Slice and bake lavender shortbread cookies are buttery and sweet with a light lavender flavor. The dough is made ahead and stored in the refrigerator to slice and bake as desired, or frozen for longer storage.
For these lavender shortbread cookies you’ll need the following ingredients: salted butter, Confectioner’s sugar, vanilla paste, kosher salt, all-purpose flour, dried culinary grade lavender
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Easy Lavender Shortbread Cookies
I especially like lavender in cookies. These easy shortbread cookies are lightly sweet and buttery with a delicate floral flavor. They are as feminine and girly as cookies come and as welcome at Spring teas, parties, and showers as a string of heirloom pearls.
But Don’t Kill the Photographer
I made these crumbly butter cookies as part of my Christmas cookie collection a few years ago. They were a hit.
Well, except when my daughter tried to kill the photographer with one.
Family Pictures Aren’t Easy
You see, all of my kids were home for Christmas in 2015. This is no easy task because I had, at the time, eight kids, two kid-in-laws, and three grands. It’s even more complicated because three of my kids are in the military.
We had not all been together at the same time in years and we hadn’t been together for Christmas in at least a decade. Since everyone was together, (and I am pretty sure that took a special dispensation from God Himself) I wanted to get pictures done. Well, that posed two problems.
- We never hire anyone to do pictures because both Erin and Matthew are talented photographers.
- Since Chris and Ariel flew in on the 23 and out on the 26 the only day we could do it was Christmas Eve.
Luckily Erin has a friend that is also a very talented photographer and she agreed to come out to our house to do the shoot. But that still doesn’t tell you how Erin tried to kill her with a cookie.
How Our Picture Shoot Was Almost a Crime Scene
When the photographer got here Erin handed her a cookie and said, “My mom made these and they’re amazing. Try one.”
And the photographer dutifully took a bite, not asking what they were.
Apparently you can be allergic to lavender.
A little Benadryl and we got the pictures done. They were amazing. Sara absolutely works well under the influence of Benedryl.
Tips for Making this Lavender Shortbread Cookies Recipe
If you aren’t familiar with culinary lavender you’re missing out. It’s one of the main ingredients in Herbes de Provence, it is amazing with lamb or chicken, and it’s fabulous in all kinds of side dishes and desserts.
When we had the tea room my daughter and I used lavender in baking and beverages as much as possible. Not only is it kind of unique but it gives foods and drinks a wonderful tang that is almost lemony. In fact, it’s wonderful with lemon zest in almost anything. It goes with white chocolate, too, like in this lemon and lavender white chocolate truffle recipe.
- The key to cooking with it is to use it sparingly or else your food will taste like soap. A wonderful, hand-milled French soap but soap none-the-less.
- The recipe is one of the few I’ve developed that NEEDS salted butter. It just makes the cookies taste better.
- Soaking the lavender buds in whole milk for 5 minutes or so before using them helps the flavor to really develop.
- You can grind the lavender if you wish. I just like how the purple flecks look in the cookies.
- Store your lavender in the freezer to keep it fresh.
- Add lavender buds to a couple of cups of sugar, cover, and store for a few days. You’ll have a delicious lavender sugar that you can sprinkle on top of these cookies before baking, or stir into your tea.
More Great Cookie Recipes
- These butterscotch oatmeal cookies were called Buckaroons when I was growing up. I have no idea why but they are one of my favorites to this day.
- 50 Best Cookie Recipes on the Internet is exactly that. If you’re looking for cookies but not sure what you want check it out.
- Easy Cut Out Sugar Cookies are my go to recipe anytime I need a rolled sugar cookie.
- Peanut Butter Molasses Cookies are a kid-classic with a glass of milk.
Honey Lavender Biscotti by The Joyful Foodie really looks amazing.
You May Need
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Culinary lavender can be tricky to find and when you do it is often REALLY expensive. I found it on Amazon for a lot less than anywhere else but you get a ton of it. No problem, it won’t really go bad and you can use it in sachets and such.
Culinary Lavender lasts for a long time in the freezer and there are plenty of ways to use it.
Vanilla paste works better than vanilla extract in this recipe because it doesn’t “water down” the dough but still gives a good vanilla flavor. You can use vanilla extract if you don’t have the vanilla paste.
Nielsen-Massey Vanillas 4-oz. Madagascar Bourbon Vanilla Bean Paste
Lavender Shortbread Cookies Recipe
Lavender shortbread cookies just taste like spring to me. They are light and feminine … definitely tea-room worthy!
These are crumbly, buttery, and not too sweet just like a good shortbread should be. The light golden tops are spotted with pieces of lavender buds and it’s very pretty. They are always on my list for Easter but they would be wonderful at baby or bridal showers. They’d work well at a Spring tea, too.
If you love this recipe please give it 5 stars!
Lavender Shortbread CookiesPrint Add to Collection Go to Collections
- 1 tablespoon milk
- 1 1/2 teaspoons dried culinary grade lavender
- 1 cup salted butter, , room temperature
- 1 cup Confectioner’s sugar
- 1/2 teaspoon vanilla paste, (or vanilla extract)
- 1/4 teaspoon Kosher salt
- 2 cups flour
- Confectioner’s sugar for rolling.
- Add the lavender buds and milk to a small measuring cup and set aside for 5 minutes. Drain.
- Beat the butter and Confectioner’s sugar until fluffy.
- Add the vanilla paste and salt; beat well.
- Mix the flour and the lavender and beat into the butter mixture.
- Form into a long roll and wrap in waxed paper.
- Chill until firm.
- Preheat the oven to 300F.
- Roll the log of cookie dough in Confectioner’s sugar to coat the outside.
- Slice 1/4-inch thick slices and place on parchment paper on a cookie sheet.
- Bake for 20 minutes, or until done.
- Don’t let them brown too much, just a light golden brown around the edges.
- Cool completely – the texture is best when cool.
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