Lemon Lavender Shortbread Cookies are a bright and fragrant treat that combines zesty lemon with the gentle floral notes of lavender. These cookies are buttery and crumbly, with just the right touch of sweetness, making them a perfect little snack or a lovely addition to any tea time.
I love making these cookies when I want something a bit special but still simple. The lavender adds a little surprise that feels fancy without being overwhelming, and the lemon zest gives just the right burst of freshness. I find that using good quality lavender and fresh lemon zest really makes a difference in flavor.
My favorite way to enjoy these shortbread cookies is with a hot cup of tea or a cold glass of milk on a sunny afternoon. They’re fantastic for sharing with friends or packing up as a thoughtful homemade gift. Plus, they store really well, so I often make a batch ahead and have them ready for when a sweet craving strikes!
Key Ingredients & Substitutions
Butter: Using unsalted butter lets you control the saltiness. It also makes the cookies super tender and rich. You can try a plant-based butter for a dairy-free version, but the flavor might be slightly different.
Lavender: Use dried culinary lavender, not regular craft lavender, to avoid bitterness. If you don’t have lavender, try substituting with a teaspoon of dried chamomile for a gentle floral note.
Lemon zest: Fresh lemon zest is essential for bright citrus flavor. Avoid bottled lemon juice here—it won’t give the same fresh aroma or taste. You can swap with lime zest if you want a subtle twist.
Powdered sugar: This keeps the cookies silky and soft. If you only have granulated sugar, pulse it in a blender quickly to make it finer before using.
How Do You Keep Shortbread Cookies Tender and Crumbly?
The key to tender shortbread is gentle mixing and cold dough.
- Start by creaming softened butter and powdered sugar until smooth but don’t overbeat; overmixing can make cookies tough.
- Mix flour in slowly on low speed. Stop as soon as the dough comes together—avoid developing gluten too much.
- Chill the dough for at least 30 minutes. This firms it up, making it easier to roll and helps maintain shape during baking.
- Roll dough evenly to about 1/4 inch so cookies bake uniformly.
- Bake just until the edges are a light golden color. Overbaking dries out the soft texture.
Following these steps helps you achieve that classic shortbread crumb: tender with a delicate melt-in-your-mouth feel!
Equipment You’ll Need
- Mixing bowls – I use a large bowl to beat the butter and sugar until smooth, making mixing easier.
- Electric mixer or whisk – helps to blend the butter and sugar thoroughly for a creamy base.
- Measuring cups and spoons – ensure accurate amounts of ingredients like lemon zest and flour.
- Rolling pin – makes evenly flattening the dough simple, so the cookies bake evenly.
- Cookie cutter (about 2-3 inches) – to cut the dough into tidy, uniform rounds for a pretty presentation.
- Baking sheet with parchment paper – keeps the cookies from sticking and makes cleanup quicker.
- Wire rack – for cooling the cookies properly, so they stay crisp and not soggy.
- Mini whisk – for mixing the lemon glaze smoothly and without lumps.
Flavor Variations & Add-Ins
- Swap lavender with chopped dried rosemary or thyme for a herbaceous twist that pairs well with lemon.
- Add a sprinkle of crushed pistachios or almonds on top before baking for crunch and color.
- Mix in a teaspoon of vanilla extract or almond extract along with the lemon for a different aromatic profile.
- Use honey or orange blossom water instead of vanilla to give the cookies a different floral sweetness.
Lemon Lavender Shortbread Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup powdered sugar
- 2 cups all-purpose flour
- 1 tablespoon dried culinary lavender, finely chopped
- 1 tablespoon lemon zest (from about 1 lemon)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- Optional: extra dried lavender flowers for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, around 20 minutes to bake, plus 30 minutes chilling time for the dough. Allow additional time for glazing and setting the cookies once baked.
Step-by-Step Instructions:
1. Prepare the Dough:
Preheat the oven to 325°F (165°C) and line baking sheets with parchment paper. In a large bowl, beat the softened butter and powdered sugar together until smooth and creamy. Stir in the vanilla extract, lemon zest, and chopped lavender until well combined. In another bowl, whisk together the flour and salt. Gradually add the flour mixture to the butter mixture, mixing on low speed until the dough just comes together.
2. Chill and Shape:
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to firm up. Once chilled, lightly flour your surface and roll the dough out to about 1/4-inch thickness. Use a cookie cutter about 2-3 inches in diameter to cut out rounds, then place them on the prepared baking sheets.
3. Bake and Glaze:
Bake cookies for 18-22 minutes, until the edges start to turn a light golden color. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. To make the glaze, whisk powdered sugar, lemon juice, and lemon zest together until smooth. Adjust consistency as needed with extra lemon juice or powdered sugar. Dip or drizzle each cooled cookie with the glaze and sprinkle immediately with extra dried lavender flowers if desired. Allow the glaze to set before serving or storing cookies.
Can I Use Fresh Lavender Instead of Dried?
It’s best to use dried culinary lavender for this recipe because fresh lavender can have more moisture and a stronger, sometimes bitter flavor. If you only have fresh lavender, use it sparingly and finely chop it to avoid overpowering the cookies.
How Should I Store These Cookies?
Store the cookies in an airtight container at room temperature for up to a week. Make sure the glaze is fully set before stacking to prevent sticking. For longer storage, you can freeze the baked cookies without glaze for up to 3 months and glaze after thawing.
Can I Make the Dough Ahead of Time?
Yes! You can prepare the dough and refrigerate it, wrapped tightly, for up to 24 hours before rolling and baking. This actually helps develop the flavors and makes the dough easier to handle.
What Is a Good Substitute for Powdered Sugar in the Glaze?
Powdered sugar is ideal for a smooth glaze, but you can blend granulated sugar in a food processor to make your own or substitute with superfine sugar. Keep in mind the glaze might be slightly grainier and may take longer to dissolve.
