If you are looking for a super simple recipe, this easy shortbread cookie recipe is a hit with just about anyone who tries it!

The lavender and lemon pair perfectly and made this way with fresh ingredients adds a ton of flavor to each bite!

Here’s how to make these delightful cookies:

Ingredients:

2 cups all-purpose flour
3 tbs corn starch
2 tablespoons Lavender buds – I used culinary Lavender Flowers I purchased here on Amazon.
1/2 teaspoon salt
3/4 cup confectioners’ sugar
1 teaspoon pure vanilla extract
2tbs lemon juice
1 cup (2 sticks) butter, room temperature

Ingredients for the Lemon Glaze:

1 cup confectioners sugar
1 tsp lemon juice
Add a small amount of water (about 5 drops) to get the runny consistency of glaze you desire.

These are the two ingredients that are the hero of this recipe! Lavender flowers and fresh squeeze lemon juice!

Note: grind the lavender flower buds using a food processor or mortar and pestle until fine.

Note: the corn starch can be optional in this recipe. It creates a beautiful texture in this cookie but it can be omitted for a softer cookie texture. It makes the slightest difference.

Instructions:

All of the ingredients to a medium size bowl and mix using a mixer on medium speed. It will be crumbly with room temperature butter. Then use your clean hands to knead the dough until it forms into a ball.

Then roll it into a 2 to 2 1/2 inch thick roll. Wrap it in plastic wrap and put it into the refrigerator for about 30 minutes or until the butter dough becomes more stiff and will hold its shape. Preheat the oven to to 350 degrees.

Remove the dough from the refrigerator and use a sharp knife to cut the dough into 24 equal parts. To cut the dough equally keep cutting it into halves and that will keep the portions equal in size.

Here’s exactly how I cut the cookie dough roll to get perfectly portion cookies every single time.

Place the cookies into a cookie sheet lined with parchment paper or a silicone mat. Bake at 350 at exactly 12 minutes for a melt in your mouth type cookie. If you prefer a cookie with more of a crunchy texture bake it for an additional 2 to 4 minutes but watch it closely so it doesn’t burn.

These cookies come out perfect every single time!

Makes 24 cookies.

I usually bake 1/2 at a time and keep the remaining in the refrigerator for a week or if longer I will freeze the dough in a freezer friendly bag.

I hope you enjoy this recipe as much as my family does! These cookies never last long in my home.

Enjoy.

Lavender Lemon Shortbread Cookies

If you are looking for a super simple recipe, this easy shortbread cookie recipe is a hit with just about anyone who tries it!

Print Recipe Pin Recipe

Course Dessert

Servings 24 cookies

Ingredients

2 cups all-purpose flour
3 tbs corn starch
2 tablespoons Lavender buds – I used culinary Lavender Flowers I purchased on Amazon.
1/2 teaspoon salt
3/4 cup confectioners’ sugar
1 teaspoon pure vanilla extract
2 tbs lemon juice
1 cup 2 sticks butter, room temperature

Ingredients for the Lemon Glaze:

1 cup confectioners sugar
1 tsp lemon juice
Add a small amount of water about 5 drops to get the runny consistency of glaze you desire.

Instructions

All of the ingredients to a medium size bowl and mix using a mixer on medium speed. It will be crumbly with room temperature butter. Then use your clean hands to knead the dough until it forms into a ball.
Then roll it into a 2 to 2 1/2 inch thick roll. Wrap it in plastic wrap and put it into the refrigerator for about 30 minutes or until the butter dough becomes more stiff and will hold its shape. Preheat the oven to to 350 degrees.
Remove the dough from the refrigerator and use a sharp knife to cut the dough into 24 equal parts. To cut the dough equally keep cutting it into halves and that will keep the portions equal in size.
Place the cookies into a cookie sheet lined with parchment paper or a silicone mat. Bake at 350 at exactly 12 minutes for a melt in your mouth type cookie. If you prefer a cookie with more of a crunchy texture bake it for an additional 2 to 4 minutes but watch it closely so it doesn’t burn.
These cookies come out perfect every single time!

Notes

Note: grind the lavender flower buds using a food processor or mortar and pestle until fine.

Note: the corn starch can be optional in this recipe. It creates a beautiful texture in this cookie but it can be omitted for a softer cookie texture. It makes the slightest difference.

Nutrition facts are provided as a courtesy.