Lemon and Lavender Shortbread Cookies
There’s something magical about the combination of lemon and lavender. These Lemon and Lavender Shortbread Cookies are buttery, lightly floral, and perfectly sweet with a bright citrus finish. They’re delicate yet packed with flavor—ideal for tea parties, brunches, or simply indulging in a moment of quiet luxury.
The subtle lavender adds a touch of elegance without overpowering, and the lemon zest keeps the cookies tasting fresh and vibrant. My family adores these cookies because they feel special yet are surprisingly easy to make. Once you’ve tried them, they’ll quickly become a staple in your recipe collection.
Questions I Often Get Asked About This Recipe
Q: Is the lavender flavor strong in these cookies?
A: Not at all! The lavender is subtle and blends beautifully with the lemon. If you’re worried about it being too floral, start with a smaller amount and add more as desired.
Q: What kind of lavender should I use?
A: Always use culinary-grade lavender to ensure it’s safe to eat and has a pleasant flavor.
Q: Can I make the dough ahead of time?
A: Yes! The dough can be refrigerated for up to 3 days or frozen for up to 1 month. Just slice and bake whenever you’re ready.
Q: How do I store these cookies?
A: Store them in an airtight container at room temperature for up to a week, or freeze for longer storage.
Q: Can I add icing or glaze to these cookies?
A: Absolutely! A light lemon glaze or drizzle of white chocolate pairs beautifully with these cookies if you want to dress them up even more.
What You Need to Make Lemon and Lavender Shortbread Cookies
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1 tablespoon culinary lavender, finely ground
- 1 tablespoon lemon zest (about 1 lemon)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Optional for garnish:
- Powdered sugar for dusting
- Lemon glaze or white chocolate drizzle
How to Make Lemon and Lavender Shortbread Cookies
- Prepare the Dough:
Cream the butter and sugar together until light and fluffy. Mix in the vanilla extract, lemon zest, and ground lavender. - Incorporate the Dry Ingredients:
Gradually add the flour and salt, mixing until a dough forms. - Chill the Dough:
Shape the dough into a log, wrap it in plastic wrap, and refrigerate for at least 1 hour. - Slice and Bake:
Preheat the oven to 350°F (175°C). Slice the chilled dough into 1/4-inch rounds and place them on a parchment-lined baking sheet. Bake for 10–12 minutes, or until the edges are lightly golden. - Cool and Serve:
Let the cookies cool completely before dusting with powdered sugar or drizzling with glaze if desired.
Tips for Perfect Lemon and Lavender Shortbread Cookies
- Use Fresh Lemon Zest: It makes all the difference in flavor. Avoid bottled lemon juice for this recipe.
- Grind the Lavender: Finely grinding the lavender helps distribute its flavor more evenly in the dough.
- Don’t Overbake: Shortbread cookies should be just golden around the edges but still pale in the center.
- Chill the Dough: Refrigerating the dough before baking helps maintain the cookie’s shape.
- Experiment with Shapes: Use cookie cutters for fun designs if you want to make them extra special.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “These cookies are absolutely divine! The lemon and lavender pair so well together, and they’re not too sweet—just perfect with tea.” – Emily
⭐️⭐️⭐️⭐️⭐️ “I made these for a bridal shower, and they were a huge hit. The floral notes were subtle and elegant!” – Sarah
⭐️⭐️⭐️⭐️⭐️ “I was nervous about using lavender, but the flavor was delicate and not overpowering. Loved this recipe!” – Rachel
⭐️⭐️⭐️⭐️ “I added a lemon glaze on top, and it made these cookies even more irresistible. Will definitely make them again!” – Jessica
⭐️⭐️⭐️⭐️⭐️ “Super easy to make, and they look so fancy! My kids even enjoyed them, which was a pleasant surprise.” – Laura
Printable Recipe
Lemon and Lavender Shortbread Cookies
These Lemon and Lavender Shortbread Cookies are buttery, lightly floral, and perfectly sweet with a bright citrus finish. Ideal for tea parties or elegant desserts, they’re simple to make and guaranteed to impress.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1 tablespoon culinary lavender, finely ground
- 1 tablespoon lemon zest (about 1 lemon)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Optional for garnish:
- Powdered sugar for dusting
- Lemon glaze or white chocolate drizzle
Instructions
Prepare the Dough:
- Cream the butter and sugar together until light and fluffy. Mix in the vanilla extract, lemon zest, and ground lavender.
Incorporate the Dry Ingredients:
- Gradually add the flour and salt, mixing until a dough forms.
Chill the Dough:
- Shape the dough into a log, wrap it in plastic wrap, and refrigerate for at least 1 hour.
Slice and Bake:
- Preheat the oven to 350°F (175°C). Slice the chilled dough into 1/4-inch rounds and place them on a parchment-lined baking sheet. Bake for 10–12 minutes, or until the edges are lightly golden.
Cool and Serve:
- Let the cookies cool completely before dusting with powdered sugar or drizzling with glaze if desired.
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If You Enjoyed This Recipe, Please Share!
If you loved these Lemon and Lavender Shortbread Cookies, I’d be thrilled if you shared this recipe with your friends and family! Whether you’re hosting a brunch, looking for the perfect edible gift, or simply treating yourself, these cookies are sure to impress.
Post your photos, tag me, and let’s keep the baking inspiration going! Sharing is caring, and every time you share this recipe, you help others discover their new favorite cookie.
