Light and buttery lemon lavender cookies. These cookies are super simple to whip up, only six ingredients and a nice addition to a holiday cookie tray or would look beautiful at a brunch. The mix of lavender and lemon makes these buttery shortbread cookies have a great subtle flavor.
How To Make Lemon Lavender Cookies:
Only SIX ingredients!
Butter: Adds richness, flavor, and texture.
Sugar: For sweetness.
Lemon: Both zest and juice from lemon enchances a light lemon flavor to the cookies.
Lavender: Looks like rosemary, but do not skip out on this ingredient! Can be hard to find at grocery stores. You can find it here online. Note: Only use food-grade lavender, do not go to the floral section of the grocery store! You will find it in the spice section of your baking aisle if your store carries it.
Salt: To balance the sweetness.
Flour: For structure.
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. The dough may crumble, so make sure to roll out delicately and work the crumbled dough back into the sides of your rolled out dough.
Loving these flavors?
Check out my lemon raspberry white chocolate chip cookies!
Lemon Lavender Cookies
Ingredients
- ½ (113g) unsalted butter at room temperature
- ⅓ cup (68g) caster sugar or granulated sugar
- 1 lemon zested & juiced
- 1 tsp dried lavender divided
- ¼ tsp salt
- 1¼ cups (150g) all-purpose flour plus more for rolling
Instructions
- In a large bowl with a hand mixer or in a stand mixer fitted with a paddle attachment, cream butter and sugar together until fluffy.
- Add in lemon zest, 1 tablespoon lemon juice, and 1 teaspoon lavender and mix until combined.
- Add salt and flour and mix until almost combined, press in the rest of the flour with your hands and form a disk. Cover dough in plastic wrap and refrigerate for 30 minutes or freeze for 15. (If refrigerating or freezing for longer allow time to thaw before rolling)
- Preheat oven to 350°F and line 2 baking sheets with parchment paper or spray with non-stick spray.
- Roll the dough out on a floured surface until it is approximately ¼ inch thick.
- Use your favorite cookie cutters to cut out your prefered shapes. Smaller cookie cutters work best, about 2".
- Place cut shapes on a baking sheet. Bake for 11-13 minutes or until edges are just becoming light brown.
- Cool on a wire rack and enjoy!