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Zesty Lemon Lavender Shortbread Cookies

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Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1/2 cup powdered sugar
  • 2 cups all-purpose flour
  • 2 tablespoons lemon zest (from about 2 lemons)
  • 1 tablespoon dried culinary lavender, finely chopped
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1–2 tablespoons granulated sugar (for sprinkling)

Instructions

  • Prepare the Dough:
    • In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
    • Add the lemon zest, dried lavender, vanilla extract, and salt. Mix until well combined.
    • Gradually add the flour, mixing until the dough comes together. If the dough feels too crumbly, add a teaspoon of water at a time until it holds together.
  • Shape and Chill the Dough:
    • Turn the dough out onto a lightly floured surface and shape it into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes to 1 hour, or until firm.
  • Preheat the Oven:
    • Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper.
  • Roll and Cut the Cookies:
    • On a lightly floured surface, roll out the chilled dough to about 1/4-inch thickness.
    • Use a cookie cutter to cut out your desired shapes (round or square are classic for shortbread). Transfer the cookies to the prepared baking sheet.
    • Sprinkle a bit of granulated sugar on top of each cookie for a touch of sparkle and sweetness.
  • Bake:
    • Bake in the preheated oven for 12-15 minutes, or until the edges are just lightly golden. Be careful not to overbake, as shortbread should remain light in color.
    • Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  • Serve:
    • Enjoy the cookies on their own, or pair them with tea or coffee for a delightful treat.

Nutrition

Find it online: https://succulentrecipes.com/zesty-lemon-lavender-shortbread-cookies/