Lavender Shortbread Cookies
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Add the most beautiful floral note to your shortbread cookies with these incredible lavender shortbread cookies. I like to bake these when I want a little calm and a lot of pretty. You’ll find everything you need to make high-tea worthy cookies: from the ingredients to decorating tips. Baking has never been more relaxing (or delicious)!
This lavender shortbread cookie recipe is a long time coming – I’ve waited a whole year to share this one! The lavender in my garden dried up last summer before I had a chance to take photos, and I wasn’t about to post it without doing it justice. So I waited, so very patiently, for the flowers to bloom again. Once my lavender bloomed, I jumped at the chance to make these again so I could share them with you!
I’ve baked a lot of shortbread in my life, but these lavender shortbread cookies feel extra special. The lavender adds just the right amount of floral without being overpowering. Paired with a simple glaze, it turns a humble cookie into something magical. They make for amazing gifts, too – and I love seeing my guests’ reaction when I serve them, they’re something you’d get at a fancy high tea.
A few notes about the ingredients
These lavender shortbread cookies use all the usual suspects when it comes to baking: flour, sugar, a bit of salt, but, this particular recipe has a few ingredients you may not have in the pantry. Here are more details:
- Culinary lavender: Not any old lavender will do! Make sure you use culinary lavender – decorative lavender is often sprayed, and we don’t want to consume that. (If you’re using fresh lavender, double the amount). I buy mine from a local farm – but you can also check specialty stores, or look online.
- Lavender extract: While this does add to the glaze, it’s not mandatory. If you live near a supermarket with a wide variety of products, you may be able to find it. Otherwise, check specialty stores, or look online.
- More lavender: A few buds of dried or fresh lavender make for pretty decoration!
Lavender is just so pretty – even just looking at it makes me feel a little more relaxed! Decorating these cookies is a lot of fun. They’re already beautiful on their own, with tiny lavender flecks peeking through the dough, but if you want to take them up a notch, here are a few fun and easy ideas:
- Dip method: Dip half of each cookie into the glaze for a half-and-half look. It’s simple, fun, and pretty.
- Drizzle: Use a spoon to drizzle glaze over the tops. Go for a zigzag, squiggle, or crisscross pattern.
- Glaze glue: Treat the glaze like edible glue – while it’s still wet, gently press in dried buds or a single fresh lavender flower for that perfect finishing touch.
Storing and freezing instructions
Storage: Let these lavender shortbread cookies cool to room temperature, then transfer them to a covered container. Store them for up to a week – just on the counter is fine!
Freezing: If I plan on freezing some, I hold off on the glazing. Pop them on a baking sheet in a single layer, then freeze them until they’re solid. Then, transfer them to a freezer-proof bag or an airtight container and store them in the freezer for up to 3 months. When you’re ready to enjoy them, let them thaw at room temperature. Then, glaze and decorate them right before serving.
Lavender Shortbread Cookies
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon dried culinary lavender (see notes)
- ½ teaspoon salt
- 1 cup butter (at room temperature)
- ¾ cup sugar
Optional Glaze
- ½ cup powdered sugar
- 1 tablespoon water
- ¼ teaspoon lavender extract (see notes)
- Dried or fresh lavender buds (for decoration)
Instructions
- Position a baking rack in the middle of your oven and preheat it to 375 degrees Fahrenheit. In a medium-sized bowl, mix the flour, lavender, and salt.3 cups all-purpose flour, 1 tablespoon dried culinary lavender, ½ teaspoon salt
- In a large bowl, cream the butter and sugar using electric beaters until light and fluffy, about 2 minutes.1 cup butter, ¾ cup sugar
- Add the dry ingredients and mix until the dough looks crumbly, about 2 minutes.
- Use your hands to bring the dough together. It is quite dry so it won't come together into a nice ball, but squish it together as best as you can.
- Put the dough onto a piece of parchment paper and use your hands to press it together and flatten it. Roll out the dough so that it is ½ inch thick then use a cookie cutter (I like using a 2-inch round shape) to cut out the cookies. Re-roll the leftover dough and cut cookies until there is no more dough left. Place the cookies on cookie sheets, leaving 2 inches of space between each one.
- Place the cookies on cookie sheets, leaving 2 inches of space between each one. If you'd like, press a fresh lavender flower into some of the cookies.
- Bake your cookies for 12-14 minutes, until the are very light golden brown on their bottoms. Let them cool for 5 minutes on the baking sheet before transferring them to a cooling rack.
- Optional glaze: In a small bowl, mix the powdered sugar, water, and lavender extract.½ cup powdered sugar, 1 tablespoon water, Dried or fresh lavender buds, ¼ teaspoon lavender extract
- Drizzle the glaze over the cookies or dip the tops of the cookies into it. Decorate the tops with dried or fresh lavender flowers.
Notes
Nutrition
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Check out all of my cookie recipes for more inspiration!
