These lemon lavender shortbread cookies bring together buttery richness, bright lemon, and a gentle floral note in a crisp, tender cookie. The dough is mixed in one bowl, shaped into a log, chilled, and sliced, making this an approachable bake for an afternoon tea tray or a small dessert plate. Each round has lightly golden edges and a delicate center that firms as it cools.
Thank you for reading this post, don't forget to subscribe!What are lemon lavender shortbread cookies?
Lemon lavender shortbread cookies are classic slice-and-bake cookies flavored with lemon juice, lemon zest, and dried culinary lavender. Shortbread relies on butter for richness and uses no leavening, so the cookies stay compact and tender. The lavender should be culinary grade, and a modest amount keeps the floral flavor balanced rather than perfume-like.
Why this recipe works
The combination of lemon and lavender gives a buttery cookie a fresh finish. Lemon zest adds fragrant oils, while lemon juice brings brightness. Arrowroot powder helps create a delicate crumb and a clean bite. Chilling the shaped dough makes it easier to slice and keeps the rounds from spreading too much.
Ingredients
Gather 14 tablespoons unsalted butter, softened; 3/4 cup granulated sugar; 1 egg yolk; 2 tablespoons lemon juice; 1 tablespoon finely grated lemon zest; 1 1/2 cups all-purpose flour plus 2 tablespoons; 1/2 cup arrowroot powder or cornstarch; 2–4 tablespoons dried culinary lavender; and 1 pinch salt.
“Packed with flavor and so simple. Exactly what I wanted from this Lemon Lavender Shortbread Cookies!”
Prepare the dough
Cream the softened unsalted butter and granulated sugar until smooth. Add the egg yolk, lemon juice, and lemon zest, then stir until blended. Add the all-purpose flour, arrowroot powder, dried culinary lavender, and salt. Mix just until the dough begins to hold together; overmixing can make the cookies less tender.
Shape and chill
Turn the dough onto parchment and gently form it into a compact log. Wrap it tightly in the parchment, twisting the ends to keep the shape even. Chill the log for about 30 minutes, or until firm enough to slice. A firm log produces cleaner rounds and helps the butter stay cool when the cookies enter the oven.
Slice and bake
Heat the oven to 300°F (150°C) and line a baking sheet with parchment. Slice the chilled log into 1/4-inch rounds and place them about an inch apart. Bake for 25–30 minutes. Watch closely after 25 minutes: the cookies are ready when their edges just begin to turn golden while the centers remain fairly pale.
- Cream the softened unsalted butter and granulated sugar until smooth.
- Add the egg yolk, lemon juice, and lemon zest, then add the all-purpose flour, arrowroot powder, dried culinary lavender, and salt.
- Stir until the dough begins to hold together, then shape it into a log.
- Wrap the dough log in parchment and chill for about 30 minutes, until firm.
- Heat the oven to 300°F (150°C), slice the log into 1/4-inch rounds, and arrange them on a parchment-lined baking sheet.
- Bake for 25–30 minutes, until the edges just begin to turn golden.
- Cool the cookies on the baking sheet for several minutes, then transfer them to a rack.
Cool and serve
Let the cookies rest on the baking sheet for several minutes before moving them. They will be soft at first and firm as they cool. Serve them with black tea, green tea, coffee, or cold milk. Their pale color and lavender flecks look inviting on a simple ceramic plate.
Tips for balanced flavor
Use the smaller amount of lavender for a subtle floral note and the larger amount for a more pronounced flavor. Choose fragrant lemons and grate only the yellow outer peel, avoiding bitter pith. If the dough feels crumbly, give it a little more mixing time; if it feels warm, chill it before shaping.
Optional variations
A light lemon glaze can be brushed over fully cooled cookies, although plain shortbread has a clean finish. For a gluten-free variation, use a tested gluten-free flour blend and confirm that the arrowroot or cornstarch is suitable for your needs. Keep the lavender amount unchanged.
“The Lemon Lavender Shortbread Cookies turned out amazing. My kids asked for seconds. Saving this one!”
Storage and make-ahead notes
Store cooled cookies in an airtight container at room temperature for several days. Keep parchment between layers if you add a glaze. The wrapped dough log can be chilled until firm and sliced later. Baked cookies do not need reheating.
FAQs
How to make these cookies
For a clear recap, cream the butter and sugar. Mix in the egg yolk, lemon juice, and lemon zest. Add the flour, arrowroot, dried lavender, and salt; stir until the dough begins to hold together. Then add the flour, arrowroot powder, dried lavender, and salt. Stir everything together until the dough begins to hold together. Shape the dough into a log. Wrap the dough log in parchment. Chill the dough log for about 30 minutes, until firm. When ready to cook, preheat the oven to 300°F (150°C). Slice the log into 1/4-inch rounds and arrange them on a parchment-lined baking sheet. Bake for 25–30 minutes. Check them closely after 25 minutes, as they will start to brown quickly. Take them out when only the edges just barely start to turn golden. The centers will still be fairly soft. Let them cool on the baking sheet for several minutes before transferring them to a cooling rack. They will firm up as they cool. These details make the process predictable: cool butter creates a sliceable log, parchment prevents sticking, and a short cooling period protects the tender texture.
These lemon lavender shortbread cookies make a classic buttery cookie feel bright and special. Chill the dough, bake until the edges are just golden, and let the cookies cool fully for the best texture.
Lemon Lavender Shortbread Cookies
Ingredients
Ingredients
- 14 Tbsp unsalted butter softened
- 3/4 cup granulated sugar
- 1 egg yolk
- 2 Tbsp lemon juice
- 1 Tbsp lemon zest finely grated
- 1 1/2 cups all-purpose flour plus 2 tablespoons
- 1/2 cup arrowroot powder or cornstarch
- 2–4 Tbsp dried culinary lavender
- 1 pinch salt
Instructions
Instructions
- Cream the softened unsalted butter and granulated sugar until smooth.
- Add the egg yolk, lemon juice, and lemon zest, then add the all-purpose flour, arrowroot powder, dried culinary lavender, and salt.
- Stir until the dough begins to hold together, then shape it into a log.
- Heat the oven to 300°F (150°C), slice the log into 1/4-inch rounds, and arrange them on a parchment-lined baking sheet.
- Bake for 25–30 minutes, until the edges just begin to turn golden.
- Cool the cookies on the baking sheet for several minutes, then transfer them to a rack.
