Lemon Verbena Shortbread Cookies
Buttery shortbread cookies delicately infused with fresh lemon verbena for a fragrant, citrusy finish. This french-inspired desserts ready in about 35 minutes layers all-purpose flour, powdered sugar, vanilla extract 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
- 2 cups all-purpose flour
- 1 cup (2 sticks), room temperature unsalted butter
- 3/4 cup powdered sugar
- 2 tbsp finely chopped fresh lemon verbena leaves
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 tsp lemon zest
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 325°F. In a large mixing bowl, cream together 1 cup room temperature unsalted butter and 3/4 cup powdered sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
- Step 2: Add 1 teaspoon vanilla extract, 1/4 teaspoon salt, 2 tablespoons finely chopped fresh lemon verbena leaves, and 1 teaspoon lemon zest. Mix on low speed until combined.
- Step 3: Gradually add 2 cups all-purpose flour to the butter mixture, mixing on low until the dough just comes together and is soft but not sticky.
- Step 4: Turn dough onto a floured surface and roll out to 1/4-inch thickness. Cut into desired shapes with cookie cutters and place on an ungreased baking sheet.
- Step 5: Bake at 325°F for 18-20 minutes until edges are just turning golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Frequently asked questions
How long does Lemon Verbena Shortbread Cookies take to make?
Total time is about 35 minutes (15 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 Lemon Verbena 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 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 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 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.
