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    Home » Blog

    Lemon Lavender Shortbread Cookies

    Published: May 17, 2023 · Modified: Aug 17, 2023 by April Brown · This post may contain affiliate links · Leave a Comment

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    Jump to Recipe -

    Our Lemon Lavender Shortbread Cookies are a small batch delight. Not only do these cookies have an exquisite touch of lavender, but they also boast a zesty lemon flavor. Mix this dough up in one bowl in a matter of minutes! Get ready for a captivating aroma and delectable treat with these Lemon Lavender Shortbread Cookies!

    Overhead of a stack of lemon lavender shortbread cookies.

    This lemon-lavender combination shortbread cookie is truly delicious. One of my favorites to snack on with a cup of chamomile tea.

    Love lemony desserts like I do? Try my Lemon Blueberry Cookies or Easy Lemon Blueberry Bundt Cake with Sour Cream!

    Jump to:
    • Important Ingredients with Substitutions
    • Instructions
    • Recipe Variations
    • Storage Recommendations
    • Level Up With Expert Tips & Tricks
    • Recipe FAQs
    • Similar Sweets
    • Lemon Lavender Shortbread Cookies
    • More Cookie Recipes!

    Important Ingredients with Substitutions

    The ingredients for a lemon and lavender shortbread cookie.
    • Unsalted Butter - With the price of butter, we will take what we can get! However, using a nice quality butter will give a nice buttery flavor.
    • White Granulated Sugar
    • Zest of 1 Lemon - Little flecks of lemon zest throughout the shortbread cookie really gives a nice punchy flavor.
    • Lemon Juice - Fresh lemon juice or bottled will work fine, though fresh is best. Meyer lemons are wonderful in this recipe, If you don't have access to them, any lemon will be okay.
    • Dried Lavender - Honestly you can use dried lavender flowers or fresh lavender. Really whichever you have readily available to you.
    • All Purpose Flour
    • Salt

    See the recipe below for the full list of ingredients and quantities.

    Instructions

    1. In a medium mixing bowl, cream together softened butter and granulated sugar. 
    2. In a small bowl mix together the lemon zest, lemon juice, lavender, and salt. Whisk to combine then add to the creamed butter mixture. 
    3. Sift in the flour and mix together.
    4. Knead the cookie dough and shape it into a log about 2 inches thick. Wrap tightly with plastic wrap and refrigerate for 2-3 hours.
    5. Preheat the oven to 350 F and line a large baking sheet with parchment paper.
    6. Remove the chilled cookie dough and cut it into slices ½ an inch thick.
    7. Let the cookies bake for 11-13 minutes until lightly browned. Remove the cookie sheet from the oven and let cool for 5 minutes before moving them to a wire rack to let the cookies cool completely.
    Cookie dough being rolled into a log on plastic wrap.
    Cookie dough log wrapped in plastic wrap.

    Recipe Variations

    • As easy as slicing the chilled dough into circles is, you can also roll this dough out to a ½ inch thick and use any 2-inch cookie cutter to make any lovely shape you choose. Place the cutouts onto a parchment-lined baking sheet and chill before baking.
    • Try using a fun embossed rolling pin for some beautiful designs!
    A stack of lemon lavender shortbread cookies.

    Storage Recommendations

    Store the lemon lavender cookies in an airtight container. They will stay fresh for about a week. I like to keep mine in a cookie jar next to our tea kettle.

    Freezing Cookies: Store your baked lemon shortbread cookies in a freezer safe container for up to 3 months.

    Freezing Cookie Dough: Freezing this cookie dough is perfect if you're making large batches at a time to enjoy for many occasions. After rolling your cookie dough in to a log shape with plastic wrap, wrap it again to ensure full coverage. Put one or many cookie dough rolls into a large freezer safe bag. Store for up to 6 months.

    Level Up With Expert Tips & Tricks

    Use the best quality butter you can find – it gives the cookies a richer flavor and better texture.

    Don't overbake the cookies or they will become dry and crunchy. Aim for light golden brown edges and a soft center.

    Let the cookies cool completely if you plan to decorate your creations with royal icing or other frostings.

    Chill the dough for at least 2 hours so your cookies hold their shape and don't spread in the oven.

    Overhead of a stack of lemon lavender shortbread cookies.

    Recipe FAQs

    WHAT TYPES OF LEMONS SHOULD I USE FOR LEMON LAVENDER COOKIES?

    We used small seedless lemons for this recipe, found at whole foods. I love how thin the skin is and how sour the juice is.

    CAN YOU EAT LAVENDER?

    Yes, fresh and dried lavender buds are safe to eat! In this recipe, it adds a wonderful hint of floral flavor that compliments the lemon zest nicely. If the lavender flavor is a touch too much, drizzle a thin lemon glaze on top for balance. Make sure when buying lavender to purchase food grade or culinary lavender. This will ensure there are no pesticides or chemicals on the lavender buds.

    CAN I SUBSTITUTE DRIED LAVENDER FLOWERS WITH FRESH ONES?

    Yes, you can use fresh lavender flowers instead of dried ones. The flavor will be more intensified with fresh lavender, so start small and adjust to taste.

    Similar Sweets

    Looking for other recipes like this? Try these:

    • S'mores brownies featuring chocolate chips and marshmallows.
      Easy S'mores Brownies With A Graham Cracker Crust
    • A slice of no bake cherry cheesebake on a white plate.
      No Bake Chocolate Cherry Cheesecake with Cool Whip
    • cookies and cream cookies topped with oreos.
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    • Baked chocolate pound cake topped with grated milk chocolate.
      Chocolate Sour Cream Pound Cake

     

    Overhead of a stack of lemon lavender shortbread cookies.

    Lemon Lavender Shortbread Cookies

    Our Lemon Lavender Shortbread Cookies are a small batch delight. Not only do these cookies have an exquisite touch of lavender, but they also boast a zesty lemon flavor. Mix this dough up in one bowl in a matter of minutes! Get ready for a captivating aroma and delectable treat with these Lemon Lavender Shortbread Cookies!
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    Print Pin Let me know you LOVE it!
    Course: Cookies
    Keyword: lemon lavender shortbread cookies
    Prep Time: 3 hours hours
    Cook Time: 12 minutes minutes
    Total Time: 3 hours hours 12 minutes minutes
    Servings: 12 cookies
    Calories: 137kcal
    Author: April Brown

    Equipment

    • Fruit Zester
    • Culinary Lavender
    • Hand mixer

    Ingredients

    • ½ cup Unsalted Butter softened at room temperature
    • ⅓ cup White Granulated Sugar
    • Zest of 1 Meyer Lemon
    • 1 tablespoon Lemon Juice
    • ½ tablespoon Dried Lavender
    • 1 ¼ cup All Purpose Flour sifted
    • ¼ teaspoon Salt

    Instructions

    • In a medium mixing bowl, cream together softened butter and sugar. 
      ½ cup Unsalted Butter, ⅓ cup White Granulated Sugar
    • In a small bowl mix together the lemon zest, lemon juice, lavender, and salt. Whisk to combine then add to the creamed butter and sugar. 
      Zest of 1 Meyer Lemon, 1 tablespoon Lemon Juice, ½ tablespoon Dried Lavender, ¼ teaspoon Salt
    • Sift in the flour and mix together.
      1 ¼ cup All Purpose Flour
    • Knead the cookie dough and shape it into a log about 2 inches thick. Wrap tightly with plastic wrap and refrigerate for 2-3 hours.
    • Preheat the oven to 350 F and line a large baking sheet with parchment paper.
    • Remove the chilled cookie dough and cut it into slices ½ an inch thick.
    • Bake for 11-13 minutes. Remove from the oven and let cool for 5 minutes before moving to a wire rack to cool the rest of the way.

    Notes

    Use the best quality butter you can find – it gives the cookies a richer flavor and better texture.
    Don't overbake the cookies or they will become dry and crunchy. Aim for light golden brown edges and a soft center.
    Let the cookies cool completely if you plan to decorate your creations with royal icing or other frostings.
    Chill the dough for at least 2 hours so your cookies hold their shape and don't spread in the oven.

    Nutrition

    Serving: 1g | Calories: 137kcal | Carbohydrates: 16g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 9mg | Potassium: 19mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 238IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg
    Tried this recipe?Let us know how it was! Comment below and give a ★ rating!

    More Cookie Recipes!

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    • Cookies and Cream Milkshake Cookie

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    I am SO excited to start this journey by leveling up my baking skills and sharing with you what I’ve learned along the way! Easy or difficult, I plan to take on the challenge. Sharing the kitchen with my little family and hope they don’t mind the mess. The results will surely be worth it! 

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