Lavender Lemon 🍋 Shortbread Cookies

Too few ratings

Lorrie May

Community Member


Easy 👌


1 cup all purpose flour
¼ tsp sea salt
⅓ cup granulated sugar
1½ tsp culinary grade lavender
1 tsp finely grated, lemon zest
½ cup unsalted butter, softened (stick)
½ tsp vanilla extract
pure cane sugar for sprinkling


  • bowl
  • mortar and pestle
  • baking sheet
  • parchment paper
  • cookie cutter
  • oven
  • Step 1/5

    • 1½ tsp culinary grade lavender
    • 1 tsp finely grated, lemon zest
    • bowl
    • mortar and pestle

    In a small bowl, sift together flour and salt. Set aside. Place 1 Tbsp. of the granulated sugar, lavender, and lemon zest in a mortar and grind lightly with the pestle.

  • Step 2/5

    • 1 cup all purpose flour
    • ¼ tsp sea salt
    • ½ cup unsalted butter, softened (stick)
    • ½ tsp vanilla extract

    Place lavender mixture in large bowl with remaining sugar and butter. Cream together until smooth. Add vanilla. Add dry ingredients to butter mixture until it forms a dough. Shape into a disk and wrap tightly in plastic wrap. Refrigerate for 30 minutes.

  • Step 3/5

    • pure cane sugar for sprinkling
    • baking sheet
    • parchment paper
    • cookie cutter
    • oven

    Line a large baking sheet with parchment paper. Set aside. Roll the dough out to 1/4 inch thickness. Cut into shapes (I used a 1 3/4 inch cutter) and place on prepared sheet. Sprinkle with some pure cane sugar, then place in the freezer for 15 minutes. Preheat oven to 325 degrees.

  • Step 4/5

    Bake cookies for 12-14 minutes until lightly browned around the edges. Cool on sheet for 5 minutes, then transfer to wire rack. Can be store in an airtight container for 5 days.

  • Step 5/5

    PACKAGING or DISPLAY: You can stack 5-6 cookies and wrap in twine then wrap in a clear bag or cheesecloth bag. Another option is laying them in a long box with parchment paper underneath. Last option is placing them on a wooden board with lavender springs and sprinkling sugar.

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