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Delicate Lemon Lavender Shortbread Cookies

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These delicate lemon lavender shortbread cookies offer a buttery crisp texture with subtle floral and citrus notes, perfect for tea time or a light treat.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, softened
  • ½ cup (100 g) granulated sugar
  • 2 cups (240 g) all-purpose flour, sifted
  • 1 tablespoon finely ground dried culinary lavender
  • Zest of 1 large lemon
  • 1 teaspoon pure vanilla extract
  • Pinch of salt (about ¼ teaspoon)

Instructions

  1. Take the unsalted butter out of the fridge about 30 minutes before baking so it softens to room temperature. Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper.
  2. In your mixing bowl, combine 1 cup (227 g) softened butter with ½ cup (100 g) granulated sugar. Beat on medium speed for 3 to 4 minutes until the mixture is pale and fluffy.
  3. Mix in the zest of one large lemon and 1 teaspoon of pure vanilla extract. Keep beating until everything is well incorporated and fragrant.
  4. In a separate bowl, whisk together 2 cups (240 g) all-purpose flour, 1 tablespoon finely ground dried lavender, and a pinch (about ¼ teaspoon) of salt.
  5. Gradually add the dry ingredients to the butter mixture, mixing on low speed just until the dough comes together. Avoid overmixing.
  6. Shape the dough by rolling it into a log about 2 inches (5 cm) in diameter and chill wrapped in plastic wrap for 30 minutes, or press the dough evenly into a parchment-lined 8-inch (20 cm) square pan for a shortbread slab.
  7. If using the log method, slice into ¼-inch (6 mm) thick rounds. If using the pan, score into squares or diamonds before baking.
  8. Bake for 20-25 minutes at 325°F (163°C) until edges are just golden.
  9. Transfer cookies to a wire rack to cool completely before serving.

Notes

Let the butter soften properly but do not let it melt for best creaming results. Finely grind dried lavender to avoid chewy spots. Chill dough for at least 30 minutes to prevent spreading and improve texture. Cool cookies completely on a rack to maintain crispness. Store in an airtight container at room temperature for up to a week or freeze for up to 3 months. Reheat frozen cookies at 300°F (150°C) for 5 minutes to re-crisp.

Nutrition

Keywords: lemon lavender cookies, shortbread cookies, lemon zest cookies, floral cookies, easy homemade treats, buttery cookies, tea time cookies

Find it online: https://chrisfeasts.com/delicate-lemon-lavender-shortbread-cookies-recipe-easy-homemade-treats/