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)!
Are these not the prettiest cookies you ever did see? They are soft, buttery, and have a delicate hint of lavender flavor. I bet you can’t eat just one! 💜
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!
Ideas for decorating these lavender cookies
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
- Pin
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
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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A few more cookies to try next
Check out all of my cookie recipes for more inspiration!
Brown Butter Sea Salt Chocolate Chip Cookies
Whipped Shortbread Cookies
Lemon Coconut Cookies
Peanut Butter Oatmeal Raisin Cookies
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.
