If you’ve ever dreamed of a cookie that’s buttery, delicate, and just a little bit floral, then you are going to adore this Lavender Shortbread Cookies Recipe. These cookies are a beautiful balance of rich, melt-in-your-mouth shortbread paired with the subtle, fragrant hint of lavender that transforms each bite into a mini moment of calm and joy. Perfect for afternoon tea or a cozy treat anytime, this recipe brings together simple, wholesome ingredients to create something truly special you’ll want to make again and again.
Ingredients You’ll Need
This recipe calls for just a handful of ingredients, all of which work together to create the perfect tender texture and those signature buttery, floral notes. Each ingredient plays its part, whether it’s lending creaminess, sweetness, or that delicate lavender aroma.
- 1 cup unsalted butter, softened: The star of the show, providing richness and that signature melt-in-your-mouth crumb.
- 1/2 cup powdered sugar: Gives a fine sweetness that dissolves smoothly into the dough for that light texture.
- 2 cups all-purpose flour: The foundation of the cookies, creating structure without weighing down the delicate taste.
- 1/4 cup cornstarch: Adds extra tenderness and a soft, crumbly bite to the shortbread.
- 1 tablespoon dried culinary lavender: The magical, fragrant ingredient that elevates these cookies beyond ordinary.
- 1/2 teaspoon salt: Balances sweetness and enhances all the flavors.
- 1 teaspoon vanilla extract: Adds warmth and depth to the overall flavor profile.
How to Make Lavender Shortbread Cookies Recipe
Step 1: Preheat and Prepare
Start by setting your oven to 350°F (175°C) to get it nice and ready. Line a baking sheet with parchment paper so your cookies bake evenly and come off cleanly, making cleanup a breeze.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter and powdered sugar together until the mixture is light and fluffy, about 3 to 5 minutes. This creates an airy base that will give your shortbread its tender, melt-in-your-mouth texture.
Step 3: Add Flavorings
Stir in the vanilla extract and dried lavender, making sure the lavender is well distributed throughout the buttery mixture. This step infuses the dough with that signature floral note that makes this Lavender Shortbread Cookies Recipe truly unique.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt. Gradually fold these dry ingredients into the butter mixture, stirring just until everything comes together. Avoid overmixing to keep your cookies tender.
Step 5: Chill the Dough
Shape the dough into a log, wrap it tightly in plastic wrap, and pop it into the refrigerator for about 30 minutes. Chilling firms up the dough, making it easier to slice and helping the cookies keep their shape as they bake.
Step 6: Slice and Bake
Remove the chilled dough from the fridge and slice it into 1/4-inch thick rounds. Arrange the slices on your prepared baking sheet with a little space between each. Bake for 12 to 15 minutes until the edges are lightly golden.
Step 7: Cool and Enjoy
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This step lets them firm up just right so you get that perfect shortbread snap when you bite in.
How to Serve Lavender Shortbread Cookies Recipe
Garnishes
Try sprinkling a few extra dried lavender buds on top just before baking for a pretty floral look and a boost of aromatic flavor. A light dusting of powdered sugar after cooling adds a lovely, elegant touch that makes these cookies feel extra special.
Side Dishes
Lavender shortbread cookies pair wonderfully with a hot cup of herbal or Earl Grey tea, balancing the floral notes beautifully. They also make an incredible accompaniment to a creamy cappuccino or a delicate glass of dessert wine when you want to indulge.
Creative Ways to Present
For parties or gifts, arrange these lavender shortbread cookies in a pretty tin or tied up with a ribbon. You could also sandwich a dollop of lemon or lavender-infused buttercream between two cookies for a delightful twist on this beloved Lavender Shortbread Cookies Recipe.
Make Ahead and Storage
Storing Leftovers
Keep your baked lavender shortbread cookies fresh by storing them in an airtight container at room temperature. They will stay tender and delicious for up to a week, making them a great make-ahead treat for when company drops by or you need a little self-care moment.
Freezing
You can freeze unbaked cookie dough wrapped tightly in plastic wrap for up to a month — just thaw in the fridge overnight before slicing and baking. Baked cookies can also be frozen in an airtight container for up to two months, perfect for future cravings.
Reheating
If you want to enjoy your lavender shortbread cookies slightly warm, pop them in a preheated oven at 300°F for 3 to 5 minutes. This revives their buttery aroma and soft texture without making them soggy or overdone.
FAQs
What kind of lavender should I use for this recipe?
Always use dried culinary lavender, which is specifically meant for cooking and baking. It has a milder, safer flavor compared to lavender meant purely for fragrance, which can sometimes taste bitter or be harmful.
Can I substitute cornstarch with another ingredient?
If you don’t have cornstarch, you can try using an equal amount of arrowroot powder or potato starch. These alternatives also help tenderize the dough and maintain that crumbly shortbread texture.
How do I know when the cookies are done baking?
The edges should be just lightly golden while the centers remain pale. Overbaking will dry out the cookies and mask the delicate lavender aroma, so keep a close eye during the last few minutes.
Can I add other flavors to this Lavender Shortbread Cookies Recipe?
Absolutely! A touch of lemon zest works beautifully with the lavender, or you might try adding a handful of finely chopped white chocolate or almonds for texture. Just keep additions subtle to let the lavender shine.
Are these cookies suitable for gifting?
Yes, they make an excellent homemade gift. Package them in decorative tins or boxes, and consider adding a small sachet of dried lavender for an extra-special presentation.
Final Thoughts
This Lavender Shortbread Cookies Recipe has become one of my absolute favorites for a reason — it’s simple, elegant, and utterly delicious. The way the fragrant lavender pairs with buttery shortbread is pure magic on your taste buds. Whether you’re baking for yourself or sharing with friends, these cookies bring a little sunshine to any day. Give them a try and see how quickly they become your go-to treat!
Print
Lavender Shortbread Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Total Time: 45 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these delicate Lavender Shortbread Cookies, featuring a buttery, crumbly texture infused with fragrant dried culinary lavender. Perfect for tea time or as a charming gift, these cookies combine classic shortbread richness with a subtle floral note.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 tablespoon dried culinary lavender
- 1/2 teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter together with the powdered sugar until the mixture is light and fluffy, which should take around 3 to 5 minutes. This step is crucial for the cookie’s texture.
- Add Flavorings: Mix in the vanilla extract and dried culinary lavender thoroughly, ensuring the lavender is evenly spread throughout the butter mixture to infuse the dough with its signature floral flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt. Gradually add this dry mixture to the butter and lavender mixture, stirring just until all ingredients are incorporated without overmixing, to maintain a tender crumb.
- Chill the Dough: Shape the dough into a log, wrap it tightly with plastic wrap, and refrigerate for about 30 minutes. This chilling step firms up the dough, making it easier to slice.
- Slice and Bake: Remove the chilled dough from the refrigerator and slice into 1/4-inch thick rounds. Arrange the slices on the prepared baking sheet, leaving a bit of space between each. Bake in the preheated oven for 12 to 15 minutes or until the edges just start to turn a light golden color.
- Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes to set, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For a stronger lavender flavor, gently crush the dried lavender buds before adding to the dough.
- You can substitute cornstarch with arrowroot powder for a slightly different texture.
- Ensure butter is properly softened to achieve the right creaming texture but not melted.
- Store cookies in an airtight container at room temperature for up to a week.
- These cookies pair wonderfully with a cup of Earl Grey or chamomile tea.
