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 powder, 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.
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) and slice the chilled log into 1/4-inch rounds.
Place the dough 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 the lavender cookies cool on the baking sheet for several minutes before transferring them to a cooling rack. They will firm up as they cool.
They are like spring in a cookie, buttery, lemony, and slightly sweet. The lavender flavor really shines through!
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!
Lemon Lavender Shortbread Cookies
Equipment
Ingredients
- 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.
i need an urgent answer as i plan on making them for mothers day on sunday!
how long will these keep? can i make them friday? or saturday? and still be tasty on sunday? (i need my oven on sunday.)
Yup, they’ll be still good by Mother’s Day.
yay!!!! thank you!!! making them now.
If I’m using fresh lavender, should I only use the flowers, or can I use the leaves and stems? I’m planning to dry the lavender first, but it hasn’t bloomed yet. Not sure if I should wait for flowers. This is my first time cooking with lavender, so I’m a bit of a newbie!
I would just use the flowers.
I am a lavender farmer. When cooking with lavender, the bud is the part you want. The flower blooms from the bud and is unnecessary for taste, it’s just pretty to look at. Depending on the variety of lavender, some are stronger flavor, you will have to play with the correct amount for your dish. Hope this helps.
Can these be made with gluten free flour??
Hi Joyce. I haven’t tried using gluten-free flour in this recipe, so I can’t say whether or not it’ll work the same way.
Excellent crumb on this cookie. If I make again, I will definitely half the amount of lavender.
So glad you liked it!
Do you have a recipe for dried Cherry almond shortbread cookie? I bought some at a bakery and loved them but I can’t find a recipe I like.
I do love the lavender lemon also!
Is it best to use salted or unsalted butter? I’m going to be making these for my daughters wedding and want them to be perfect. I can’t wait to try them. Thank you!
Hi Kelli. I always use unsalted butter for baking. Enjoy!
My daughter is a professional baker and thinks that 1/4 cup of lavender is overpowering in this cookie. I agree, so will try again with half the amount of lavender
I’m confused. Two sticks of butter minus two tablespoons is not 28 tablespoons
I’m not sure where you’re getting 28 tablespoons? The recipe calls for 14 tablespoons. There are 8 tablespoons in one stick, making two sticks 16 tablespoons. 16 minus 2 equals 14 tablespoons.
I made these with lavender mint loose leaf tea and it is fantastic!! The mint ads a little extra yum!
Wonderful! So glad you liked it.
Anyone tried these with gluten free flour?
I just made these cookies. They are beautiful, and delicious! I followed the recipe to the tee. I couldn’t believe that I had all of the ingredients, even during the quarantine. Life is good!
Turned out perfectly! I was a little worried about the amount of lavender as I put them in the oven (seems like a lot!) but it balances out with the lemon and really works! I’m happy to have these for Valentine’s Day :D
Your site is a lovely celebration of food and a complete joy to read, by the way. I’m a dietitian who is into learning more about foraging and slow food processes; there is a lot to learn here!
I love the way the recipe turned out; the texture was great and the lemon makes it just melt. The lavender tastes bitter, though. It was a store bought little bottle, not fresh. Does that have anything to do with it? I’d love to make these again.
Jenny
Provence lavender is the best palatable lavender for cooking.
These sound delicious, but I’m not sure how much butter makes 2 sticks. Please advise!
A normal stick of butter is 8 tablespoons, not an expert tho.
Is the re pie for lemon lavender cookies correct that we use 1/2 cup arrowroot or cornstarch? Seems like a lot. Thank you. shelley
We loved these cookies, but the 1/2 C of Corn Starch left me unsure so I only used 3 Tbs. What does the extra Cor Starch do to the cookies? Thanks for your great website by the way
~SrB~
Cornstarch or arrowroot helps to make them more tender. Glad that you liked them!
I thought these looked good so I tried it. This is the perfect cookie to go with a cup of tea! It was just as described! I really enjoyed it! Thank you, Colleen!
I’m so glad that you like them!
I love your Lemon Lavender shortbread cookies…I like to try other shortbread cookies recipes
Looking forward to your newsletters. Thank you.
Dead easy to make. Delicious to eat. This is my “go to” recipe for lavender cookies. I use flowers harvested from my own garden.
These look delicious & beautiful! I also love the combo of lemon & lavender! It’s a favorite of mine when I make soap, although I use litsea cubeba essential oil instead of lemon essential oil because it takes a lot longer for its scent to fade. I really love reading your blog, thanks for all that you share!