk
Ingredients
Lavender Lemon Cookies
- 1 cup butter room temperature
- ½ cup sugar
- 1 tablespoon lemon zest or zest of 1 lemon
- 4 tablespoon lemon juice
- 3 tablespoon dried lavender
- 2 teaspoon vanilla extract
- 3 cups all purpose flour
- 1 teaspoon kosher salt
Instructions
- Cream butter - In a large mixing bowl, use a handheld electric mixer or stand mixer and cream together butter, sugar, lemon juice, lemon zest, lavender, and vanilla extract until smooth and fluffy, about 2 minutes. Use a silicone baking spatula and scrape the sides of the mixing bowl walls to bring the butter mixture to the center of the bowl.1 cup butter, ½ cup sugar, 1 tablespoon lemon zest, 4 tablespoon lemon juice, 3 tablespoon dried lavender, 2 teaspoon vanilla extract
- Combine ingredients - Reduce speed to low and add sifted flour and kosher salt and mix until the ingredients are just combined. Do not over-mix the dough.3 cups all purpose flour, 1 teaspoon kosher salt
- Roll the dough (cookie cutter) - Transfer the dough onto a sheet of parchment paper. Place a second sheet of parchment paper on top of the dough and roll with a rolling pin to create a ¼-½-inch sheet of dough, then refrigerate for at least 1 an hour. Use a cookie cutter of choice and cut the dough. Form the excess dough into a ball, roll it out into a sheet again, and cut with the cookie cutter. Continue until all the dough is used. Place the cookies onto a parchment paper-lined baking sheet.
- Roll the dough (roll and slice) - Transfer the dough onto a sheet of parchment paper. Form the dough into a 1½ to 2-inch wide log, wrap tightly, and twist the ends. Refrigerate for at least 1 hour. Slice into ¼-½-inch cookies and place them onto a parchment paper-lined baking sheet.
- Heat oven and bake - Once the cookie dough is cut and ready to bake, preheat the oven to 350°F. Bake for 10-14 minutes. The edges will be lightly browned. Remove from the oven and let cool.
Video
Notes
Storage
- Store these cookies in an air-tight container in a cool, dry place for up to 7 days. Cool down the cookies before you store them in a container to ensure the cookies maintain their texture while stored.
- This recipe makes 21 3-inch cookies or 40 1½-inch cookies. The number of cookies will vary depending on the size of the cookie cutter. The smaller the cookie, the shorter the bake time.
- Use an aluminum baking sheet for even heating and line the baking sheet with parchment paper to minimize sticking and cleanup time.
- Don't over-mix the dough to ensure the cookies spread evenly and have a light texture. Over mixing can make the cookies tough and dense.
- Bake on the middle rack for even baking. If baking more than one sheet of cookies, place the racks in the top and bottom thirds of the oven. Rotate the baking sheets halfway through baking to ensure the cookies bake evenly.
- Use a lower oven temperature - Bake the shortbread at a lower temperature of 350°F to ensure the cookies bake evenly and don't burn.
Nutrition
Calories: 93kcal | Carbohydrates: 19g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 123mg | Potassium: 39mg | Fiber: 1g | Sugar: 5g | Vitamin A: 26IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg