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Lemon-Lavender Shortbread Cookies

June 19, 2018 in cookies - 1 Comment - 2 min read


If you’re looking for a lemon tea cookie that has a hint of lavender, then this is the cookie for you, my friend.  They’re small and bite-sized, perfect with any tea or tall glass of milk.  My kids love lavender, and when they saw I was making these, their little eyes grew big.  “Yum yum yum yum yum!” shouted Matthew, as he danced around the kitchen.  (Does anyone else’s kids do this when they’re excited to eat?)


These cookies are soft in the inside and crispy on the outside.  With the tangy lemon frosting, it creates a nice contrast when you bite into it, as they are a bit crumbly.  Or, since they are bite-sized, you could just put the whole thing in your mouth and let it melt away.  My favorite thing about bite-sized cookies is that you can eat a few without feeling too bad about it.

Lemon and lavender go so well together.  If you haven’t tried it, I encourage you to do so.  However, if you don’t have lavender, or don’t like the flavor of it, you can omit it.  It’ll still taste really good, I promise.  Enjoy! xoxo


Lemon-Lavender Shortbread Cookies

print recipe

Prep Time: 15 minutes

Total Time: 2 hours (includes chilling time)

Serves: about 48 1 ½ -inch cookies


1 ½ c flour

½ c cornstarch

⅓ c powdered sugar

¼ t salt

1 T dried culinary lavender

1 ½ sticks unsalted butter, softened

2 T fresh lemon juice

3 t grated lemon zest


1 c powdered sugar

½ stick (¼ cup) unsalted butter, softened

2 t fresh lemon juice


Using an electric mixer on medium speed, cream the butter.  Add the lemon juice and zest. Scrap the bowl. Add the dry ingredients and mix on low speed until all is incorporated.  The dough will be thick. Divide the dough in half and roll the two logs 1 ½ -inches thick. Wrap in plastic wrap and place in the fridge at least 1 hour.

Preheat oven to 350 degrees.  Slice dough log ¼ inch thick. Place 12 cookies on a cookie sheet lined with parchment paper.  Bake 10 minutes, or until edges are slightly brown. Place cookies on a cooling rack to cool completely.

Frosting: Using an electric mixer on low speed, mix all ingredients together.  Once the powdered sugar is incorporated, mix on medium speed for 1 minute.  When the cookies have cooled completely, use a small spoon and spread the frosting over the cookies.

Store any leftovers in an airtight container up to 3 days.


Recipe Source: Slightly adapted from Farm Chicks


Thanks for stopping by! I love baking and hope these recipes inspire you to create something wonderful in your kitchen. xoxo

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1 Comment

  • Easter Dessert Ideas April 17, 2019 at 3:54 am

    […] lemon lavender shortbread cookies […]

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