Soft and buttery lavender shortbread cookies with a light glaze are the perfect springtime treat for showers, brunch, Easter, Mother's Day, or just because. With only 6 ingredients, they are so easy to make and even easier to devour! (nut-free)
I can't resist a good shortbread cookie. Don't get me wrong, I will never turn down a warm chocolate chip cookie, but for a change of pace, shortbread is always my go-to. When Girl Scout Cookie season rolls around, everyone goes crazy for Thin Mints, but I always order a box or two of humble shortbread cookies for myself.
Of course, nothing can compare to a delicious, buttery homemade shortbread cookie. They are so simple, and I think that's exactly what makes them so good. Just a few ingredients, not too sweet, and perfectly tender yet crisp.
I'm a little obsessed with lavender in the spring and tend to add it to anything and everything. For a fun change-up, I added a hint of delicate, floral lavender to classic shortbread cookies. And oh my goodness, they are to die for. If you're a lavender lover like me, trust me when I say, YOU NEED THESE LAVENDER SHORTBREAD COOKIES.
Luckily, lavender shortbread cookies are super simple to make! They've only got a few ingredients (including a yummy infused lavender sugar) that you just mix together, roll up, slice and bake! Then whip up the glaze and spoon it over the top for an easy, irresistible treat!
The trick to getting these lavender shortbread cookies to bake in a perfectly round shape is to chill the dough in the refrigerator for about 30 minutes. Not a super long wait, just enough to get the butter to firm up a bit so that once you slice the cookies they hold their shape in the oven. (Also no rolling and re-rolling dough, and no cookie cutters - yay!)
Dried lavender and lavender extract can usually be found at specialty food or baking stores, or you can always find them on Amazon. If you'd like to add a hint of lemon, add about a teaspoon of lemon zest to the dough with the flour and swap a little bit of the water in the glaze for lemon juice.
If you make this recipe, be sure to leave a star rating in the comments!
PrintLavender Shortbread Cookies
Soft and buttery lavender shortbread cookies with a light glaze are the perfect spring time treat for showers, brunch, Easter, Mother's Day, or just because. With only 6 ingredients, they are so easy to make and even easier to devour! (nut-free)
- Prep Time: 40 min
- Cook Time: 10 min
- Total Time: 50 minutes
- Yield: about 18 cookies 1x
- Category: dessert
- Method: baked
- Cuisine: American
Ingredients
- ½ cup unsalted butter
- ¼ cup lavender sugar (or regular sugar)
- 1 cup unbleached all purpose flour
- ¼ tsp sea salt (omit if using salted butter)
- ¼ tsp lavender extract
For the glaze:
- ½ cup powdered sugar
- ⅛ tsp lavender extract
- 1-3 tablespoon water, added one tablespoon at a time
Instructions
- In a stand mixer, cream together butter and sugar. Add lavender extract and mix well. Add flour and salt and mix until well blended.
- Place dough onto a sheet of plastic wrap and roll into a log about 1 inch in diameter.
- Refrigerate dough for 30 min.
- Preheat oven to 350° F. Remove dough from refrigerator and slice into ½ inch thick circles. Place on a cookie sheet lined with parchment or a silicone baking mat.
- Bake for 12-15 minutes. Remove from oven and let cool before removing to a cooling rack.
- To make the glaze, stir powdered sugar and lavender extract. Slowly add water, one tablespoon at a time until it reaches glazing consistency. Lightly drizzle over cooled cookies and let harden before storing.
- Store cooled cookies in an airtight container at room temperature.
Notes
To make the lavender sugar, add ¼ cup sugar and 1 tablespoon dried food grade lavender to a jar. Close the lid and shake to release the oils. Let rest for 24 hours to infuse. Before using, strain out the lavender using a fine mesh strainer.
To make lemon lavender shortbread cookies, add 1 teaspoon lemon zest to the dough with the flour, and add switch 1 tablespoon of water in the glaze for lemon juice.
Keywords: lavender cookies, lavender dessert
This post was originally published May 2016 and has been updated.
Eliza says
Asking a question: These were lovely cookies. I think I melted them when they were baked. Advice on how to avoid this? I’m in a high altitude area for reference.
-a novice baker
Kaleigh says
I'm not sure I understand what you're asking. Probably just make sure the dough is nice and cold before baking.
Lisa says
Someone mentioned using lavender buds (I assume dried lavender). I did not see that ingredient in the recipe, though I have these and no extract. Is it possible to use these bids as a substitute and is it 1:1?
Kaleigh says
Hi Lisa,
I infuse the sugar with lavender buds in this recipe. Use 1 tbsp per 1/4 cup and let the sugar sit overnight, then strain out. Or as another reader did, you can blend them in the blender or food processor and strain out the large pieces.
Kate Petereit says
Thanks, Kaleigh, for this recipe. My daughter shared some of her lavender shortbread cookies from a pastry shop a few weeks ago and I loved them. I almost ate the whole bag. I felt a little guilty that I had eaten nearly all of her cookies so I went online to see if I could find a recipe to make some for her. I was delighted to find your recipe and your recipe is even better than the one from the pastry shop. Now I am obsessed with them! They are just the perfect cookie with the right combination of butter and sugar that isn't too sweet, but is sweet enough and they have that glorious smell of lavender that I love in bouquets and sachets. Thanks for giving me another use for my lavender blooms. I made a few of my own changes to the recipe. I added the lavender flowers to the sugar and mixed it up in the vitamix and then sifted out the big pieces. I was anxious to try those cookies and didn't want to wait 24 hours. It seemed to work pretty well, but I will have to give the way you do it a go. I also used the salted butter and just left out the salt as you suggested and it turned out well. Now I'm wondering if their are other herbs and flowers that might be good in shortbread cookies. Do you have other suggestions? Thanks again.
★★★★★
Kaleigh says
Such a kind compliment! I'm so glad you loved them. I think rosemary with lemon would be delicious!
Kate Petereit says
I will try that. Thanks.
jan M Lowe says
These are very delicious most importantly it's an easy recipe I don't have a scale. I don't know how to do the grams for an old school old lady... I love the recipe very delicious! Wish I couldn't close a picture they're very pretty also!
★★★★★
Kaleigh says
Thanks for your review, Jan!
W. says
An eleven!! Perfection.
★★★★★
Suzanne says
This looks delicious! Thank you for sharing!
LC says
I made these tonight and they are delicious! Very light and not too sweet! I did make a couple changes- I used Stevia instead of real sugar, whole wheat flour instead of white, and only the dried lavender (not the extract). Also, I did not make the glaze. Thank you for this recipe!
Kaleigh says
So glad you liked them and that they worked out with your substitutions!
Eileen deCamp says
Hi Kaleigh,
I made these the other day and they were delicious!
Eileen
Kaleigh says
I'm so glad you liked them!
Kathy says
I know this is a long time after your original posting of this recipe, but I wanted to say how much I liked it. I was afraid it would be too lavendery, with lavender sugar, lavender buds AND lavender extract, but they were perfect. I like a less sweet shortbread, so next time I will use less sugar. And for the same reason, skip the glaze -- it is sugar overload for me. It was fun to make the lavender sugar, which I will have on hand for future lavender adventures. I just made these for a meeting, and found a single sprig of blooming lavender in my greenhouse, which I laid on top of the tray. Mmmmmmmm.
Kaleigh says
Thanks so much Kathy, that makes my day!
susan bird says
Where would you purchase lavender extract? I bought lavender dried to make the cookies
Kaleigh says
Hi Susan! I bought it at Sur la Table, but you can get it on Amazon at this link.
Lisa Pyron says
Hi Kaleigh,
I am having trouble finding the lavender extract. Would you please provide a link/s to where to find it?
Thanks.
Kaleigh says
Hi Lisa, here is an Amazon link for it!
Tami says
These are delicious! The recipe doesn’t make a lot, so next time I will double it. I made it with the lemon, and the lemon glaze. I also added the lavender petals. Delicious!!
★★★★★
Marge says
Amazon has it
Kaleigh M says
Thank you, Amber! It was on my to-do list for a long time too. Now I can't get enough! 🙂
Amber @ Homemade Nutrition says
These cookies are gorgeous! I love shortbread cookies and can't wait to try this version, I've never cooked with lavender before but it's been on my "to-do" list for a while! Thanks for the recipe and awesome pics!
Kaleigh says
Thank you, Amber! I love using it in food! 🙂
nutritioulicious says
Yay, you're back! So glad the site is up and running! Would have been a shame to keep holding out on us with these beautiful cookies!
Kaleigh M says
Thanks, Jessica! I'm glad it's up again too! 🙂