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lemon lavender cookies with lavender blossoms and lemon half.
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5 from 2 votes

Lemon Lavender Shortbread Cookies

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These lemon lavender shortbread cookies are literally as easy as 1-2-3 to put together. And the aroma will perfume your home as the lemon lavender cookies bake.
Prep Time30 minutes
Cook Time20 minutes
Chilling time30 minutes
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: Scottish
Servings: 15 cookies
Calories: 110kcal

Ingredients

  • 2 ounces (57 grams or 4½ tablespoons) granulated sugar
  • 4 ounces (113 grams or 1 stick) unsalted butter, softened
  • 1 teaspoon dried culinary lavender flowers
  • zest of 1 lemon
  • ½ teaspoon vanilla
  • 6 ounces (170 grams or 1⅓ cup) bleached all purpose flour plus extra for rolling out the dough
  • teaspoon salt

Instructions

  • Preheat the oven to 350°F.
  • In a medium size mixing bowl or bowl of your stand mixer, cream the sugar, butter, lavender, and lemon zest on medium speed just until mixed well.
    2 ounces (57 grams or 4½ tablespoons) granulated sugar, 4 ounces (113 grams or 1 stick) unsalted butter, softened, 1 teaspoon dried culinary lavender flowers, zest of 1 lemon
  • Add the vanilla and mix for one minute.
    ½ teaspoon vanilla
  • Add the flour and salt and mix. The dough may or may not clump together.
    6 ounces (170 grams or 1⅓ cup) bleached all purpose flour, ⅛ teaspoon salt
  • Pour out the shortbread cookie dough mixture onto a sheet of plastic wrap and knead gently until the dough just starts to come together. Once it does, put it into the refrigerator for 15 minutes.
  • Roll out the dough to about ¼ to ⅓ inch, and cut it into rounds or other shapes.
  • Place the lemon lavender cookies on a cookie sheet lined with parchment paper or a silicone mat. They do not need much spacing, but do not crowd them. Place the cookie sheet in the freezer for about 10 to 15 minutes before baking.
  • Bake for 15 to 20 minutes, depending on the thickness of your lemon lavender shortbread cookies and how long they were in the freezer. The cookies should be slightly firm and the edges just slightly brown. They will become firmer as they cool.
  • Store in an air-tight container at room temperature.

Notes

Whenever you're making shortbread cookies, cream your butter and sugar only until they're mixed well. You don't want "light and fluffy" here, or the air you incorporate will cause your cookies will puff when baked.
If your kitchen is very warm when you are rolling out these lemon lavender cookies, you might need to cut out your cookies and then put your dough scraps back in the fridge for a bit before you roll the dough out a second time.
The lavender and lemon shortbread cookie dough can be frozen before baking for three to six months.

Nutrition

Calories: 110kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 68mg | Potassium: 14mg | Fiber: 1g | Sugar: 4g | Vitamin A: 189IU | Calcium: 4mg | Iron: 1mg