Description
A delightful treat featuring buttery, crumbly cookies with refreshing lemon flavor and a hint of lavender, perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 tablespoon lemon zest (from about 1 lemon)
- 1 tablespoon dried culinary lavender
- 1 teaspoon vanilla extract
- Pinch of salt
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Mix in the lemon zest, dried lavender, vanilla extract, and a pinch of salt until well combined.
- In a separate bowl, whisk together the all-purpose flour and cornstarch, then gradually add to the butter mixture, mixing on low speed until just combined.
- Shape the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball gently.
- Bake for 12-15 minutes, or until the edges are lightly golden and the centers are soft but set.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
Notes
- Store cookies in an airtight container at room temperature for up to a week.
- Freeze cookies in a single layer, then transfer to a freezer bag for up to three months.
- For a vegan option, use coconut oil instead of butter and plant-based powdered sugar.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
Keywords: Lemon Lavender Shortbread Cookies, cookies, dessert, baking, tea party