Lemon Lavender Shortbread Cookies (2024)

Jump to Recipe Jump to Video Print Recipe

I have a thing for lavender cookies. I also have a thing for shortbread cookies. It just makes sense to combine the two! There is something special about the combination of lavender and lemon that goes together so well, and these lavender lemon shortbread cookies are a great way to enjoy these refreshing flavors!

Edible and Medicinal Uses for Dried Lavender

Dried lavender is an edible and medicinal flower that I always make sure to have on hand.

I use it all the time in herbal recipes like this vanilla lavender lip balm, this DIY homemade deodorant with lavender and sage, and this lavender salve which can use either fresh or dried flowers.

Lavender is also an amazing addition to food and pairs especially well with lemon, which is what gave me the inspiration for these lemon lavender cookies!

I love my herbal popsicles with lemon balm and lavender, and this plum and lemon upside down cake with lavender whipped cream and lavender lemonade with honey.

Of course, I grow my own lavender, but it never seems to be quite enough for all of my herbal projects and recipes.

I always make sure to have a bag of organic dried lavender from Mountain Rose Herbs in my herbal apothecary to use whenever I need it.

Lavender Cookies Meet Lemon Shortbread

These lavender lemon shortbread cookies are especially tasty if you use Meyer lemons, but any lemon will work. Both lemon zest and juice will be used in these cookies for a bright and fresh lemon flavor!

Most lavender varieties are edible, but some are tastier than others. Lavandula angustifolia is my favorite variety to use, especially for these lavender cookies! Feel free to adjust the amount of lavender used if you don’t want the taste to be as strong.

Gather Lavender Lemon Shortbread Cookie Ingredients

Besides the stars of the show, lemon and lavender, this recipe also calls for butter, sugar, an egg yolk, flour, arrowroot powder (or cornstarch), and salt.

Cream together the butter and sugar with a stand mixer, hand mixer, or with your very own muscles! Whatever way suits your day works just fine.

Then add the egg yolk, lemon juice, and lemon zest, and stir to combine.

Then add the flour, arrowroot p ow der, dried lavender, and salt.

Stir everything together until the lavender cookie dough begins to hold together.

Take the lavender shortbread dough out of the bowl and form it into a log shape.

Wrap the dough log in parchment paper, twisting the ends to help hold it together.

Enjoy Lemon Lavender Cookies

These lavender lemon shortbread cookies are so delicious and a perfect transition from winter into spring. Lemons are freshest in winter, and lend a super refreshing flavor to these lavender blooms!

Make these lavender cookies either season, with the use of fresh or dried lavender flowers.

Right now these lemon lavender cookies are my favorite! Try them with vanilla ice cream, dipped in yogurt, alongside tea, or anytime you need a fresh cookie (so, like… all the time)!

More Herbal Shortbread Cookies

I have several other shortbread cookie recipes, too! I told you that I have a thing for shortbread. They are the perfect cookie!

Calendula and Thyme Shortbread Cookies
Meyer Lemon and Rosemary Shortbread Cookies
Conifer Needle Shortbread Cookies
Mushroom Cookies with Maple Icing – not shortbread, but similar and delicious!

More Summer Dessert Recipes:

Wild Berry and Nectarine Galette
Skillet Peach and Blackberry Cobbler
Skillet Pear and Blackberry Crisp
Blueberry Cornmeal Skillet Cake
Plum Upside Down Cake with Lavender Whipped Cream
Rhubarb Strawberry Crisp
Strawberry Cobbler

Print Recipe Pin Recipe

4.60 from 57 votes

Lemon Lavender Shortbread Cookies

These lavender lemon shortbread cookies are so delicious! They are like spring in a cookie, buttery, lemony, and slightly sweet. The lavender flavor really shines through!

Course Dessert

Cuisine American

Equipment

Ingredients

US Customary – Metric

▢ 14 Tbsp butter (2 sticks minus 2 Tbsp), softened
▢ 3/4 cup sugar
▢ 1 egg yolk
▢ 2 Tbsp lemon juice
▢ 1 Tbsp lemon zest a microplane is the best tool for this
▢ 1 1/2 cups plus 2 Tbsp all purpose flour
▢ 1/2 cup arrowroot powder or cornstarch
▢ 2-4 Tbsp dried lavender flowers
▢ pinch salt

Instructions

Cream together the butter and sugar.
Add the egg yolk, lemon juice and lemon zest, and stir to combine. Then add the flour, arrowroot, dried lavender, and salt.
Stir everything together until the dough begins to hold together. Take it out of the bowl and form it into a log shape.
Wrap the dough log in parchment paper, twisting the ends to help hold it together.
Put the dough in the fridge or freezer for about 30 minutes, or until firm. When ready to cook, preheat the oven to 300°F (150°C).
Slice the log into 1/4 inch rounds, then place the rounds on a parchment lined baking sheet, about an inch or so apart.
Bake for 25-30 minutes. Check them closely after 25 minutes, as they will start to brown pretty 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.

Notes

You can store the dough log for several days in the fridge, or for several weeks in the freezer, if need be.

If you want to make different shapes, instead of forming the log you can alternatively refrigerate the dough as a flattened disk, then roll it out on a floured board and use a cookie cutter.

Nutrition

Serving: 1cookie | Calories: 126kcal