Lavender Lemon Spring Shortbread Cookies
These delicate spring cookies combine culinary lavender and bright lemon zest for a fragrant, buttery shortbread. Lavender provides a light floral aroma that complements citrus and vanilla, creating a refined cookie that pairs well with tea, brunch spreads, or spring celebrations.
Servings 18 Using #30 scoop for dough Makes 18 cookies
Calories 95kcal
Ingredients
- Dry Ingredients
- 1 ¾ cups almond flour
- 2 tbsp coconut flour
- ½ cup Swerve Confectioners or erythritol
- ¼ tsp sea salt
- ½ tsp baking powder
- Flavor Ingredients
- 1 tsp culinary lavender finely crushed
- 1 tsp lemon zest
- Wet Ingredients
- 6 tbsp unsalted butter softened
- 1 egg
- 1 tsp vanilla extract
- Optional Lemon Lavender Glaze ingredients
- ½ cup Swerve confectioners
- 1 tbsp lemon juice
- 1 –2 tsp warm water
- pinch crushed lavender
- Whisk until smooth and drizzle lightly over cooled cookies.
Instructions
- Preheat Oven
- Preheat convection oven to 325°F.
- Line a baking sheet with parchment paper.
- Prepare Lavender
- Lightly crush lavender buds with a mortar and pestle or the back of a spoon.
- This helps release the aromatic oils.
- Mix Dry Ingredients
- In a bowl whisk together:
- almond flour
- coconut flour
- sweetener
- baking powder
- salt
- crushed lavender
- lemon zest
- Cream Butter
- In a separate bowl mix:
- softened butter
- egg
- vanilla extract
- Beat until smooth.
- Combine Dough
- Add the dry mixture to the butter mixture.
- Mix until a soft dough forms.
- Allow dough to rest 3 minutes so coconut flour absorbs moisture.
- Portion Cookies
- Using a #30 scoop, portion dough onto the baking sheet.
- Flatten slightly with the palm of your hand or the bottom of a glass.
- Bake
- Bake 12–14 minutes until edges are lightly golden.
- Cool
- Allow cookies to cool on the pan for 5 minutes, then transfer to a rack to finish cooling.
Notes
Texture & Ingredient Notes
- Lavender contributes a light floral aroma; use sparingly to maintain balance.
- Almond flour provides moisture and a tender crumb.
- Coconut flour helps structure the cookie.
Estimated Nutrition (Per Cookie – 18 servings)
Calories: ~95Total Fat: 8 g
Saturated Fat: 3 g
Cholesterol: 20 mg
Sodium: 60 mg
Total Carbohydrates: 5 g
Dietary Fiber: 2 g
Sugar Alcohols: 2 g
Net Carbs: ~1 g
Protein: 2 g Nutrition values are estimates and may vary depending on ingredient brands.
