Lavender Shortbread Cookies
These lavender shortbread cookies are the kind of bake that feels a little extra special from start to finish. My mom has been making them for the past couple of years, and they’ve quickly become a go-to for spring gatherings, showers, and afternoon coffee with friends.
They’re everything you want in a shortbread: buttery, tender, and lightly crisp around the edges. The lavender adds a soft, fragrant note that makes them feel elevated, but it’s subtle enough that it never overpowers. And if you’re someone who doesn’t love overly sweet desserts, these are right up your alley—they strike that perfect balance.
Lavender Shortbread Cookies
Prep: 15 minutes | Bake: 10–13 minutes | Total: About 30 minutes
Yields 24-36 cookies (depending on size of balls)
Ingredients
Shortbread Dough
3/4 cup unsalted butter, softened
1 cup granulated sugar
1 tablespoon dried culinary lavender
2 teaspoon vanilla extract
3 1/2 cups flour
1/2 teaspoon salt
Lavender Icing
1 cup unsalted butter
1/3 cup milk
3 cups confectioners sugar
1 teaspoon lavender
1 teaspoon vanilla bean paste or extract
Pinch of salt
Instructions
1. Make the Dough
In a large bowl, cream together the butter and sugar until smooth. Mix in the vanilla and finely chopped lavender.
2. Add Dry Ingredients
In a separate bowl, whisk together the flour and salt. Gradually add to the butter mixture, mixing until a soft dough forms.
3. Shape & Chill
Shape the dough into a disk or roll into logs for slice-and-bake cookies. Wrap and refrigerate for at least 1 hour, until firm.
4. Preheat Oven
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
5. Form Cookies
Roll dough to 1/4-inch thickness and cut into shapes, or
Slice logs into 1/4-inch rounds
Place on prepared baking sheets, spacing slightly apart.
6. Bake
Bake for 12–15 minutes, until edges are just lightly golden.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
7. Infuse the Milk (for icing)
In a small saucepan, bring the milk and lavender just to a boil. Remove from heat and let steep for 10 minutes, then strain out the lavender. Let cool slightly.
8. Make the Icing
In a bowl, beat the butter until smooth. Gradually add confectioners’ sugar, then mix in the infused milk and vanilla. Beat until light and spreadable.
9. Finish Cookies
Once cookies are completely cool, spread or pipe the lavender icing on top. Let set before serving.
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