Description
These Floral Lemon Lavender Cookies are buttery shortbread treats infused with zesty lemon zest and fragrant culinary lavender, ideal for spring occasions or afternoon tea.
Ingredients
Scale
- ½ cup (4 oz or 1 stick) unsalted butter, at room temperature
- ¼ cup white granulated sugar
- ¼ teaspoon pure vanilla extract
- 1 tablespoon lemon zest (zest of 1 lemon)
- ¾ teaspoon culinary lavender
- 1 cup all-purpose flour
- ⅛ teaspoon kosher or fine sea salt
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- Cream the butter and sugar in a stand mixer on medium-low speed for 1 minute until combined.
- Add vanilla extract, lemon zest, and lavender; mix until just combined.
- Add flour and salt, mix for about 1 minute. Dough will be crumbly but should hold when pinched.
- Transfer dough to a floured surface. Shape into a flat disk. Chill for 15 minutes if too soft.
- Roll dough to ¼ inch thickness. Cut shapes with a 2.5-inch cookie cutter. Place on baking sheet. Re-roll scraps as needed.
- Freeze cookies for 15 minutes before baking to prevent spreading.
- Bake for 15–18 minutes until set and edges are lightly browned. Cool on baking sheet before serving.
Notes
- Use only culinary-grade lavender to avoid bitterness.
- Chilling helps cookies maintain shape during baking.
- Cookies store well in an airtight container for up to a week.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 86
- Sugar: 3g
- Sodium: 20mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg