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Lemon Lavender Shortbread Cookies with Honey Drizzle Recipe

Name: Lemon Lavender Shortbread Cookies with Honey Drizzle Recipe
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 24 servings
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 2/3 cup powdered sugar; 1 tablespoon dried culinary lavender buds, finely chopped; 1 tablespoon lemon zest (from about 1 large lemon); 2 cups all-purpose flour; 1/4 teaspoon salt; 2 tablespoons honey, plus extra for drizzling

By Beginnerbakes Editorial TeamPublished Apr 6, 2026 | Updated Jul 11, 2026

American 33 mins beginner-friendlyeasystep-by-stepno-fusscomfort-foodfruitsummer-bakingsnackminimal-ingredientshoney-sweetenedpartyshortbreadlavender-cookieslemon-cookies

These beginner-friendly lemon lavender shortbread cookies are crisp-tender, lightly floral, bright with lemon zest, and finished with a simple honey drizzle.

Lemon Lavender Shortbread Cookies with Honey Drizzle Recipe

Prep 15 min

Cook 18 min

Total 33 min

Servings 24

Difficulty easy

Cuisine American

Ingredients

Servings 24

1 cup (2 sticks) unsalted butter, softened
2/3 cup powdered sugar
1 tablespoon dried culinary lavender buds, finely chopped
1 tablespoon lemon zest (from about 1 large lemon)
2 cups all-purpose flour
1/4 teaspoon salt
2 tablespoons honey, plus extra for drizzling

BeginnerBakes lemon lavender shortbread ingredients

Instructions

Preheat your oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, cream the softened butter and powdered sugar together using an electric mixer or a sturdy spoon until the mixture is light and fluffy, about 2 to 3 minutes.
Add the finely chopped lavender buds and lemon zest to the butter-sugar mixture. Stir gently until evenly combined, releasing the fragrant aromas.
Sift the flour and salt into the bowl in two additions, mixing gently after each addition until just combined. Avoid overworking the dough. The dough will be soft but should hold together well.
Gather the dough into a ball, wrap it tightly in plastic wrap, and chill in the refrigerator for 15 minutes to firm up slightly. This makes it easier to roll out.
On a lightly floured surface, roll the chilled dough to about 1/4 inch (6 mm) thickness. Use a cookie cutter or knife to cut into your preferred shapes (circles, squares, or rectangles).
Place the shaped cookies onto the prepared baking sheet about 1 inch apart.
Bake in the preheated oven for 15 to 18 minutes, until the edges just begin to turn a light golden color. Be careful not to overbake to keep them tender.
Remove cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Once fully cooled, gently drizzle each cookie with honey using a spoon or fork. Let the honey set for a few minutes before serving.
Store cookies in an airtight container at room temperature for up to 5 days, or freeze in a sealed container for up to 1 month.