Lavender + Lemon Shortbread

Years ago, my mom and I started baking shortbread as a part of our Christmas baking tradition. Not just any shortbread, but rosemary chocolate chip shortbread. The combination may initially sound alarming, but they are pretty darn perfect. buttery and soft, with the richness of my favorite herb melding perfectly with the best of the best- chocolate. IT WORKS. It is such a delightful and special treat for us and one of those recipes I will cherish and share until I am old and grey. But it also is very much a holiday recipe for me now.

I don’t know about where you are, but here in south Louisiana, we have been having a real-life SPRING, which does not happen each year. The days are longer, the weather has been sunny and cool. It has been AMAZING. The kind of weather where you are scared to blink because you know as soon as you do its going to be 100 degrees with 100% humidity. Elias and I have been walking to the park almost daily, we eat dinner on our back decks most evenings, and we have been trying to spend as much time as possible enjoying the gift of this weather. 

Its also really been inspiring me in the kitchen to try more SPRING like recipes. I have been craving lighter foods, softer flavors, fresher everything. That craving plus the lavender plant I just planted in our herb garden set off a lightbulb for the perfect spring recipe. 


Another initially strange combination, but just like it’s predecessor- it totally works. I have taste tested these on friends who are now asking , “did you make another batch of shortbread?”

Try these out for a light and fresh dessert this spring and summer!



1/2 cup (1 stick) Unsalted Butter- softened to room temperature

1/4 cup Sugar

1 cup Flour

1 tsp Salt

2-3 drops Lemon Essential Oil*

2-3 drops Lavender Essential Oil*

*Make sure any essential oil you use in cooking or ingest is FOOD GRADE. I personally use Young Living Essential Oil. Please note all essential oils are NOT created equal and some are “therapeutic” but not suitable for consuming internally. If you have any questions about this, feel free to comment below or drop me an email.*



Start by preheating your oven to 300 degrees F.

In the bowl of a standing mixer (OR a regular bowl if you have an electric whisk or are wanting a good arm workout) add the butter and sugar and cream together. I used to ignorantly ignore this step, but have since learned the importance of allow the butter and sugar to cream together into a perfectly harmonious and creamy mixture. This is the base of the shortbread and will ensure they keep the correct form and tender crispness we want.

Next add in the essential oils, starting with two drops of each and allowing to blend.

Sprinkle in the salt as well.

Finally, add in the flour, 1/4 cup at a time, until blended together. 

Taste the dough to see if you are pleased with the amount of lemon and lavender present. Add another drop to blend if you want more.

Now its time to roll it out.

If its warm and your dough is sticky, you may want to chill it for 10-15 minutes.

Otherwise, roll the dough onto a lightly floured service to about 1/2 inch thickness. Using a cookie cutter, begin to cut out your cookies and place them on a parchment lined baking sheet.

Do this until are cookies are cut. 

OPTIONAL: Sprinkle the top with a pinch of lavender infused sugar (Mine is from a local shop- Red Stick Spice), before sliding them in the oven.

Bake on 300 degrees for 20-25 minutes, until the bottoms are lightly golden and the tops are firm and starting to brown. 

*I like them a little softer and often take them out before the tops are turning, but for a traditional and crunchier shortbread, you want the tops to start to turn golden.