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!
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!
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!
- 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
- 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.
- If the dough warms up during slicing, place the cookie sheet back in the fridge for a few minutes again before baking.
- Don't overbake the lavender cookies or they will be hard.
Culinary grade dried lavender.
It tastes very floral and slightly sweet and bitter. It is often used in Herbs de Provence, so it may taste familiar.
No. Chilling the dough is necessary for the cookies to hold their shape.
This could be from using too soft of butter or not letting the dough chill until completely firm.
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.
Store lavender cookies in an airtight container for up to 1 week at room temperature.
Freeze fully cooled cookies in a freezer-safe container for up to 1 month.
Best Lavender Shortbread Cookies
- Electric mixer hand mixer or stand mixer with paddle attachment
- Measuring spoons
- Mortar and pestle or bowl and back of a spoon
- Baking sheet lined with parchment paper
- 14 tablespoons (196 g) unsalted butter room temperature
- ¼ cup (50 g) granulated sugar
- ⅓ cup (30 g) powdered sugar
- ¼-½ teaspoon* (½ teaspoon) dried lavender flowers culinary grade, measured then crushed
- ¼ teaspoon (¼ teaspoon) vanilla extract
- 2 cups (250 g) all-purpose flour weighed in grams or spooned and leveled
- ¼ teaspoon (¼ teaspoon) salt
- melted white chocolate optional
- 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!
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.