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- 1 cup unsalted butter, softened - 2/3 cup powdered sugar - 1 tablespoon culinary lavender, finely chopped - Zest of 1 lemon - 2 tablespoons fresh lemon juice - 2 cups all-purpose flour - 1/4 teaspoon salt - Additional powdered sugar for dusting (optional) To make the Lemon Lavender Shortbread, gather these simple ingredients. The unsalted butter gives the cookies a rich base. You want the butter softened to mix well with the sugar. The powdered sugar adds sweetness and a soft texture. Culinary lavender brings a unique floral taste. Make sure to chop it finely to spread the flavor evenly. The zest of the lemon adds a bright note, while fresh lemon juice adds tang. All-purpose flour makes up the bulk of the dough. The small amount of salt balances the sweetness. If you like, you can use extra powdered sugar to dust the cookies after baking. This adds a nice touch for presentation. These ingredients blend to create a delightful treat that is both simple and elegant. Now that you have your ingredients ready, you're one step closer to enjoying this lovely shortbread! {{ingredient_image_1}} Making Lemon Lavender Shortbread is easy and fun. Start by gathering all your ingredients. You will need unsalted butter, powdered sugar, culinary lavender, lemon zest, lemon juice, all-purpose flour, and salt. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This step helps the cookies bake evenly. In a large mixing bowl, cream the softened butter with powdered sugar. Use a hand mixer or stand mixer. Mix until the mixture is light and fluffy. Next, add finely chopped lavender, lemon zest, and lemon juice. Mix again until everything combines well. In another bowl, whisk together all-purpose flour and salt. Gradually add this to the butter mixture. Mix until a dough forms. Once your dough is ready, turn it out onto a lightly floured surface. Shape it into a log or rectangle, about 1 inch thick. Wrap the dough in plastic wrap. Chill it in the fridge for 30 minutes. This step firms up the dough, making it easier to slice. After chilling, slice the dough into 1/4-inch thick rounds. Place them on the prepared baking sheet, leaving about 1 inch between each cookie. Now it’s time to bake! Place the baking sheet in the preheated oven. Bake for 12 to 15 minutes. The edges should be lightly golden. Once done, remove the cookies from the oven. Let them cool on the baking sheet for 5 minutes. Then transfer the cookies to a wire rack to cool completely. If you like, dust them with extra powdered sugar for a sweet touch. Enjoy your delightful Lemon Lavender Shortbread! To get the perfect texture in your shortbread, cream the butter and sugar well. This step adds air and makes your cookies light. Use softened butter for ease. Make sure you do not overwork the dough once you add the flour. This keeps your cookies tender. Using fresh ingredients makes a big difference. Opt for unsalted butter to control the saltiness. Choose culinary lavender from a trusted source for the best flavor. Fresh lemons give a bright taste, so use the zest and juice right away. Lemon lavender shortbread pairs well with tea or coffee. You can also enjoy it with fresh fruit or whipped cream. Try serving them with a light lemon glaze for extra zing. A sprinkle of sea salt on top can enhance the flavors too. Pro Tips Use Fresh Ingredients: For the best flavor, use fresh lemon juice and high-quality culinary lavender. Chill the Dough: Chilling the dough helps the cookies maintain their shape while baking. Don't skip this step! Watch the Baking Time: Every oven is different, so keep an eye on the cookies as they bake to avoid over-browning. Perfect Powdered Sugar Dusting: Use a fine mesh sieve to evenly dust the cookies with powdered sugar for a beautiful finish. {{image_2}} You can jazz up your lemon lavender shortbread with fun flavors. Try adding dried rosemary for an earthy twist. Or mix in some vanilla for a warm sweetness. You can also swap lemon for orange zest. This change gives a fresh burst of flavor. Experimenting with these additions makes your cookies unique! If you need a gluten-free option, use almond flour or a gluten-free blend. Almond flour adds a nutty taste that pairs well with lemon and lavender. Make sure to adjust the amount since almond flour is denser. This change allows everyone to enjoy these delightful cookies without worry. Decorating your shortbread can make it even more special. Try dipping half of each cookie in white chocolate. This adds sweetness and a pretty touch. You can also sprinkle dried lavender on top before baking. A dusting of powdered sugar gives a lovely finish. These small touches make your cookies stand out for any occasion! To keep your Lemon Lavender Shortbread fresh, place them in an airtight container. This helps to lock in moisture and flavor. You can layer the cookies with parchment paper to prevent sticking. Keep the container at room temperature, away from direct sunlight. This way, you can enjoy the sweet taste for days. If you want to save some cookies for later, freezing is easy. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour until firm. Once frozen, transfer the cookies to a freezer-safe bag. Remove as much air as possible before sealing. They can last up to three months in the freezer. Lemon Lavender Shortbread keeps well for about one week at room temperature. If stored properly in an airtight container, the cookies stay fresh and tasty. For the best flavor, enjoy them within this time frame. If frozen, remember to thaw them in the fridge before enjoying. This keeps them soft and flavorful. Yes, you can use dried lavender. However, make sure it is food-grade. Regular dried lavender may have chemicals or scents that are not safe to eat. Culinary lavender has a better taste for baking. Use about half the amount of dried lavender compared to culinary lavender. Look for a light golden edge on the cookies. They should be firm but not hard. The center may still look a bit soft. The cookies continue to firm up after you take them out. Let them cool on the baking sheet for five minutes before moving them. These cookies are great with tea or coffee. You can also serve them with fresh fruit. A dollop of whipped cream makes a nice touch. Try pairing them with lemon curd for extra zing. Yes, you can make it vegan! Replace the butter with a vegan butter alternative. Use a powdered sugar that contains no bone char. You can also swap the egg with a flax egg if needed. The flavor will still shine through beautifully. In this post, I shared a delightful lemon lavender shortbread recipe. You learned about each key ingredient, from butter to culinary lavender. I provided step-by-step instructions for mixing, chilling, and baking. Tips on texture and ingredient quality helped you achieve the best results. You also found variations and storage advice. Making this treat is fun and rewarding. Enjoy your cookies and share them with friends!

Lemon Lavender Shortbread

Delicate shortbread cookies infused with lemon zest and culinary lavender.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 24
Calories 100 kcal

Ingredients
  

  • 1 cup unsalted butter, softened
  • 2.67 cup powdered sugar
  • 1 tablespoon culinary lavender, finely chopped
  • 1 unit zest of lemon
  • 2 tablespoons fresh lemon juice
  • 2 cups all-purpose flour
  • 0.25 teaspoon salt
  • to taste unit additional powdered sugar for dusting (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, cream the softened butter and powdered sugar together until light and fluffy using a hand mixer or stand mixer.
  • Add the finely chopped lavender, lemon zest, and lemon juice to the butter mixture, and mix until evenly incorporated.
  • In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined and a dough forms.
  • Turn the dough out onto a lightly floured surface and shape it into a log or rectangle, approximately 1 inch thick. Wrap in plastic wrap and refrigerate for 30 minutes to firm up.
  • After chilling, slice the dough into 1/4-inch thick rounds and place them onto the prepared baking sheet, spacing them about 1 inch apart.
  • Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.
  • Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  • Once cooled, dust with additional powdered sugar if desired.

Notes

Dust with additional powdered sugar for a sweeter finish.
Keyword cookies, lavender, lemon, shortbread