• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Brunch & Batter
  • Subscribe
menu icon
go to homepage
  • About Me
  • Recipes
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • subscribe
    search icon
    Homepage link
    • About Me
    • Recipes
    • Work With Me
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • ×
    • Close-up of goat cheese-scrambled eggs on a white plate.
      Goat Cheese Scrambled Eggs
    • Panettone French toast on a beige platter with orange slices.
      Panettone French Toast
    • Chai eggnog latte in a clear mug with twinkle lights and ornaments around it.
      Chai Eggnog Latte
    • Three eggs benedicts on a plate with hollandaise sauce dripping down.
      Mexican Eggs Benedict with Chipotle Hollandaise
    • Buttermilk French toast layered on a white plate with strawberries.
      Leftover Buttermilk French Toast
    • Chai pancakes stacked with cinnamon and maple syrup.
      Double Chai Spiced Pancakes
    • Thai peanut butter and jelly sandwich on a beige plate with a chili pepper next to it.
      Thai Peanut Butter and Jelly Sandwich
    • Baked pecan pie oatmeal on a wood slab with cinnamon sticks in the background.
      Pecan Pie Baked Oatmeal
    • Bloody Mary with celery and mozzarella garnish on a black background.
      Halloween Bloody Mary (Bloody Scary)
    • Lemon mascarpone pancakes stacked on plates with blueberries on top.
      Lemon Mascarpone Pancakes
    • Huevos rancheros tostadas on newspaper with a lime in the background.
      Easy Huevos Rancheros Tostadas
    • Ruby hot chocolate in a pink floral cup with whipped cream on top.
      Ruby Hot Chocolate
    Home » Recipes » Desserts

    Lemon Lavender Shortbread Cookies

    Published: Mar 26, 2023 by Jennifer ·

    Jump to Recipe

    Are you tired of the same old boring cookies? Then you need to try these lemon lavender shortbread cookies! These sweet treats are the perfect combination of zesty citrus and delicate floral notes, all wrapped up in a buttery, crumbly cookie.

    Lemon lavender shortbread cookies stacked and tied with a purple ribbon.

    I love the texture of shortbread cookies. Delicate, tender, and with just the right amount of crunch, they will melt in your mouth like warm butter on toast. They are the perfect Spring cookie and would make a wonderful Easter or Mother's day treat.

    And let's be real, these cookies aren't just delicious - they're downright classy. They're perfect for those fancy tea parties you see in movies where everyone wears white gloves and talks in British accents.

    If you know any lemon purists, you can always serve these lemon drop cookies dipped in lemon icing, but they will be missing out on all the lavender love.

    Ingredients

    This recipe uses easy ingredients. The lavender buds can be found online or in well-stocked grocery stores in the spice section. Make sure your lavender says culinary or food grade.

    • Butter
    • Sugar
    • Lemon zest
    • Vanilla extract
    • Lavender buds (culinary grade)
    • All-purpose flour
    • Salt

    See recipe card for quantities.

    Equipment

    A kitchen stand mixer is ideal here, it makes combining the dough so much easier. If you don't have one, you can use a handheld mixer. You will also need a rolling pin, a cookie cutter, and baking sheets.

    Instructions

    Need a visual to help you master this recipe? You have come to the right section. Full instructions are in the recipe card.

    Lemon lavender shortbread dough on a baking mat.

    After mixing all the ingredients, turn out the dough onto a lightly floured surface. Using your hands, bring the dough together until it forms a rough ball. Flatten into a disk with your hands.

    Lemon lavender shortbread dough cut out with a cookie cutter.

    At this point, you can place the dough in the fridge for a bit if it's gotten too soft to roll. Roll the dough into a rough circle about ¼ inch thick. Using a cookie cutter, start cutting shapes, and place them on a prepared baking sheet.

    Helpful hint: I use a 2.5-inch cookie cutter, which yields 16 cookies. Your final cookie amount will depend on the thickness of your shortbread and the size of the cookie cutter you used.

    Variations

    • Try swapping out the lemon zest for orange zest.
    • Add fresh herbs. Thyme or sage would work well here.
    • If you are not a fan of lavender, you can omit it altogether.
    • To save time, this shortbread can be baked in a 9-inch baking pan. Press the dough into the pan, and poke holes in the top. You will need to increase the baking time since it will be thicker.
    • You can drizzle the cooled cookies with melted white chocolate or a simple glaze of confectioner's sugar and lemon.
    Lemon lavender shortbread cookies stacked on top of a floral plate on a wood background.
    Lemon lavender shortbread cookies in a vintage white enamel cup with lemons in the background.

    Storage

    These cookies can be stored in an airtight container for up to 1 week at room temperature. You can also stored baked and cooled shortbread cookies in the freezer for up to 3 months.

    Top tip

    Since these cookies are buttery, use high-quality butter. Ensure the butter is at room temperature before combining it with the sugar.

    FAQ

    Why did my shortbread cookies spread?

    Spreading can occur from overworking the dough. The dough should be crumbly but still, come together. You can try refrigerating the dough before baking to help with spreading by solidifying the butter.

    📖Recipe

    Lemon lavender shortbread cookies stacked and tied with a purple ribbon.

    Lemon Lavender Shortbread Cookies

    Are you tired of the same old boring cookies? Then you need to try lemon lavender shortbread cookies! These sweet treats are the perfect combination of zesty citrus and delicate floral notes, all wrapped up in a buttery, crumbly cookie.
    5 from 2 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 18 minutes mins
    Resting Time 15 minutes mins
    Total Time 43 minutes mins
    Course Dessert, Snack
    Cuisine American, Scottish
    Servings 16 cookies
    Calories 86 kcal

    Equipment

    • 1 large baking sheet
    • kitchen stand mixer
    • rolling pin
    • 2.5 inch cookie cutter (can use larger)

    Ingredients
      

    • ½ cup (4 oz or 1 stick) unsalted butter
    • ¼ cup white granulated sugar
    • ¼ teaspoon pure vanilla extract
    • 1 tablespoon lemon zest (zest of 1 lemon)
    • ¾ teaspoon culinary lavender
    • 1 cup all-purpose flour
    • ⅛ teaspoon Kosher or fine sea salt

    Instructions
     

    • Preheat the oven to 350°F. Prepare a large baking sheet with parchment paper or line with a silicone mat.
    • In the bowl of an electric stand mixer fitted with a paddle attachment, cream the butter and sugar on medium -low for 1 minute or until the sugar is completely incorporated.
      ½ cup (4 oz or 1 stick) unsalted butter, ¼ cup white granulated sugar
    • With the mixer on low, add the vanilla, lemon zest, and lavender. Mix until just incorporated.
      ¼ teaspoon pure vanilla extract, 1 tablespoon lemon zest (zest of 1 lemon), ¾ teaspoon culinary lavender
    • Add the flour and the salt, and mix for about 1 minute, scraping down the sides if needed. The dough will look crumbly but still come together when pinched.
      1 cup all-purpose flour, ⅛ teaspoon Kosher or fine sea salt
    • Turn the mixture onto a lightly floured surface. Form the dough into a flat disk using the palms of your hands. (At this point, you can put the dough in the refrigerator for 15 minutes to firm up if it's too soft to roll). Roll the dough to about 10 inches and ¼ inch thick. Using a 2.5-inch cookie cutter, cut out shapes. Remove the cutouts using a spatula and place them on the prepared baking sheet. Using the remaining scraps, re-roll the dough and repeat the process until the dough is used up.
    • Place the cookies in the freezer for about 15 minutes to firm up. After 15 minutes, remove from the freezer and bake for 15-18 minutes until set and the edges are slightly browned. Allow the cookies to cool before serving.

    Notes

    These cookies can be stored in an airtight container and left at room temperature for about 1 week. They can also be stored in the freezer for up to 3 months (after cooled).

    Nutrition

    Serving: 1 cookieCalories: 86kcalCarbohydrates: 8.6gProtein: 0.8gFat: 5.5gSaturated Fat: 3.4gCholesterol: 14mgSodium: 54mgPotassium: 10mgFiber: 0.2gSugar: 3gCalcium: 3mg
    Keyword Cookies, Dessert, Lavender, Lemon
    Have you tried this recipe?Leave a comment below and share a photo on Instagram. Tag @brunchandbatter or hashtag it with #brunchandbatter

    More Easy Dessert Recipes

    • Close-up of salted caramel affogato in a clear glass on a grey tray.
      Salted Caramel Affogato
    • Pistachio ice cream on a waffle cone in a metal holder.
      No-Churn Pistachio Ice Cream
    • Espresso panna cotta in small glass jars topped with coffee beans and lemon rind.
      Espresso Coffee Panna Cotta
    • Strawberry mini pies on white parchment with strawberry jam in the background.
      Strawberry Mini Pies with Rose Glaze

    Reader Interactions

    Comments

      Did you make this recipe? Let me know! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Margaret

      April 08, 2023 at 7:00 am

      5 stars
      Made these ahead for Easter. they are so delicious. just used a heart cookie cutter, because that's what I had. i'm sure everyone will love them.

      Reply
      • Jennifer

        April 08, 2023 at 7:02 am

        Ooh, hearts would be so pretty! Enjoy.

        Reply
    2. Tanalisa Whitney

      April 27, 2023 at 8:24 am

      5 stars
      I made these for a “something different” for my Easter brunch. Everyone loved them! They’re light and the lemon lavender combination is a great accent to a shortbread cookie. Making tins for all the special moms in my life for Mother’s Day.

      Reply
      • Jennifer

        May 04, 2023 at 9:14 am

        Yes, perfect for Mother's Day, thanks for giving them a try!

        Reply

    Primary Sidebar

    Subscribe for free to receive my latest recipes!

    Subscribe

    * indicates required
     
     

    Recent Posts

    • Three slices of pumpkin bread with maple cream cheese frosting stacked on top of each other.
      Pumpkin Bread with Maple Cream Cheese Frosting
    • Angled view of each, tomato and burrata salad on a round plate.
      Burrata Caprese Salad with Peaches
    • Heirloom tomato sandwich cut open on a wooden board with a red and white string holding it together.
      Heirloom Tomato Sandwich with Pesto Aioli
    • Overhead shot of tuna melts on parchment paper.
      Sun Dried Tomato Tuna Melt

    Copyright © 2023 Brunch & Batter · All Rights Reserved.