French Lemon and Lavender Shortbread Cookies
Delicate buttery shortbread infused with fresh lemon zest and fragrant lavender buds for a refined floral twist. This french-inspired desserts ready in about 60 minutes layers (227 g) unsalted butter, softened, (60 g) powdered sugar, (240 g) 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 (227 g) unsalted butter, softened
- 1/2 cup (60 g) powdered sugar
- 2 cups (240 g) all-purpose flour
- 1/4 cup (30 g) cornstarch
- 2 tsp lemon zest
- 1 tbsp dried culinary lavender buds
- 1/4 tsp salt
Instructions
- Step 1: Preheat oven to 325°F (163°C). In a large bowl, cream together 1 cup softened unsalted butter and 1/2 cup powdered sugar using a hand mixer until light and fluffy, about 3 minutes.
- Step 2: Sift 2 cups all-purpose flour and 1/4 cup cornstarch into the butter mixture. Add 2 tsp lemon zest, 1 tbsp dried lavender buds, and 1/4 tsp salt. Mix gently with a spatula until a soft dough forms.
- Step 3: Roll the dough into a log about 2 inches in diameter, wrap in plastic wrap, and refrigerate for 30 minutes to firm up.
- Step 4: Slice the chilled dough into 1/4-inch thick rounds and place them 1 inch apart on a parchment-lined baking sheet. Bake for 18-20 minutes until edges are just beginning to turn golden.
- Step 5: Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does French Lemon and Lavender Shortbread Cookies take to make?
Total time is about 60 minutes (40 min prep + 20 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 French Lemon and Lavender 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 French Lemon and Lavender 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 French Lemon and Lavender 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 French Lemon and Lavender Shortbread Cookies?
French 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.
