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Lavender Lemon Shortbread Cookies

Lavender Lemon Shortbread Cookies overhead shot with flowers and lemon pieces strewn about

The flavors of bright lemon and floral lavender are paired together in a classic shortbread cookie to evoke the flavors of Spring in this recipe.

Ingredients

Scale

For the Lemon Sugar:

For the Shortbread Cookies:

Instructions

  1. Make the Lemon Sugar: In a mason jar or bowl with a tight fitting lid, mix together the granulated sugar and lemon zest. Cover tightly and set aside
  2. Prepare the Shortbread Dough: In a stand mixer fitted with a paddle attachment, cream the butter, granulated sugar, powdered sugar, and salt until thoroughly combined, about 3 minutes. In a separate bowl, sift together the all-purpose and cake flours. With the mixer on low, mix the flour mixture into the butter mixture in 3 additions, scraping down the sides of the bowl in between each addition. Add the lavender and lemon zest and stir just until combined. Roll out the dough to a ½-inch-thick rectangle. Wrap tightly in plastic wrap and refrigerate for at least 4 hours or overnight
  3. Roll out & Bake the Cookies: Preheat the oven to 350ºF. Cut the refrigerated dough into 2 x 1-inch rectangular bars and place on a parchment-lined baking sheet. Bake the cookies until just golden at the edges, about 20 minutes. Remove from the oven and immediately sprinkle with lemon sugar. Let cool completely before serving

Notes

  • Store cooled cookies in air-tight container for up to one week; Baked cookies may be frozen for up to 3 months
  • Dough may be frozen for up to 3 months. Allow to thaw on counter for 30 minutes before slicing and baking
  • Recipe inspired by and adapted from this recipe

Keywords: shortbread, cookies, lavender, lemon, zest, biscuits

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