Looking for a dainty, make-ahead cookie for your next garden party? Make my delightful slice-and-bake Lemon Lavender Shortbread Cookies!
The lemon-lavender combo is match made in heaven. These cookies stay insanely soft. I made them a week ago and they still taste perfect! You do need to chill the dough though so plan accordingly.
Thank you to my grocery partner Kroger for supporting The Rose Table and this recipe! It’s partnerships like this that keep The Rose Table going.
If you’ve never baked with lavender before, you’re in good company. I have converted many a skeptic into a lavender lover! Grab a bag of edible (make sure it says food grade!) lavender off of Amazon and you’ll be set for the next decade.
Lemon Lavender Shortbread Cookies
12 Tbsp unsalted butter, at room temperature
2/3 cup dark brown sugar
1 egg, at room temperature
1 tsp vanilla extract
2 cups + 2 Tbsp all-purpose flour
2 tsp food grade lavender buds
1/4 tsp salt
Zest from 1/2 lemon
1 Tbsp lemon juice
Coarse sugar for rolling
- In a stand mixer, beat butter until smooth and creamy. Add brown sugar and beat on medium speed until well incorporated. Beat in egg and vanilla, then scrape down the sides of the bowl.
- Slowly mix in flour, dried lavender, and salt. Beat in fresh lemon zest and juice, then divide the cookie dough in half and roll into two logs. Wrap in plastic wrap and refrigerate for 4 hours or overnight.
- When ready to bake, preheat the oven to 350 degrees Fahrenheit. Roll logs in coarse sugar, then slice into about 34-36 cookies. Place two inches apart on cookie sheets and bake for 10-12 minutes or until starting to brown around the edges. Cool five minutes on the sheet before transferring to a cooling rack.
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