Lavender Lemon Shortbread Cookies

Lavender Lemon Shortbread Cookies overhead shot with flowers and lemon pieces strewn about

The flavors of bright lemon and floral lavender are paired together in a classic shortbread cookie to evoke the flavors of Spring in this recipe.



For the Lemon Sugar:

For the Shortbread Cookies:


  1. Make the Lemon Sugar: In a mason jar or bowl with a tight fitting lid, mix together the granulated sugar and lemon zest. Cover tightly and set aside
  2. Prepare the Shortbread Dough: In a stand mixer fitted with a paddle attachment, cream the butter, granulated sugar, powdered sugar, and salt until thoroughly combined, about 3 minutes. In a separate bowl, sift together the all-purpose and cake flours. With the mixer on low, mix the flour mixture into the butter mixture in 3 additions, scraping down the sides of the bowl in between each addition. Add the lavender and lemon zest and stir just until combined. Roll out the dough to a ½-inch-thick rectangle. Wrap tightly in plastic wrap and refrigerate for at least 4 hours or overnight
  3. Roll out & Bake the Cookies: Preheat the oven to 350ºF. Cut the refrigerated dough into 2 x 1-inch rectangular bars and place on a parchment-lined baking sheet. Bake the cookies until just golden at the edges, about 20 minutes. Remove from the oven and immediately sprinkle with lemon sugar. Let cool completely before serving


  • Store cooled cookies in air-tight container for up to one week; Baked cookies may be frozen for up to 3 months
  • Dough may be frozen for up to 3 months. Allow to thaw on counter for 30 minutes before slicing and baking
  • Recipe inspired by and adapted from this recipe

Keywords: shortbread, cookies, lavender, lemon, zest, biscuits

Recipe Card powered byTasty Recipes