Lavender-Infused Lemon Shortbread Cookies

By AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Buttery shortbread cookies with a delicate floral hint from dried lavender and bright lemon, perfect with afternoon tea. This recipe, ready in about 40 minutes, layers unsalted butter, granulated sugar, powdered sugar 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 120 calories and feeds 12, 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.

Prep: 15 min Cook: 25 min Serves 12 International cuisine 120 cal/serving

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Ingredients

1 cup unsalted butter
1/2 cup granulated sugar
1/4 cup powdered sugar
2 1/2 cups all-purpose flour
1/4 teaspoon dried lavender
1/2 teaspoon lemon zest
1/4 teaspoon salt

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Instructions

Step 1: Preheat oven to 325°F. Beat 1 cup softened unsalted butter with 1/2 cup granulated sugar and 1/4 cup powdered sugar until light and fluffy, about 3 minutes.
Step 2: Mix in 1/4 teaspoon dried lavender and 1/2 teaspoon lemon zest until fully incorporated. Gradually add 2 1/2 cups all-purpose flour and 1/4 teaspoon salt, mixing until just combined.
Step 3: Press dough evenly into a 9x13-inch parchment-lined baking pan. Bake for 25-28 minutes until edges are golden. Cool completely in pan before cutting into 1-inch squares.