Lemon Lavender Shortbread Cookies
Floral lavender and zesty lemon combine in these buttery shortbread cookies that melt in your mouth.
Ingredients
Main Ingredients
- 0.25 cup granulated sugar
- 1 zest lemon finely grated
- 1 teaspoon dried culinary lavender
- 0.5 cup unsalted butter softened
Additional Ingredients
- 0.5 teaspoon vanilla extract
- 1 cup all-purpose flour spooned and leveled
- 0.25 teaspoon kosher salt
- coarse sugar for sprinkling (optional)
Instructions
Preparation
- In a small bowl, rub the lemon zest and lavender into the granulated sugar with your fingertips until fragrant.
- Beat the lavender-lemon sugar with the softened butter until light and fluffy, about 5 minutes. Mix in the vanilla.
- Add the flour and salt, mixing until dough comes together. If too soft, shape into a disc, wrap in plastic, and refrigerate for 15–30 minutes.
- Roll dough to 1/4-inch thickness, cut into shapes, and re-roll scraps as needed.
- Place cookies on a baking sheet, sprinkle with coarse sugar if desired, and refrigerate for 30 minutes.
- Preheat oven to 325°F (160°C) and bake for 16–20 minutes until edges are lightly golden.
- Let cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
Notes
These cookies have a delicate texture that melts in your mouth. Store them in an airtight container for up to one week. For best flavor, consume within the first few days after baking.