Lavender Shortbread Cookies

These cookies are on regular rotation in our house. They make a perfect, unique hostess gift and happen to go perfectly with bubbly or tea. It is important to use culinary-grade lavender (linked below) when baking with lavender flowers. The addition of lavender extract in place of the usual vanilla takes these shortbread up a notch!

Lavender Shortbread Cookies


  • 3/4 cup unsalted butter, room temperature

  • 1/2 cup powdered sugar

  • 1/2 teaspoon salt

  • 1 teaspoon lavender extract

  • 2 teaspoons culinary-grade lavender, chopped

  • 1 3/4 cups all-purpose flour


1. Cream butter, sugar and salt in a stand mixer until light and fluffy on medium-high.

2. Add lavender extract and chopped lavender and mix until just combined. Lower the speed of the mixer and add flour.

3. Turn your dough onto the counter and form into a ball. Roll the ball into a 1.5″ log and wrap in plastic. Refrigerate at least two hours and up to 24 hours. (If wrapped and stored in a Ziploc bag, this dough freezes well.)

4. Preheat oven to 350°F. Slice cookies 1/4″ thick and lay on a parchment or Silpat-lined baking sheet. Bake 20-25 minutes; edges should be just golden brown. Allow to cool on a cooling rack.

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  1. Katelyn Ackerman says:

    I’m so happy to see a recipe for lavender shortbreads! Ive got the lavender-vanilla scones down pat, but haven’t worked on shortbreads yet! I also want to try making a creme brulee lavender flavored! Such a unique flavor – and indeed perfect for tea.

    • Genevieve Neal says:

      You’ll love these! This dough also does well if you roll it out and use a cookie cutter and want to dress them up a bit.

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