I can never resist these lavender shortbread cookies, with their buttery crumb, delicate sweetness, and dreamy floral scent. One bite and it’s clear why they feel so special.

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I’m obsessed with these Lavender Shortbread Cookies because they taste fancy without acting precious. I get that rich, buttery snap first, then the dried culinary lavender sneaks in with this floral little hit that makes me want another cookie before I’ve finished the one in my hand.

But I love that they’re not too sweet. Just buttery, crumbly, lightly crisp, and seriously fragrant in the best way.

And the scent? Unreal.

I adore cookies that feel simple but still make me pause after one bite. These do that.

Pretty, delicate, a little bold. My kind of cookie.

Every single time.

Ingredients

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Butter is the whole cozy base, giving these cookies that rich, melt-in-your-mouth bite.
Powdered sugar keeps things soft and tender, not gritty or crunchy.
Granulated sugar adds a little structure and a tiny sweet snap at the edges.
All-purpose flour holds everything together without making the cookies feel heavy.
Cornstarch is the secret to that delicate, bakery-style crumb you’ll love.
Vanilla brings warmth, so the lavender doesn’t taste too sharp or soapy.
Dried culinary lavender gives the cookies their floral, fancy-but-not-fussy personality.
Fine salt balances the sweetness and makes the buttery flavor pop.
Plus extra sugar on top adds sparkle and a light sweet crunch.
Basically, these ingredients make shortbread that’s simple, pretty, and seriously snackable.

Ingredient Quantities

1 cup (225 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 teaspoon vanilla extract

1 to 2 tablespoons dried culinary lavender, lightly crushed or finely chopped

1/4 teaspoon fine salt

Extra granulated sugar for sprinkling, optional

How to Make this

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1. Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper.

2. In a large bowl, beat 1 cup softened unsalted butter with 1/2 cup sifted powdered sugar and 1/4 cup granulated sugar until light and creamy.

3. Stir in 1 teaspoon vanilla extract and 1 to 2 tablespoons lightly crushed or finely chopped dried culinary lavender until evenly distributed.

4. Whisk together 2 cups all purpose flour, 1/4 cup cornstarch, and 1/4 teaspoon fine salt in a separate bowl.

5. Gradually add the dry ingredients to the butter mixture and mix until a soft dough forms, scraping the bowl as needed.

6. Turn the dough onto a lightly floured surface and gently knead once or twice to bring it together; avoid overworking.

7. Shape the dough into a log about 1 to 1 1/2 inches in diameter, or roll out to 1/4 inch thickness and cut with a cookie cutter. If using a log, wrap in plastic and chill for 30 minutes to firm.

8. Slice the chilled log into 1/4 inch rounds or place cut cookies on the prepared sheet about 1 inch apart. If desired, sprinkle tops lightly with extra granulated sugar.

9. Bake for 12 to 18 minutes, rotating the pan halfway through, until the edges are just set and the bottoms are lightly golden.

10. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.

Equipment Needed

1. Oven and baking sheet lined with parchment paper
2. Large mixing bowl
3. Electric mixer or hand whisk
4. Small bowl for dry ingredients and a sieve for sifting powdered sugar
5. Spatula for scraping the bowl
6. Lightly floured surface and a bench scraper or rolling pin
7. Plastic wrap for chilling the dough
8. Sharp knife for slicing or cookie cutters and a wire cooling rack

FAQ

Q: How do I prevent the cookies from tasting soapy or overly floral? A: Use culinary-grade dried lavender and crush it finely or pulse in a spice grinder. Start with 1 tablespoon and taste a small piece of raw dough if you must, but resist adding too much. Strong floral notes come from overuse, so err on the side of restraint.

Q: Can I substitute fresh lavender for dried? A: Fresh lavender has more moisture and a milder concentrated flavor. Use about double the amount by volume, lightly chop, and pat dry on paper towels first. Drying or using culinary dried lavender is usually more reliable for shortbread.

Q: How should I store the baked cookies? A: Keep cooled cookies in an airtight container at room temperature for up to 5 days. Layer with parchment to avoid sticking. For longer storage, freeze in a single layer until firm then transfer to a freezer-safe bag for up to 3 months.

Q: Can I freeze the dough instead of baked cookies? A: Yes. Shape the dough into a log or press it into a disk, wrap tightly in plastic, and freeze for up to 3 months. Thaw in the refrigerator before slicing or rolling and bake as directed, adding a minute or two to baking time if still cool.

Q: How do I get a tender, crumbly shortbread texture? A: Use softened but not melted butter and avoid overworking the dough. Incorporating cornstarch helps create a tender, melt-in-your-mouth crumb. Chill the dough before slicing or cutting to reduce spreading.

Q: What are good finishing options besides sprinkling granulated sugar? A: Try a light lemon glaze, a dusting of powdered sugar, or dipping half the cookie in melted white chocolate and sprinkling with finely chopped dried lavender or crushed pistachios for texture and contrast.

Lavender Shortbread Cookies Recipe Substitutions and Variations

Unsalted butter: use salted butter in same amount and omit or reduce the added salt to taste; or use vegan/butter-style spread 1 to 1 for a dairy-free version.
Powdered sugar: blitz granulated sugar in a blender or food processor into a fine powder and use slightly less by volume, or substitute with superfine caster sugar if texture allows.
Cornstarch: replace with arrowroot powder 1 to 1 for the same tendering effect, or use an equal amount of extra all purpose flour if needed.
Dried culinary lavender: swap for 1 teaspoon lavender extract for stronger floral flavor, or use 1 to 2 teaspoons lemon zest or 1 teaspoon vanilla bean seeds for a different but complementary aroma.

Pro Tips

1. Use room temperature butter but not greasy soft. It should give slightly when pressed so you get a tender, crumbly texture without spreading too much in the oven.

2. Lightly crush the lavender between your fingers or with a mortar and pestle so you release aroma without getting gritty bites. Start with 1 tablespoon and taste a tiny bit of raw dough to decide if you want more.

3. Chill the log until firm to the touch. Cold dough slices hold their shape better and give a clean edge, especially if you want pretty rounds for gifting.

4. Watch the first batch closely for doneness. These cookies brown very subtly; pull them when the edges are just set and the bottoms are faintly golden. They will firm as they cool.

5. For a bright finish, sprinkle sugar on the tops right before baking so it melts slightly and forms a gentle sparkle. Store in an airtight container with a piece of bread to help keep them soft.

Lavender Shortbread Cookies Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I can never resist these lavender shortbread cookies, with their buttery crumb, delicate sweetness, and dreamy floral scent. One bite and it’s clear why they feel so special.

Servings

servings

Calories

126

kcal

Equipment: 1. Oven and baking sheet lined with parchment paper
2. Large mixing bowl
3. Electric mixer or hand whisk
4. Small bowl for dry ingredients and a sieve for sifting powdered sugar
5. Spatula for scraping the bowl
6. Lightly floured surface and a bench scraper or rolling pin
7. Plastic wrap for chilling the dough
8. Sharp knife for slicing or cookie cutters and a wire cooling rack

Ingredients

1 cup (225 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 teaspoon vanilla extract
1 to 2 tablespoons dried culinary lavender, lightly crushed or finely chopped
1/4 teaspoon fine salt
Extra granulated sugar for sprinkling, optional

Directions

Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper.
In a large bowl, beat 1 cup softened unsalted butter with 1/2 cup sifted powdered sugar and 1/4 cup granulated sugar until light and creamy.
Stir in 1 teaspoon vanilla extract and 1 to 2 tablespoons lightly crushed or finely chopped dried culinary lavender until evenly distributed.
Whisk together 2 cups all purpose flour, 1/4 cup cornstarch, and 1/4 teaspoon fine salt in a separate bowl.
Gradually add the dry ingredients to the butter mixture and mix until a soft dough forms, scraping the bowl as needed.
Turn the dough onto a lightly floured surface and gently knead once or twice to bring it together; avoid overworking.
Shape the dough into a log about 1 to 1 1/2 inches in diameter, or roll out to 1/4 inch thickness and cut with a cookie cutter. If using a log, wrap in plastic and chill for 30 minutes to firm.
Slice the chilled log into 1/4 inch rounds or place cut cookies on the prepared sheet about 1 inch apart. If desired, sprinkle tops lightly with extra granulated sugar.
Bake for 12 to 18 minutes, rotating the pan halfway through, until the edges are just set and the bottoms are lightly golden.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.