These Lemon Lavender Shortbread Cookies are rich and buttery with a little hint of spring!
Happy first day of spring friends!
I don’t know about you guys, but I’m totally excited that it’s technically the first day of spring! I say technically because, realistically the temps don’t seem to be cooperating. Unfortunately, Mother Nature seems to have a mind of her own. Let’s keep our fingers crossed she comes over to the bright, sunny, warmer side sometime soon.
In the meantime, I’ll be sharing a few spring like recipes here and there over the next few weeks to boost our spirits and channel spring. These Lemon Lavender Shortbread Cookies are an early spring favorite. The light lemony lavender flavor puts a spring in my step (did I just say that?) and a smile on my face!
If you’ve never added lavender to your baked goods, it’s something you should definitely try. Just remember, #1 you must use culinary lavender which you can find at tea or spice shops, specialty food store or online, and #2 a little goes a long way. I usually like to grind mine with a little sugar and the lemon zest before adding to the dough. I think you’ll really love the way the lavender pairs with the lemon.
These cookies are rich and buttery with what I think is the perfect balance of lemon and lavender. The dough will need to chill in the fridge for about 30 minutes before rolling out and in the freezer for about 15 minutes after you cut into shapes. The chilling will help so the cookies won’t spread while baking.
Enjoy these friends, and before you know it the flowers will be blooming!
- 1 cup all-purpose flour
- 1/4 tsp. salt
- 1/3 cup granulated sugar
- 1 1/2 tsp. culinary lavender
- 1 tsp. finely grated lemon zest
- 1/2 cup unsalted butter softened
- 1/2 tsp. vanilla extract
- pure cane sugar for sprinkling
In a small bowl, sift together flour and salt. Set aside.
Place 1 Tbsp. of the granulated sugar, lavender, and lemon zest in a mortar and grind lightly with the pestle.
Place lavender mixture in large bowl with remaining sugar and butter. Cream together until smooth. Add vanilla. Add dry ingredients to butter mixture until it forms a dough. Shape into a disk and wrap tightly in plastic wrap. Refrigerate for 30 minutes.
Line a large baking sheet with parchment paper. Set aside. Roll the dough out to 1/4 inch thickness. Cut into shapes (I used a 1 3/4 inch cutter) and place on prepared sheet. Sprinkle with some pure cane sugar, then place in the freezer for 15 minutes.
Preheat oven to 325 degrees.
Bake cookies for 12-14 minutes until lightly browned around the edges. Cool on sheet for 5 minutes, then transfer to wire rack. Can be store in an airtight container for 5 days.