Lemon Lavender Shortbread Cookies are a delightful treat that feels light and fresh with every bite. These cookies bring together the bright, zesty flavor of lemon with the gentle, floral touch of lavender in a buttery, crumbly shortbread base. They have a lovely balance of sweet and subtle floral notes that make them stand out from your usual cookie tray.
I love making these cookies when I want something a bit special but still simple to bake. The lavender adds a surprising twist that always sparks compliments and questions about the flavor. I often add a little extra lemon zest on top before baking to give them a bit more zing and a great citrus aroma that fills the kitchen.
For serving, I enjoy pairing these cookies with a cup of hot tea—earl grey or chamomile work perfectly. They’re not too sweet, so they’re great for an afternoon snack or a light dessert after dinner. Whenever I share them at gatherings, they seem to bring a little extra joy with their pretty appearance and unique taste.
Key Ingredients & Substitutions
Butter: Unsalted butter is best here for control over saltiness and a creamy texture. If you want a dairy-free option, try solid coconut oil, but expect a slightly different crumb.
Dried Culinary Lavender: Use only lavender labeled as culinary to avoid bitterness. If you can’t find it, a tiny bit of dried rosemary or chamomile might work as a mild floral substitute.
Lemon Zest & Juice: Fresh lemon zest is what gives the bright, fresh flavor. Avoid bottled lemon juice for the glaze; fresh juice tastes brighter and less sour.
Flour: All-purpose flour keeps the cookies tender and crisp. For a gluten-free twist, use a 1:1 gluten-free baking flour blend but reduce chilling time slightly.
How Do You Get Tender, Non-Spreading Shortbread Cookies?
The key to good shortbread is handling the dough gently and chilling it well to keep cookies from spreading too much.
- Cream butter and sugar just until fluffy. Over-mixing develops gluten, which can toughen cookies.
- Fold in flour gently. Stir until the dough just holds together—this helps keep the crumb tender.
- Chill the dough before rolling and again after cutting. Cold dough holds its shape better in the oven.
- Use parchment paper or silicone mats. They help cookies bake evenly without sticking.
- Bake until edges are just golden. This prevents overbaking, keeping the cookies soft inside with a light crunch outside.
Equipment You’ll Need
- Mixing bowls – I use a large bowl for creaming butter and sugar, making the process easier and less mess.
- Electric mixer – helps cream the butter and sugar smoothly for a light, tender cookie.
- Measuring spoons and cups – for accurate amounts of zest, flour, and liquids, ensuring the perfect texture.
- Rolling pin – essential for flattening the dough evenly to about 1/4 inch thickness.
- Cookie cutters – scalloped or round shapes add a pretty touch; I like to use shapes that highlight the floral theme.
- Parchment paper or silicone baking mat – prevents cookies from sticking and makes cleanup easier.
- Baking sheet – a sturdy, even-heating sheet helps cookies bake uniformly without burning edges.
- Wire rack – for cooling the cookies without them getting soggy on the bottom.
Flavor Variations & Add-Ins
- Swap lemon zest for orange or lime zest for a different citrus twist—great with a dash of orange extract.
- Include chopped pistachios or almonds in the dough for added crunch and nutty flavor.
- Add a teaspoon of honey or floral extract like rosewater to the dough for an extra layered aroma.
- Glaze with white chocolate and sprinkle with dried edible flowers for an elegant finishing touch.
How to Make Lemon Lavender Shortbread Cookies?
Ingredients You’ll Need:
For The Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup powdered sugar
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon dried culinary lavender, finely crushed
- Zest of 1 lemon (about 1 tablespoon)
- ¼ teaspoon salt
For The Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
For Garnishing:
- A few sprigs of dried lavender flowers
- Optional: coarse sugar or extra lemon zest for sprinkling
How Much Time Will You Need?
This recipe takes about 20 minutes of active prep time. You’ll also need 1 hour to chill the dough and another 15 minutes chilling the cut cookies. Baking takes 12-15 minutes per batch, and the lemon glaze should set for 30-60 minutes before serving. Overall, plan for roughly 2 to 2 ½ hours from start to finish, including chilling and cooling time.
Step-by-Step Instructions:
1. Creaming Butter and Sugar:
In a large bowl, use an electric mixer to cream the softened butter and powdered sugar together until the mixture is light and fluffy, which usually takes about 3-4 minutes.
2. Adding Flavorings and Dry Ingredients:
Mix in the vanilla extract, lemon zest, and finely crushed dried lavender until evenly combined. In a separate bowl, whisk together the flour and salt. Then, gradually add the flour mixture to the butter mixture. Use low speed or fold gently with a spatula until the dough just comes together—avoid overmixing.
3. Chilling The Dough:
Divide the dough into two equal portions and wrap each in plastic wrap, flattening them into disks. Refrigerate for at least 1 hour to firm up. This step helps keep the cookies from spreading too much while baking.
4. Shaping and Baking:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. On a lightly floured surface, roll out one disk of chilled dough to about ¼ inch thickness. Use a scalloped or round cookie cutter to cut shapes. Place the cookies about an inch apart on the baking sheet and chill them in the fridge for 15 minutes to prevent spreading.
Bake for 12-15 minutes, or until the edges start to turn a light golden color. Let the cookies cool completely on the baking sheets.
5. Preparing The Lemon Glaze And Finishing Touches:
While the cookies cool, whisk together the powdered sugar, fresh lemon juice, and lemon zest in a bowl until smooth. If the glaze is too thick, add a few drops more lemon juice for the right consistency.
Once cooled, spread or dip the top of each cookie in the lemon glaze. While the glaze is still wet, place a small sprig or petals of dried lavender on each cookie. Optionally, sprinkle with extra lemon zest or coarse sugar for a pretty touch.
Allow the glaze to set for 30-60 minutes before serving. Enjoy your fragrant, buttery Lemon Lavender Shortbread Cookies with a warm cup of tea or coffee!
Can I Use Fresh Lavender Instead of Dried?
It’s best to use dried culinary lavender for this recipe, as fresh lavender can be more overpowering and may add extra moisture. If you only have fresh, use about half the amount and chop it finely, but adjust to taste.
How Should I Store These Cookies?
Store cooled, glazed cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, freeze unglazed cookies in a sealed container for up to 3 months and glaze them after thawing.
Can I Make The Dough Ahead of Time?
Absolutely! You can prepare the dough, wrap it tightly, and refrigerate for up to 2 days. This actually helps develop the flavors. Let it sit at room temperature for 10 minutes before rolling out for easier handling.
What Can I Substitute for Powdered Sugar in the Glaze?
Powdered sugar works best for a smooth glaze, but if you don’t have it, you can pulse regular granulated sugar in a blender to make your own. Avoid using coarse sugar directly as it won’t dissolve well and will make the glaze gritty.