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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- Preheat Oven: When ready to bake, preheat your oven to 350°F (177°C).
- 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.
- 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.
- 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.
- 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
