Lavender Lemon Shortbread Cookies are your ticket to a fragrant, buttery escape. The floral notes of lavender and bright citrusy zing of lemon zest make these cookies uniquely delightful. Perfect for a spring afternoon or any time you need a little pick-me-up.
Butter is the foundation of any good shortbread, lending richness and a melt-in-your-mouth texture. Make sure it’s softened for easy mixing.
Powdered sugar adds sweetness and helps create a tender crumb in the cookies. It dissolves quickly, keeping the dough smooth.
All-purpose flour forms the structure of the cookie. It balances the butter and helps the cookies hold their shape.
Culinary lavender brings a subtle floral aroma that pairs beautifully with lemon. Be sure it’s ground to distribute evenly through the dough.
Lemon zest provides a fresh, zesty brightness that complements the lavender. Use a microplane for the best results.
Salt is essential for enhancing flavors and balancing the sweetness.
Vanilla extract adds a warm undertone, rounding out the flavor profile of the cookies.
These cookies pair wonderfully with a cup of Earl Grey tea or a glass of chilled lemonade. For a simple dessert, serve them with a scoop of vanilla ice cream and a drizzle of honey.
First, get your oven preheating to 325°F. Trust me, you don’t want to forget this step and be left waiting while your dough sits.
In a large mixing bowl, combine your softened butter and powdered sugar. Use a hand mixer or stand mixer to beat them together until they’re light and fluffy. This usually takes about 2-3 minutes; you’re looking for a pale yellow color.
Now, gradually add in the flour, ground lavender, lemon zest, salt, and vanilla extract. Mix on low speed until everything is just combined and a soft dough forms. The dough should come together without sticking to the sides of the bowl.
Roll your dough into a log shape, about 2 inches in diameter. Wrap it tightly in plastic wrap and let it chill in the fridge for at least 30 minutes. This step ensures the cookies hold their shape while baking.
Once chilled, slice the dough into 1/4-inch thick rounds using a sharp knife. Arrange them on your parchment-lined baking sheet, leaving a little space between each cookie.
Bake the cookies for 15-18 minutes. Keep an eye on them; they’re ready when the edges just start to turn golden. Let them cool on the baking sheet for a few minutes before moving to a wire rack to cool completely.
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