Introduction

These Lavender & Lemon Shortbread Cookies offer a delicate balance of floral and citrus flavors in a buttery, tender bite. Perfect for afternoon tea or a light, fragrant treat, they are easy to make and sure to impress.

Lavender & Lemon Shortbread Cookies Recipe - Recipe Image

Ingredients

14 Tbsp butter, softened (2 sticks minus 2 tbsp)
3/4 cup sugar
1 egg yolk
2 Tbsp lemon juice
1 Tbsp lemon zest (a microplane is best for this)
1 1/2 cups plus 2 Tbsp all-purpose flour
1/2 cup arrowroot powder or cornstarch
1/4 cup dried lavender flowers
Pinch of salt

Instructions

Step 1: Cream together the softened butter and sugar until light and fluffy. Add the egg yolk, lemon juice, and lemon zest, then stir to combine well.
Step 2: Add the flour, arrowroot powder (or cornstarch), dried lavender flowers, and a pinch of salt to the wet ingredients.
Step 3: Stir everything together gently until the dough begins to hold together.
Step 4: Remove the dough from the bowl and shape it into a log.
Step 5: Wrap the dough log tightly in parchment paper, twisting the ends to secure it.
Step 6: Chill the wrapped dough in the fridge or freezer for about 30 minutes, until firm. Preheat your oven to 300°F while chilling.
Step 7: Slice the chilled dough log into 1/4 inch rounds. Place the rounds on a parchment-lined baking sheet, spacing them about an inch apart.
Step 8: Bake for 25–30 minutes, watching closely after 25 minutes. Remove cookies when the edges just begin to turn golden; the centers should still be soft.
Step 9: Let the cookies cool on the baking sheet for several minutes before transferring to a cooling rack. They will firm up as they cool.

Tips & Variations

Use dried culinary lavender to avoid bitterness; avoid fresh lavender as it can be too strong.
For a richer lemon flavor, add a little lemon extract along with the zest and juice.
Substitute arrowroot powder with cornstarch if preferred; both produce tender shortbread.
Keep cookies spaced to allow even baking and to prevent sticking together.

Storage

Store the cookies in an airtight container at room temperature for up to one week. For longer storage, keep them in the fridge for up to two weeks or freeze for up to three months. To refresh, let them come to room temperature before eating or warm briefly in a low oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lavender instead of dried?

It’s best to use dried culinary lavender for these cookies, as fresh lavender tends to be too strong and can result in a bitter flavor.

How do I get the perfect texture for shortbread?

Make sure not to overwork the dough and bake at a low temperature to keep the cookies tender and crumbly without browning too much.

Lavender & Lemon Shortbread Cookies Recipe

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★★★★★

4.5 from 54 reviews

Delight in the delicate flavors of these Lavender & Lemon Shortbread Cookies, featuring a buttery, tender texture infused with aromatic dried lavender and fresh lemon zest. Perfectly balanced with a hint of citrus and floral notes, these cookies make a charming treat for afternoon tea or a special dessert.

Author: Marco
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Total Time: 40 minutes
Yield: 18 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Shortbread Dough

14 Tbsp butter, softened (2 sticks minus 2 tbsp)
3/4 cup sugar
1 egg yolk
2 Tbsp lemon juice
1 Tbsp lemon zest (preferably microplaned)
1 1/2 cups plus 2 Tbsp all-purpose flour
1/2 cup arrowroot powder or cornstarch
1/4 cup dried lavender flowers
Pinch of salt

Instructions

Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This will create a smooth base for your dough.
Add Wet Ingredients: Incorporate the egg yolk, lemon juice, and lemon zest into the butter and sugar mixture. Stir well to evenly distribute the citrus flavor throughout the dough.
Combine Dry Ingredients: Add the flour, arrowroot powder (or cornstarch), dried lavender flowers, and salt to the wet mixture. Stir with a spatula or spoon until the dough begins to come together and hold its shape.
Form Dough Log: Turn the dough out onto a clean surface and shape it into a log approximately 2 inches in diameter for easy slicing later.
Wrap and Chill: Wrap the dough log tightly in parchment paper, twisting the ends to secure it. Place the wrapped dough in the refrigerator or freezer for about 30 minutes, or until firm to the touch.
Preheat Oven: While chilling, preheat your oven to 300°F (150°C) to prepare for baking the cookies.
Slice Cookies: Remove the chilled dough from the fridge and unwrap it. Using a sharp knife, slice the log into 1/4 inch thick rounds. Arrange the slices on a baking sheet lined with parchment paper, spacing them about an inch apart to allow for even baking.
Bake: Place the baking sheet in the preheated oven and bake the cookies for 25-30 minutes. Begin checking at 25 minutes to prevent over-browning. Remove the cookies once the edges just start to turn golden, while the centers remain soft.
Cool: Let the cookies cool on the baking sheet for several minutes to firm up, then transfer them to a wire cooling rack to cool completely before serving. This step ensures the signature shortbread texture.

Notes

Using a microplane for lemon zest ensures fine zest that distributes evenly throughout the dough.
Arrowroot powder or cornstarch contributes to the tender, crumbly texture typical of shortbread cookies.
Chilling the dough before slicing helps the cookies keep their shape during baking.
Watch the cookies closely near the end of baking to prevent over-browning, as their centers are naturally softer.
These cookies can be stored in an airtight container at room temperature for up to one week.

Keywords: Lavender shortbread, lemon cookies, floral cookies, buttery shortbread, homemade cookies, lemon zest, dried lavender, tea time treats