Lemon Lavender Cookies Recipe

Introduction

These Lemon Lavender Cookies offer a delightful blend of zesty lemon and fragrant lavender in a tender, buttery treat. Perfect for spring afternoons or as a unique gift, they are simple to make yet impressively flavorful.

Ingredients

• 10 tablespoons unsalted butter, softened
• 1/2 cup plus 2 tablespoons granulated sugar (140 grams)
• 1 teaspoon lemon juice
• 1/2 teaspoon lemon zest
• 1/4 teaspoon kosher salt
• 1 teaspoon vanilla extract
• 3/4 teaspoon dried lavender
• 1 1/2 cups all-purpose flour, spooned and leveled (180 grams)

Instructions

1. Step 1: Cream together the softened butter, granulated sugar, lemon juice, lemon zest, kosher salt, and vanilla extract using a hand mixer or stand mixer fitted with a paddle attachment until the mixture is smooth and creamy.
2. Step 2: Add the all-purpose flour and dried lavender to the creamed mixture, mixing just until the flour is incorporated and no dry spots remain.
3. Step 3: Transfer the dough onto a sheet of parchment paper and shape it into a log about 1 1/2 inches in diameter using your hands.
4. Step 4: Wrap the dough log tightly in the parchment paper and twist the ends to seal securely.
5. Step 5: Chill the wrapped dough in the refrigerator for at least 3 hours, though 24 hours is preferable for best flavor and texture.
6. Step 6: When ready to bake, preheat your oven to 350°F (175°C).
7. Step 7: Unwrap the chilled dough and cut it into slices slightly thinner than 1/2-inch.
8. Step 8: Arrange the cookie slices on a parchment-lined baking sheet, spacing them about 1 to 2 inches apart.
9. Step 9: Bake the cookies in the preheated oven for 12 to 13 minutes, or until the edges turn just golden brown.
10. Step 10: Remove the cookies from the oven and let them cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For a citrus twist, try substituting orange zest and juice for the lemon.
• Use culinary-grade lavender to ensure a pleasant flavor without bitterness.
• Chilling the dough overnight enhances the flavors and results in a better texture.
• To make these gluten-free, substitute with a 1-to-1 gluten-free flour blend.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container for up to 3 months. To reheat, let thaw at room temperature or warm gently in a low oven for a few minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lavender instead of dried?

It’s best to use dried culinary lavender as fresh lavender can be too strong and may release too much moisture, affecting the dough’s texture.

Why should I chill the dough before baking?

Chilling firms up the dough, making it easier to slice thinly and helping the cookies maintain their shape while baking. It also allows the flavors to develop more fully.

Lemon Lavender Cookies Recipe

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★★★★★

4.5 from 118 reviews

• Author: Thomas
• Total Time: 3 hours 28 minutes (including chilling time)
• Yield: About 24 cookies 1x

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Description

These Lemon Lavender Cookies are delicate, buttery shortbreads infused with fresh lemon zest and a subtle floral note from dried lavender. Perfectly crisp on the edges and tender in the center, they make a delightful treat for any occasion, balancing citrus brightness with aromatic lavender flavors.

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Ingredients

Scale 1x2x3x

Cookie Dough

• 10 tablespoons unsalted butter (softened)
• 1/2 cup plus 2 tablespoons granulated sugar (140 grams)
• 1 teaspoon lemon juice
• 1/2 teaspoon lemon zest
• 1/4 teaspoon kosher salt
• 1 teaspoon vanilla extract
• 3/4 teaspoon dried lavender
• 1 1/2 cups all-purpose flour (spooned and leveled, 180 grams)

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Instructions

1. Cream the Wet Ingredients: In a mixing bowl, cream together the softened butter, granulated sugar, lemon juice, lemon zest, kosher salt, and vanilla extract until the mixture is smooth and well combined. Use a hand mixer or a stand mixer fitted with the paddle attachment for best results.
2. Add Dry Ingredients: Gradually add the all-purpose flour and dried lavender to the creamed mixture. Mix just until the dough comes together, being careful not to overmix to maintain a tender crumb.
3. Shape the Dough: Transfer the dough onto a sheet of parchment paper. Use your hands to form it into a log approximately 1 1/2 inches in diameter.
4. Wrap and Chill: Wrap the dough log tightly in the parchment paper, twisting both ends to seal it securely. Refrigerate the dough for at least 3 hours, although chilling for 24 hours is preferable to allow flavors to meld and dough to firm up.
5. Preheat Oven: When ready to bake, preheat your oven to 350°F (177°C).
6. Slice the Cookies: Remove the dough from the refrigerator and unwrap it. Cut the log into slices slightly thinner than 1/2-inch thick to ensure even baking and a crisp texture.
7. Arrange for Baking: Place the sliced cookies on a baking sheet lined with parchment paper, spacing them 1 to 2 inches apart to prevent sticking as they bake.
8. Bake: Bake the cookies in the preheated oven for 12 to 13 minutes, or until the edges turn just golden brown, indicating a perfectly baked shortbread texture.
9. Cool: Remove the baking sheet from the oven and let the cookies cool on the pan for 2 minutes to firm up. Transfer them to a wire rack to cool completely before serving or storing.

Notes

• Ensure the butter is properly softened to achieve a smooth creaming with the sugar.
• Do not overmix once the flour is added to avoid tough cookies.
• Chilling the dough overnight enhances flavor and makes slicing easier.
• Use dried lavender specifically meant for culinary use to avoid any bitterness.
• Store cookies in an airtight container at room temperature for up to one week.

• Prep Time: 15 minutes
• Cook Time: 13 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: lemon cookies, lavender cookies, shortbread cookies, floral cookies, lemon lavender dessert