Lavender Shortbread Cookies bring together delicate floral notes, rich butter, and bright lemon in one elegant dessert. These cookies taste light yet indulgent, with a melt-in-your-mouth crumb and a refreshing citrus finish. Whether you serve them as a floral dessert for spring gatherings or prepare them as charming tea time treats, this recipe delivers balanced flavor and beautiful aroma. With simple ingredients and easy steps, you can create buttery cookies that feel special yet remain approachable for home bakers. Add a smooth lemon glaze for extra brightness and transform these into truly unique cookies perfect for any celebration.

Story

I first made Lavender Shortbread Cookies during early spring when I wanted something delicate yet comforting. The scent of lavender always reminds me of warm afternoons and fresh blooms, so I decided to blend it into classic shortbread. However, I quickly learned that balance matters. Too much lavender can overpower, but when blended properly with sugar and lemon zest, it creates an elegant flavor that feels both fresh and refined.

These Lavender Shortbread Cookies rely on finely processed lavender sugar to distribute the floral aroma evenly. Then, lemon zest enhances the brightness without overwhelming the buttery base. As a result, every bite feels soft, fragrant, and lightly crisp around the edges.

Whenever I prepare Lavender Shortbread Cookies for gatherings, they disappear quickly. Friends often describe them as refreshing yet comforting. Because the dough chills before baking, the cookies hold their shape and develop a tender crumb. Moreover, the optional lemon glaze adds a tangy sweetness that pairs beautifully with the floral notes. If you want a dessert that tastes like spring but feels timeless, Lavender Shortbread Cookies offer exactly that experience.

Ingredients

¾ cup (150 g) granulated sugar
1 teaspoon dried lavender buds
Zest of 2 lemons
1 cup (226 g) unsalted butter, softened
2¼ cups (270 g) all-purpose flour
¼ teaspoon salt

Lemon Glaze

1 to 1½ cups (120–180 g) powdered sugar
2 to 3 tablespoons lemon juice
¼ teaspoon dried lavender buds (finely chopped, optional)

Step-by-Step Instructions

Preparing the Ingredients

Pour the granulated sugar and dried lavender buds into a food processor. Pulse for 10–15 seconds until the lavender blends into the sugar. Taste the mixture and adjust if needed. Then add the lemon zest and pulse again until the texture resembles damp sand. This step distributes the oils evenly and prevents large lavender pieces in the dough.

Next, place softened butter into a stand mixer fitted with a paddle attachment. Add the lemon lavender sugar and beat on medium speed for about 3–4 minutes until light and creamy. Proper creaming creates structure and helps produce tender buttery cookies.

In a separate bowl, combine the flour and salt. Gradually add the dry ingredients to the butter mixture and mix just until incorporated. Avoid overmixing to maintain a soft crumb. Cover the dough and chill for 30 minutes to firm up the butter and intensify flavor.

Cooking Instructions

While the dough chills, preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper to prevent sticking.

Scoop about 1 tablespoon of dough per cookie and place them evenly spaced on the prepared sheets. Chilling allows the cookies to maintain clean edges during baking.

Bake for 12–14 minutes until the bottoms turn lightly golden. The tops should remain pale. Remove the baking sheets from the oven and let the cookies rest for three minutes before transferring them to a cooling rack. Cooling completely prevents the glaze from melting.

To prepare the lemon glaze, whisk powdered sugar with lemon juice until smooth. Adjust consistency by adding more sugar or juice as needed. Spoon or drizzle glaze over cooled cookies. Sprinkle finely chopped lavender on top if desired.

Tips for Perfect Results

Common Mistakes to Avoid

Do not skip processing the lavender with sugar, as whole buds can create uneven texture. Also, avoid adding too much lavender because it may taste bitter. Measure flour accurately to prevent dry cookies. Furthermore, do not overbake. The cookies should look slightly pale on top for the ideal shortbread texture. Finally, allow proper chilling time so the cookies hold their shape.

Pro Tips for Better Flavor

Use culinary-grade dried lavender only. Fresh lemon zest provides natural brightness, so zest lemons just before mixing. If you prefer a stronger citrus profile, add a tiny splash of vanilla extract to round out the flavor. For a decorative touch, lightly press extra zest into the glaze while still wet. These small adjustments elevate the cookies without complicating the recipe.

Serving and Storage

How to Serve

Serve Lavender Shortbread Cookies slightly chilled or at room temperature. They pair beautifully with black tea, chamomile, or light coffee. Because of their delicate flavor, they also complement spring brunch spreads and holiday dessert tables. Arrange them on a simple white platter to highlight their glaze and soft golden edges.

How to Store Leftovers

Store baked cookies in an airtight container at room temperature for up to four days. If stacking, place parchment paper between layers to protect the glaze. For longer storage, freeze unglazed cookies for up to two months. Thaw at room temperature and glaze before serving for best texture.

Conclusion

Lavender Shortbread Cookies combine floral elegance with rich buttery texture and bright lemon flavor. Although they look refined, they require simple pantry ingredients and straightforward steps. Because the dough chills before baking, the cookies hold their shape and develop a tender crumb. Whether you serve them plain or topped with glaze, these cookies bring freshness and charm to any occasion. Try this recipe the next time you crave something light, fragrant, and beautifully balanced.

Discover more delicious recipes by following me on Facebook and Pinterest.

Frequently Asked Questions

Can I use fresh lavender instead of dried?

Use only culinary-grade dried lavender for consistent flavor. Fresh lavender contains more moisture and may alter the dough texture. Dried buds provide concentrated aroma and blend evenly when processed with sugar.

Can I make the dough ahead of time?

Yes, you can prepare the dough up to two days in advance. Keep it tightly wrapped in the refrigerator. When ready to bake, allow the dough to sit at room temperature for a few minutes if it feels too firm to scoop.

Can I skip the lemon glaze?

Absolutely. The cookies taste delicious on their own with subtle floral sweetness. However, the glaze adds tangy brightness that complements the lavender beautifully. If you prefer less sweetness, lightly dust the tops with powdered sugar instead.