Looking for a treat that’s as beautiful as it is delicious? These Lavender Shortbread Cookies are the answer. Delicately floral and wonderfully buttery, they offer just the right hint of lavender to elevate classic shortbread into something truly special. Whether you’re planning an elegant tea or want to add a whimsical flair to your baking, these cookies strike the perfect balance between aromatic charm and melt-in-your-mouth goodness. Trust me, after one bite, you’ll understand why this is a personal favorite!
Ingredients You’ll Need
Each ingredient in this recipe has a role to play—no more, no less! Their simplicity is exactly what lets the magical flavor of dried lavender shine through. Here’s what you’ll need for Lavender Shortbread Cookies, with some pro tips for getting the best results.
- Unsalted butter (1 cup, softened): Room-temperature butter ensures a creamy, delicate crumb and that signature buttery taste in every bite.
- Powdered sugar (½ cup): Gives the cookies an ultra-tender texture and that gentle sweetness shortbread is famous for.
- Vanilla extract (1 teaspoon): Adds warmth and rounds out the floral notes of lavender—don’t skip it!
- All-purpose flour (2 cups): Keeps the cookies tender but sturdy, perfect for holding pretty shapes from your favorite cookie cutter.
- Dried culinary lavender buds (1 tablespoon, finely chopped): Culinary-grade is a must—these tiny purple blossoms bring aromatic magic without a soapy aftertaste.
- Salt (¼ teaspoon): Just a pinch heightens all the other flavors, making the butter taste even richer and the lavender more noticeable.
How to Make Lavender Shortbread Cookies
Step 1: Prepare the Baking Sheet and Preheat the Oven
Start by preheating your oven to 325°F (165°C). Line a baking sheet with parchment paper—this keeps your cookies from sticking and makes cleanup a breeze. Taking a minute to do this at the start means you can focus on the fun part: making the dough.
Step 2: Cream Butter and Sugar
In a large bowl, use a hand mixer (or a sturdy wooden spoon and elbow grease) to blend the softened butter and powdered sugar. You’re looking for a light, fluffy mixture—this helps create that melt-in-your-mouth texture you expect from lavender shortbread cookies. Don’t rush: this step is the secret to a perfectly tender crumb.
Step 3: Add Vanilla
Blend in the vanilla extract, letting it mingle with the creamy butter and sugar. You’ll notice the aroma blooms right away, adding an extra layer of coziness before the lavender even goes in.
Step 4: Whisk Together Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, finely chopped dried lavender, and salt. This disperses the lavender evenly so every cookie has just the right amount of floral flair alongside buttery richness.
Step 5: Combine and Form the Dough
Gradually add the dry ingredients to your butter mixture. Stir gently until everything is well incorporated and a soft dough forms. The dough will look a little crumbly at first, but it’ll come together as you press it together—don’t worry, that’s how shortbread magic works!
Step 6: Roll Out and Cut
Turn the dough out onto a lightly floured surface. Roll it to about ¼-inch thickness (even thickness means even baking). Grab your favorite cookie cutter and shape away! Each cookie will be flecked with lovely lavender confetti.
Step 7: Bake to Perfection
Arrange the cookies on your prepared sheet and bake for 12 to 15 minutes. Keep an eye on them—when the edges just start to turn golden, they’re ready! Let them cool for 5 minutes on the pan (they’ll be soft right out of the oven), then transfer to a wire rack to cool completely. This little rest keeps them from breaking and helps their delicate flavor develop fully.
How to Serve Lavender Shortbread Cookies
Garnishes
If you want to dress up your Lavender Shortbread Cookies, try a light dusting of powdered sugar right before serving, or even a sprinkling of extra chopped dried lavender or edible flowers for real wow-factor. A drizzle of white or lemon glaze also makes them party-ready!
Side Dishes
These cookies are made for teatime—think fragrant Earl Grey or soothing chamomile for classic pairings. They also go beautifully alongside fresh berries, a dollop of whipped cream, or paired with tangy lemon curd for a contrast that will delight your taste buds.
Creative Ways to Present
Try stacking the cookies in a glass jar tied with ribbon for an adorable homemade gift, or pile them high on a pretty cake stand for a bridal shower or afternoon tea. You can even sandwich a thin stripe of white chocolate between two cookies for an elegant twist.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Lavender Shortbread Cookies in an airtight container at room temperature. They’ll stay fresh and buttery for up to a week, making them great for advance planning or easy snacking.
Freezing
You can freeze these cookies either before or after baking. To freeze the dough, wrap it tightly in plastic wrap and store for up to two months—when you’re ready, thaw it in the fridge and bake as directed. Baked cookies also freeze well; simply layer them between sheets of parchment in a freezer-safe container for up to three months.
Reheating
If your cookies have gotten a little soft or you want to enjoy them warm, just pop them on a baking sheet in a 300°F (150°C) oven for 3–4 minutes. Let cool briefly, and they’ll taste almost freshly baked again.
FAQs
Can I use fresh lavender instead of dried?
It’s best to stick with dried culinary lavender for both flavor and safety. Fresh lavender can be overpowering and sometimes bitter. Dried buds provide a gentle floral note without overwhelming the buttery shortbread.
What if I don’t have powdered sugar—can I substitute it?
Powdered sugar gives the cookies their soft texture, but if you’re in a pinch, you can pulse granulated sugar in a blender or food processor until fine. Just be sure to measure after grinding for the best Lavender Shortbread Cookies.
How do I know which lavender is safe for baking?
Always choose “culinary” or “food-grade” lavender, which you’ll find at specialty spice shops or online. Avoid decorative or craft lavender, which might be treated with chemicals and isn’t intended for eating!
Can I make the dough ahead of time?
Absolutely! The dough can be prepared in advance and either chilled for a day or two in the refrigerator, or frozen for longer storage. Just bring it to a slightly warmer temperature before rolling and cutting.
How do I prevent the cookies from spreading or losing their shape?
Chilling the dough for about 15–20 minutes before baking can help the cookies hold their shape. Also, make sure your oven is fully preheated to the right temperature before putting them in to bake.
Final Thoughts
If you’re ready to try something a little bit magical, go bake up a batch of Lavender Shortbread Cookies and watch as friends and family fall in love. Every bite feels like a garden party, and you’ll be amazed at how easy it is to bring a little floral flair to your kitchen. Give them a try—you just might discover your new favorite treat!
Print
Lavender Shortbread Cookies Recipe
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicate and buttery, these Lavender Shortbread Cookies are a delightful treat with a hint of floral aroma from the lavender. Perfect for afternoon tea or as a sweet snack.
Ingredients
Shortbread Cookies:
- 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
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. Gradually add the dry ingredients to the butter mixture and mix until a soft dough forms.
- Shape and Bake: 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 for 12–15 minutes, or until the edges are just starting to turn golden.
- Cool and Serve: Let cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Make sure to use culinary-grade lavender.
- For extra flavor, sprinkle cookies with a little extra sugar before baking.
- Dough can be chilled and sliced or rolled for later use.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 4g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
