Brighten your day with the best lemon lavender shortbread cookies, an elegant twist on a timeless favorite. With the perfect blend of zesty citrus and soothing floral notes, these delicate, buttery cookies are guaranteed to bring a touch of sunshine to any spring or summer gathering.
If you haven't already fallen in love with baking with lavender, get ready. Some of my other favorite lavender cookies recipes are my Earl Grey Lavender Cookies and my Soft & Chewy Lemon Lavender Cookies with Lemon Glaze.
The combination of lemon and lavender is a match made in heaven, with each ingredient complementing the other in the best way. The bright, tangy notes of lemon add a refreshing zestiness, while the soothing, floral aroma of lavender brings a sense of calm and tranquility. Together, they create a harmonious balance of flavors that's as uplifting as a sunny day and as comforting as a fragrant garden in bloom.
These lavender lemon shortbread cookies are perfect for any spring or summer occasion like Mother's Day or Easter, as well as Bridal Showers, Tea Parties, or Garden Parties. Whether you're hosting a gathering or simply craving a moment of indulgence, these easy-to-make treats are a delightful balance of floral and citrus-infused sweetness, a must-try!
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Why You'll Love These Cookies
- Simple & Classic: These easy lemon lavender shortbread cookies come together with only a few simple ingredients. Married with a timeless favorite like shortbread... what's not to love?
- Delicate Taste & Texture: The delicate texture of buttery shortbread cookies pairs perfectly with the delicate floral flavor in these lavender shortbread biscuits.
- Perfect for Occasions: These cookies are sure to impress for any occasion like Mother's Day, Easter, Father's Day, Bridal Showers, Baby Showers, Tea parties, or any spring or summer gathering.
- Easy to Make In Advance: The mixed dough can be kept in the refrigerator for up to 3 days before baking or frozen for up to 3 months. Bonus! They're shelf life winners and taste great for days after being baked.
Baking With Lavender
Lavender is one of those flavors that is near and dear to my heart. It always reminds me of my family vacation to Provence in southern France, and anytime I encounter lavender, I'm transported back to those stunning and relaxing lavender fields. Hence my love for lavender in baked goods!
Baking with fresh herbs and edible flowers feels so fresh, sophisticated, and homemade. Especially baking with lavender. It feels lavish yet soothing and relaxing with it's unique aroma. Dried lavender has a distinct floral and herbal flavor that some people find potent, but it's all about using the lavender sparingly. If you give these lavender shortbread cookies a try, I know you'll fall in love with lavender cookie recipes. You'll need to bake my Soft & Chewy Lemon Lavender Cookies and Earl Grey Lavender Cookies next!
Watch How to Make Lemon Lavender Shortbread Cookies
Ingredients
You only need a few simple ingredients to make lemon and lavender shortbread cookies.
- All-Purpose Flour: Serves as the primary structure of the cookies.
- Cornstarch: The secret to producing a tender, delicate crumb with a melt-in-your-mouth texture.
- Salt: Enhances the flavor and balances sweetness.
- Superfine Sugar: Dissolves more quickly than granulated sugar, resulting in a smoother texture and a lighter and more delicate crumb.
- Dried Lavender: Imparts a subtle floral aroma and flavor. I use Kate Naturals Organic Lavender Flowers. Make sure it's culinary-grade lavender.
- Lemon Zest: A bright and citrusy flavor complementing the delicate lavender flavor without introducing additional liquid into the dough.
- Unsalted Butter: Softened to room temperature, it allows for proper creaming with sugar, resulting in a light and tender cookie. Unlike most people, I don't recommend splurging on European-style butter for these shortbread cookies, as the lavender and lemon are the stars of the flavor show.
- Pure Vanilla Extract: Enhances and complements the other flavors.
See recipe card for full list of ingredients and quantities.
My secrets to the perfect shortbread cookies are superfine sugar and cornstarch. Superfine sugar, or caster sugar, has smaller crystals and dissolves more quickly, resulting in a smoother texture and more delicate crumb – ideal for shortbread cookies!
If you don't have superfine sugar, all you need is granulated sugar and a food processor. Blitz the granulated sugar with a few pulses and voila! It's important to weigh or measure the superfine sugar after it's been blitzed to ensure you're using the correct amount. Be sure not to go all the way to powdered sugar!
Powdered sugar is somewhat popular in shortbread cookies, but for this recipe, I wanted to stick to using classic granulated sugar. The draw of confectioner's sugar is that it has a small bit of cornstarch that helps absorb moisture and contributes to a softer, more delicate texture.
This recipe has the best of both worlds! The light and tender texture from cornstarch and the fine, smooth texture from superfine sugar contributing to a melt-in-your mouth experience.
How To Prepare Dried Lavender for this Lavender Cookie Recipe
Before making lavender lemon cookies, I recommend grinding the dried lavender. There are several tools you can use to grind lavender buds depending on what you have available in your kitchen and your desired texture.
- Rolling Pin: My personal method of choice! It's fast and simple with minimal cleanup. Place the lavender flowers in a sealed zip top bag and use a rolling pin to gently crush and grind them. This method is especially suitable for smaller quantities and if you like a more rustic look.
- Spice Grinder: An efficient way to grind lavender. Ensure the grinder is clean and dry before use.
- Coffee Grinder: If you don't own a spice grinder, then you can use an electric coffee bean grinder. Be sure to thoroughly clean it so it doesn't have a coffee flavor!
- Mortar and Pestle: This traditional method allows for more control over the grind. Crush the lavender flowers until you achieve the desired consistency.
Where to Buy Dried Lavender for Baking
Culinary lavender can be found in most organic grocery stores or specialty food shops. For a wider selection, you can find dried culinary lavender online. I use Kate Naturals Organic Lavender Flowers.
Make sure you choose culinary or food-grade lavender. Look for specific language like "for baking," "for tea," "organic," and/or "culinary grade." If you can't find culinary lavender, then omit this ingredient.
If you're using fresh lavender from a garden, the bud of the flower is the part you want to use. The flower blooms are pretty to look at but don't add the aromatic taste. Depending on the variety of lavender, you might need to play around with the correct amount, as certain varieties have a stronger flavor.
If you're using dried lavender, whether it's lavender you've grown and dried or that you've purchased, simply pluck the lavender buds off of the stem for this recipe.
While it's possible to use lavender oil or lavender extract instead of dried lavender flowers, use caution! Lavender oil is highly concentrated and a little amount goes a long way. Add it sparingly to avoid an overpowering flavor.
If you love easy-to-make cookies with lavender, then you need to check out these Earl Grey Lavender Cookies and Soft & Chewy Lemon Lavender Cookies!
Equipment
Make sure to get these items out and ready before you dive in to baking this lavender lemon shortbread cookies recipe.
- Kitchen Scale: A baker's sidekick! Using a kitchen scale to measure ingredients by weight ensures accurate proportions and perfectly textured cookies every time.
- Zester: This zester is one of the most-used and most-loved tools in our kitchen.
- Stand Mixer: An electric mixer, specifically a stand mixer, makes creaming sugar and butter so easy. If you don't have one, you can use a hand mixer.
- Rolling Pin: I love using a rolling pin with adjustable thickness rings. This helps ensure consistent thickness of the cookie dough and even baking.
- Cookie Cutter: I use this 2 ¼-inch fluted biscuit cutter, but you can use round biscuit cutters or whatever shape cookie cutter you want! Just be aware that your final cookie amount will depend on the size of the cookie cutter you use.
Step-By-Step Instructions
Making homemade shortbread cookies is so easy. Plus they're so versatile, the flavor combinations are endless. Shortbread cookies only have a few ingredients and preparation is simple. You will need to plan ahead, as they require time to chill in the fridge, but they're well worth the wait.
Follow these step-by-step instructions to make flawless lemon lavender shortbread cookies every time.
Step 1: Mise en place. Measure and prepare all ingredients. To grind the dried lavender buds, I typically put them in a zip top bag and crush them with a rolling pin. It's simple, fast, and I like the rustic appearance. When zesting the lemon, be careful to remove only the outmost layer of the lemon peel and not the white pith underneath. Lightly blot the lemon zest between paper towels to remove some of the moisture.
Step 2: Prepare the dry ingredients. Whisk together the all purpose flour, cornstarch, and salt.
Step 3: Infuse the sugar. Rub together the sugar, dried lavender, and lemon zest between your fingers. This releases oils enhancing flavor infusion, and it breaks down coarse textures creating a fragrant, evenly flavored cookie dough. You can also use a food processor to cut the lemon zest and dried lavender with the sugar, but rubbing it between your fingers requires less cleanup!
Step 4: Cream the butter and sugar. Beat the butter and sugar mixture until creamed together. Stop before the "light and fluffy" stage, as this will incorporate too much air into your mixture. Using an electric mixer, specifically a stand mixer makes this easier. If you don't have one, you can use a hand mixer.
Step 5: Add the wet ingredients. Add the vanilla and beat until combined. Be sure to scrape down the sides and bottom of the bowl with a spatula!
Step 6: Add the dry ingredients. Sift the flour mixture over the creamed mixture and beat until just combined. The dough will be crumbly, but be careful not to overmix! When it's at the crumbly stage, I typically finish forming the dough by hand, gently squeezing it until a dough forms.
Step 7: Chill the dough. Shape the dough into a disk and wrap it with plastic wrap. Let it chill in the fridge for about 30 minutes. If you try to roll out your shortbread dough right away, it will be too sticky and soft to handle.
Meanwhile, line two baking sheets with parchment paper. I don't recommend using silicone baking mats for these cookies. Maybe it's just me, but mine always have a faint smell of previous cookies I've baked on them, and I just can't get those fall spices out. We don't want any competing flavors in this cookie, so use parchment paper to let the lemon and lavender shine!
If you want to make the dough ahead of time, the mixed dough can be left in the fridge for up to 3 days before baking. When you're ready to roll and bake them, let the dough come to room temperature for about 15 minutes to make it easier to work with when rolling and cutting the cookies.
Step 8: Roll & cut the cookies. Roll out the dough to ¼-inch thickness. I love using a rolling pin with adjustable thickness rings to help create consistent thickness of the cookie dough. Every few rolls, move the dough around a bit to make sure it's not sticking.
Cut out the cookies and place them on the lined baking sheets. I used this 2 ¼-inch fluted biscuit cutter that's just as elegant as the flavors. Collect and re-roll any scraps, being very careful not to overwork the dough. Lastly, gently prick the tops of each cookie with a fork or toothpick to give it that quintessential homemade shortbread look. This also helps release any trapped air bubbles and steam out during baking, which helps prevent the cookies from puffing up or developing hollow or uneven textures.
Step 9: Chill the cookies. Another chill? Yes, it's critical! Don't skip this step! Place the baking sheets in the fridge to chill for about 30 minutes. The butter needs time to resolidify to give the cookies the best chance at retaining their shape in the oven. Meanwhile, preheat the oven to 325 degrees Fahrenheit.
Step 10: Bake. Bake the cookies on the upper and lower third oven racks for 20-25 minutes or until the edges are just slightly golden brown. If your oven has hot spots, you may want to rotate and swap the positions of the baking sheets halfway through for even baking.
Be sure to keep a close eye on the cookies to prevent over-browning. The exact baking time can vary depending on your oven, the thickness and size of the cookies, and how long your cookies were in the fridge beforehand.
When you take the pans out of the oven, sprinkle the tops of the cookies with more caster sugar, if desired (but you should definitely do this!). Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire cooling rack to cool completely.
Expert Baking Tips
- Plan ahead. The best things take time, including these lavender and lemon shortbread cookies. The dough needs to chill twice for a total of about 1 hour. This is critical for easily rolling out the dough and ensuring that the shortbread cookies keep their shape while baking. The great thing about these shortbread lavender cookies is that they can be prepared ahead of time and have excellent shelf life.
- Don't overmix or overwork the dough. Overworking the dough leads to tough, dense cookies, and we want flaky and tender cookies! Once a dough starts to form, stop mixing and finish patting together the mixture with your hands. Handle the dough gently and avoid kneading or excessively pressing it together, and use a light touch when rolling and cutting the cookies.
- Be aware of your surroundings. If it's a hot summer day or your kitchen is really warm, you might need to put your dough in the fridge for a bit when you're rolling out your cookies for the second time. Keeping the dough cold is the key to making the perfect shortbread cookies!
- Correctly measure your flour. Too much flour will lead to dry cookies, and we want delicate melt-in-your-mouth cookies. Use a spoon to fluff the flour, then spoon the flour into your measuring cup. Once it's over the top, level it off with a knife. Never scoop the flour with your measuring cup directly from your bag of flour or pack it in!
- Bake in grams. Grams provide a more precise and consistent approach than volume measurements. Use a kitchen scale to ensure accurate proportions and perfectly textured cookies every time. Bonus: less cleanup! If you're not convinced, I've also provided volume measurements in the recipe card. This is the best conversion chart for all of your ingredients conversion needs.
Storage & Freezing
One of the best things about homemade shortbread cookies is that they have great shelf life and they're perfect for making in advance.
Room Temperature: When stored properly at room temperature in an airtight container, these cookies typically last for about 1 week. Be sure to let the cookies cool completely before storing them to prevent condensation, which can lead to sogginess (we want crisp!).
Freezing: If you're looking for a convenient way to have freshly baked lemon and lavender cookies on hand whenever you need them, you can freeze the mixed dough, whether cut or uncut!
Prepare the shortbread cookie dough according to the recipe, shaping the dough into a disk and wrapping it tightly in plastic wrap to prevent freezer burn and keep out odors. Placed the wrapped dough in a zip top bag or airtight container and label it with the date and type of cookie. Frozen shortbread dough can be stored in the freezer for 2-3 months. Once ready to bake, thaw the dough in the fridge overnight and proceed with the recipe.
If you want to cut out the cookies before freezing for even faster baking when the craving arises, you can also do that. Place the tray of cut cookies in the freezer for 30 minutes or until they're no longer sticky.
Once the dough is firm, transfer them to an airtight container or zip-top freezer bag removing as much air as possible to prevent freezer burn. The cut cookies can be stored in the freezer for up to 2-3 months. When ready to bake, remove the cookies from the freezer and bake according to the recipe, increasing the bake time by a few minutes if needed.
Variations & Substitutions
Shortbread cookies are a classic for a reason. They're delicious and dependable, and they serve as the base for so many other recipe variations.
- Earl Grey Lavender Shortbread Cookies: Swap the lemon zest for 2-3 teaspoons of Earl Grey tea leaves for a delightful blend that elevates the richness of the tea and the aromatic essence of lavender.
- Citrus Twist: Swap the lemon zest for orange or lime zest for a different citrus flavor profile to complement the lavender's floral and slightly sweet flavor.
- Floral Garnish: Decorate the cookies with edible flowers or a sprinkle of dried lavender on top to create a stunning presentation.
- Lemon Glaze: Elevate the citrus flavor with a luscious lemon glaze. Whisk together 1 ½ cups (170g) of powdered sugar with 1 ½ Tablespoons (~½ lemon) of lemon juice. Add 1-2 Tablespoons of milk as needed to thin out the glaze and drizzle over the cooled cookies.
- Floral Elegance: Swap the lavender for other edible flowers like rose petals or violet petals for a delicate and romantic touch. Make sure to use organic flowers that are pesticide-free!
- Slice-and-Bake: The slice-and-bake method is great when making a large amount of shortbread cookies. Simply roll your dough into logs instead of disks. Refrigerate them for a few hours, rotating every 15 minutes or so to ensure an even circle. Then, slice and bake! This is also a great option if you don't have cookie cutters.
FAQs & Troubleshooting
Why did my shortbread cookies spread?
First, be sure to properly measure your ingredients. As always, I recommend using a kitchen scale and measuring in grams for this reason. Second, the secret to perfect shortbread cookies is chilling. You need to give the dough enough time to chill for the butter to resolidify. If you bake these right away, they're sure to turn into a sad, puddly mess.
Can I omit the lavender?
Although you'll change the flavors of the lavender shortbread recipe, you can leave out the lavender and just make lemon shortbread cookies instead. This is a great option if you're unsure about the flavor of lavender cookies (but I know you'll love it if you give it a chance!) or are in a pinch sourcing the lavender flowers.
Can I substitute lemon zest with lemon juice?
It's not recommended to substitute lemon juice for lemon zest in this shortbread cookie recipe. Lemon zest provides a concentrated burst of citrus flavor and aroma without adding extra moisture, while lemon juice is more acidic and can affect the overall moisture content of the cookie dough.
If you don't have a zester and are unable to use lemon zest, you can try using 1 teaspoon of lemon extract as a substitute. If you only have lemon juice, you would need to add more lemon juice to get the same lemon flavor (~2 Tablespoons) as well as additional flour to counter the additional moisture. However, this may alter the overall texture and flavor of your lemon shortbread cookies.
More Lemon and Lavender Recipes
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Recipe
Lemon Lavender Shortbread Cookies
Ingredients
- 2 cups (240 g) all-purpose flour
- ¾ cup (80 g) cornstarch
- ½ teaspoon salt
- ½ cup + 1 Tablespoon (110 g) superfine sugar
- 1 Tablespoon ground dried lavender (culinary grade)
- 1 Tablespoon lemon zest (about 1 lemon)
- 1 cup (227 g) unsalted butter (room temperature)
- 1 teaspoon pure vanilla extract
Instructions
- Mise en place. Measure and prepare all ingredients. To grind the dried lavender buds, I put them in a zip-top bag and crush them with a rolling pin. Lightly dry out the lemon zest by blotting it between paper towels to remove some of the moisture.
- Prepare the dry ingredients. In a medium bowl, whisk together the flour, cornstarch, and salt. Set aside.
- Infuse the sugar. In the bowl of a stand mixer, combine the sugar, dried lavender, and lemon zest. Rub everything together between your fingers for about 1 minute.
- Cream the butter and sugar mixture. Add the butter to the stand mixer bowl. Using the paddle attachment, beat the butter and sugar on medium speed until creamed together, about 2 minutes.
- Add the wet ingredients. Add the vanilla and beat until combined. Scrape down the sides of the bowl with a spatula and continue mixing until incorporated.
- Add the dry ingredients. Sift the flour mixture over the creamed mixture and beat on low until just combined. The dough will be crumbly at first. Scrape down the sides of the bowl and continue mixing. Keep beating on low until it comes together, being very careful not to overwork it. When it's at the crumbly stage, I typically finish forming the dough by hand, gently squeezing it between my hands.
- Chill the dough. Scrape out the dough onto a piece of parchment paper. Shape the dough into a disk about 1-inch thick, and wrap it with plastic wrap. Place the dough in the fridge to chill until firm to the touch (30 minutes). Don't skip this step! The dough will be too sticky and soft to roll and handle immediately after mixing.Meanwhile, line 2 baking sheets with parchment paper.
- Roll & cut the cookies. Remove the dough from the plastic wrap and place it on a piece of parchment paper. Roll out the dough to ¼-inch thick, rolling from the center outward in all directions. Throughout, move the dough around a bit, lifting and rotating it, to make sure it's not sticking. Try not to use additional flour here – the parchment paper and chilled dough should prevent any sticking.Using a fluted or round cookie cutter (I use 2 ¼ inch), cut out the cookies and place them on the lined baking sheets, leaving about an inch or two of space between. Use a spatula to help pick up and move the cookies if they're sticking a bit. Collect and re-roll any scraps to cut more, being very careful not to overwork the dough.Gently prick the tops of each cookie with a fork or toothpick until you feel slight resistance. Don't press all the way through the dough.
- Chill the cookies. Place the baking sheets in the fridge to chill until firm (30 minutes). This is important! The cookies need time for the butter to resolidify to give them the best chance of retaining their shape in the oven.Arrange the oven racks to the upper and lower thirds of the oven. Preheat the oven to 325 degrees Fahrenheit.
- Bake. Bake the cookies for 20-25 minutes or until the edges are just slightly golden brown. See the recipe notes for important information on bake time.Remove the pans from the oven and sprinkle the tops of the cookies with more caster sugar. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire cooling rack to cool completely.
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