Dwarf Lavender and Lemon Shortbread Cookies
Buttery shortbread cookies infused with finely chopped dwarf lavender and fresh lemon zest, offering a delicate floral and citrus flavor. This mediterranean-inspired desserts ready in about 30 minutes layers (227g), softened unsalted butter, (100g) granulated sugar, (240g) all-purpose flour into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 110 calories and feeds 24, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup (227g), softened unsalted butter
- 1/2 cup (100g) granulated sugar
- 2 cups (240g) all-purpose flour
- 1 tbsp, finely chopped dried dwarf lavender buds
- 1 tbsp, finely grated lemon zest
- 1/4 tsp salt
Instructions
- Step 1: Preheat oven to 350°F. In a large bowl, cream 1 cup softened unsalted butter and 1/2 cup granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3 minutes.
- Step 2: Stir in 1 tbsp finely chopped dried dwarf lavender buds, 1 tbsp finely grated lemon zest, and 1/4 tsp salt until evenly distributed.
- Step 3: Gradually add 2 cups all-purpose flour, mixing on low speed until the dough comes together and no dry flour remains.
- Step 4: Turn dough onto a lightly floured surface and gently knead once to form a smooth ball. Roll out to 1/4-inch thickness and cut into desired shapes with cookie cutters.
- Step 5: Place cookies on a parchment-lined baking sheet and bake for 12-15 minutes until edges are lightly golden.
- Step 6: Remove from oven and cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Dwarf Lavender and Lemon Shortbread Cookies take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Dwarf Lavender and Lemon Shortbread Cookies?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Dwarf Lavender and Lemon Shortbread Cookies?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Dwarf Lavender and Lemon Shortbread Cookies for a different number of people?
The recipe is written for 24 servings. Multiply each ingredient by (your serving target / 24). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Dwarf Lavender and Lemon Shortbread Cookies?
Mediterranean desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
