Recipe – Lavender Shortbread Cookies

These lavender shortbread cookies are buttery and lightly sweet, with a floral flavour and aroma from dried lavender. They’re a perfect cookie to pair with tea or give as a gift.


  • 2 tsp dried lavender
  • 3 sticks (¾ lb) salted butter at room temperature
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 17.5 oz (3.5 cups) of flour


  1. Grind the lavender up very finely using a mortar and pestle, until it is almost a powder.*
  2. In a stand mixer** fitted with the paddle attachment, mix together the butter, sugar and lavender powder until combined and spread around the bowl.
  3. Add the vanilla and mix until it disappears.
  4. Add the flour to the bowl and mix together until a dough ball forms.
  5. Roll the dough out on a baking mat about ½” thick, then cut desired shapes. Squares, rectangles and circles all work well.
  6. Place the cookies on a sheet tray and refrigerate for 1 hour, until cold and firm to the touch.
  7. Preheat oven to 350F.
  8. Bake the cookies for 20-25 minutes until the cookies are lightly golden brown on the edges.
  9. Let the cookies cool to room temperature and enjoy!

Recipe Notes
*If you don’t have a mortar and pestle, chop the dried lavender as finely as possible with a knife or bash it with a rolling pin.

**You can use a hand mixer as well, but you will need to do more kneading and shaping at the end. The stand mixer will beat it into a cohesive dough that can be rolled, but a hand mixer will not. It just kind of ‘tosses’ it about as crumbs, so you will need to shape it more by hand at the end of rolling.


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