Lavender-Lemon Shortbread Cookies

Lavender-Lemon Shortbread Cookies

Bake a batch of indulgent lavender-lemon infused cookies dipped in rich chocolate.

Lavender-Lemon Shortbread Cookies
Makes: 16 wedges
Prep time: 10 minutes
Cook time: 25 minutes
Difficulty: Easy
Cost: $

1 cup cold butter, cut into pieces
1/2 cup brown sugar, packed
2 teaspoons lemon zest
2 teaspoons lemon juice
2 teaspoons vanilla extract
2 teaspoons fresh lavender, finely minced, plus more for garnish if desired
1 1/2 cups flour
1/4 cup cornstarch
1/8 teaspoon salt
1 tablespoon granulated sugar
Melted white, dark or semi-sweet chocolate for dipping or drizzling


  1. Preheat oven to 350 F
  2. Place a 9-inch fluted metal tart pan in the freezer to chill*
  3. In the bowl of a food processor, combine the butter pieces, brown sugar, lemon zest and juice, vanilla extract, and lavender. Process 20 seconds, or until light and creamy
  4. In a mixing bowl, combine the flour, cornstarch and salt. Scatter the flour mixture over the butter mixture in the food processor.
  5. Pulse 10-12 times or until the dough begins to clump together. Scrape the bowl’s sides and pulse a few times more

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  1. Transfer the dough to the chilled pan and press it evenly around the pan, then sprinkle with 1 tablespoon of granulated sugar.
  2. Cover with plastic wrap and return the pan to the freezer for 5 minutes to set
  3. Bake 25 minutes or until the edges are very lightly browned and the center is set
  4. Cool in the pan on a wire rack for 10 minutes, then carefully cut into wedges. Let cool completely
  5. Dip or drizzle with melted chocolate.** Place on parchment paper to set

*Tip: An 8-by-8-inch baking pan or 9-inch pie pan will work as well.

**Tip: In keeping with the theme of indulgence, add caramel when drizzling!

Storage Tip: In an airtight container with layers separated by parchment or waxed paper, the cookies are good for up to one week.

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