Our Lemon Lavender Shortbread Cookies are a small batch delight. Not only do these cookies have an exquisite touch of lavender, but they also boast a zesty lemon flavor. Mix this dough up in one bowl in a matter of minutes! Get ready for a captivating aroma and delectable treat with these Lemon Lavender Shortbread Cookies!
In a medium mixing bowl, cream together softened butter and sugar.
½ cup Unsalted Butter, ⅓ cup White Granulated Sugar
In a small bowl mix together the lemon zest, lemon juice, lavender, and salt. Whisk to combine then add to the creamed butter and sugar.
Zest of 1 Meyer Lemon, 1 tablespoon Lemon Juice, ½ tablespoon Dried Lavender, ¼ teaspoon Salt
Sift in the flour and mix together.
1 ¼ cup All Purpose Flour
Knead the cookie dough and shape it into a log about 2 inches thick. Wrap tightly with plastic wrap and refrigerate for 2-3 hours.
Preheat the oven to 350 F and line a large baking sheet with parchment paper.
Remove the chilled cookie dough and cut it into slices ½ an inch thick.
Bake for 11-13 minutes. Remove from the oven and let cool for 5 minutes before moving to a wire rack to cool the rest of the way.
Notes
Use the best quality butter you can find – it gives the cookies a richer flavor and better texture.Don't overbake the cookies or they will become dry and crunchy. Aim for light golden brown edges and a soft center.Let the cookies cool completely if you plan to decorate your creations with royal icing or other frostings.Chill the dough for at least 2 hours so your cookies hold their shape and don't spread in the oven.