Beautifully rich, Lemon Lavender Shortbread that is full of zesty lemon flavour with delicious subtle bursts of floral lavender flavour in every bite. It literally melts in your mouth!
💌 SAVE THIS RECIPE!
Enter your email and I'll send the link straight to your inbox.
Watch out for more tasty treats coming your way too! Unsubscribe at any time.
These Lemon Lavender Shortbread Cookies are unbelievably delicious and their texture is just perfect.
They 'snap', they 'crumble', and most importably they taste amazing with their sweet, zesty lemon flavour and delicious subtle bursts of floral lavender.
Jump to:
If you have never tried cooking with lavender you might be a little wary of using it here but please don't be. The combination of the lemon and lavender is just beautiful. They are two flavours that work extremely well together especially in shortbread cookies.
Ingredients
Here's what you will be needing to make Lemon Lavender Shortbread Cookies:
And some notes on a couple of those:
- Sugar - Using the powdered sugar gives these Lemon Lavender Shortbread Cookies their characteristic melt in the mouth shortbread texture. The coarse sugar is for sprinkling on the top to add to the great texture.
- Lavender - For this recipe you need dried lavender buds. All varieties of lavender are edible but some taste better than others due to lower camphor levels. Lavandula Angustifolia, otherwise known as English Lavender is the best variety to use for cooking and is also a very common plant. I harvest mine from my garden. However, you really don't want your shortbread to end up tasting like cough medicine so unless you are very sure about the variety of your lavender, be safe and buy some culinary lavender. It can be found with the herbs and spices in most good grocery stores. You can also buy it online from Amazon here.
- Lemon - Just the lemon zest is used in this recipe because for the best shortbread texture it's best not to use much, if any liquid to bring the dough together. You could use the juice to make a simple powdered sugar lemon juice lemon glaze though!
Success tip - With shortbread cookie recipes it is really important that ingredients quantities are accurate. If they are off even just a tiny bit it will affect the outcome of the recipe. Because of this I highly recommend using a digital scale rather than measuring with cups.
Love lavender? be sure to check out my Blueberry Lavender Sauce, an if it's more lemon you're after make sure you try my easy self-saucing lemon puddings!
How to make Lemon Lavender Shortbread Cookies
These are made in a similar way to any other kind of shortbread cookie. Here's how it's done:
- Cream the coconut oil or vegan butter with the powdered sugar and salt.
- Add the lemon zest, lavender and flour then combine everything together.
- Roll out the dough, cut the cookies and refrigerate for a short while before baking.
Success tip - For the best cookies the dough needs to stay cool. If at any point it starts getting too warm and melty (often an issue in the summer months), simply pop it in the fridge for 5 to 10 minutes then pick up where you left off.
Storing & freezing
Cool cookies completely on a wire rack before storing in an airtight container. They should keep well for a couple of weeks.
Cookies can also be frozen:
- Uncooked: Make the cookies as directed and lay them out on a lined baking tray. Place the entire tray uncovered into your freezer. As soon as the cookies are solid you can remove them from the tray and place in a freezer-safe container for up to 3 months. Bake as directed but add on an extra 2 minutes cooking time.
- Cooked: Place the cookies on a baking sheet and freeze until solid (this will prevent them from sticking to each other in the freezer). Then place in a freezer-safe container or freezer bag with parchment paper between any layers. Freeze for up to 3 months. To thaw cookies, place on a wire rack and let stand at room temperature for about an hour.
Tip - Try making lemon lavender sandwich cookies with my vegan lemon curd!
Hungry for more cookies?
Recipe
Lemon Lavender Shortbread Cookies
Author:Ingredients
- 42 grams ( ⅓ cup) powdered sugar
- 100g (½ cup) vegan butter or coconut oil , should be solid and chilled
- ¼ to ½ teaspoon fine sea salt , I like these cookies with a very slight salty edge so use half a teaspoon of salt. If you are sensitive to salty flavours then just use 1/4 teaspoon. Do not use table salt in this recipe.
- ½ to 1 teaspoon culinary lavender buds , the more you use the stronger the lavender flavour will be (rosemary or thyme work well instead!)
- zest of 2 lemons
- 165g (1⅓ cup) all purpose flour , (plain flour in the UK)
- up to 3 tablespoons plant milk , try not to any. Only add it if you really cannot get the dough to come together without
- optional coarse granulated sugar for sprinkling
INSTRUCTIONS
- Preheat oven to 350°F (175°C) and line a cookie sheet with parchment paper or silicone baking mat.
- Combine the powdered sugar, vegan butter/coconut oil and salt in a bowl. You can do this by hand with a fork (mash then beat it really well until you can no longer see any powdered sugar and it's light and fluffy) or with an electric hand mixer. Mix together until fluffy.
- Add the lavender flowers and lemon zest and stir to combine.
- Sieve in the flour and mix by hand until everything is combined. I start by mashing in the flour with a fork then stir together with a spoon at the end a bit. Do not over mix or use electric beaters here.Too much mixing will affect the texture of the finished shortbread.
- Add the milk only if you need to to bring the dough together. The dough should be slightly crumbly but hold together if you squeeze it together in your hand. The drier you can get away with keeping the dough and the less you handle it, the better the texture of your shortbread.
- Lightly dust a surface with flour and shape your dough gently into a ball. Roll out to about 3 - 4 mm thick then use a cookie cutter or mason jar lid to cut into shapes. The amount of cookies you get will depend on the size of your cookie cutter
- Place the cut cookies gently on the prepared cookie sheet, sprinkle with a little granulated sugar then refrigerate for at least 15 minutes until firm.
- Remove from the fridge and bake for 10 to 12 minutes.They will start turning a little golden around the edges when done but will still feel soft in the middle. They will crisp up as they cool. Everyones oven is different so time will vary slightly for everyone.
- Leave the cookies on the baking tray for a couple of minutes then carefully transfer to a wire rack to cool completely. Unlike some cookies these are best eaten when completely cooled so be patient!
NOTES
- Uncooked: Make the cookies as directed and lay them out on a lined baking tray. Place the entire tray uncovered into your freezer. As soon as the cookies are solid you can remove them from the tray and place in a freezer-safe container for up to 3 months. Bake as directed but add on an extra 2 minutes cooking time.
- Cooked: Place the cookies on a baking sheet and freeze until solid (this will prevent them from sticking to each other in the freezer). Then place in a freezer-safe container or freezer bag with parchment paper between any layers. Freeze for up to 3 months. To thaw cookies, place on a wire rack and let stand at room temperature for about an hour.
💌 SAVE THIS RECIPE!
Enter your email and I'll send the link straight to your inbox.
Watch out for more tasty treats coming your way too! Unsubscribe at any time.
Review the recipe or ask a question: