Delicate, buttery, and carrying the dreamiest floral aroma, Lavender Shortbread Cookies are the treat I reach for whenever I want to serve up something that feels a little extra-special yet homey. The combination of creamy butter, a hint of vanilla, and culinary lavender creates a cookie that’s both classic and playfully modern, with just the right amount of sweetness. These charming cookies pair perfectly with a cup of tea and are sure to impress at any gathering—or simply elevate your everyday afternoon!
Ingredients You’ll Need
The beauty of Lavender Shortbread Cookies lies in their simplicity. With just a handful of key ingredients, each one plays an important role, building flavor and delivering that classic, melt-in-your-mouth texture everyone loves.
- Unsalted Butter (1 cup, softened): This is the ingredient responsible for that rich, tender crumb—be sure it’s fully softened for the best creaming results.
- Powdered Sugar (1/2 cup): Acts as a gentle sweetener, creating a smooth and airy dough without any grittiness.
- All-Purpose Flour (2 cups): Provides structure, resulting in that signature crisp but delicate shortbread bite.
- Dried Culinary Lavender (2 teaspoons, finely chopped): Brings an enchanting floral note—make sure it’s culinary-grade for safe, delicious flavor.
- Salt (1/4 teaspoon): Accentuates the buttery richness and heightens the natural flavors in the dough.
- Vanilla Extract (1 teaspoon): Adds warmth and depth, balancing the lavender’s floral profile beautifully.
How to Make Lavender Shortbread Cookies
Step 1: Cream the Butter and Sugar
Start by beating your softened butter with powdered sugar in a large bowl. You’re looking for a mixture that’s pale and fluffy, which signals that plenty of air has been incorporated—this is the secret to that lovely, light crumb. Take a moment to scrape down the sides of the bowl for even blending.
Step 2: Add Vanilla
Pour in the vanilla extract and mix until it’s just combined. This simple step infuses depth and a cozy, bakery-style aroma that mingles perfectly with the floral notes coming up.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, finely chopped lavender, and salt. Whisking ensures the lavender gets evenly scattered throughout the cookies, so you’ll catch fragrant little bites in every nibble.
Step 4: Bring the Dough Together
Gradually work the dry ingredients into your butter mixture, mixing until a dough forms. It might look a bit crumbly at first, but don’t worry—keep mixing gently and it will come together. Avoid overworking to preserve that classic shortbread tenderness.
Step 5: Shape and Chill the Dough
Divide the dough in half and shape each half into a log (for classic rounds) or a disk (if you’re planning to use cookie cutters). Wrap tightly in plastic wrap and let it chill in the fridge for at least an hour. This resting time is essential for easier slicing or rolling and helps set the flavors.
Step 6: Slice or Cut, Then Bake
Preheat your oven to 325°F (160°C). Slice the dough into 1/4-inch rounds or roll it out and cut fun shapes. Place them onto a parchment-lined baking sheet, leaving a bit of space in between. Bake for 12–15 minutes, just until the edges blush golden—resist overbaking for the perfect, tender texture.
Step 7: Cool and Enjoy
Let the cookies cool on the baking sheet for five minutes before transferring them to a wire rack to cool completely. This short rest helps them firm up without becoming hard, making every bite of your Lavender Shortbread Cookies absolutely perfect.
How to Serve Lavender Shortbread Cookies
Garnishes
A sprinkle of coarse sugar before baking creates a beautiful, sparkly finish and just a touch of extra crunch. For an extra pop, drizzle with a lemon glaze once the cookies are completely cooled. Both options will make your Lavender Shortbread Cookies look every bit as enticing as they taste!
Side Dishes
These cookies shine alongside a pot of Earl Grey or chamomile tea. For a more indulgent experience, pair them with a scoop of vanilla bean ice cream or a bowl of fresh berries—the subtle lavender notes really blossom with simple, creamy or fruity sides.
Creative Ways to Present
Try stacking your cookies high on a pretty cake stand, or tuck a few into cellophane bags with a lavender sprig for a delightful homemade gift. For tea parties, arrange the Lavender Shortbread Cookies with edible flowers or citrus slices on the platter to highlight their floral charm.
Make Ahead and Storage
Storing Leftovers
Store any leftover cookies in an airtight container at room temperature. They’ll keep their wonderful texture and flavor for about a week, making them perfect for baking ahead or enjoying throughout the days to come.
Freezing
Both the dough and the baked cookies freeze beautifully! For dough, wrap tightly and freeze for up to three months—just thaw in the fridge before slicing and baking. Baked cookies can be frozen in a well-sealed container; pop them out whenever you need an elegant treat.
Reheating
If you like your Lavender Shortbread Cookies just a touch warm, place them on a baking sheet in a 275°F (135°C) oven for 3–5 minutes. This refreshes their texture and revives that lovely, buttery aroma without drying them out.
FAQs
Can I use fresh lavender instead of dried?
Technically, you can use fresh culinary lavender, but you’ll want to use about twice the amount since dried lavender has a more concentrated flavor. Make sure the flowers are pesticide-free and rinse them well before using.
How do I know if my lavender is culinary grade?
Culinary-grade lavender is specifically grown for eating and will be labeled as such. Avoid lavender from florists or garden centers, as those varieties may be treated with chemicals or not intended for consumption.
Do these cookies taste perfumey?
Not if you stick to the recommended amount of lavender! The flavor should be delicately floral and inviting, not overwhelming. It’s all about balance, and the butter and vanilla help mellow the lavender’s natural intensity.
Can I make these Gluten-Free?
Absolutely! Substitute a 1:1 gluten-free all-purpose flour blend for the regular flour. Your Lavender Shortbread Cookies will still be irresistible—just be mindful of any texture differences and check that your blend contains xanthan gum if needed.
What’s the best way to chop lavender finely?
Use a very sharp knife and gather the lavender buds into a tight little mound. Go over them with quick, gentle rocking motions—you want tiny pieces that will blend smoothly into the dough, not big chunks that might overpower a bite.
Final Thoughts
If you’ve never baked with lavender before, this is the recipe to change your mind—Lavender Shortbread Cookies are easy, elegant, and full of lovely surprises. Give them a try, and you might just find your new signature treat for sharing with friends (or savoring solo with a cup of tea).
Print
Lavender Shortbread Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes (plus chilling time)
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
Delicate and buttery, these Lavender Shortbread Cookies are a delightful treat with a subtle floral flavor. Perfect for afternoon tea or as a sweet snack.
Ingredients
Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 2 teaspoons dried culinary lavender, finely chopped
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Add Vanilla: Add the vanilla extract and mix until combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, chopped lavender, and salt.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the butter mixture, mixing just until a dough forms.
- Chill Dough: Divide the dough in half, shape into logs or disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Preheat Oven: Preheat the oven to 325°F (160°C).
- Form Cookies: Slice the dough into 1/4-inch rounds or roll out and cut into shapes using cookie cutters.
- Bake: Place on a parchment-lined baking sheet and bake for 12–15 minutes, or until the edges are just starting to turn golden.
- Cool: Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Make sure to use culinary-grade lavender.
- For a decorative touch, sprinkle with coarse sugar before baking or drizzle with a light lemon glaze once cooled.
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