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4.87 from 23 votes

Lemon Lavender Shortbread Cookies

This beautifully rich Lemon Lavender Shortbread is full of zesty lemon flavour with delicious subtle bursts of floral lavender in every bite. It literally melts in your mouth and has perfect shortbread "snappability"!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Baked Goods
Cuisine: vegan
Servings: 20 cookies
Calories: 82kcal
Author: Melanie McDonald


  • 40g / ⅓ cup natural powdered sugar
  • 100g / ½ cup coconut oil , hard (refined or unrefined if you don't mind a slight hint of coconut - if your kitchen is on the warmer side and your coconut oil is soft put it in the fridge to firm up before you start)
  • 1/4 - 1/2 teaspoon salt (see recipe note)
  • 1/2 teaspoon lavender flowers
  • 2 lemons , zested (you only need the zest for this recipe)
  • 165g / 1⅓ cup all purpose flour (plain flour in the UK)
  • 3 tablespoons non-dairy milk , try not to use the milk. Only add it if you really cannot get it to come together without as it affects the texture of the shortbread.
  • light granulated sugar for sprinkling


  • Preheat oven to 350°F and get a cookie sheet ready. If your sheet has a tendency to stick then line it with parchment paper or a silicone mat .
  • Combine the powdered sugar, salt and the coconut oil in a bowl. Use a fork to mash together very, very well until you can no longer see any powdered sugar and it's light and fluffy. You can use a food processor to do this part too if you prefer.
  • Add the lavender flowers, zest of the lemons and stir well.
  • 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. It 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, the better the texture of your shortbread, I did not need to use any milk at all but if you do, add it very, very gradually.
  • Lightly dust a surface with flour and shape your dough into a ball. Roll out to about 3 - 4 mm thick then use a cookie cutter or mason jar lid to cut into shapes.
  • Place gently on the prepared cookie sheet.
  • Sprinkle with a little granulated sugar and press into the tops of the cookies very gently with your fingers.
  • Bake for 10 - 12 minutes.They will start turning a little golden around the edges when done.
  • Keep an eye on them in the last few minutes as they can turn from ok to overdone very quickly. They will still feel slightly soft in the middle when done but will firm up as they cool.
  • Place them on a cooling rack to cool.
  • Unlike some cookies these are best eaten when completely cooled so be patient!


I like a very slight salty edge in these cookies so used half a teaspoon of salt. If you are sensitive to salty flavours then just use 1/4 teaspoon. As far as I know 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. However, you really don’t want your shortbread to end up tasting like cough medicine so unless you are very sure of what variety your lavender is, I would be safe and use culinary lavender. I often use cups for measurement but with this recipe weight measurements are best. Cup sizes vary depending on where you are in the world and how you scoop it/pour it in makes a huge difference to how much the cup holds. In a lot of recipes you can get away with slight variations but with this one being accurate is key to good results.


Serving: 1cookie | Calories: 82kcal | Carbohydrates: 8g | Protein: 0.9g | Fat: 5g | Sodium: 29mg | Fiber: 0.3g | Sugar: 2g | Vitamin C: 1% | Iron: 2%