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Lemon Lavender Cookies

Natural lemon lavender shortbread cookies, buttery, crisp, elegant, and super easy to make with only six ingredients!
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 1 hour

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!