Lemon Lavender Shortbread Cookies
Are you tired of the same old boring cookies? Then you need to try lemon lavender shortbread cookies! These sweet treats are the perfect combination of zesty citrus and delicate floral notes, all wrapped up in a buttery, crumbly cookie.
Equipment
- 1 large baking sheet
- kitchen stand mixer
- rolling pin
- 2.5 inch cookie cutter (can use larger)
Ingredients
- ½ cup (4 oz or 1 stick) unsalted butter
- ¼ cup white granulated sugar
- ¼ teaspoon pure vanilla extract
- 1 tablespoon lemon zest (zest of 1 lemon)
- ¾ teaspoon culinary lavender
- 1 cup all-purpose flour
- ⅛ teaspoon Kosher or fine sea salt
Instructions
- Preheat the oven to 350°F. Prepare a large baking sheet with parchment paper or line with a silicone mat.
- In the bowl of an electric stand mixer fitted with a paddle attachment, cream the butter and sugar on medium -low for 1 minute or until the sugar is completely incorporated.½ cup (4 oz or 1 stick) unsalted butter, ¼ cup white granulated sugar
- With the mixer on low, add the vanilla, lemon zest, and lavender. Mix until just incorporated.¼ teaspoon pure vanilla extract, 1 tablespoon lemon zest (zest of 1 lemon), ¾ teaspoon culinary lavender
- Add the flour and the salt, and mix for about 1 minute, scraping down the sides if needed. The dough will look crumbly but still come together when pinched.1 cup all-purpose flour, ⅛ teaspoon Kosher or fine sea salt
- Turn the mixture onto a lightly floured surface. Form the dough into a flat disk using the palms of your hands. (At this point, you can put the dough in the refrigerator for 15 minutes to firm up if it's too soft to roll). Roll the dough to about 10 inches and ¼ inch thick. Using a 2.5-inch cookie cutter, cut out shapes. Remove the cutouts using a spatula and place them on the prepared baking sheet. Using the remaining scraps, re-roll the dough and repeat the process until the dough is used up.
- Place the cookies in the freezer for about 15 minutes to firm up. After 15 minutes, remove from the freezer and bake for 15-18 minutes until set and the edges are slightly browned. Allow the cookies to cool before serving.
Notes
These cookies can be stored in an airtight container and left at room temperature for about 1 week. They can also be stored in the freezer for up to 3 months (after cooled).
Nutrition*
Serving: 1 cookieCalories: 86kcalCarbohydrates: 8.6gProtein: 0.8gFat: 5.5gSaturated Fat: 3.4gCholesterol: 14mgSodium: 54mgPotassium: 10mgFiber: 0.2gSugar: 3gCalcium: 3mg
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.
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