These Lemon and Lavender Shortbread Cookies are the perfect blend of zesty citrus and fresh lavender! They are very easy to make in under 1 hour, and they're also gorgeous, thanks to the edible flowers and a simple lemon glaze. These cookies are egg-free and can be made vegan.
P.S. You will love my lemon cookie bars or oatmeal chocolate chip raisin cookies next!
it's like summer on a plate 🌻
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🍋 LEMON LAVENDER COOKIES
These cookies have a crumbly, melt-in-your-mouth texture. Plus, they’re super easy to make with just a few simple ingredients.
We have a fair share of cookie recipes on this website. Pistachio cookies, Frosted Cookies, Lemon Protein Bars, and now Lemon and Lavender Cookies.
Whether you’re hosting a tea party, gifting a batch to friends, or just treating yourself, these shortbread cookies are bound to impress.
Pair them with a cup of London Fog, and a glass of lemonade, or enjoy them all on their own!
❤️ WHY THIS RECIPE WORKS
- Super soft, silky, and tender.
- Delicious with bite after bite.
- Minimal ingredients.
- Melts in your mouth.
- Has a sweet citrus glaze (optional)
- The perfect amount of lemon and lavender
- Serve them as an after-dinner dessert.
CAN I MAKE THESE COOKIES VEGAN?
Definitely! Just use good-quality vegan butter. Make sure that it is soft. You might also like my lemon vegan balls or homemade protein bars.
🥄 INGREDIENTS NEEDED AND SUBSTITUTIONS
BUTTER: Softened. If you want to make these cookies vegan then use vegan butter.
POWDERED SUGAR: AKA icing sugar or confectioner sugar
ALL-PURPOSE FLOUR
LEMON: You need the zest and the lemon juice. Use a grater to finely grate the zest.
LAVENDER BUDS: (make sure they're food-grade)
👩🏼🍳 STEP-BY-STEP INSTRUCTIONS
Note: Please scroll to the full printable recipe card at the bottom for ingredient quantities and the method.
Cream the butter and powdered sugar together until light and fluffy. If you're wondering about softening your butter, just leave it out for a bit at room temp until it's spreadable, but not melted.
Add in the lemon zest, lemon juice, and lavender buds. You want to mix these in thoroughly so that every cookie gets that perfect balance of floral and citrus.
Slowly add the flour and salt to the mixture. Stir just until everything comes together—don’t overmix, or your cookies might end up tough, and no one wants that!
Shape the dough into a log. Place the dough onto a sheet of plastic wrap, roll it into a smooth log, and wrap it tightly. Pop it in the fridge for at least 30 minutes to firm up.
After chilling, slice the log into ¼-inch thick rounds using a sharp knife. This method ensures you get perfectly round, uniform cookies with minimal effort.
Place the cookies on a parchment-lined baking sheet.
Preheat the oven to 350°F (177°C). You know the drill, let's get that oven warmed up!
Bake for 15-18 minutes or until the edges just start to turn golden. These cookies should be crisp but still tender and buttery inside. They will set as they start to cool.
🍋 Optional Lemon Glaze
While the cookies are cooling, mix powdered sugar and lemon juice together to form a smooth glaze. Drizzle it over your cookies for an extra punch of lemon flavor and a glossy finish!
📝 TIPS AND TRICKS
Don’t skip the chilling! This step is key to ensuring your cookies don’t spread too much while baking.
To Decorate: If you’re looking for extra fancy vibes, sprinkle a few edible flowers on top of the glaze before it sets.
Love more Lemon? Add grated lemon zest to the glaze.
❓ FAQS
NO! Please only use powdered sugar (AKA icing sugar)
I would dip or drizzle melted chocolate over the cookies once baked and cooled.
Yes, they are the same.
Any butter will work but use the best quality you can find.
MAKE-AHEAD AND STORAGE
These cookies are great for making ahead! You can prepare the dough in advance and keep it refrigerated or frozen, making it easy to bake fresh cookies whenever you need them.
Refrigerate the Dough: Once you've formed the dough into a log and wrapped it in plastic wrap, you can store it in the fridge for up to 3 days. When you're ready to bake, just slice and bake as usual.
Freeze the Dough: For longer storage, wrap the dough log in plastic wrap and then foil, and freeze for up to 3 months. To bake, thaw the dough in the fridge overnight before slicing and baking.
STORAGE
Room Temperature: Store your baked cookies in an airtight container at room temperature for up to 5 days. Keep them in a cool, dry place to maintain their texture.
Freezing Baked Cookies: If you want to make a large batch, you can freeze the baked cookies. Place them in a single layer on a baking sheet to freeze, then transfer to an airtight container or freezer bag. They’ll keep in the freezer for up to 3 months. When you're ready to eat, let them thaw at room temperature for a few minutes and enjoy!
Did you make this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It genuinely helps me & I really appreciate your support! Nikki 💚
Print
LEMON AND LAVENDER SHORTBREAD COOKIES
- Total Time: 10 min Prep Time + 30 min Chill Time + 10 min Bake Time = 50 min Total Time
- Yield: 15 cookies 1x
- Diet: Vegetarian
Description
These Lemon and Lavender Shortbread Cookies are the perfect blend of zesty citrus and fresh lavender! They are very easy to make in under 1 hour, and they're also gorgeous, thanks to the edible flowers and a simple lemon glaze. These cookies are egg-free and can be made vegan.
Ingredients
1 cup butter, softened (FYI, 1 cup butter = 2 sticks or 227 grams)
½ cup powdered sugar
2 cups all-purpose flour
¼ teaspoon salt
zest of one lemon
2-3 tablespoons lemon juice
1 tablespoon fresh lavender buds (make sure they're food-grade)
FOR THE LEMON GLAZE
1 cup powdered sugar
3 tablespoons fresh lemon juice
Instructions
Cream the butter and powdered sugar together until light and fluffy. If you're wondering about softening your butter, just leave it out for a bit at room temp until it's spreadable, but not melted.
Add in the lemon zest, lemon juice, and lavender buds. You want to mix these in thoroughly so that every cookie gets that perfect balance of floral and citrus goodness.
Slowly add the flour and salt to the mixture. Stir just until everything comes together—don’t overmix, or your cookies might end up tough, and no one wants that!
Shape the dough into a log. Place the dough onto a sheet of plastic wrap, roll it into a smooth log (about 2 inches in diameter), and wrap it tightly. Pop it in the fridge for at least 30 minutes to firm up.
After chilling, slice the log into ¼-inch thick rounds using a sharp knife. This method ensures you get perfectly round, uniform cookies with minimal effort.
Place the cookies on a parchment-lined baking sheet.
Preheat the oven to 350°F (177°C). You know the drill, let's get that oven warmed up!
Bake for 15-18 minutes or until the edges just start to turn golden. These cookies should be crisp but still tender and buttery inside. They will set as they start to cool.
LEMON GLAZE
While the cookies are cooling, mix powdered sugar and lemon juice together to form a smooth glaze. Drizzle it over your cookies for an extra punch of lemon flavor and a glossy finish!
🍋 If you loved this recipe, leave a 5-star review and rating!
Notes
To Decorate: If you’re looking for extra fancy vibes, sprinkle a few edible flowers on top of the glaze before it sets.
Can I use White Granulated Sugar? NO! Please only use powdered sugar.
Is powdered sugar and confectioner sugar the same? Yes, they are the same.
Storage: Store your baked cookies in an airtight container at room temperature for up to 5 days. Keep them in a cool, dry place to maintain their texture.
Nikki says
If you have any questions please shout out to me. Nikki