Lavender Shortbread Cookies

overhead view of lavender shortbread cookies on a wire cooling rack surrounded by dried lavender and a spoonful of lavender glaze.

5 from 4 reviews

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)


  • 1/2 cup unsalted butter
  • 1/4 cup lavender sugar - see below (or regular sugar)
  • 1 cup unbleached all purpose flour
  • 1/4 tsp sea salt (omit if using salted butter)
  • 1/4 tsp lavender extract

For the glaze:

  • 1/2 cup powdered sugar
  • 1/8 tsp lavender extract
  • 1-3 tbsp water, added one tbsp at a time

For lavender sugar:


  1. Make the lavender infused sugar. In a jar or other container with a lid, combine 1/4 cup sugar and 1 tbsp 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.
  2. In a stand mixer, cream together butter and lavender sugar. Add lavender extract and mix well. Add flour and salt and mix until well blended.
  3. Place dough onto a sheet of plastic wrap or parchment and roll into a log about 1 inch in diameter.
  4. Refrigerate dough until firm, about 1 hour.
  5. Preheat oven to 350° F. Remove dough from refrigerator and slice into 1/2 inch thick circles. Place 1 inch apart on a baking sheet lined with parchment or a silicone baking mat.
  6. Bake for 12-15 minutes. Remove from oven and let cool completely before glazing.
  7. To make the glaze, stir together powdered sugar and lavender extract. Slowly add water, one tbsp at a time until it reaches glazing consistency. Lightly drizzle over cooled cookies and let dry before storing.
  8. Store cooled cookies in an airtight container at room temperature.


  • The lavender sugar is optional, but will give the cookies a more pronounced lavender flavor.
  • The dough can be made in advance and stored in the refrigerator for up to 3 days or in the freezer for up to 3 months. Be sure to wrap it tightly!
  • To make lemon lavender shortbread cookies, add 1 tsp lemon zest to the dough with the flour, and add switch 1 tbsp of water in the glaze for lemon juice.

Keywords: lavender shortbread cookies, shortbread cookies with lavender