Lemon Balm Cookie
These buttery Lemon Balm Cookies are an easy shortbread recipe made with fresh lemon balm, bright lemon zest, and simple pantry ingredients. Delicate, lightly sweet, and full of fresh herbal flavor, they're perfect for afternoon tea, edible gifts, or using up lemon balm from the garden.
Ingredients
- ½ cup unsalted butter, softened
- ½ cup powdered sugar
- ¼ teaspoon fine sea salt
- 1 cup all purpose flour
- ⅓ cup fresh lemon balm leaves, finely chopped
- 1 tablespoon lemon zest (from 1 medium lemon)
Instructions
- In a large mixing bowl, cream the softened butter and powdered sugar until light and fluffy.
- Mix in the sea salt.
- Stir in the finely chopped lemon balm and lemon zest until evenly combined.
- Add the flour and mix just until the dough comes together. The dough will be slightly crumbly but should hold together when pressed.
- Shape the dough into a 1-inch thick disk, wrap tightly, and refrigerate for 45 minutes.
- Preheat the oven to 325°F and line a baking sheet with parchment paper.
- Roll the chilled dough to ¼-inch thick on a lightly floured surface or between two sheets of parchment paper.
- Cut into shapes using your favorite cookie cutters and transfer to the prepared baking sheet.
- If the dough has softened while rolling and cutting, refrigerate the baking sheet for 10 minutes before baking.
- Bake for 12 to 15 minutes, or until the edges are just beginning to turn the palest golden color. The tops should remain mostly pale.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.Bake for 12 to 15 minutes, or until the edges are just beginning to turn the palest golden color. The tops should remain mostly pale.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Finely chop the lemon balm leaves so they distribute evenly throughout the dough and bake into a delicate texture.
- Zest only the yellow outer peel of the lemon. Avoid the white pith, which can add bitterness.
- The dough will look slightly crumbly, but it should hold together when squeezed. Avoid overmixing.
- Chilling the dough makes it easier to roll and helps the cookies hold their shape while baking.
- If the dough becomes soft after rolling and cutting, refrigerate the baking sheet for 10 minutes before placing it in the oven.
- Bake only until the edges are the palest golden color. The tops should remain light for a tender, buttery shortbread.
- Store cooled cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- This recipe works beautifully with other fresh herbs, too. Try replacing the lemon balm with an equal amount of finely chopped mint, thyme, or rosemary for a different flavor.
- These cookies are delicious on their own or dipped in white chocolate, sprinkled with sanding sugar, or sandwiched with lemon buttercream.
Nutrition
Serving: 1cookieCalories: 74kcalCarbohydrates: 9gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 33mgPotassium: 10mgFiber: 0.3gSugar: 3gVitamin A: 115IUCalcium: 3mgIron: 0.3mg
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