Why You’ll Love Irresistible Lemon Lavender Shortbread Cookies Recipe
I enjoy this recipe because it uses simple pantry ingredients while delivering a unique flavor. I like how the lemon zest brightens the dough and the culinary lavender adds a subtle fragrance without overpowering the cookie. I also appreciate how easy the dough is to work with and how consistently crisp the cookies turn out.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 cup unsalted butter, softened 1/2 cup granulated sugar 2 cups all-purpose flour 1 tablespoon dried culinary lavender 1 tablespoon lemon zest 1/4 teaspoon salt
Directions
I start by preheating the oven to 325°F (165°C) and lining a baking sheet with parchment paper. In a bowl, I cream the butter and sugar together until the mixture looks light and fluffy. I then mix in the flour, dried lavender, lemon zest, and salt until a soft dough forms.
I roll the dough into 1-inch balls and place them on the prepared baking sheet, leaving a little space between each one. I gently flatten them with a fork to give them a classic shortbread look. I bake the cookies for 15–18 minutes, just until the edges turn lightly golden. Once baked, I let them cool on a wire rack before serving.
Servings and Timing
I get about 24 cookies from this recipe. The prep time takes me around 15 minutes, and the baking time is about 18 minutes, bringing the total time to roughly 33 minutes from start to finish.
Variations
I sometimes add 1/2 teaspoon of vanilla extract for extra warmth in the flavor. When I want a stronger citrus note, I increase the lemon zest slightly. For a softer floral profile, I finely grind the lavender before mixing it into the dough.
Storage/Reheating
I store these cookies in an airtight container at room temperature, where they stay fresh for up to one week. If I want to refresh their texture, I let them sit uncovered for a few minutes before serving rather than reheating them.
FAQs
Can I use fresh lavender instead of dried?
I prefer dried culinary lavender because it has a more concentrated flavor and blends better into the dough.
How do I prevent the lavender from overpowering the cookies?
I measure carefully and sometimes grind the lavender finely so the flavor distributes evenly.
Can I chill the dough before baking?
I can chill the dough for about 20 minutes if it feels too soft, especially in warm kitchens.
What type of lemon works best?
I like using fresh, unwaxed lemons since the zest is the star flavor.
Can I make these cookies vegan?
I can experiment with plant-based butter, but the texture may change slightly.
Why are my cookies spreading too much?
I make sure the butter is softened, not melted, and that the oven temperature is accurate.
Can I freeze the dough?
I freeze the shaped dough balls and bake them straight from frozen with a slight increase in baking time.
Are these cookies very sweet?
I find them lightly sweet, which allows the lemon and lavender flavors to shine.
Can I double the recipe?
I double the ingredients easily when I need more cookies, and the results stay consistent.
What pairs well with these cookies?
I enjoy them with tea, coffee, or a light herbal infusion.
Conclusion
I find these lemon lavender shortbread cookies irresistible because they balance simplicity with elegance. The crisp texture, gentle floral aroma, and bright citrus flavor make them a recipe I return to whenever I want a cookie that feels special yet effortless.
