Happy New Year! If one of your resolutions is to eat less, here’s a tiny, irresistible treat: Easy Lemon Lavender Shortbread Cookies.
These Lemon Lavender Shortbread Cookies are delightfully simple—just six ingredients, about ten minutes in the oven, and your home fills with the bright scent of lemon and the floral perfume of lavender. They are delicate, buttery, and dangerously moreish, so plan to make extra because one rarely suffices.
Begin by weighing and preparing your ingredients: grind the dried lavender buds, finely zest a lemon, and combine both with sifted flour and salt. While some bakers prefer to fold fragrant ingredients into the butter to maximize aroma, mixing them into the flour gives a consistent distribution and works perfectly for these cookies.
Next, beat the softened butter until smooth, then add the confectioner’s sugar and continue beating until light and combined. With the mixer on low, incorporate as much of the flour mixture as the machine can handle. If the mixer struggles, take the bowl off the stand and finish mixing the dough by hand with a wooden spoon; this avoids overworking the mixer and keeps the dough tender.
Using a wooden spoon to finish the dough is practical: it won’t scratch bowls and won’t react with ingredients. It’s also comfortable to use and brings a touch of old-fashioned kitchen charm.
Turn the finished dough onto a lightly floured surface and roll it into a 10-inch log. Wrap the log in plastic wrap or waxed paper and chill. The dough benefits from time in the refrigerator: chilling firms the fat and improves the cookie shape when sliced.
I refrigerated the log for a couple of hours; the original recipe allows chilling up to 24 hours. The dough sliced cleanly after chilling. If the rounds spread slightly during baking, simply chill them a bit longer after slicing to reduce spread.
These shortbreads are fantastic as-is, but for those who like a bit of sweetness between layers, a simple frosting can be made quickly. It adds a creamy contrast to the crumbly cookie and can be flavored or garnished with a few lavender buds and lemon strips for visual appeal.
Note about the frosting: if you prefer a smooth finish, don’t make it too far in advance and avoid refrigerating frosted cookies, as the chilled frosting can develop a slightly grainy texture. For my taste, the plain cookies stand out best—the delicate lemon and lavender shine through without extra sweetness.
I enjoyed every step of making these—grinding lavender, zesting lemon, shaping the dough—and I plan to make them again. They’re a lovely, aromatic cookie that pairs perfectly with tea, coffee, or a light dessert plate.
More lip-licking lemon and lavender ideas
Lemon Myrtle Creme Chantilly Mini Cakes
Lemon Nutmeg Cookies
Lavender Rose French Macarons
Ruffled Rose Lavender Cupcakes
Have a great week and see you soon!
I Sugar Coat It
Easy Lemon Lavender Shortbread Cookies
Irresistible shortbread cookies with fragrant lavender and bright lemon.
4.35 from 46 votes
Prep Time: 2 hrs 30 mins
Cook Time: 10 mins
Total Time: 2 hrs 40 mins
Servings: 30
Course: Dessert
Ingredients
Cookies
- 214 g unbleached all-purpose flour (1 ½ cups)
- 0.5 g dried lavender buds (1 teaspoon, ground)
- 0.5 g finely zested lemon peel (1 teaspoon)
- 1 g salt (¼ teaspoon)
- 199 g unsalted butter, softened (¾ cup)
- 134 g confectioner’s sugar (1 cup)
Frosting (optional)
- 82 g unsalted butter, softened (¼ cup)
- 134 g confectioner’s sugar (1 cup)
- 19 g milk (1 tablespoon)
- Dried lavender buds, optional
- Thin strips of lemon peel, optional
Method
- In a bowl, combine the flour, ground lavender, finely shredded lemon peel, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high for about 30 seconds. Add the confectioner’s sugar and beat until combined.
- Beat in as much of the flour mixture as you can with the mixer. Finish mixing any remaining flour into the dough with a wooden spoon.
- On a lightly floured surface, roll the dough into a 10-inch log. Wrap the log in plastic wrap or waxed paper and chill for 2 to 24 hours, or until firm.
- Preheat the oven to 350°F (175°C). Cut the chilled roll into ¼-inch slices and place them about 2 inches apart on an ungreased cookie sheet. Bake about 10 minutes, or until the edges are lightly browned. Transfer cookies to a wire rack to cool.
To make the frosting:
- Combine the butter, confectioner’s sugar, and milk. Beat or stir until smooth. Add a little more milk if needed to reach a spreadable consistency.
- Spread the frosting on the cooled cookies or use it to sandwich two cookies together. Garnish with extra lavender buds or thin lemon strips if desired. Makes about 3 dozen cookies.
- Store cookies in a single layer in an airtight container at room temperature for up to 3 days. Unfrosted cookies can be frozen for up to 3 months; thaw before frosting.
Notes
[Adapted from Better Homes & Gardens]
