There’s just something magical about the combination of lemon and lavender—fragrant, citrusy, and oh-so-delicate! These irresistible Lemon Lavender Shortbread Cookies are perfect for tea time, gifting, or just treating yourself to a moment of indulgence. Trust me, once you try them, they’ll become a staple in your baking repertoire.
Imagine biting into a buttery, crumbly cookie that melts in your mouth, with subtle floral notes balanced by the zesty brightness of lemon. Sounds dreamy, right? Plus, lavender gives these cookies a charming, almost romantic vibe. Whether you’re hosting a garden party or curling up with a cup of Earl Grey, these cookies are a perfect match.
The Story Behind Lemon Lavender Shortbread Cookies
Lemon Lavender Shortbread Cookies have a timeless appeal that’s rooted in the age-old tradition of pairing shortbread with tea. Shortbread originated in Scotland, where its simple ingredient list—flour, butter, and sugar—has remained largely unchanged for centuries. Adding lavender and lemon to this classic recipe gives it a modern twist while still honoring its buttery, crumbly heritage.
Lavender has been used in cooking for generations, especially in French cuisine, where it’s a key herb in Herbes de Provence. When paired with lemon, it creates an aromatic experience that’s both refreshing and comforting. I first discovered this pairing during a trip to Provence, where lavender fields stretch as far as the eye can see, and lemons are a staple in local dishes. Bringing this flavor combo into shortbread just felt like the perfect way to blend tradition with a touch of creative flair.
These cookies also have a seasonal charm. They’re ideal for spring and summer when lavender is in bloom and lemons are at their peak. That said, thanks to dried lavender and year-round lemon availability, you can enjoy these cookies no matter the season!
Ingredients: What You’ll Need and Substitution Tips
- Unsalted Butter: The backbone of any good shortbread. Go for high-quality butter for the best flavor. If you’re dairy-free, try a plant-based buttery stick, though the texture might be slightly different.
- All-Purpose Flour: Stick to regular flour for the classic crumb. For gluten-free baking, use a 1:1 gluten-free baking blend.
- Powdered Sugar: This gives the cookies their delicate texture. Avoid granulated sugar—it won’t dissolve as smoothly.
- Fresh Lemon Zest: Adds bright, citrusy flavor. Always use fresh lemons (not bottled zest). Meyer lemons are a sweeter alternative if you prefer.
- Dried Culinary Lavender: Look for food-grade lavender—it’s often sold at specialty spice shops or online. Avoid regular lavender, which can be too strong. If lavender isn’t your thing, skip it or replace it with vanilla extract for a different flavor profile.
- Salt: Just a pinch to balance the sweetness. A fine sea salt works best here.
When selecting your ingredients, freshness is key. Store your dried lavender in an airtight container in a cool, dark place to maintain its potency. And for lemons, pick ones with smooth, firm skin—they’ll be easier to zest!
Equipment Needed for Perfect Cookies
- Mixing Bowls: You’ll need at least two—one for the dough and one for sifting the dry ingredients.
- Hand Mixer or Stand Mixer: Creaming the butter and sugar is much easier with an electric mixer, though you can do it by hand with a little elbow grease.
- Microplane or Zester: Essential for getting fine, fragrant lemon zest.
- Rolling Pin: To roll out the dough evenly.
- Cookie Cutter: Use a round or fluted cutter for that classic shortbread look.
- Baking Sheet: Line it with parchment paper for easy cleanup.
Don’t have a cookie cutter? No problem—use a knife to cut the dough into squares or rectangles. Shortbread is forgiving like that!
How to Make Lemon Lavender Shortbread Cookies
- Prepare Your Ingredients: Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper. Measure out all your ingredients to make the process smooth.
- Cream the Butter and Sugar: In a mixing bowl, beat 1 cup (225g) of unsalted butter and ½ cup (60g) of powdered sugar until light and fluffy, about 2 minutes.
- Add the Flavor: Stir in 1 tablespoon of fresh lemon zest and 1 teaspoon of dried lavender. The aroma will be incredible—don’t skip this step!
- Sift the Dry Ingredients: In another bowl, sift 2 cups (240g) of all-purpose flour and a pinch of salt. Gradually add this to the butter mixture, mixing just until combined. Be careful not to overmix.
- Roll Out the Dough: Gather the dough into a ball and place it on a lightly floured surface. Roll it out to about ¼-inch (6mm) thickness.
- Cut and Chill: Use your cookie cutter to shape the cookies, then transfer them to the prepared baking sheet. Chill the cookies in the fridge for 15 minutes to prevent spreading.
- Bake: Bake for 12-15 minutes, or until the edges are just lightly golden. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
Pro tip: If the dough feels too crumbly, add a teaspoon of water or milk to bring it together.
Cooking Tips & Techniques
Here’s what I’ve learned after making these cookies countless times:
- Don’t Overmix: Shortbread should be tender, so mix the dough just until it comes together.
- Chill the Dough: This step is non-negotiable if you want clean shapes and no spreading.
- Handle Lavender Carefully: Too much can overpower the cookies. Stick to the recipe measurement.
- Use Parchment Paper: It prevents sticking and ensures even baking.
If you’re multitasking, set a timer—the delicate cookies can overbake quickly. And don’t be afraid to experiment with cookie shapes for added fun!
Variations & Adaptations
- Gluten-Free: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
- Extra Citrus Kick: Add ½ teaspoon of lemon extract for a more intense lemon flavor.
- Rosemary Twist: Swap lavender for dried rosemary for a savory-sweet cookie.
- Chocolate Dipped: Once cooled, dip the cookies halfway in melted white chocolate for an elegant touch.
Personally, I’ve tried the chocolate-dipped variation and it’s a crowd-pleaser every time. Let me know which twist you try!
Serving & Storage Suggestions
Serve these cookies at room temperature, arranged on a pretty platter with a sprig of lavender for decoration. They pair beautifully with tea—Earl Grey or chamomile are my favorites—or even a glass of lemonade for a citrusy combo.
To store, keep the cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a freezer-safe bag for up to three months. To reheat, let them thaw at room temperature or pop them in a low oven (300°F/150°C) for a few minutes to refresh their texture.
Nutritional Information & Benefits
Each cookie contains approximately:
- Calories: 120
- Fat: 7g
- Carbohydrates: 14g
- Protein: 1g
The butter provides richness, while lemon zest brings vitamin C to the mix. Lavender adds antioxidants and a calming aroma. These cookies are not overly sweet, making them a light treat perfect for mindful indulgence.
Conclusion
If you’re looking for a cookie that’s both elegant and easy to make, these Lemon Lavender Shortbread Cookies are your answer. Their bright yet subtle flavors make them perfect for any occasion, and they’re so versatile you’ll never get bored.
Give them a try and let your creativity shine—add your own twist or stick to the classic recipe. I guarantee they’ll be a hit with anyone lucky enough to try them.
Let me know in the comments how your cookies turned out or if you added your own flair. I’d love to hear your thoughts! And don’t forget to share or pin this recipe for your next tea-time inspiration.
FAQs
Can I use fresh lavender instead of dried?
Fresh lavender can be used, but it has a stronger flavor. Use half the amount the recipe calls for and finely chop it.
What type of lemon is best for this recipe?
Regular lemons work perfectly, but Meyer lemons add a sweeter, more floral note.
Do I need to chill the dough?
Yes, chilling helps the cookies hold their shape and prevents spreading during baking.
Can I freeze the dough?
Absolutely! Wrap it tightly in plastic wrap and freeze for up to three months. Thaw in the fridge before rolling out.
What if I don’t have a cookie cutter?
You can simply cut the dough into squares or rectangles with a knife—no fancy tools required!