Lemon Lavender Cookies, a simple and easy shortbread recipe are crunchy, buttery and melt in your mouth delicious.
Also known as Lavender Shortbread Cookies and Lavender Biscuits, our Lemon Lavender Cookies are a perfect dessert idea for Mother’s Day, bridal showers, baby showers, summer potluck dinners or afternoon tea time.
We use a food processor to blend the soft dough but you can also use a pastry blender and mixing bowl. Once cooled, flatten the dough with a rolling pin before using your favourite cookie cutters.
These floral Spring and Summer cookies are flavoured with fresh lemon zest and culinary French lavender.
The ingredients in these easy cookies include standard pantry items and are out of the oven in less than an hour!
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Travel to France by Baking Lemon Lavender Cookies at Home
I love traveling to Europe!
I’ve had the opportunity to visit France several times, falling in love with local dishes like Tartiflette Reblochon, French Onion Soup, Apple and Pear Pork Normandy and Brandy Manhattan Cognac Cocktails.
Over the years I’ve written numerous stories on popular French travel destinations such Normandy, Paris, Chateauneuf de Pape, Provence, Dijon, Annecy and Versailles.
One of my favourite French beauty brands is L’Occitane en Provence. These cookies are inspired by traditional French aromatics made popular by L’Occitane such as lavender and lemon verbena.
If you’ve just returned home from a vacation to France, share your love for the romantic countryside by baking your friends and family these lavender and lemon scented shortbread cookies.
What Is Culinary Lavender?
The major difference between culinary and aromatic lavender is the amount of oil present in the plant.
Culinary lavender will have less oil, while its counterparts will have more. No matter how you look at it, it all boils down to the oil present and the sharpness of flavour and scent.
A lot of lavender sold online and in shops is purely used for eye-appeal as an interior design element for your bathroom, kitchen or living room. These lavender bouquets may potentially be sprayed with chemicals to help them maintain their structure and should be used as decoration not in cooking.
Culinary lavender can be purchased online, at your local kitchen supply store, at a lavender farm or grown in your own backyard garden. It is all natural, contains no sprays or chemicals and is safe to cook and bake with in your kitchen.
My Family Loves Lemon Lavender Cookies
My family loves Lemon Lavender Cookies.
The quick and easy cookie dough can be made in under 20 minutes, perfect for a last minute dessert or gift for Mother’s Day, bridal showers, baby showers and tea time.
My grandmother was from Scotland. Growing up as a little kid I always loved visiting my grandparents house in Niagara as they always served lemon or lavender tea with Scottish Walker’s Shortbread Cookies. The flavour combination is a family favourite going back generations.
Many of my family and friends rank this recipe as the best lavender biscuits they’ve ever tasted. They bake into a perfectly crunchy and buttery texture that melt in your mouth.
We suggest doubling the recipe, baking all of the cookie dough and then storing leftovers in your freezer to enjoy later as a last minute snack or dessert.
Tips For Baking Lavender Biscuits
This recipe for Lemon Lavender Cookies is so quick and easy, even a novice baker should have no problems perfecting them at home.
Baking is a science so be sure to measure all of your ingredients accurately and sift the dry ingredients so you don’t find yourself munching on any balls of bitter baking soda. We also suggest keeping an eye on the oven, there’s nothing more sad than being forced to eat a batch of burnt lavender biscuits!
You can jazz up these homemade cookies by adding other popular flavours like honey or Earl Grey tea to the shortbread dough. For eye-catching visual appeal, you can sprinkle lemon or lavender sugar on top of the dough before before baking the cookies in the oven.
Shortbread cookies have a high butter content, which tends to melt easily when touched with warm hands. Be sure to touch the dough as little as possible and keep it cool throughout the process. Cold butter in shortbread dough, similar to a pie pastry, ensures the baked cookie will be flaky and crunchy.
The easiest way to make shortbread cookie dough is with a food processor but you can also use the more traditional method by using a mixing bowl and pastry blender.
Before baking you’ll need to ensure you have the correct equipment in your kitchen. We’ve linked the ingredients and supplies below on Amazon to make your online shopping experience easy.
- Culinary Lavender
- Measuring cups
- Measuring spoons
- Mixing bowls
- Pastry Blender
- Baking sheets
- Silpat Baking Mat
- Food Processor
- Cookie Cutters
- Cooling Rack
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Best Homemade Lemon Lavender Cookies
Lemon Lavender Shortbread Cookies
Equipment
- measuring cups
- measuring spoons
- Food processor
- oven
- Rolling pin
- Cookie Cutters
- Cooling Rack
Ingredients
- 1 tbsp Dried Lavender
- 1/4 cup White Sugar
- 1/4 cup Brown Sugar
- 1 cup Unsalted Butter room temperature
- 2 tsp Lemon Zest
- 1/2 tsp Kosher Salt
- 2 1/3 cups All Purpose Flour
Instructions
- Preheat the oven to 325 F. Line a 10 x 15 inch baking sheet with parchment paper or silicone baking mat like silpat.
- Using a mortar and pestle or food processor, grind the dried lavender with the white sugar until finely textured.
- In the bowl of a stand mixer fitted with a paddle attachement, mix the lavender sugar with the brown sugar, butter and lemon zest. Mix on medium until light and fluffy, about 2 to 3 minutes. Add the flour and mix on medium until completely incorporated and the dough begins forming a ball.
- Remove from the bowl and form into a disk with your hands. Roll out on a lightly floured surface until it is 1/4 inch thick. Use a round 2 1/2 inch cookie cutter to cut out cookies. If the dough is too sticky to roll out, the butter may have gotten too warm. Simply chill in the fridge for 15 minutes and try again. Transfer the cookies to the lined baking sheet, gather the scarps and re-roll to cut out more cookies.
- Bake for 15-17 minutes, or until the edges are lightly browned. All to cool for 5 minutes before transferring to a cooling rack. Serve immediately or store in an airtight container.
Nutrition
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