Lemon Lavender Cookies
These Lemon Lavender Cookies will brighten up your day with their lightly sweet and lemony flavor paired with a relaxing hint of lavender. Easy to make in advance too!
Servings: 12 (Makes 25 cookies)
Calories: 187kcal
Ingredients
- 10 tablespoons unsalted butter softened
- ½ cup plus 2 tablespoons granulated sugar (140 grams)
- 1 teaspoon lemon juice
- ½ teaspoon lemon zest
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
- ¾ teaspoon dried lavender
- 1 ½ cups all-purpose flour spooned and leveled (180 grams)
Instructions
- Cream together butter, sugar, lemon juice, lemon zest, salt, and vanilla until smooth using a hand mixer or a stand mixer with the paddle attachment.
- Add the flour and lavender, and continue to mix just until combined.
- Scrape the dough onto a sheet of parchment paper, and use your hands to form the dough into a log that is 1 ½ inches in diameter.
- Wrap the log in the parchment paper, then twist both sides to close tightly.
- Chill in the refrigerator for at least 3 hours, and preferably 24 hours.
- Preheat oven to 350 degrees.
- Cut cookie dough log into slices slightly thinner than ½-inch.
- Place shortbread slices on a parchment paper-lined baking sheet, with an inch or two of space between cookies.
- Bake for 12-13 minutes, until just golden brown on the edges.
- Remove from oven and let cool on pan for 2 minutes, before moving to a wire rack to cool completely.
Notes
Expert Tips:
Lavender can be a tricky ingredient to bake with. Add too much, and you can end up with a soapy flavor. Add too little, and you won’t taste any of the delicate lavender flavor. Try with the amount recommended, and then adjust to your preference in the future. You can also add some lavender extract for extra flavor. If you want to bake all your cookie dough at once, you’ll need two cookie sheets. Put one on the top oven rack and one on the bottom, then switch halfway through baking. Rotate the sheets back to front when you switch their positions. You can make the dough up to 3 days before using (keep in the refrigerator). Or freeze the parchment-wrapped cookie dough logs for up to 3 months. Defrost in the refrigerator for 24 hours before slicing and baking. Storage Tips:
These cookies will stay fresh for up to a week after you bake them (store in an airtight container).
Lavender can be a tricky ingredient to bake with. Add too much, and you can end up with a soapy flavor. Add too little, and you won’t taste any of the delicate lavender flavor. Try with the amount recommended, and then adjust to your preference in the future. You can also add some lavender extract for extra flavor. If you want to bake all your cookie dough at once, you’ll need two cookie sheets. Put one on the top oven rack and one on the bottom, then switch halfway through baking. Rotate the sheets back to front when you switch their positions. You can make the dough up to 3 days before using (keep in the refrigerator). Or freeze the parchment-wrapped cookie dough logs for up to 3 months. Defrost in the refrigerator for 24 hours before slicing and baking. Storage Tips:
These cookies will stay fresh for up to a week after you bake them (store in an airtight container).
Nutrition
Calories: 187kcal | Carbohydrates: 24g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 25mg | Sodium: 50mg | Potassium: 21mg | Fiber: 0.4g | Sugar: 12g | Vitamin A: 293IU | Vitamin C: 0.3mg | Calcium: 6mg | Iron: 1mg
