Lemon Lavender Shortbread Cookies are a lovely treat that’s light, buttery, and gently floral. The bright zing of fresh lemon zest pairs beautifully with the delicate, fragrant hint of lavender, making each bite feel like a little springtime celebration. The crumbly texture of the shortbread melts softly on your tongue, creating a perfect balance of flavor and texture.
I love to make these cookies when I want something a bit special but still simple. The lavender gives them a unique touch that always surprises my friends and family—in a good way! I usually stick to using dried culinary lavender, which adds just the right amount of aroma without overpowering the lemon. It’s a great recipe to try if you’re curious about baking with flowers but aren’t sure where to start.
My favorite way to enjoy these cookies is with a cozy cup of tea or a glass of cold milk. They’re perfect for sharing at a casual get-together or wrapping up as a little homemade gift. Honestly, every time I bake them, I find myself sneaking a few when no one’s looking because they’re just that good. They remind me of warm sunny afternoons spent relaxing in the garden, and I hope they bring you that same cozy feeling.
Key Ingredients & Substitutions
Butter: This recipe relies on unsalted butter for that classic shortbread rich flavor. If you need a dairy-free option, try a solid vegan butter substitute that’s good for baking.
Lemon Zest: Fresh lemon zest packs a bright citrus punch. If you don’t have fresh lemons, a small amount of lemon extract can work, but use sparingly to avoid bitterness.
Dried Lavender: Culinary lavender is key here—make sure it’s meant for cooking. You can swap it with dried rose petals or chamomile if you want a different floral note, but adjust quantities to taste.
Powdered Sugar: This helps keep the cookies tender and smooth. If you only have granulated sugar, pulse it in a blender to a fine powder before using.
Flour: All-purpose flour gives the cookie structure. For gluten-free baking, try a gluten-free flour blend, but expect a slight texture change.
How Do You Get the Perfect Shortbread Texture?
Shortbread should be tender, crumbly, and melt in your mouth. The trick is in properly creaming your butter and sugar, chilling the dough, and not overworking it—this keeps it from becoming tough.
- Cream the butter and sugar until light and fluffy. This traps air for a delicate crumb.
- Mix dry ingredients just until combined. Overmixing develops gluten and makes cookies denser.
- Chill the dough. Cooling helps the butter firm up so the cookies spread less when baking.
- Roll to even thickness, about 1/4-inch. This ensures cookies bake evenly with a soft inside and tender edges.
- Watch your baking time closely. Take cookies out when edges are lightly golden to avoid drying them out.
Equipment You’ll Need
- Mixing bowls – I find having a large bowl for creaming the butter and sugar makes mixing easier.
- Hand or stand mixer – makes creaming the butter and sugar smooth and quick.
- Microplane or fine grater – perfect for finely zesting lemons without unneeded pith.
- Measuring cups and spoons – essential for accuracy, especially with delicate ingredients.
- Rolling pin – helps roll out the dough evenly to about 1/4-inch thickness.
- Round cookie cutter – giving the cookies a clean, uniform shape.
- Parchment paper or silicone baking mat – prevents sticking and makes cleanup easier.
- Baking sheet – for baking the cookies evenly.
- Cooling rack – to let the cookies cool completely without getting soggy.
Flavor Variations & Add-Ins
- Swap lavender for dried rose petals or chamomile for a different floral twist that pairs nicely with lemon.
- Add a teaspoon of vanilla extract in place of or alongside the lemon zest for a warmer flavor.
- Sprinkle a touch of chopped nuts or almond slivers on top before baking for added crunch and flavor.
- Finish with a drizzle of dark chocolate or white chocolate over the glaze for extra richness.
How to Make Lemon Lavender Shortbread Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup powdered sugar
- 1 tablespoon finely grated lemon zest (about 1 lemon)
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon dried culinary lavender buds, finely chopped
- 1/4 teaspoon salt
For the Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- Optional: a few extra dried lavender buds for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation plus 30–60 minutes chilling time for the dough, and 18–22 minutes for baking. Allow additional time for cooling and glazing the cookies, around 20 minutes. Overall, expect about 1.5 to 2 hours from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheet:
Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper or a silicone baking mat to keep the cookies from sticking.
2. Make the Cookie Dough:
In a large bowl, use a hand mixer or stand mixer to cream the softened butter and powdered sugar until the mixture is light and fluffy. Next, mix in the lemon zest and vanilla extract until everything is well combined.
In a separate bowl, whisk together the flour, dried lavender, and salt. Gradually add the dry mixture to your butter mixture, mixing on low speed just until the dough comes together. Be careful not to overmix.
3. Chill the Dough:
Shape the dough into a disc, wrap it tightly in plastic wrap, and place it in the refrigerator for 30 minutes to 1 hour until firm. This helps the dough hold its shape when baking.
4. Cut and Bake the Cookies:
Lightly flour a clean surface and roll out the chilled dough to about 1/4-inch thickness. Use a round cookie cutter to cut out your cookies, then place them about 1 inch apart on your prepared baking sheet.
Bake for 18 to 22 minutes, or until the edges turn just a light golden color. Remove the cookies from the oven and let them cool completely on a wire rack.
5. Prepare the Lemon Glaze and Finish:
Mix the powdered sugar and fresh lemon juice in a small bowl until the glaze is smooth and pourable. If it’s too thick, add a few extra drops of lemon juice.
Once the cookies have cooled, spread or drizzle the lemon glaze over each one. While the glaze is still wet, sprinkle a few lavender buds on top for a pretty, fragrant garnish.
Allow the glaze to set before serving or storing the cookies in an airtight container.
Enjoy your lovely lemon lavender shortbread cookies with a cup of tea or anytime you want a sweet floral treat!
Can I Use Fresh Lavender Instead of Dried?
It’s best to use dried culinary lavender buds because fresh lavender can be too strong and may add extra moisture, affecting the cookie texture. If you only have fresh, use it sparingly and finely chop it before adding.
How Should I Store These Cookies?
Store the shortbread cookies in an airtight container at room temperature for up to 5 days. You can also freeze them in a sealed container for up to 2 months—just thaw at room temperature before glazing and serving.
Can I Skip the Lemon Glaze?
Absolutely! The lemon glaze adds extra brightness and sweetness, but the cookies are delicious on their own with the subtle lemon and lavender flavors. You could also dust them lightly with powdered sugar if you prefer.
What Can I Substitute for All-Purpose Flour?
If you need a gluten-free option, try a gluten-free all-purpose flour blend. Keep in mind that texture might change slightly, so you may want to chill the dough a bit longer before baking.