Lavender-Infused Lemon Shortbread Cookies

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Buttery shortbread cookies with a delicate floral hint from dried lavender and bright lemon, perfect with afternoon tea. This international-inspired desserts 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.

★ 4.7 (15 ratings) Prep: 15 min Cook: 25 min Serves 12 International cuisine 120 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.

Frequently asked questions

How long does Lavender-Infused Lemon Shortbread Cookies take to make?

Total time is about 40 minutes (15 min prep + 25 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 Lavender-Infused 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 Lavender-Infused 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 Lavender-Infused Lemon Shortbread Cookies for a different number of people?

The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). 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 Lavender-Infused Lemon Shortbread Cookies?

International 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.

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