Lemon Lavender Shortbread Cookies are a delicate treat that’s both zesty and floral. The buttery shortbread melts in your mouth, while the bright lemon and gentle lavender add a lovely twist that makes these cookies feel extra special. They’re perfect for when you want something light but flavorful with your tea or coffee.
I love making these cookies when I want to impress friends without spending hours in the kitchen. The hint of lavender surprises everyone, but it’s not overpowering—just a soft note that pairs so well with the lemon zest. I usually sprinkle a little extra lavender on top before baking to make them look pretty and add a bit more fragrance.
These cookies go wonderfully with a simple cup of black tea or a glass of cold milk. They’re great to pack in a little box as a thoughtful homemade gift, too. Every time I bake them, they bring back sweet memories of sunny afternoons spent chatting with friends and nibbling on these light, buttery bites.
Key Ingredients & Substitutions
Butter: This is what makes the shortbread rich and tender. Use unsalted butter to control saltiness. If needed, plant-based buttery spreads can work, but the flavor won’t be quite as rich.
Lemon Zest: Fresh lemon zest adds bright, fresh flavor. If you can’t find lemons, a few drops of lemon extract will do in a pinch, but fresh zest is best for that natural zing.
Lavender Buds: Use culinary lavender, not the kind grown for fragrance. Dried lavender is easiest, but fresh works too. If you’re new to lavender, start with less since it can be strong.
Flour: All-purpose flour gives the classic crumbly texture. For a gluten-free option, try a 1-to-1 gluten-free flour blend, though texture may differ slightly.
Lemon Glaze: Powdered sugar with lemon juice creates a sweet and tangy topping. You can adjust the thickness by adding juice slowly. Vanilla adds warmth but is optional.
How Do I Get the Perfect Tender Yet Crisp Shortbread Texture?
Shortbread needs a gentle touch and chilling the dough to avoid tough cookies. Here’s how to get it right:
- Cream butter and sugar just until fluffy; don’t overbeat or it might get too soft.
- Don’t overmix once you add the flour. Mix until the dough just comes together to keep it tender.
- Chill the dough for at least an hour. This firms it up so cookies keep their shape and bake evenly.
- Roll carefully with light flouring to prevent sticking but avoid adding too much flour which can dry the dough.
- Bake until edges just start to brown to keep the center soft and crumbly, not hard.
Following these steps will help you get that ideal melt-in-your-mouth, lightly crisp shortbread every time!
Equipment You’ll Need
- Mixing bowls – I use large bowls to easily combine the ingredients without spills.
- Electric mixer or whisk – makes creaming the butter and sugar quick and smooth.
- Measuring cups and spoons – for accurate ingredient amounts.
- Grater or zester – to get fresh lemon zest that really boosts flavor.
- Plastic wrap – to cover and chill the dough efficiently.
- Rolling pin – helps flatten the dough evenly to the right thickness.
- Cookie cutter (2-inch round) – for consistently shaped cookies.
- Parchment paper and baking sheet – for easy clean-up and even baking.
- Wire rack – to cool the cookies evenly once out of the oven.
Flavor Variations & Add-Ins
- Herb swap: Use basil or rosemary instead of lavender for a different herbal touch. Great for summer afternoon treats.
- Berry twist: Add dried or fresh berries like blueberries or raspberries into the dough for bursts of fruity flavor.
- Chocolate drizzle: Finish with a drizzle of melted white or dark chocolate on top for extra richness.
- Sweet spice: Mix in a pinch of cinnamon or cardamom with the flour to warm up the flavor profile.
Lemon Lavender Shortbread Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup (225g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 2 tbsp fresh lemon zest (from about 2 lemons)
- 1 tsp dried culinary lavender buds, finely chopped
- 2 cups (250g) all-purpose flour
- 1/4 tsp salt
- 1/2 tsp vanilla extract
For the Lemon Glaze:
- 1 cup (120g) powdered sugar, sifted
- 2-3 tbsp fresh lemon juice
- 1 tsp vanilla extract (optional)
- Additional lavender buds and lemon zest for garnish
Time You’ll Need
This recipe takes about 15 minutes to prepare, plus 1 hour of chilling time for the dough. Baking takes 12 to 15 minutes, and another 30 minutes is needed for the glaze to set before serving. Overall, plan for about 2 hours to complete the whole process.
Step-by-Step Instructions:
1. Make the Dough
In a large bowl, beat the softened butter, sugar, and vanilla extract together until the mixture is light and fluffy. Mix in the fresh lemon zest and finely chopped lavender buds. In a separate bowl, whisk the flour and salt, then gradually stir it into the wet mixture until just combined. Your dough will be soft but manageable.
2. Chill and Cut the Cookies
Turn the dough onto a lightly floured surface and gently press it into a disk about 1 inch thick. Wrap it in plastic wrap and chill in the fridge for at least 1 hour. When ready, preheat your oven to 350°F (175°C). Roll out the dough to about 1/2-inch thickness and cut out cookies with a 2-inch round cutter. Place them on a parchment-lined baking sheet, spacing them about 1 inch apart.
3. Bake and Cool
Bake the cookies for 12–15 minutes, or until the edges just start to turn golden. Be careful not to overbake; the cookies should stay mostly pale. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
4. Prepare and Add the Glaze
Mix the powdered sugar, lemon juice, and vanilla extract (if using) in a small bowl until smooth and pourable. Adjust the lemon juice to get your preferred glaze consistency. Once the cookies are cool, spread or drizzle the glaze over them. Immediately sprinkle a few lavender buds and some lemon zest on top for a pretty, fragrant finish. Let the glaze set for at least 30 minutes before serving.
5. Store and Enjoy
Store your cookies in an airtight container at room temperature. They stay fresh and delicious for up to one week. Enjoy your delicate and buttery lemon lavender shortbread cookies with a warm cup of tea or your favorite beverage!
Can I Use Fresh Lavender Instead of Dried for These Cookies?
Yes, you can! Use fresh culinary lavender blossoms, but reduce the amount slightly since fresh lavender is more potent. Also, make sure the lavender is food-grade and free from pesticides.
How Should I Store Lemon Lavender Shortbread Cookies?
Store them in an airtight container at room temperature. They’ll stay fresh for up to one week. To keep the cookies crisp, avoid storing them in the fridge, which can make them soft.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough and refrigerate it for up to 2 days before rolling and baking. Just wrap it well to prevent drying out. Alternatively, freeze the dough for longer storage and thaw overnight in the fridge before using.
What Can I Use Instead of Lemon Zest?
If you don’t have lemons on hand, you can substitute with about 1 teaspoon of lemon extract. However, fresh zest provides the best bright, natural flavor, so use extract only as a last resort.