• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Heirloom Pantry

  • Recipes
    • Appetizers
    • Brunch Recipes
    • Dinner
    • Dogs
    • Dressings and Sauces
    • Drinks
    • Main Course
    • Pasta
    • Sides
    • Soups and Stews
    • Sweets
  • ENTERTAINING
  • SHOP
    • Shop Our Kitchen
    • Amazon Shop
    • Promotions & Codes
  • About
    • Bio
    • Connect
    • The Heirloom Pantry Newsletter
menu icon
go to homepage
  • Spring Recipes
  • Recipes
  • About
  • Shop
  • Subscribe
  • Promotions
  • Follow Along

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Spring Recipes
    • Recipes
    • About
    • Shop
    • Subscribe
    • Promotions
  • Follow Along

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×
    The Heirloom Pantry » Recipes » Sweets

    Lemon Lavender Shortbread Cookies

    Published: Aug 16, 2023 · Modified: Sep 16, 2023 by Kathleen Higashiyama · The following content may contain paid links. When you click and shop the links, we receive a commission.

    57 shares
    • Share31
    • Tweet
    • Yummly
    • Flipboard
    Jump to Recipe Jump to Video
    Lemon lavender shortbread cookies Pinterest pin.

    Lemon Lavender Shortbread Cookies are delightfully buttery lemon cookies with a hint of lavender. Simply make the cookie dough, roll, slice, and bake! They are delicate in flavor and texture and perfect for hosting and gifting.

    Rolled and sliced lemon lavender shortbread cookies on a sheet of parchment paper with lemon slices and sprigs of lavender.

    These lemon lavender cookies are the perfect way to celebrate the warm spring and summer months with tea, iced coffee, or matcha lemonade. The lemon is sweet and zesty while the lavender adds a fragrant aroma. They are the perfect cookie for a daytime celebration, like baby showers, bridal showers, tea parties, and more.

    Jump to:
    • About Lemon Lavender Shortbread Cookies
    • Ingredients
    • Substitutions/Variations
    • Instructions
    • Storage
    • Baking Tips
    • Recipe FAQs
    • Related Recipes
    • Did You Like This Recipe?
    • 📖 Recipe

    About Lemon Lavender Shortbread Cookies

    • Texture - These buttery shortbread cookies have a firm exterior and crumbly interior.
    • Flavor - The cookies are rich, floral, and sweet.
    • Time - It takes just 15 minutes to prepare the dough, 1 hour to chill it, and about 12 minutes to bake the cookies.
    • Effort - These shortbread cookies are surprisingly simple. All you need to do is mix the ingredients, chill the dough, then bake the cookies.

    Ingredients

    Ingredients for lemon lavender shortbread cookies, flour, lemon juice and zest, sugar, lavender, vanilla extract, salt, butter, powdered sugar.

    Lemon Lavender Cookies

    • Butter - Butter adds rich flavor to the cookies. We prefer European butter because it has a higher fat content resulting in a crisper, more buttery cookie.
    • Sugar - Sugar provides sweetness.
    • Lemon zest and juice - Lemon zest and juice add a bright lemon accent to the cookies.
    • Dried lavender flowers - Dried lavender provides the signature floral accent.
    • Vanilla extract - Vanilla extract adds complexity and sweetness to the cookie dough.
    • All purpose flour - All purpose flour is the foundation for the cookies.
    • Kosher salt - Kosher salt accentuates the rich flavor of the cookies.

    See recipe card for quantities.

    Substitutions/Variations

    • Pressed flowers - Add pressed flowers for extra floral flavor.
    • Lemon glaze - Dip these cookies in lemon glaze for an extra rich cookie.
    • Almond extract - Add a little almond extract for rich nuttiness.
    • Nuts - Add chopped pecans, almonds, or walnuts to the dough for a rich and hearty crunch.
    • Chocolate dipped - Dip these cookies in chocolate for a chocolatey and rich cookie.

    Instructions

    Steps to make lemon lavender shortbread cookies, creaming lavender, lemon, butter, and sugar; whisk in flour until it forms a dough.
    • Cream butter - In a large mixing bowl, use a handheld electric mixer or stand mixer and cream together butter, sugar, lemon juice, lemon zest, lavender, and vanilla extract until smooth and fluffy, about 2 minutes. Then, use a silicone baking spatula and scrape the sides of the mixing bowl walls to bring the butter mixture to the center of the bowl. (Photo 1 and 2)
    • Combine ingredients - Reduce speed to low and add sifted flour and kosher salt and mix until the ingredients are just combined. Finally, do not over-mix the dough. (Photo 3 and 4)
    Steps to make lemon lavender shortbread cookies, transfer dough to parchment paper, roll into a log, refrigerate, slice, and bake.
    • Roll the dough (cookie cutter method) - Transfer the dough onto a sheet of parchment paper. Place a second sheet of parchment paper on top of the dough and roll with a rolling pin to create a ¼-½-inch sheet of dough, then refrigerate for at least 1 an hour. Then, use a cookie cutter of choice and cut the dough. Then, Form the excess dough into a ball, roll it out into a sheet again, and cut with the cookie cutter. Continue until all the dough is used. Then place the cookies onto a parchment paper-lined baking sheet.
    • Roll the dough (roll and slice method) - Transfer the dough onto a sheet of parchment paper. Form the dough into a 1½ to 2-inch wide log, wrap tightly, and twist the ends. Refrigerate for at least 1 hour. (Photo 5 and 6)
    • Slice the dough - Then slice into ¼-½-inch cookies and place them onto a parchment paper-lined baking sheet. (Photo 7)
    • Heat oven and bake - Once the cookie dough is cut and ready to bake, preheat the oven to 350°F. Then, bake for 10-14 minutes. The edges will be lightly browned. Then remove from the oven and let cool. (Photo 8)

    Tip - This recipe makes 21 3-inch cookies or 40 1½-inch cookies. The number of cookies will vary depending on the size of the cookie cutter. The smaller the cookie, the shorter the bake time.

    Storage

    Store lavender shortbread cookies in an air-tight container and keep in a cool, dry place for up to 7 days. Be sure to cool down the cookies before you store them in a container to ensure the cookies maintain their texture while stored. If they aren't cooled completely, the steam will make the cookies soggy inside of the container.

    Baking Tips

    • Use an aluminum baking sheet for even heating and line the baking sheet with parchment paper to minimize sticking and cleanup time.
    • Don't over-mix the dough to ensure the cookies spread evenly and have a light texture. Over mixing can make the cookies tough and dense.
    • Bake on the middle rack for even baking. If baking more than one sheet of cookies, place the racks in the top and bottom thirds of the oven. Then rotate the baking sheets halfway through baking to ensure the cookies bake evenly.
    • Use a lower oven temperature - Bake the shortbread at a lower temperature of 350°F to ensure the cookies bake evenly and don't burn.

    Recipe FAQs

    Can I freeze lavender cookie dough?

    Yes, you can freeze the cookie dough for up to 2 months. When you are ready to bake it, just allow the dough to thaw slightly.

    Can I use fresh lavender in my cookies?

    We have only made these cookies with dried lavender, but you should also be able to use fresh lavender. Since dried lavender is stronger than fresh lavender, you may just need to increase the amount of lavender in the recipe.

    Why did my shortbread turn out chewy?

    This can happen if you overmix the cookie dough. Be sure to use the lowest speed on your mixer when you incorporate the flour and stop when it is just combined.

    What is the secret to good shortbread?

    First, use high-quality ingredients to ensure that the shortbread has a decadent and buttery flavor. Second, don't overwork the dough or it won't have the signature crumbly texture. Finally, you need to use the proper ratio of sugar, butter, and flour (1, 2, 3).

    Should shortbread be crunchy or soft?

    Shortbread should be the perfect balance of crunchy and soft. It should be tender and crumbly, but also crispy when you bite into it.

    Lemon lavender shortbread cookie broken in half to reveal the buttery center.

    Related Recipes

    • Edible flower shortbread cookies with a lemon zest vanilla bean glaze.
      Edible Flower Shortbread Cookies
    • matcha cookies in a pile
      Matcha Cookies (Soft and Chewy)
    • Strawberry lemonade shortbread cookies made with dehydrated strawberries, topped with a lemon glaze, and decorated with fresh strawberries and lemons.
      Strawberry Lemonade Shortbread Cookies
    • Lemon shortbread cookies with lemon vanilla bean glaze with bits of lemon zest and sliced lemons.
      Lemon Shortbread Cookies With Lemon Glaze

    Did You Like This Recipe?

    Love this lemon lavender shortbread cookies recipe? Please leave a 5-star rating in the recipe card below & consider leaving a comment below. Thanks!

    Sign up for THP's newsletter and keep in touch on Instagram, Facebook, Pinterest, TikTok, and YouTube. If you make this recipe, tag #theheirloompantry so we can see your lemon lavender cookies!

    📖 Recipe

    Rolled and sliced lemon lavender shortbread cookies on a sheet of parchment paper with lemon slices and sprigs of lavender.
    Print Recipe Pin Recipe
    5 from 2 votes

    Lemon Lavender Shortbread Cookies

    Lemon Lavender Shortbread Cookies are delightfully buttery lemon cookies with a hint of lavender. Simply make the cookie dough, roll, slice, and bake! They are delicate in flavor and texture and perfect for hosting and gifting.
    Prep Time10 minutes mins
    Cook Time12 minutes mins
    Chill time1 hour hr
    Total Time1 hour hr 22 minutes mins
    Course: Dessert, Sweets
    Cuisine: Scottish
    Servings: 21
    Calories: 93kcal
    Author: Kathleen Higashiyama

    Equipment

    • 1 Measuring spoons
    • 1 silicone baking spatula
    • 1 mixing bowl
    • 1 handheld mixer or stand mixer
    • 1 parchment paper
    • 1 baking sheet
    • 1 cooling rack
    • 1 whisk

    Ingredients 

    Lavender Lemon Cookies

    • 1 cup butter room temperature
    • ½ cup sugar
    • 1 tablespoon lemon zest or zest of 1 lemon
    • 4 tablespoon lemon juice
    • 3 tablespoon dried lavender
    • 2 teaspoon vanilla extract
    • 3 cups all purpose flour
    • 1 teaspoon kosher salt
    Prevent your screen from going dark

    Instructions

    • Cream butter - In a large mixing bowl, use a handheld electric mixer or stand mixer and cream together butter, sugar, lemon juice, lemon zest, lavender, and vanilla extract until smooth and fluffy, about 2 minutes. Use a silicone baking spatula and scrape the sides of the mixing bowl walls to bring the butter mixture to the center of the bowl.
      1 cup butter, ½ cup sugar, 1 tablespoon lemon zest, 4 tablespoon lemon juice, 3 tablespoon dried lavender, 2 teaspoon vanilla extract
    • Combine ingredients - Reduce speed to low and add sifted flour and kosher salt and mix until the ingredients are just combined. Do not over-mix the dough.
      3 cups all purpose flour, 1 teaspoon kosher salt
    • Roll the dough (cookie cutter) - Transfer the dough onto a sheet of parchment paper. Place a second sheet of parchment paper on top of the dough and roll with a rolling pin to create a ¼-½-inch sheet of dough, then refrigerate for at least 1 an hour. Use a cookie cutter of choice and cut the dough. Form the excess dough into a ball, roll it out into a sheet again, and cut with the cookie cutter. Continue until all the dough is used. Place the cookies onto a parchment paper-lined baking sheet.
    • Roll the dough (roll and slice) - Transfer the dough onto a sheet of parchment paper. Form the dough into a 1½ to 2-inch wide log, wrap tightly, and twist the ends. Refrigerate for at least 1 hour. Slice into ¼-½-inch cookies and place them onto a parchment paper-lined baking sheet.
    • Heat oven and bake - Once the cookie dough is cut and ready to bake, preheat the oven to 350°F. Bake for 10-14 minutes. The edges will be lightly browned. Remove from the oven and let cool.

    Video

    Notes

    Storage
    • Store these cookies in an air-tight container in a cool, dry place for up to 7 days. Cool down the cookies before you store them in a container to ensure the cookies maintain their texture while stored.
    Top Tips
    • This recipe makes 21 3-inch cookies or 40 1½-inch cookies. The number of cookies will vary depending on the size of the cookie cutter. The smaller the cookie, the shorter the bake time.
    • Use an aluminum baking sheet for even heating and line the baking sheet with parchment paper to minimize sticking and cleanup time.
    • Don't over-mix the dough to ensure the cookies spread evenly and have a light texture. Over mixing can make the cookies tough and dense.
    • Bake on the middle rack for even baking. If baking more than one sheet of cookies, place the racks in the top and bottom thirds of the oven. Rotate the baking sheets halfway through baking to ensure the cookies bake evenly.
    • Use a lower oven temperature - Bake the shortbread at a lower temperature of 350°F to ensure the cookies bake evenly and don't burn.

    Nutrition

    Calories: 93kcal | Carbohydrates: 19g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 123mg | Potassium: 39mg | Fiber: 1g | Sugar: 5g | Vitamin A: 26IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg
    Tried this recipe?Mention @theheirloompantry or tag #theheirloompantry!

    More Sweets

    • Brown butter pistachio chocolate chip cookies with flaky sea salt on a parchment paper-lined baking sheet.
      Brown Butter Pistachio Chocolate Chip Cookies
    • Homemade cinnamon persimmon curd in weck jars, made for spreading on toast, biscuits, waffles, and more, or drizzled on ice cream, yogurt, and more.
      Persimmon Curd
    • Chocolate-dipped pistachio shortbread cookies topped with toasted chopped pistachios and flaky sea salt.
      Pistachio Shortbread Cookies
    • Chocolate chunk brown butter shortbread cookies with flaky sea salt.
      Chocolate Chunk Brown Butter Shortbread Cookies

    About the Author

    Kat Higashiyama and Alec Totto are recipe developers, food photographers, and the authors behind The Heirloom Pantry. Since 2017, they have shared recipes inspired by their Japanese and Italian heritage and California and Hawaii roots. They reside in San Jose with their two dogs, Peeps and Paisley. Read More…

    Reader Interactions

    5 from 2 votes (2 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Alec and Kat with Paisley and Peeps on the beach

    We're Kat and Alec, the culinary duo behind The Heirloom Pantry, where family recipes from our Italian and Japanese heritage meet fresh California ingredients and Hawaiian sunshine. Our chef-tested dishes help you conquer weeknights and wow guests with effortless entertaining. Join us on this delicious journey – let's cook up confidence, together!

    More about us →

    Fresh Spring Recipes

    • Flower lavender lemon curd cookies dusted with powdered sugar on parchment paper with lemon slices, lavender, and a jar of homemade lemon curd.
      Lavender Lemon Curd Cookies
    • Pesto, burrata, prosciutto, and toasted pine nut pizza on a wooden Boos Block cutting board.
      Pesto, Burrata, and Prosciutto Pizza
    • Edible flower shortbread cookies with a lemon zest vanilla bean glaze.
      Edible Flower Shortbread Cookies
    • Whipped lemon feta dip topped with toasted pine nuts, herbs, and olive oil and served with toasted pita, crudités, and olives.
      Whipped Lemon Feta
    • Japanese fruit sandwich (sando) made with shokupan (white bread) and filled with fresh honey whipped cream and fresh fruit, including kiwi, mandarin oranges, and strawberries.
      Fruit Sando (Japanese Fruit Sandwich)
    • Healthy corn and zucchini fritter stacked and topped with greek yogurt, roasted corn, and basil.
      Healthy Corn and Zucchini Fritters

    As Featured In

    The Heirloom Pantry As Featured In

    Popular Recipes

    • Closeup shot of ricotta tomato tartlets with puff pastry.
      Tomato Tartlets with Puff Pastry
    • Furikake Salmon with Kewpie mayo on a sheet pan with a spatula.
      Furikake Salmon
    • matcha cookies in a pile
      Matcha Cookies (Soft and Chewy)
    • White and brown fotzu waiting for bowl of bone broth.
      How to Make Beef Bone Broth for Dogs
    • Overhead shot of sliced Spam in a pan with homemade teriyaki sauce.
      Fried Spam (How to Cook Spam)
    • Broiled Salmon Collars (Sake Kama) on serving plate with beer.
      Broiled Salmon Collars (Sake Kama)
    The Heirloom Pantry shop page.

    Footer

    ↑ back to top

    Recipes

    About

    Shop

    Contact

    Privacy Policy

    Copy-of-The-Heirloom-Pantry-Typography-Logo
    • Facebook
    • Pinterest
    • Instagram
    • TikTok
    • YouTube

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2024 The Heirloom Pantry, LLC®

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.