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Lemon Lavender Shortbread Cookies Recipe

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4.1 from 14 reviews

Delight in the delicate flavors of Lemon Lavender Shortbread Cookies, a buttery treat infused with fragrant culinary lavender and zesty lemon. These crisp, aromatic cookies are perfect for afternoon tea or a light dessert and offer a lovely balance of floral and citrus notes.

Ingredients

Dry Ingredients

  • 1 cup all-purpose flour
  • 1/4 tsp salt
  • 1/3 cup granulated sugar
  • 1 1/2 tsp culinary lavender
  • 1 tsp finely grated lemon zest

Wet Ingredients

  • 1/2 cup unsalted butter, softened
  • 1/2 tsp vanilla extract

Topping

  • Pure cane sugar for sprinkling (optional)

Instructions

  1. Prepare dry ingredients: In a small bowl, sift together the all-purpose flour and salt to ensure even mixing and remove any lumps. Set this mixture aside for later use.
  2. Flavor infusion: Take 1 tablespoon of the granulated sugar and combine it with the culinary lavender and finely grated lemon zest in a mortar. Gently grind the mixture with the pestle to release the oils and aroma, infusing the sugar with the bright flavors.
  3. Cream butter and sugars: In a stand mixer fitted with a paddle attachment, add the softened unsalted butter. Beat at medium speed for 1-2 minutes until smooth. Add the lemon-lavender sugar, the remaining granulated sugar, and vanilla extract, then continue beating for about 2 minutes until the mixture turns light and fluffy.
  4. Combine wet and dry ingredients: Gradually add the sifted dry ingredients into the butter mixture. Mix until a cohesive dough forms. Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for 30 minutes to firm up.
  5. Shape the cookies: Line a large baking sheet with parchment paper. Roll the chilled dough out to about 1/4 inch thickness on a lightly floured surface. Use a 1 3/4 inch cookie cutter to cut out shapes, then place them on the prepared baking sheet. Optional: sprinkle the tops with pure cane sugar for added texture and sweetness. Freeze the cookies on the baking sheet for 15 minutes to help them hold their shape during baking.
  6. Preheat the oven: While the cookies chill, preheat your oven to 325°F (163°C).
  7. Bake the cookies: Bake the cookies in the preheated oven for 12-14 minutes, or until the edges turn lightly browned. This ensures a crisp yet tender texture.
  8. Cool and store: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Store the cooled cookies in an airtight container, where they will keep fresh for up to 5 days.

Notes

  • Using culinary lavender ensures the flavor is suitable for baking; avoid using garden lavender unless specified as culinary grade.
  • Chilling the dough and freezing the cut cookies helps maintain their shape and prevents spreading during baking.
  • If you prefer a more intense lemon flavor, you can increase the lemon zest slightly, but be careful not to overpower the lavender.
  • For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend, keeping in mind the texture may vary.
  • These cookies pair beautifully with tea or light coffee drinks, enhancing the herbal and citrus notes.

Find it online: https://recipefeastful.com/lemon-lavender-shortbread-cookies-recipe/