Lemon Verbena and Lavender Shortbread Cookies
Delicate shortbread cookies infused with lemon verbena and lavender, offering a fragrant and buttery treat perfect for gifting on Mother’s Day. This general-inspired desserts ready in about 35 minutes layers all-purpose flour, (226g), cold and cubed unsalted butter, 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 90 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
- 2 cups all-purpose flour
- 1 cup (226g), cold and cubed unsalted butter
- 3/4 cup powdered sugar
- 2 tbsp lemon verbena leaves, finely chopped
- 1 tsp dried culinary lavender buds
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 tsp lemon zest
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a food processor, pulse 2 cups all-purpose flour, 3/4 cup powdered sugar, 1/4 tsp salt, 2 tbsp finely chopped lemon verbena leaves, and 1 tsp dried lavender buds until well combined.
- Step 2: Add 1 cup cold cubed unsalted butter and 1 tsp vanilla extract; pulse until mixture resembles coarse crumbs.
- Step 3: Add 1 tsp lemon zest and pulse just until dough begins to clump together; avoid overmixing.
- Step 4: Turn dough out onto a lightly floured surface and gently knead into a 1-inch thick rectangle. Wrap in plastic and chill for 30 minutes.
- Step 5: Roll dough to 1/4-inch thickness and cut into desired shapes using cookie cutters.
- Step 6: Place cookies on a parchment-lined baking sheet and bake for 12-15 minutes until edges are lightly golden.
- Step 7: Cool on wire racks before serving or packaging.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon Verbena and Lavender Shortbread Cookies take to make?
Total time is about 35 minutes (20 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 Lemon Verbena 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 Lemon Verbena 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 Lemon Verbena 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 Lemon Verbena and Lavender Shortbread Cookies?
General 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.
