I have a thing for shortbread cookies. I also have a thing for edible flowers. So it makes total sense to combine the two in my mind! There is something special about the combination of lemon and lavender that goes together so well, and these lemon lavender shortbread cookies are a great way to enjoy it.
Edible and Medicinal Uses for Dried Lavender
{This post is sponsored by Mountain Rose Herbs}
Dried lavender is an edible and medicinal flower that I always make sure to have on hand.
I use it all the time in herbal recipes like this vanilla lavender lip balm or this DIY homemade deodorant with lavender and sage.
Lavender is also an amazing addition to food and pairs especially well with lemon, which is what gave me the inspiration for these lemon lavender cookies!
I love my herbal popsicles with lemon balm and lavender, and this plum and lemon upside down cake with lavender whipped cream. Yeah, that one was really good!
Of course I grow my own lavender, but it never seems to be quite enough for all of my herbal projects and recipes.
I always make sure to have bag of organic dried lavender from Mountain Rose Herbs in my herbal apothecary for whenever I need it!
Lemon Lavender Shortbread Cookie Recipe
These lemon lavender shortbread cookies are especially tasty if you use Meyer lemons, but any lemon will work.
Most lavender varieties are edible, but some are tastier than others. Lavandula angustifolia is my favorite variety to use.
Cream together the butter and sugar, then add the egg yolk, lemon juice and lemon zest, and stir to combine. Then add the flour, arrowroot, dried lavender, and salt.
Stir everything together until the dough begins to hold together. Take it out of the bowl and form it into a log shape. Wrap the dough log in parchment paper, twisting the ends to help hold it together.
Put the dough in the fridge or freezer for about 30 minutes, or until firm. When ready to cook, preheat the oven to 300°F.
Slice the log into 1/4 inch rounds, then place the rounds on a parchment lined baking sheet, about an inch or so apart.
Bake for 25-30 minutes. Check them closely after 25 minutes, as they will start to brown pretty quickly.
Take them out when only the edges just barely start to turn golden. The centers will still be fairly soft.
Let them cool on the baking sheet for several minutes before transferring them to a cooling rack. They will firm up as they cool.
These lemon lavender shortbread cookies are so delicious! They are like spring in a cookie, buttery, lemony, and slightly sweet. The lavender flavor really shines through!
Right now these lemon lavender cookies are my favorite, but of course that could change at any moment!
More Herbal Shortbread Cookies
I have several other shortbread cookie recipes, too! I told you that I have a thing for shortbread. They are the perfect cookie!
- Calendula and Thyme Shortbread Cookies
- Meyer Lemon and Rosemary Shortbread Cookies
- Conifer Needle Shortbread Cookies
Lemon Lavender Shortbread Cookies
Ingredients
- 14 Tbsp butter softened (2 sticks minus 2 tbsp)
- 3/4 cup sugar
- 1 egg yolk
- 2 Tbsp lemon juice
- 1 Tbsp lemon zest a microplane is the best tool for this
- 1 1/2 cups plus 2 Tbsp all purpose flour
- 1/2 cup arrowroot powder or cornstarch
- 1/4 cup dried lavender flowers
- pinch salt
Instructions
- Cream together the butter and sugar, then add the egg yolk, lemon juice and lemon zest, and stir to combine. Then add the flour, arrowroot, dried lavender, and salt.
- Stir everything together until the dough begins to hold together. Take it out of the bowl and form it into a log shape. Wrap the dough log in parchment paper, twisting the ends to help hold it together.
- Put the dough in the fridge or freezer for about 30 minutes, or until firm. When ready to cook, preheat the oven to 300°F.
- Slice the log into 1/4 inch rounds, then place the rounds on a parchment lined baking sheet, about an inch or so apart.
- Bake for 25-30 minutes. Check them closely after 25 minutes, as they will start to brown pretty quickly. Take them out when only the edges just barely start to turn golden. The centers will still be fairly soft.
- Let them cool on the baking sheet for several minutes before transferring them to a cooling rack. They will firm up as they cool.
I’m confused. Two sticks of butter minus two tablespoons is not 28 tablespoons
I’m not sure where you’re getting 28 tablespoons? The recipe calls for 14 tablespoons. There are 8 tablespoons in one stick, making two sticks 16 tablespoons. 16 minus 2 equals 14 tablespoons.
I made these with lavender mint loose leaf tea and it is fantastic!! The mint ads a little extra yum!
Wonderful! So glad you liked it.
Anyone tried these with gluten free flour?
I just made these cookies. They are beautiful, and delicious! I followed the recipe to the tee. I couldn’t believe that I had all of the ingredients, even during the quarantine. Life is good!
Turned out perfectly! I was a little worried about the amount of lavender as I put them in the oven (seems like a lot!) but it balances out with the lemon and really works! I’m happy to have these for Valentine’s Day :D
Your site is a lovely celebration of food and a complete joy to read, by the way. I’m a dietitian who is into learning more about foraging and slow food processes; there is a lot to learn here!
I love the way the recipe turned out; the texture was great and the lemon makes it just melt. The lavender tastes bitter, though. It was a store bought little bottle, not fresh. Does that have anything to do with it? I’d love to make these again.
Jenny
These sound delicious, but I’m not sure how much butter makes 2 sticks. Please advise!
A normal stick of butter is 8 tablespoons, not an expert tho.
Is the re pie for lemon lavender cookies correct that we use 1/2 cup arrowroot or cornstarch? Seems like a lot. Thank you. shelley
We loved these cookies, but the 1/2 C of Corn Starch left me unsure so I only used 3 Tbs. What does the extra Cor Starch do to the cookies? Thanks for your great website by the way
~SrB~
Cornstarch or arrowroot helps to make them more tender. Glad that you liked them!
I thought these looked good so I tried it. This is the perfect cookie to go with a cup of tea! It was just as described! I really enjoyed it! Thank you, Colleen!
I’m so glad that you like them!
I love your Lemon Lavender shortbread cookies…I like to try other shortbread cookies recipes
Looking forward to your newsletters. Thank you.
Dead easy to make. Delicious to eat. This is my “go to” recipe for lavender cookies. I use flowers harvested from my own garden.
These look delicious & beautiful! I also love the combo of lemon & lavender! It’s a favorite of mine when I make soap, although I use litsea cubeba essential oil instead of lemon essential oil because it takes a lot longer for its scent to fade. I really love reading your blog, thanks for all that you share!