Lavender Lemon Shortbread

Lavender Lemon Shortbread

After making some Rosemary Shortbread I was interested in trying another herb from my garden in a similar recipe and this Lavender Lemon Shortbread was the result. These are amazing; I’ve had to persuade some friends who think of lavender as a room freshener to try them but once they bite? They’re smitten. When used sparingly as I did in these Lavender Lemon Shortbread, the herb is sutble and herbaceous but not overpowering or sweet.

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Lemon is the perfect complement and all rolled up with some rich butter in a crispy shortbread cookie seems to be the most popular method of preparation for this combination. I could have gobbled up the entire tray~

I just use my garden lavender; some say there are specific culinary varieties but for me…as long as it hasn’t been sprayed with a pesticide it works beautifully!

Now that I’ve done lavender and rosemary from the garden I can’t help but wonder about using thyme in cookies too; I do think that will have to be next. I left a good size above the ground garden when I moved a couple of years ago and so I don’t plan on ever having squash or cucumbers or pumpkins in my garden again. Tomatoes are relinquished to big pots and do OK but it’s the herbs I can’t do without. Try these cookies that include a favorite of mine; they make an extraordinary addition to the right sweet.

Lavender Shortbread

Lavender Lemon Shortbread

Creative Culinary
5 average from less than 50 votes
Calories 114 kcal


  • cup sugar
  • 1 teaspoon dried lavender blossoms chopped
  • 1 teaspoon finely grated lemon zest
  • 1 stick 4 ounces unsalted butter, softened
  • 1 cup all-purpose flour
  • ½ teaspoon salt


  • In a medium bowl, mix the sugar with the chopped lavender and grated lemon zest. Using a handheld electric mixer, beat in the butter at moderate speed. At low speed, beat in the flour and salt until a soft dough forms. Transfer the dough to a sheet of wax paper and refrigerate for 20 minutes. Form the dough into a 4-inch log and chill for at least 45 minutes longer.
  • Preheat the oven to 350°. Slice the shortbread dough into 1/4-inch-thick rounds and place the rounds on ungreased baking sheets. Freeze the rounds for 10 minutes.
  • Bake the shortbread for 20 to 25 minutes, or until the edges are lightly browned. Transfer the baked shortbread to a wire rack to cool completely.
  • Make Ahead The cookie-dough log can be frozen for up to 1 month. Thaw slightly before slicing. The baked shortbread can be stored in an airtight container for up to 5 days.


Nutrition Facts
Lavender Lemon Shortbread
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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