Lemon Lavender Shortbread Cookies

Our family loves to pair lavender with bright, sunny lemon. These Lavender Lemon Shortbread Cookies are a longtime favorite in our home, a recipe we’ve made again and again with our kids. The dough is simple enough that little hands can help mix and press the cookies, and the aroma that fills the house while they bake is pure heaven.

I hope your family enjoys them as much as ours does

They’re delicately crisp, lightly sweet, and infused with just the right balance of floral and citrus. We love making them for cozy afternoons, gifting to friends, or adding a touch of something special to the cookie plate.

Ingredients

• 1 cup (226 g) high-quality unsalted butter, room temperature

• ½ cup (100 g) Blue Barn Lavender Sugar

• ¼ cup (30 g) powdered sugar

• 1 tsp pure vanilla extract (or ½ tsp vanilla bean paste for gourmet flavor)

• 2 cups (240 g) all-purpose flour

• ¼ tsp fine sea salt

Instructions

1. Cream the butter + sugars

   In a stand mixer or bowl, beat softened butter, granulated sugar, and powdered sugar on medium speed for 2 minutes until light and creamy. Do not overwhip.

2. Add vanilla + any flavor additions

   Mix in vanilla (or vanilla bean paste) and optional enhancements like zest or lavender.

3. Add flour + salt

   Add flour and salt. Mix on low until dough just begins to come together. It will look crumbly—this is normal. Press together with hands to form a soft dough.

4. Chill

   Flatten dough into a disc, wrap tightly in plastic, and chill 30–45 minutes. This prevents spreading and improves texture.

5. Shape the cookies

   • Roll to ¼–⅜ inch thickness on a lightly floured surface

   • Cut with rounds, squares, or bars

   • Transfer to a parchment-lined baking sheet

   • Chill 10–15 minutes (important for crisp edges)

6. Bake

   Bake at 325°F (163°C) for 12–16 minutes, depending on size. Edges should stay pale but slightly golden on the bottom.

7. Cool

   Cool fully on the baking sheet for 10 minutes, then transfer to a rack.