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    Broken Oven Baking » Recipes » Cookies

    Best Lavender Shortbread Cookies

    Published: May 17, 2023 by Kayla Burton · This post may contain affiliate links · Leave a Comment

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    Jump to Recipe

    Lavender Shortbread Cookies are a unique twist on classic shortbread cookies! Adding a small amount of the herb goes a long way. This recipe uses just ½ of a teaspoon of dried lavender buds to give these sweet cookies a subtle, almost savory taste! They pair really well with white chocolate so I like to melt a little bit and dip them in it!

    Lavender shortbread cookies layered on top of each other.

    I love honey lavender lattes! They've been my favorite drink to start my day with for years! I actually buy lavender syrup so I can make them (and lavender ice cream) for myself at home. Finally, I decided I wanted to bake something with lavender buds and I thought shortbread cookies would be the perfect treat!

    When I made these buttery shortbread cookies, I was so pleased by the slight savory flavor the lavender flowers add! My boyfriend even said they're the best shortbread cookies he's ever had, right above my strawberry shortbread cookies!

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • Substitutions & Variations
    • Step by Step Instructions
    • Expert Baking Tips
    • Recipe FAQs
    • Storage
    • More Recipes You'll Love
    • 📖 Recipe

    Why You'll Love This Recipe

    • The slight floral taste of lavender buds in these lavender biscuits adds a delicious and unique flavor and touch of sophistication.
    • This easy shortbread recipe with dried lavender only has 7 ingredients and is simple to make.
    • It uses a slice and bake method so you won't need to roll and cut out the dough.
    • These lavender cookies are just like Ted Lasso biscuits with a floral twist!

    Ingredients

    Ingredients needed to make lavender shortbread cookies.
    • Make sure to use culinary lavender! Some dried lavender is sold to be used for fragrances, candles, potpourri, etc. These kinds might be a different type of lavender or it might not go through the same manufacturing process as food grade lavender.
    • Unsalted butter adds a significant amount of flavor in this lavender shortbread recipe and keeps them "short" (AKA extra soft and crumbly). Use good quality, European butter for the best flavor. Make sure it's room temperature, but not too soft!
    • Salt is really important in shortbread cookies to help balance the sweetness.
    • Powdered sugar is used in addition to granulated sugar which helps make the cookies very soft.

    See recipe card below for a full list of ingredients and measurements.

    Substitutions & Variations

    • If you want just a subtle lavender flavor, use ¼ teaspoon of dried lavender flowers. For a more noticeable flavor, use ½ teaspoon.
    • Add a teaspoon of lemon zest for lemon lavender shortbread cookies.
    • You can choose to roll and cut shapes out of the dough instead of slicing it into rectangles.

    This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

    Step by Step Instructions

    Dried lavender buds ground with a mortar and pestle.

    Step 1: Grind the dried lavender buds with a mortar and pestle (or a bowl and back of a sturdy spoon).

    Butter, sugar, and ground dried lavender mixed together in a bowl.

    Step 2: Cream the butter, granulated sugar, and powdered sugar until light and fluffy. Mix in the ground lavender.

    Lavender shortbread cookie dough in a bowl with a spatula.

    Step 3: Mix in the vanilla extract, all purpose flour, and salt until well combined.

    Lavender shortbread dough shaped into a rectangle and wrapped.

    Step 4: Shape the dough into a smooth rectangle, wrap in plastic wrap, and refrigerate until very cold and firm.

    Poking lavender shortbread cookie dough rectangles with a fork.

    Step 5: Once firm, slice into individual cookies about ¼ inch thick. Then, arrange them on a parchment-lined baking sheet. Gently poke each one 3-4 times with a fork.

    A lavender shortbread cookie dipped in melted white chocolate.

    Step 6: Bake the cookies at 300°F just until the edges begin to tan. Let them cool for a bit and then dip in melted white chocolate (optional).

    Expert Baking Tips

    1. If you're struggling to shape the dough into a rectangle because it's too soft, do your best and then plop it in the refrigerator for 10-20 minutes. Once it's a little more firm but still soft, give it a more defined rectangular shape.
    2. If the dough warms up during slicing, place the cookie sheet back in the fridge for a few minutes again before baking.
    3. Don't overbake the lavender cookies or they will be hard.

    Recipe FAQs

    What kind of lavender should I use?

    Culinary grade dried lavender.

    What does lavender taste like?

    It tastes very floral and slightly sweet and bitter. It is often used in Herbs de Provence, so it may taste familiar.

    Can I skip refrigerating the cookie dough?

    No. Chilling the dough is necessary for the cookies to hold their shape.

    Why did my cookies spread?

    This could be from using too soft of butter or not letting the dough chill until completely firm.

    Why are my cookies so dry and puffy?

    This is likely from over-measuring the flour. I highly recommend using a food scale to weigh it in grams (see "metric" tab in recipe card below) for the most accurate results.

    Shortbread cookies with lavender cut in half.

    Storage

    Room Temperature

    Store lavender cookies in an airtight container for up to 1 week at room temperature.

    Freezing Instructions

    Freeze fully cooled cookies in a freezer-safe container for up to 1 month.

    More Recipes You'll Love

    • Strawberry shortbread cookies with white chocolate drizzled on top.
      Easy Strawberry Shortbread Cookies
    • Chai Sugar Cookies
    • Lavender Berry Sweet Rolls
    • A cone with a scoop of lavender honey ice cream laying in a pan of ice cream.
      Lavender Honey Ice Cream

    Did you try this recipe?
    Leave a ⭐️ review below and tag @brokenovenbaking on Instagram & Facebook!

    📖 Recipe

    Lavender shortbread cookies layered on top of each other.

    Best Lavender Shortbread Cookies

    Kayla Burton
    Lavender shortbread cookies are soft and buttery shortbread biscuits with a floral twist! They're filled with dried lavender and dipped in white chocolate!
    5 from 1 vote
    Print Recipe Pin Recipe Save for LaterSaved!
    Prevent your screen from going dark
    Prep Time 20 mins
    Cook Time 12 mins
    Chill Time 1 hr 30 mins
    Total Time 2 hrs 2 mins
    Course Dessert
    Cuisine American
    Servings 24 cookies
    Calories 111 kcal

    Equipment

    • Electric mixer hand mixer or stand mixer with paddle attachment
    • Measuring spoons
    • Scale/measuring cups
    • Mortar and pestle or bowl and back of a spoon
    • Baking sheet lined with parchment paper
    • Fork

    Ingredients
     
     

    • 14 tablespoons unsalted butter room temperature
    • ¼ cup granulated sugar
    • ⅓ cup powdered sugar
    • ¼-½ teaspoon* dried lavender flowers culinary grade, measured then crushed
    • ¼ teaspoon vanilla extract
    • 2 cups all-purpose flour weighed in grams or spooned and leveled
    • ¼ teaspoon salt
    • melted white chocolate optional

    Instructions
     

    • In a large bowl, cream together the butter, sugar, and powdered sugar.
    • Using a mortar and pestle or a small bowl and the back of a spoon, grind the dried lavender to be as fine as you can get it. Then, mix it into the bowl of butter & sugars.
    • Add the vanilla extract, flour, and salt. Mix until combined well.
    • Push the dough together in the bowl so it all sticks together and place it onto a sheet of plastic wrap.
      Shape it into a rectangular block (approximately 7x2x1.5 inches).
      Wrap the block of dough and refrigerate for at least 1-2 hours.
    • Preheat oven to 300°F and line a baking sheet with parchment paper.
    • When the dough log is very cold and firm, cut it into ¼ inch slices and place them on your baking sheet.
      Gently poke the centers of the cookie slices 3-4 times with a fork (careful not to poke all the way through the dough).
    • Bake for 12-17 minutes or until the edges are just barely tan.
    • Optional: after the cookies have completely cooled, drizzle or dip them in melted white chocolate!

    Notes

    *Lavender Measurement: If you want a more subtle lavender flavor, use ¼ teaspoon. For a more noticeable flavor, use ½ teaspoon.
    Storage: Store cookies in an airtight container in the refrigerator for 1 week or in the freezer for 1 month.
    Make Ahead: The dough can be made, shaped, and refrigerated overnight. Slice and bake the next day according to instructions.

    Nutrition

    Calories: 111kcalCarbohydrates: 12gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 18mgSodium: 25mgPotassium: 13mgFiber: 0.3gSugar: 4gVitamin A: 204IUVitamin C: 0.01mgCalcium: 4mgIron: 0.5mg

    The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

    Tried this recipe?Leave a comment below & tag @brokenovenbaking on social!

    More Perfect Cookie Recipes

    • Oatmeal chocolate chip bars cut into squares.
      Chewy Oatmeal Chocolate Chip Cookie Bars
    • A stack of white chocolate chip key lime cookies.
      White Chocolate Chip Key Lime Cookies
    • A stack of sour cream cookies with vanilla buttercream frosting.
      Soft and Easy Sour Cream Cookies with Frosting
    • Oatmeal raisin cookies in a basket.
      Old Fashioned Oatmeal Raisin Cookies

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    Hey, I'm Kayla!

    I'm a self-taught baker, recipe developer & food photographer in Chicago. I created this blog to share simple, sweet recipes that bakers of any level can enjoy! I hope you find your new favorite brunch or dessert recipe here! If you have any questions or want to connect, I'd love to hear from you!
    About Kayla →

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