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Home » Cook » Desserts and Baking » Lemon Lavender Shortbread Cookies

Lemon Lavender Shortbread Cookies

May contain affiliate links or sponsored content. Please see my privacy policy and affiliate disclosure.

Originally published on January 20, 2023. Last updated on March 24, 2023

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lemon lavender shortbread cookies
lemon lavender shortbread cookies

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!

A stack of lemon lavender shortbread cookies on a dark wooden cutting board with a light background, surrounded by other lemon lavender shortbread cookies, and fresh lavender.

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.

a hand holding a bag of Mountain Rose Herbs dried lavender flowers

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.

A bowl with a slice of lemon in it, surrounded by other lemon slices and fresh lavender.

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.

Ingredients in small bowls for lavender shortbread cookies, surrounded by fresh lavender.
Ingredients for lavender lemon shortbread cookies

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.

A stand mixer creaming together the butter and sugar.

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

A clear mixing bowl with the dough started and an egg yolk added along with lemon juice, and the arrowroot powder off to the side, surrounded by sliced lemons and fresh lavender.

Then add the flour, arrowroot powder, dried lavender, and salt.

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

The dough in a clear mixing bowl taking form while it's being mixed with a hand mixer.

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

Lavender lemon shortbread cookie dough formed into a log resting on brown parchment paper with a white spatula laying next to it, surrounded by fresh lavender.

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

The dough log wrapped in parchment that is twisted at each end, on a white marble countertop with blue patterned tile in the background.

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.

Parchment paper unwrapped showing half the dough log sliced into 1/4 inch rounds.

Place the dough rounds on a parchment-lined baking sheet, about an inch or so apart.

Chilled dough rounds flat on a baking sheet lined with parchment paper, surrounded by fresh lavender.

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.

Baked lavender shortbread cookies still on the baking sheet, the cookies are golden at the edges, on a white countertop surrounded by fresh lavender.

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.

Lemon lavender cookies on a wooden cutting board and a white countertop, showing the corner of the cutting board. Surrounded by fresh lavender and lemon slices.

They are like spring in a cookie, buttery, lemony, and slightly sweet. The lavender flavor really shines through!

A stack of lemon lavender shortbread cookies on a board with lavender flowers and a halved lemon.

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.

Lemon lavender shortbread cookies on a dark wooden cutting board on a white surface, with cookies also on the countertop. Surrounded by fresh lavender and lemon slices.

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!

A stack of lemon lavender shortbread cookies on a dark wooden cutting board with a light background, surrounded by other lemon lavender shortbread cookies, and fresh lavender.
Print Recipe Pin Recipe
4.59 from 53 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
Prep Time 15 minutes
Cook Time 30 minutes
Chilling Time 30 minutes
Total Time 1 hour 15 minutes
Servings 24 cookies
Calories 126kcal
Author Colleen @ Grow Forage Cook Ferment

Equipment

  • Medium Bowl
  • Microplane (for zesting)
  • Wooden Spoon
  • Hand Mixer
  • Parchment Paper
  • Baking Sheet
  • Cooling Rack

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
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Previous Post: « Lemon and Rosemary Shortbread Cookies
Next Post: Homemade Rose Lotion Bars with Cocoa Butter »

Reader Interactions

Comments

  1. Ashley says

    March 23, 2023 at 9:09 am

    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!

    Reply
    • Grow Forage Cook Ferment says

      March 23, 2023 at 12:16 pm

      I would just use the flowers.

      Reply
  2. Joyce Rice says

    March 13, 2023 at 10:43 am

    5 stars
    Can these be made with gluten free flour??

    Reply
    • Grow Forage Cook Ferment says

      March 15, 2023 at 8:33 am

      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.

      Reply
  3. Rita Kingma says

    January 19, 2023 at 8:45 am

    Excellent crumb on this cookie. If I make again, I will definitely half the amount of lavender.

    Reply
    • Grow Forage Cook Ferment says

      January 23, 2023 at 10:55 am

      So glad you liked it!

      Reply
  4. Cheryl says

    October 17, 2022 at 9:57 am

    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!

    Reply
  5. Kelli says

    July 11, 2022 at 9:56 am

    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!

    Reply
    • Grow Forage Cook Ferment says

      July 11, 2022 at 10:54 am

      Hi Kelli. I always use unsalted butter for baking. Enjoy!

      Reply
  6. Jill says

    May 7, 2022 at 9:35 pm

    4 stars
    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

    Reply
  7. Megan says

    December 15, 2021 at 8:11 am

    I’m confused. Two sticks of butter minus two tablespoons is not 28 tablespoons

    Reply
    • Grow Forage Cook Ferment says

      December 16, 2021 at 8:31 am

      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.

      Reply
  8. Anna says

    July 12, 2021 at 7:29 pm

    I made these with lavender mint loose leaf tea and it is fantastic!! The mint ads a little extra yum!

    Reply
    • Grow Forage Cook Ferment says

      July 20, 2021 at 9:11 am

      Wonderful! So glad you liked it.

      Reply
  9. Tisa says

    March 23, 2021 at 6:54 am

    Anyone tried these with gluten free flour?

    Reply
  10. Leslie says

    May 18, 2020 at 1:46 pm

    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!

    Reply
  11. Summer Yule says

    February 13, 2020 at 8:05 am

    5 stars
    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!

    Reply
  12. Jenny says

    September 9, 2019 at 7:28 am

    5 stars
    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

    Reply
    • Sue B says

      February 20, 2022 at 4:07 pm

      Provence lavender is the best palatable lavender for cooking.

      Reply
  13. Jane says

    September 6, 2019 at 9:20 am

    These sound delicious, but I’m not sure how much butter makes 2 sticks. Please advise!

    Reply
    • Jessie says

      April 22, 2020 at 2:54 pm

      A normal stick of butter is 8 tablespoons, not an expert tho.

      Reply
  14. Shelley says

    August 13, 2019 at 9:39 am

    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

    Reply
  15. SR Bryant says

    February 4, 2019 at 8:39 am

    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~

    Reply
    • Grow Forage Cook Ferment says

      February 24, 2019 at 1:33 pm

      Cornstarch or arrowroot helps to make them more tender. Glad that you liked them!

      Reply
  16. Heidi Dages says

    January 23, 2019 at 3:50 pm

    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!

    Reply
    • Grow Forage Cook Ferment says

      February 24, 2019 at 1:38 pm

      I’m so glad that you like them!

      Reply
  17. Laverne James says

    October 14, 2018 at 4:08 am

    I love your Lemon Lavender shortbread cookies…I like to try other shortbread cookies recipes

    Reply
  18. Joy Sippel says

    September 25, 2018 at 11:54 am

    Looking forward to your newsletters. Thank you.

    Reply
  19. Norman Pointer says

    June 8, 2018 at 12:40 pm

    Dead easy to make. Delicious to eat. This is my “go to” recipe for lavender cookies. I use flowers harvested from my own garden.

    Reply
  20. Heather says

    January 21, 2018 at 9:40 am

    5 stars
    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!

    Reply

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Hello there! I’m Colleen.

I want to inspire you to live seasonally, become more self sufficient, and protect your health. I share information on foraging and wildcrafting, fermenting and preserving, cooking whole foods from scratch, permaculture gardening, and making herbal products. And that’s just the beginning! Learn more.

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