Heavenly Lavender Shortbread Cookies Recipe

I’m sharing my Lavender Cookies Recipe that blends dried lavender and vanilla into a shortbread made with butter using a simple technique that creates layered rounds.

I never thought cookies could smell like a memory until I baked these Heavenly Lavender Shortbread Cookies. I layered flaky shortbread around tiny bits of dried culinary lavender buds and plenty of unsalted butter, so they just melt on your tongue.

It’s not overly sweet, and there’s a subtle floral note that makes you tilt your head and wonder what else would play off it. If you’re into a Lavender Cookies Recipe that feels a little unexpected, or you collect Tea Flavored Desserts for weekend gatherings, this one will make you scribble notes in the margin.

Trust me, you will want to save this pin.

Ingredients

• And rich source of fat, makes cookies tender and rich, not many vitamins though.
• Super fine sugar, gives melt in your mouth texture, pure carbs, very sweet.
• Adds silkiness and delicate crumb, mostly starch carbs, no protein or fiber.
• Main structure from gluten, lots of carbs and some protein, can be heavy.
• Fragrant floral notes, slightly bitter, tiny fiber pieces, use sparingly for balance.
• Warm aroma that rounds flavors, contains small antioxidants, not a sweetener tho.
• Boosts flavors and contrast, balances sweetness, trace minerals but use just a pinch.
• Adds crunchy sparkle and extra sweetness, pure carbs, dont overdo it.

Ingredient Quantities

• 1 cup (2 sticks, 226 g) unsalted butter softened
• 1/2 cup (60 g) powdered sugar sifted
• 1/4 cup (50 g) granulated sugar
• 2 cups (240 g) all purpose flour
• 1/4 cup (30 g) cornstarch
• 1 to 2 tablespoons dried culinary lavender buds lightly crushed
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon fine sea salt
• Extra granulated or sanding sugar for sprinkling optional

How to Make this

1. Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper. Measure flour by spooning into the cup then level it so the cookies wont be dense.

2. Lightly crush 1 to 2 tablespoons dried culinary lavender with a mortar and pestle or the back of a spoon so the oils wake up, use 1 tablespoon for subtle flavor, 2 if you want it stronger.

3. In a large bowl, beat 1 cup (2 sticks, 226 g) softened unsalted butter with 1/2 cup (60 g) sifted powdered sugar and 1/4 cup (50 g) granulated sugar until pale and fluffy, about 3 to 4 minutes. Dont overbeat.

4. Beat in 1 teaspoon pure vanilla extract and the crushed lavender until distributed.

5. Whisk together 2 cups (240 g) all purpose flour, 1/4 cup (30 g) cornstarch and 1/4 teaspoon fine sea salt in a separate bowl.

6. Fold the dry mix into the butter mixture just until it comes together, dont overwork it. The dough will be soft but manageable.

7. Shape the dough into a disk or roll into a log, wrap in plastic and chill in the fridge for 30 to 45 minutes so it firms up and wont spread too much.

8. Roll dough out on a lightly floured surface to about 1/4 inch thickness, cut with a cookie cutter or slice the chilled log into 1/4 inch rounds, place cookies on the prepared sheet about 1 inch apart. If using extra granulated or sanding sugar sprinkle lightly on top before baking.

9. Bake 12 to 15 minutes, or until edges just begin to turn a light golden. Cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely. Store in an airtight container for up to 5 days.

Equipment Needed

1. Oven and a baking sheet lined with parchment paper
2. Measuring cups and spoons, plus a kitchen scale for the gram measurements
3. Large mixing bowl and a smaller bowl for whisking the dry stuff
4. Electric mixer or hand mixer for creaming the butter, saves your arm
5. Whisk and a rubber or silicone spatula for folding the dough, scraping the bowl
6. Mortar and pestle or the back of a spoon to lightly crush the lavender buds
7. Rolling pin and cookie cutters, or a sharp knife to slice a chilled log, plus plastic wrap for chilling
8. Wire cooling rack and an airtight container for storing the cookies

FAQ

Heavenly Lavender Shortbread Cookies Recipe Substitutions and Variations

• Unsalted butter: use salted butter (cut the added salt to about 1/8 tsp or skip it), or swap 1:1 with a vegan stick butter if you need dairy free. You might want to chill the dough a bit longer if using a plant based spread.
• Powdered sugar: make your own by blitzing granulated sugar with about 1/2 tsp cornstarch for each 1/2 cup in a blender until super fine, or use store bought icing sugar. If all you have is granulated sugar try superfine/caster sugar but the texture will be a little less melt in your mouth.
• All purpose flour: use a cup for cup gluten free baking blend (one with xanthan gum) for GF cookies, or replace up to 25% with whole wheat pastry flour for a nuttier taste though cookies may be a bit denser.
• Dried culinary lavender: swap with 1 tsp lemon or orange zest plus a touch more vanilla for a bright floral note, or try 1/2 tsp dried chamomile or a pinch of crushed edible rose petals for a similar delicate flavor.

Pro Tips

– Grind or rub the crushed lavender into the granulated sugar before adding it. That helps the flavor spread evenly so you dont get big pockets of floral bits, and it tames any bitter or soapy notes.

– Chill the dough longer if you want clean edges and less spread. If it gets too firm to slice, let it sit on the counter for 5 to 10 minutes so it softens just enough to cut without smashing.

– Keep mixing to a minimum. Stop as soon as the dry ingredients are incorporated, overworking will make the cookies tough instead of tender.

– Watch the bottoms not just the tops while baking, ovens vary. If theyre browning too fast, bake on a higher rack or use a silicone mat or double sheet to slow the bottom heat.