Best Lavender Shortbread Cookies

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!

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

• 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

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

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

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

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

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.

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

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.

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