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Lemon Lavender Shortbread Cookies

Yield: 24 “One-Bite” Cookies


2 cups Cake Flour + bench flour

2 cups unbleached Flour

1/8 tsp. Baking Powder

2 cups Unsalted Butter (Plugra or Beurre d’Isigny Ste. Mére – Higher butter fat content)

1/8 tsp. Kosher Salt

¼ tsp. Madagascar Bourbon Vanilla

½ cup Sugar (Castor if on-hand)

Zest of 1 Lemon

¼ cup Corn Syrup

2 T Lemon Extract

2 T Lemon Juice (Italian blend preferred if you don’t squeeze your own)

1/8 cup Lavender (edible) whole

¼ cup Lavender (edible) crushed with a mortar and pestle

¼ cup finely diced Candied Lemon (Trader Joe’s sells a bag that taste simply delightful)


  1. Pre-heat oven to 350 degrees, grease a cookie sheet
  2. Sift the two flours and baking powder together in a medium size bowl
  3. Beat on low speed until light and fluffy (may take up to 5 minutes) the butter, salt, vanilla, sugar, lemon, corn syrup and lemon zest
  4. On medium speed, slowly add in lemon extract, lemon juice, lavender and candied lemon until all is incorporated
  5. Refrigerate 15 minutes
  6. Lightly dust counter top with flour and begin to roll out dough until about ¼ inch thick
  7. Using a cookie cutter, cut out as many cookies as you can and then re-roll dough and repeat until the dough is gone
  8. Bake on a greased cookie sheet for 12 minutes
  9. Let cool on a baking sheet
  10. Store in an airtight container up to 1 week


One thought on “Lemon Lavender Shortbread Cookies

  1. I made these yesterday for a dear friend and packaged them up with a sprig of lavender attached. It was beautiful. She gave them to her mom as her birthday gift and she absolutely loved them!
    She did say, however that there could be more of a lavender representation within the cookie, not flavor, but the pop of the color. Fantastic feedback! Thank you. I will definitely incorporate more lavender. I agree. That striking, bold little flower can make the cookie pop!

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