Easy lemon lavender cookies with lemon glaze! These lemon lavender shortbread cookies are an incredible spring and summertime treat, made with just a few ingredients. These are the best lemon lavender cookies, with vegan and gluten free options included!
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Lemon Lavender Shortbread Cookies
These lemon lavender cookies are a delightful treat that tantalizes the senses with their unique flavor combination. The bright, citrusy taste of lemon provides a refreshing burst of acidity, while the subtle floral notes of lavender offer a delicate sweetness that lingers on the tongue.
Whether enjoyed on their own or paired with a cup of tea, lemon lavender cookies are a must-try. The perfect cookie for summer and one of my favorite creative cookie recipes!
Can I Make These Lemon Lavender Cookies Vegan?
Absolutely! As you'll see below, you can make these lemon lavender cookies vegan by substituting vegan butter for regular butter, and making sure to use vegan-friendly powdered sugar. It's that easy!
Easy Lemon Lavender Cookies Ingredients
You can see the recipe card below for the precise measurements, but here are the simple ingredients you'll need for this easy lemon lavender cookies recipe:
- dried lavender buds - use culinary lavender buds to give these cookies a bright, floral flavor. I get my dried lavender flowers from The Spice Way on Amazon! You can also use lavender extract to add in a hint of lavender flavor easily.
- fresh lemon zest - use a microplane grater to zest off the top layer of the lemon rind to add fresh lemony flavor to these lavender lemon cookies!
- salted butter - I like the flavor that salted butter gives these cookies, but if you use unsalted butter, you can just add in ½ teaspoon of salt with the flour. The butter should be at room temperature, not melted or too cold. You can soften the butter quickly by cutting it into small pieces and leaving it out on the counter for a few hours.
- vanilla extract - make sure you use a good-quality pure vanilla extract. Or better yet, check out my post on how to make vanilla extract at home with just 2 ingredients!
- all purpose flour - measured by weight with a kitchen scale or fluffed using the spoon-and-level method.
You may want to use a food processor or a mortar and pestle to break up the lavender before adding it in. You'll also need a round cookie cutter, a baking sheet, parchment paper, and a microplane grater to zest your lemon! I also like to use a kitchen scale to measure dry ingredients for the most accurate measurement. See the recipe card below for some more tools I love for these cookies!
You can check the recipe card below for more detailed instructions, but here are the steps to make these delicious cookies!
In a small bowl, press together crushed lavender buds, lemon zest, and powdered sugar to release lavender and lemon flavor.
Cream together softened butter and lemon and lavender sugar mixture with an electric mixer on medium speed until well combined and creamy.
Gradually mix in flour until a dough forms. Chill in fridge for at least 30 minutes.
Scrape dough out onto a floured surface; knead a few times to help it come together. Roll it out to ¼-inch thick.
Use a cookie or biscuit cutter to cut 2 ½-inch rounds and place on a lined cookie sheet, and then they're ready to bake!
While your cookies are cooling on a cooling rack, whisk together fresh lemon juice, zest, and powdered sugar in a medium bowl until a thick glaze forms. Spread this glaze over your cooled cookies.
Hint: Chilling the dough before baking can help the cookies retain their shape and prevent them from spreading too much. Chill the dough for at least 30 minutes before baking to keep the dough cold, and keep unbaked dough in the fridge.
Lemon Lavender Cookies - Gluten Free Version
You can use a gluten-free flour blend or almond flour to make these cookies gluten-free. Keep in mind that this will affect the texture of the cookies. I use almond flour in my Almond Lemon Cookies so check those out as another variation! Also check the labels on your vanilla and/or lavender extract to make sure it's marked gluten-free.
For more yummy gluten free cookie options check out my collection of the Best Gluten Free Dairy Free Cookies Recipes!
You can definitely adjust this easy lemon lavender shortbread cookies recipe to your preference!
- sparkling sugar - I love the lemon glaze on these cookies because I think it adds a bright sweetness that balances out the cookie so well! But if you prefer, you can skip the glaze and opt to sprinkle sparkling sugar or raw sugar on the tops of the cookies before baking. This leaves them with a lovely sweet crunch!
- slice-and-bake - I love the slice and bake method when I'm making large batches of shortbread cookies. I detail the process in my Cranberry White Chocolate Shortbread Cookies recipe. Basically you'll just roll your dough into logs and wrap in plastic wrap. Then refrigerate them for a few hours (or overnight), and slice them into cookie rounds and bake! This is also a great option if you don't have cookie cutters.
- omit lavender - If you (or someone in your house) isn't a fan of the flavor of lavender, you can omit it altogether or substitute another fun botanical flavor like chopped basil, mint, or rosemary.
These lemon lavender shortbread cookies keep well at room temperature for up to five days in an airtight container. Place the cookies in an airtight container, such as a plastic or glass container with a tight-fitting lid. This will help keep the cookies fresh and prevent them from absorbing any odors from the surrounding environment.
To prevent the cookies from sticking together, place a layer of parchment paper between each layer of cookies in the container.
These cookies can also be frozen in a freezer-safe airtight container or freezer bag for up to two months.
Keeping the dough cold is the key to making perfect shortbread cookies. So be sure to plan ahead and give your dough enough time to chill before baking. I also like to place the cookie sheet with cut cookie rounds in the freezer for 10-15 minutes while the oven preheats.
Frequently Asked Questions
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These are the best lemon lavender cookies because they start with a perfect shortbread cookie base! If you prefer, you can leave out the lemon zest and lavender buds and have a delicious plain shortbread cookie recipe you'll love!
Since butter is the main ingredient in shortbread cookies, it's important to use a high-quality, unsalted butter. Using butter that has a higher fat content (around 82%) will make your cookies richer and more flavorful.
My favorite trick to bring out the lemon and lavender flavors in these cookies is to press the crushed lavender and lemon zest into the sugar as a first step. This brings out the natural oils and deepens the flavors!
If you try this recipe, I would love it if you could leave a star review rating and comment below! It’s so wonderful hearing your feedback! And don’t forget to share your creations with me by tagging @chenee_today on Instagram!
Equipment you may need
- mortar and pestle
- 1 tablespoon (15 g) lavender buds - or 1 teaspoon lavender extract
- 2 teaspoons (4 g) lemon zest
- 1 cup (120 g) powdered sugar - measured by weight or fluffed using the spoon-and-level method
- 1 cup (227 g) salted butter - room temperature (2 sticks)
- ¾ teaspoon (4 ml) vanilla extract
- 2 cups (250 g) all-purpose flour - measured by weight or fluffed using the spoon-and-level method
Lemon Glaze (optional)
- 2 cups (240 g) powdered sugar - sifted
- 1 teaspoon (2 g) lemon zest - packed
- 3 tablespoon (44 ml) lemon juice - plus extra as needed
- Chop lavender buds into smaller pieces. You can also use a food processor or mortar and pestle to break them up.1 tablespoon lavender buds
- Press lavender and lemon zest into powdered sugar to release oils. Set aside.2 teaspoons lemon zest, 1 cup powdered sugar
- In the bowl of a stand mixer or a large mixing bowl with a hand mixer, cream softened butter until smooth.1 cup salted butter
- Add lavender-lemon-sugar mixture and cream for 2-3 minutes until smooth and well combined. Mix in vanilla extract.¾ teaspoon vanilla extract
- Gradually add flour and mix until a dough forms. Scrape out onto a floured surface and use a floured rolling pin to roll out to ¼-inch thick.2 cups all-purpose flour
- Cut rounds with 2-inch round cookie cutters and place 2 inches apart on a lined cookie sheet. Place in freezer to chill 10-15 minutes while you preheat the oven to 325℉.
- Bake cookies 12 minutes or until cookies are set. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- In a medium bowl, whisk together lemon zest, lemon juice, and powdered sugar until smooth. If necessary, add a bit extra juice until a thick, but slight pourable consistency is reached.2 cups powdered sugar, 1 teaspoon lemon zest, 3 tablespoon lemon juice
- Spread glaze over cooled cookies. If desired, top with a few lavender buds for decoration.
Looking for other recipes like these lemon lavender shortbread cookies? Try these:
Last Updated on September 7, 2023 by Chenée Lewis