Name: Lavender Shortbread Cookies Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: British
Ingredients: 1 cup unsalted butter, softened; ½ cup powdered sugar; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 tablespoon dried culinary lavender buds, finely chopped; ¼ teaspoon salt

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There’s something undeniably elegant about a tray of Lavender Shortbread Cookies: buttery, delicately crisp, and gently perfumed with floral notes that turn every bite into a pure delight. Whether you’re looking to impress at a tea party, bring a unique treat to a picnic, or simply brighten your afternoon snack, these cookies deliver a sophisticated twist on the classic shortbread with just the right amount of fragrant lavender. No fancy techniques required—just a few wholesome ingredients and a little bit of time, and you’re all set to enjoy a cookie that feels like a bouquet of springtime with every nibble.

Lavender Shortbread Cookies Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in Lavender Shortbread Cookies plays a crucial role, working together to create an unbeatable flavor and melt-in-your-mouth texture. Let’s take a look at what you’ll need, plus a few simple tips for the best results.

Unsalted butter, softened: Butter is the backbone of this recipe, giving that signature richness and creamy texture.
Powdered sugar: Adds a touch of sweetness while keeping the dough tender and smooth.
Vanilla extract: Rounds out the floral notes and enhances the overall flavor profile.
All-purpose flour: Provides structure so your cookies hold their shape beautifully.
Dried culinary lavender buds, finely chopped: The star ingredient—choose food-grade lavender for a fresh, fragrant flavor without any bitterness.
Salt: Just a pinch to balance the sweetness and make all the flavors pop.

How to Make Lavender Shortbread Cookies

Step 1: Prep Your Oven and Pan

Start by preheating your oven to 325°F (165°C) and lining a baking sheet with parchment paper. This not only ensures your Lavender Shortbread Cookies bake evenly, but also prevents sticking and makes cleanup a breeze.

Step 2: Cream Butter and Sugar

In a large mixing bowl, cream the softened butter and powdered sugar together until the mixture is light, fluffy, and pale. This is where a lot of the cookie’s tender texture comes from, so don’t rush this step—give it at least a couple of minutes!

Step 3: Add Vanilla Extract

Stir in the vanilla extract, mixing well to ensure the sweet, floral aroma weaves beautifully into every bite of your Lavender Shortbread Cookies.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, finely chopped dried lavender buds, and salt. Whisking helps evenly distribute the lavender, so every cookie gets just the right hint of floral flavor.

Step 5: Make the Dough

Gradually add the flour mixture to the creamed butter mixture, stirring gently until a soft dough forms. The dough should be slightly tacky but not sticky—if it feels too dry, give it a gentle knead with your hands to bring it together.

Step 6: Roll and Cut

Turn the dough onto a lightly floured surface and roll it to about 1/4-inch thickness. Use your favorite cookie cutter shapes—classic rounds, elegant hearts, or playful flowers—to bring your Lavender Shortbread Cookies to life.

Step 7: Bake to Perfection

Arrange the cut cookies on your prepared baking sheet, giving them a little space to breathe. Bake for 12 to 15 minutes, or until the edges just begin to turn golden. Watch closely in the last couple minutes; you want them to be set but not brown.

Step 8: Cool and Enjoy

Let the cookies rest on the pan for 5 minutes to firm up, then transfer to a wire rack to cool completely. This short rest sets their delicate texture and makes them easier to handle.

How to Serve Lavender Shortbread Cookies

Garnishes

For an elegant finish, consider a light dusting of powdered sugar or a sprinkle of extra chopped lavender buds. A tiny edible flower or a fresh sprig of lavender placed beside each cookie makes for a truly storybook presentation.

Side Dishes

Lavender Shortbread Cookies shine alongside a classic cup of tea—especially Earl Grey, chamomile, or a lightly floral green tea. For something special, plate them with lemon curd, berry preserves, or a scoop of vanilla ice cream to balance the sweet floral notes.

Creative Ways to Present

Stack your cookies in cellophane bags tied with lavender-hued ribbon for a gorgeous homemade gift. For parties or showers, place each cookie in a paper cupcake liner and arrange on a tiered platter. You can even serve them as a sweet finale to a spring brunch, nestled among edible flowers for a truly dreamy display.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, store any extra Lavender Shortbread Cookies in an airtight container at room temperature. They’ll stay fresh and buttery for up to a week—if they last that long!

Freezing

These cookies freeze beautifully. Layer them between sheets of parchment in a freezer-safe container. You can also freeze the dough (wrapped well in plastic) for up to two months; just thaw in the fridge before rolling and baking.

Reheating

If you like your Lavender Shortbread Cookies slightly warm, pop them in a 250°F (120°C) oven for 3–4 minutes. They’ll taste like they just came out of the oven, regaining their signature crisp edge and dreamy aroma.

FAQs

Can I use fresh lavender instead of dried?

You can use fresh culinary lavender, but be sure to double the amount since dried lavender is more concentrated. Just make sure it’s food-grade and finely chop before adding so the flavor is well distributed.

What if I don’t have a cookie cutter?

No problem! Just roll the dough into a log, chill it, and slice rounds with a sharp knife for perfect rustic biscuits. The taste stays just as lovely.

Are Lavender Shortbread Cookies safe for kids?

Absolutely! The floral flavor is subtle and not overpowering, so most kids find them delightful. Just check for any food allergies or sensitivities to lavender before serving.

Can I add lemon zest or other flavors?

Lemon zest makes a fantastic addition and pairs beautifully with lavender. A touch of orange zest or even a hint of almond extract would also be delicious—feel free to experiment and make it your own.

How do I know if my lavender is food-grade?

Always purchase lavender specifically labeled as “culinary” or “food-grade,” available at specialty spice shops or online. Other types may be treated with chemicals and are not safe (or tasty) for baking.

Final Thoughts

These Lavender Shortbread Cookies are truly something special—beautiful to look at, unforgettable to taste, and guaranteed to make any moment feel a bit more magical. If you’ve never baked with lavender before, this is the perfect introduction. I hope you’ll give them a try and share the joy, one aromatic, buttery bite at a time!

Lavender Shortbread Cookies Recipe

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4.7 from 15 reviews

Author: admin
Total Time: 30 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

Delicate and buttery, these Lavender Shortbread Cookies are a delightful treat with a hint of floral flavor from dried lavender buds. Perfect for tea time or as a light dessert, these cookies are easy to make and even easier to enjoy.

Ingredients

Scale

Ingredients:

1 cup unsalted butter, softened
½ cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 tablespoon dried culinary lavender buds, finely chopped
¼ teaspoon salt

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Instructions

Preheat the oven: Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
Cream butter and sugar: In a large bowl, cream the softened butter and powdered sugar until light and fluffy. Mix in the vanilla extract.
Combine dry ingredients: In a separate bowl, whisk together the flour, chopped lavender, and salt.
Blend dough: Gradually add the dry ingredients to the butter mixture and mix until a soft dough forms.
Roll and cut: Turn the dough out onto a lightly floured surface and roll it to about ¼-inch thickness. Use a cookie cutter to cut into desired shapes and transfer to the prepared baking sheet.
Bake: Bake for 12–15 minutes, or until the edges are just starting to turn golden.
Cool: Let cool on the pan for 5 minutes before transferring to a wire rack to cool completely.