Lemon Lavender Shortbread Cookies are buttery and flaky infused with citrus and floral notes throughout. These unique cookies are bursting with flavor and are very easy to make. They are also perfect for gifting to others! Yields approximately 2 dozen.
Lavender is one of those flavors that is near and dear to my heart.
It always reminds me of my grandma Alice (if you haven’t heard the whole story, head over to my grandma’s recipe to learn more!)
Over the past couple of weeks I’ve been reminiscing about my grandma with a close cousin, so she has been on my mind a lot. Maybe it’s having a young kiddo or perhaps it’s the time of year, but I REALLY miss her right now. I wish so much that she could have seen the person I’ve grown into, and the little person we’ve created.
Since I can’t have her by my side in the kitchen, I keep her close anytime I bake, and I especially felt that connection with her as I made these bright lemon lavender shortbread cookies.
The light floral notes of the lavender with bright citrusy lemon makes this cookie ideal for any day of the week. They are perfect for pairing with coffee or tea!
lavender – specifically, dried lavender flowers or buds. These dried flowers have a sweet floral aroma and bring a lovely subtle flavor to these cookies. Lavender is strong, so be sure to use a light hand when using it in other dishes!
lemon – I recommend using fresh lemon juice at all times, which is convenient because you will need the zest of a lemon as well for this recipe!
sugar – all you need is granulated white sugar for this recipe.
butter – Reach for unsalted butter and not the salted butter for this recipe. The salt will overpower the flavor!
lavender extract – lavender extract gives this recipe an added flavor and depth of lavender aroma. It’s something I always have in the pantry because it goes so well with other baked goods, in drinks, and even in savory marinades!
vanilla extract – I highly recommend using a high-quality vanilla extract for all recipes!. My favorite is Nielsen Massey – their Madagascar Bourbon Pure Vanilla Extract is amazing.
flour – I use all-purpose flour in this recipe!
milk – use whole or 2% milk for the icing in this recipe.
this recipe’s must haves
This recipe starts with making a lavender lemon sugar, which you will need a food processor to accomplish.
I use my biscuit cutter set to cut out the rounds when you roll out the dough for these cookies.
here’s how to make lavender lemon shortbread cookies
make lavender lemon sugar
To make the lavender lemon sugar, add dried lavender, lemon zest, and granulated sugar to a food processor. Pulse until the lavender buds are broken down and incorporated throughout the sugar.
make cookie dough
Add butter and lavender lemon sugar to the bowl of a stand mixer. Beat until smooth on medium speed until just combined. Add extracts and beat again until combined.
Pour in flour and mix on low speed until well blended. The mixture will be slightly crumbly and soft.
Form the dough into a large disk and wrap in plastic wrap. Chill for 30 minutes in the refrigerator.
roll and bake
Roll out the dough into 1/2-inch thickness. Cut the dough out into 2 to 3-inch rounds.
Bake for 20 to 25 minutes at 350˚F on baking sheets lined with silicone mats. The edges should be light golden brown.
Cool to room temperature.
In a small bowl. whisk together ingredients for the frosting. Dip the cooled cookies in the frosting, then set aside to set.
can you eat lavender?
Of course! There are many bakers and professional chefs that like to use lavender in cakes, cookies, and more. Make sure that you are buying culinary lavender, not to be confused with lavender that is used for beauty products or household cleaning products.
where do you buy lavender?
These are the links to the dried lavender flowers and lavender extract that I prefer to use. I have not had any luck finding these products at a local grocery store. Therefore, I recommend getting them at a specialty spice shop like Savory Spice Shop or you can order them on Amazon.com.
doesn’t lavender taste like soap?
Lavender baked goods do NOT taste like soap. I am sure there are some haters our there that think that, but when baked and with the proper amount the floral flavor is downright delightful.
can I skip the lavender in this cookie recipe?
You can, but I don’t recommend it. All you will end up with is a lemon shortbread cookie! While that is amazing, the level of lemon in this recipe isn’t high enough to hold its own without the lavender flavor as well.
can you freeze the baked lemon lavender cookies?
Yes! I love freezing cookies and enjoying them whenever I feel like! You can freeze them in an airtight container (I recommend layering them between sheets of parchment paper) for up to 2 months. Thaw them overnight in the refrigerator and then for a few hours at room temp before enjoying.
Need some more inspiration for baking cookies? Check out my cookies recipes page!
what to serve with lavender lemon shortbread cookies
My highest recommendation to pair with these shortbread cookies? Tea or coffee! My personal favorite is a big mug of chai tea… Of course, if you need some boozy ideas, I have you covered there. This Irish coffee is an indulgence that will pair well with the flavors in these cookies!
- 1 tsp dried lavender
- 1 tsp lemon zest (zest of 1 lemon)
- 1 cup granulated sugar
- 1 1/2 cups unsalted butter, softened at room temperature (3 sticks)
- 1/2 tsp lavender extract
- 1/2 tsp vanilla extract
- 3 1/2 cups all-purpose flour
- Pinch of salt
- 1 cup confectioners' sugar
- 2 tablespoons milk, plus more to thin
- 1 tablespoon freshly squeezed lemon juice (or 1 teaspoon lemon extract)
- Preheat the oven to 350°F.
- In food processor, pulse the sugar, dried lavender, and lemon zest until buds are incorporated.
- Add the butter and lavender lemon sugar to the bowl of a stand mixer. Beat on medium speed until just combined. Add in extracts and mix until combined.
- Add flour and mix at low speed until well blended. The mixture will be crumbled and soft. Form into a disk shape, wrap in plastic and chill for 30 minutes.
- Roll out dough to 1/2 inch thick and cut into 2 to 3 inch rounds.
- Bake for 20 to 25 minutes until edges just begin to brown. Cool to room temperature.
- In a small bowl, whisk together ingredients for the frosting. Dip the cooled cookies in the frosting, then set aside to set.
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