Last updated on June 19th, 2020
Yesterday, I clipped several blossoms from my lavender plants. Then I added the perfumed petals to a standard, three-ingredient shortbread dough. The result of this mad experiment? Pure deliciousness! Here’s the recipe for these subtly-scented tea-time treats:
A note about lavender. This is one of the easiest herbs to grow. It flourishes in poor, dry soil, and in full, blazing sun. Lavandula augustifolia ‘Munstead,’ pictured above, grows at the base of my Serpentine Garden. There, it flowers continuously from late June through frost.
All varieties of lavender are edible.
Now, if you can’t get your hands on fresh lavender, you can purchase dried blossoms from online dealers and gourmet shops. Make sure the product is organic.
A note about Shortbread Dough. My version of this traditional cookie-dough is as simple as simple can be, for the only ingredients are butter, sugar and flour. Additives like salt and vanilla are neither necessary nor desirable when the shortbread is to be scented with lavender.
Well. That’s enough note-making for now. Let’s make these incredible cookies!
Easy Lavender Shortbread Cookies
Ingredients for about 2 dozen, 2-inch diameter cookies
8 ounces (2 sticks) unsalted butter, softened to room-temperature
4 teaspoons fresh lavender buds, or 2 teaspoons dried
1/2 cup sugar
2 cups all-purpose flour, scooped and leveled
Optional Adornment:
1 cup confectioners sugar, blended with just enough water to achieve a spreadable consistency
Lavender petals
To start, detach the lavender petals from their stems.
By “detach,” I mean “violently rip them off.”
Then pour one 1/2 cup of sugar into the bowl of your food processor.
Add the lavender petals…
And give them a 30 second spin.
No food processor? Grind the lavender and sugar in a blender.
No blender?
Put your mortar and pestle to work.
Next, drop 2 sticks of butter (softened to room-temperature) into a standing mixer equipped with a paddle attachment.
No standing mixer for you? A large bowl and a stout wooden spoon will come to your rescue.
Add the lavender sugar…
And mix at low- or medium-low speed for 3-5 minutes, scraping down the bowl with a blue spatula as necessary.
We are mixing at a slow speed in order to avoid beating air into the butter. A properly-made shortbread cookie is deliciously-dense.
Again at low- or medium-low speed, beat in 2 cups of flour.
Beat until the mixture is smooth — about 2 minutes. No lumps of butter should be visible when you pinch off a bit of dough and form it into a ball with your fingers, as above.
I forgot to take a picture of this next step: Dump the dough onto your work surface, roughly shape it into a disk, wrap the disk in plastic, and chill it in the fridge for 30 minutes.
Okay. The above sentence mentioned four steps, not one.
Please forgive me.
Throw some flour on your work surface (which for me is a marble board)…
And then roll the dough into a circle, approximately one 1/4-inch thick.
Cut out 2-inch diameter rounds.
If you want square, rectangular, or even heart-shaped cookies, I won’t stop you.
Tip: To keep the dough from sticking to your cookie-cutter, dip the gadget in flour before each use.
Transfer the cookies to a parchment- or Silpat-lined baking sheet.
Would you believe that I have never owned a Silpat baking pad? It’s sad, but true.
Then again, you can’t use Silpat for making my favorite fish dish: Cod en Papillote.
Back to the cookies: Before baking, chill them in the fridge for 30 minutes.
Bake the biscuits on the middle rack of a preheated 300-degree oven just until their edges begin to color — 25-30 minutes.
In any event, don’t over-bake. The shortbread tops should not color at all.
Let the cookies cool completely on their baking sheet.
These lavender shortbread cookies are perfectly delicious as is.
But if you want to dress them up — and you certainly don’t have to — just do what I did, and give them a little glaze and a sprinkling of lavender petals.
To make the glaze, whisk together 1 cup of confectioners sugar with just enough water to achieve a spreadable consistency.
Spoon a tiny dollop of glaze atop each biscuit…
And dust them with a tiny amount of lavender petals.
Folks, these cookies are delectable. And delicious. And delightful. Promise me you’ll make them some day.
Here’s the printable:
Easy Lavender Shortbread Cookies
Ingredients
- 1/2 cup sugar
- 4 teaspoons fresh lavender buds, or 2 teaspoons dried
- 8 ounces unsalted butter, softened to room-temperature
- 2 cups all-purpose flour, scooped and leveled
- Glaze: 1 cup confectioners sugar blended with just enough water to achieve a spreadable consistency
- Optional for decoration: fresh lavender petals
Instructions
- Use a food processor or a mortar and pestle to grind the sugar and lavender petals together.
- Put the sugar mixture and butter in the work bowl of a standing mixer that is outfitted with the paddle attachment. Beat at low speed until smooth -- about 2 minutes. Add the flour and beat until combined. Mixing is complete when there are no visible lumps of butter in the dough. Form the dough into a rough disk, wrap it in plastic, and chill for 30 minutes in the refrigerator.
- Roll the dough into a 1/4-inch thick circle. Cut out cookie shapes with a round, 2-inch diameter cutter. Use a flat spatula to transfer the rounds to a parchment-lined baking sheet. Chill for 30 minutes. Meanwhile, preheat the oven to 300°F.
- Bake on the middle rack of the preheated oven just until the sides of the cookies begin to color — 25-30 minutes. Let cool completely on the baking sheet.
- Top the cookies with the glaze mixture. If desired, sprinkle fresh lavender petals over the cookies.
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Edna G says
These do sound heavenly! My husband doesn’t care for the scent of lavender, so I’ll have them all to my self! He he!
Kevin Lee Jacobs says
Edna G – Yep – enjoy by yourself. Delicious with Earl Grey Tea!
Brenda Johnson says
My mouth is watering at the mere thought of these delicious morsels….. they were SO good!!! Buttery and rich, sweet (but not too sweet!) with a nice crunch- yet so tender (How do you do it Kevin?) The subtle fragrance and taste from the lavender is such a pleasant surprise if you’ve never tried it…. I would echo Kevin’s sentiment of “you must try these”! These cookies will impress the toughest cookie critic! (or by all means- treat yourself!- you deserve it!)
Kevin Lee Jacobs says
Brenda – Thanks so much for taste-testing the cookies. More to come!
Marianne Sievers says
These sound scrumptious! Fortunately my local CSA has a bumper crop of lavender this year.
badger gardener says
Lavendar and shortbread sounds like a marriage made in heaven : )
My lavendar is not quite in bloom yet but I will most definitely make these when the flowers open. This reminds me that I need to figure out what I’m doing when it comes to lavendar pruning. My original plant is looking rather awkward from random prunings at random times. In it’s current state the greenery and buds hide the shape, but in Fall/Winter it’s not the prettiest plant in the garden. I think I need to develop a better plan.
Kevin Lee Jacobs says
Marianne Sievers – You are lucky to have a CSA which offers lavender. Besides shortbread cookies, I’ve used the blossoms to make lavender icing for cupcakes. Intoxicating!
badger gardener – My lavender looks awful in winter, too. But all is forgiven when fresh growth appears in spring.
Susan in MI says
As soon as my lavender blooms will be making these. Too bad I chose a TV instead of a Kitchen Aid Stand mixer with my AmEx points. Woe is me. Still have two arms and a way to mix this dough anyway. Love shortbread and lavender is just the flavor this needs both in and on the top.
Ke'hley says
These are so lovely & elegant. I cannot wait to get some organic Lavender to make these and serve them to my special friends with a Pot of Earl Gray Tea. 🙂 Thanks Kevin
andrea says
kevin, may we please have these on your next garden walk? perhaps w/a glass of iced tea. :O) please consider doing a cookbook. you are a double threat; wonderful gardener — wonderful cook!
Diane says
I’ve made these before. They are wonderful as well as beautiful. My grand daughter and I made them, borrowed the lavender blossoms from a friend and made the cookies for another friend who was ill. Various friendships contributed to the making. Another great recipe……when is your cookbook coming out?
Maggie Harvey-Vinnedge says
Lavender cookies, exquisite. I make them with freeze dried ingredients practicing
my emergency prep skills and guests marvel at them. Grow my own gourmet
lavender , it’s heavenly.
DianeVar says
Kevin, how about lavender extract if you don’t have lavender blossoms? I make my own extract!
Lynne Hammes says
A reason to purchase a stand mixer!
Lori G. says
As soon as my lavender flowers, I’ll be making these.
Michelle says
Hi Kevin,
I don’t comment very often, but I just had to let you know how much I enjoy your posts every Sunday morning. Your home, garden and recipes are such a visual treat! I think I’ll make the lavender cookies for baby shower in a couple of weeks. Thank you!
Beverly, zone 6 eastern PA says
SPECTACULAR!
Granny Mary says
I added a little melted butter and and a few drops of lemon juice ( I do mean a few drops) to my powdered sugar for an extra kick, and then dressed up the cookies with that and a few fresh lavendar flowers
Michele Layne says
Kevin everything you makes looks so good but how do you keep in such good shape eating and drinking as you do? You should be the size of a sumo wrestler!
PatinVT says
I have made the Scottish version of these with dried lavender, but using fresh sounds delightful and the glaze as an addition sounds yummy. I keep a jar of sugar mixed with dry lavender in my cupboard all the time.
I also just wanted to say that I look forward to seeing your blog arrive every Sunday…it’s very nicely done.
Shirley says
Hummm…I don’t have any lavender, but I do have mint growing everywhere! I wonder how the mint would taste in them? What say you Kevin?
Connie says
Kevin, if these cookies are as delightful as the lavender cupcakes I made last year from your recipe, they should be wonderful! It’s on the to-do list!
Diane says
I’m allergic to wheat (poor, poor me) but I’m going to add some lavender to my macaroons.
Judy says
What a delight for the senses. First the delicious smell of baking cookies then the winter white color, followed by the lavender fragrance and the melt in your mouth texture. Heaven!
George Grinell says
It really turned out to be great. I’m curious about the smell of the cookies because the lavender flowers are mixed with them. No doubt about the taste though. I’m sure it’s quite delicious.
Gracie says
Oh. My. Goodness.
These are heavenly. The scent, the appearance, the light crunch & soft middle…. soooo happy I made them!
SproutRobot says
This is a wonderful blog and thank you for the delicious cookie experiment! I love lavender. One of our users listed your site as her favorite. We shared your blog on our Facebook.com/sproutrobot page. Happy gardening!
badger gardener says
Stupendous cookies! Beautiful to look at and absolutely yummy. I will look forward to this recipe every year when the lavender is in bloom.
Kevin Lee Jacobs says
Judy, Gracie and Badger Gardener – So glad you tried — and liked — the cookies.
SproutRobot – Thanks for sharing the word on your FB page. Much obliged.
vicky says
Just made these and they are delicious! My biscuits normally don’t work well for some reason, and i had to convert cups to ounces so wasn’t sure how these would turn out, but they are lovely 🙂 thank you for sharing! Now eyeing up the other recipes on here….
Patty says
After trying to roll these and get them onto parchment they warmed up too fast and were difficult for me to work with. I found that rolling the dough into a log (in parchment-or you could use waxed paper), refrigerate for 30 min or more, then quickly unroll, cut into slices, and immediately bake on parchment gave a much easier method and better outcome for me. Something is lacking for me in the taste. Maybe a little salt or vanilla is needed to enhance the flavor. I brought mine to work this morning so I’ll see what my co-workers think. Here is my photo: https://www.facebook.com/photo.php?fbid=10201513658032015&l=fcaf7c06f5
Pam says
Kevin, thank you for this lovely recipe. The cookies are yummy. Instead of the icing on top, I finished them off by rolling the edges in some melted chocolate. I am trying to save them for a little tea party I am having tomorrow (really a meeting for one of the garden club committees) but it is hard not to eat one every time I pass them in the kitchen. My supply is dwindling quickly. I adore your blog…. not only is it fun to read but it is also useful.
Susan Kalia says
Kevin,
Your recipes are scrumptious but I do have one question: how do you stay so thin?!!
marsha says
Thank you Kevin,
Now that I know how wonderful these are I am excited to bake them for our annual First Presbyterian Victorian Tea.
kim says
Kevin, Just dropped by to see what was cooking and found a few recipes ( yogurt and Lavender cookies ) and thought I’d say “Hi ” as well. “Hi! ” kb
Anna-Karin in Sweden says
Thanks a million for the instructions! Can’t wait to get started!
Cookies4kds says
I just found this site while looking for a lavender cookie recipe, and I am so thrilled with what I find here. The cookes are great, but I would use fresh buds the next time. I am combining a package of cookes along with a jar of of homemade lavender jelly in a cute bag as a gift for each person attending my tea. I have just begun to look at recipes here and am so excited to try some of them. Thanks, Kevin, for such a wonderful blog.
Cookies4kds says
I went back to read all the comments on these wonderful cookies, and noticed someone had trouble with rolling the dough. I will pass along a trick that I learned while learning to make fondant decorated sugar cookies. It works great for rolling pie dough and just about anything else that needs rolling out on a floured board. Keep your doughs as chilled as possible in between rolling. Place a large piece of parchment paper on your bread board or surface you are going to roll the dough on. Place the dough on top of this and cover with a large piece of plastic wrap. Now roll out the dough as you normally would, and peel the cut outs, etc. off the parchment. The parchment and plastic wrap can can be used over and over, and you are not adding flour which toughens your dough. This may seem a bit cumbersome at first, but is a snap when you get the hang of it. I hope this trick helps a bit.
October Morris says
I love Lavender Cookies! I ran across them at a farmers market in the Franklin NC area and I just fell in love with them. The woman was so pleased at my reaction to her cookies she let me try her Lavender Lemonade for free. Boy was that a total treat. My kids enjoyed my lovely calmness all day, lol. Anyway, I make them now myself, although the recipe I’ve been using is more like a Lavender sugar cookie. I believe her’s was more like a shortbread cookie like your recipe here. Thank you for sharing and i will try this version as well.
Debra Renee says
I had lavender cookies once before as part of a dessert plate at a very beautiful restaurant. They were FABULOUS but not as beautiful as your glazed version. I must start searching for a supply of organic lavender so that I can try my hand at these. They are gorgeous!
Kay Drake says
I use a similar recipe but like your illustrations and will blend the lavender and sugar this time. I’m not fond of rolling cookies so I make 2 rolled logs, wrap in wax paper, and refrigerate. Then it is easy to just slice and bake – cookies are the same size and so much easier and less mess than rolling and cutting.
Laura says
I had a delicious lavender lemon cookie at a coffee shop in Chicago, Milk ans Honey. That’s how I found this website, by googling a recipe. Now I’m subscribed and love reading through all the beautiful recipes! Thank you, my husband and all 4 of our kids enjoyed these!!!
Kelly Davie says
These cookies are so wonderful! After I made them the first time they quickly became a part of my go-to repertoire. I have a batch in the oven right now for a weekly small group that meets at my apartment – can’t wait til I take them out of the oven! Thanks so much for sharing 🙂
Kate Wilson says
So beautiful! Thank you!
Rose says
I love lavender shortbread….same recipe as yours without the topping, but I may give that a whirl next go-round. Thanks, Kevin.
Edward Zabel says
Would these work with Gluten free flour?
Janis says
wow, Kevin. These cookies are absolutely amazing. I do not use white flour and had to make these with wheat flour. They are amazing. So delicious but not as pretty as yours because of the slightly browned color of the wheat. But the taste and texture. It is a wonderful recipe and so perfect for tea or showers! Thank you so much!!
Ron says
These are incredible!
My Wife made two small changes; she added a little bit more lavender because we love the flavor and in place of water for the icing she used lemonade. The slight lemon flavor in the icing really went great with the lavender.
Donna says
Add some very fine lemon zest to the cookie.
Laura Buondelmonte says
Love your site, I am going to make these cookies this weekend, expect a comment on Monday, oh yes, thank you!!
Margaret Davis says
These cookies are a show-stopper. I used fresh lavendar from the garden. Have your friends guess what the flavor is… to me, it’s a little lemony.
Linda says
I just made these and I used organic lavender buds. They are lovely! I will make them again for company! Thank you for a fantastic recipe.
Lisa McG says
I’ve made these twice within the last week using Tumalo lavender, and they are simply divine. SUPER easy to make and I improvised by using the inner ring of a jar funnel as my cookie cutter. It worked perfectly, especially with the tip of dipping it in flour to cut down on sticking. Using the dry lavender gives them a lovely, subtle flavor, and the glaze with garnish just makes them so darned pretty!. This one is a KEEPER! Everyone who tastes them simply loves the crispy, buttery, lavender texture and flavor. I absolutely LOVE making these cookies. Thank you for sharing!
Jeanne Meeks says
Found your recipe filed away, but it sounded perfect for a sunny spring day. The cookies are in the oven now and smell delicious. Thanks.
Terry says
These Lavender Shortbread cookies are my 5 granddaughters favorites. We like to have little tea parties when they visit and we always make a little treat to go along with our tea. My seven year old always asks for lavender cookies. She took extras for her teacher because, as she says, “They are the yummiest cookies ever!” Thanks for all your great recipes, Kevin.
vwalker says
I made these today because I had a few lavender flowers. I used a bit more lavender and I also added lemon juice and zest to the icing sugar instead of H2O. They rock! I first tried them in England as a purchased product.
Thanks for the memories!
Veronica
vwalker says
Oh, btw, I made the dough into a log and just cut 1/4 ” slices. Worked great.
SSandyandy says
Kevin, Thank you so much for the recipe loved it. My dogs loved them also the puppy pulled the plate right off the counter I did get a piture though. They like your dog watch every bite! Sandy
Beverly, zone 6, eastern PA says
Sixteen trackbacks below !
Wow, that must be a record-setting recipe.
Your popularity is off the charts and we’re all hanging on to your feet as you rise.
Abigail says
These lavender cookies will be my Garden Club contribution, that is if any are left over. Your dessert recipes are always beautiful,easy, and especially creative and unique.
Carol Samsel says
These look and sound so good! I only have one surviving lavender plant so I’ll have to buy the flowers….fortunately there is a lavender farm no too awe-full far from here 🙂
Mary Sholl says
Have been wanting to say thank you for months. Thank you. Thank you for all that you do. Your sharing amazes me. All this interesting info is a tremendous gift, and you are a tremendous blessing to us all. I thank you parents, grandparents, great-grandparents, etc… for their part, too, in producing wonderful you. Thank you. Thank you.Thank you. Thank you.Thank you. Thank you.Thank you. Thank you.Thank you. Thank you.Thank you. Thank you.Thank you. Thank you.Thank you. Thank you.Thank you. Thank you.
Susan J says
Oh my! How easy and delicious! I appreciate the tips on the mixing process….I seem to beat them to death! Thanks!
Karen says
I really enjoy all of your recipes. They are qccesssible, elegant and really tasty. Thanks so much!
Rita says
My granddaughter & I made these cookies this past week, as we have done each year since you 1st posted the recipe – a delicious tradition using the beautiful, fragrant touch of summer that lavender provides. Thank you, Kevin!
Connie says
I LOVE shortbread, but I do not like lavender in food. It reminds me too much of lavender soap. What other herbs or flowers would work?
myrtle miller says
Very pretty… I love the smell of lavender.
Kc says
Do the lavender cookies freeze well — pre or post baking? Want to make for a bridal shower.
Kevin Lee Jacobs says
Hi Kc – Unglazed, the cookies will freeze perfectly well. Enjoy!
Mary says
I see a trip to a local lavender farm in my near future! This is a must try recipe!
Beverly Phillips, zone 6, eastern PA says
I made these today, Kevin, scrounging for the last lavender blossoms on four (big) plants. My lavenders don’t continue to flower through the season and i did not want to wait another year to try this recipe. (I save lavender seed and grow more almost every year to share with friends.)
Because rolling out dough is not my favorite thing, I took a clue from Mary at response #31 above and made a log of the dough before its chill period. When I removed the plastic wrap, I divided it in half, and half again, and half again until each piece needed to be 3 cookies in order to equal 24 total. Slices were very uniform. It was fast cutting and fast onto the tray, still well chilled after only 2 minutes from log stage to slices on a baking tray. They baked off in 28 minutes and got glazed right away.
Beautiful and delicious. Their texture is to die for. Your photos are the best!
Kevin Lee Jacobs says
Hi Beverly – So glad you got the chance to try these cookies with your own fresh lavender blossoms. Kudos!
Lisa McG says
I’ve made these several times so far, and every single time they are a HUGE hit. I make no variations to the recipe and use dry culinary lavendar from Tumalo, and I always top with glaze and garnish. We just had a neighborhood picnic, and I can’t count how many people searched me out to ask me about these biscuits. They are pretty as a picture, and I even had one women who visited France say that these were asolutely wonderful and looked like a photo op. I have to say this is the easiest receipe. It’s quick and super simple to make. I use a standing mixer which makes the dough-making part very easy and they turn out perfect every time…even when I roll them too thin. The thicker the better for sure but even if you go thin on the rolling, they still come out divine. Thin makes them crispy whereas thicker is a little softer and dense.
Carolinalisa says
This is the second time I have made these shortbread cookies. Genius!! I also used the base of your recipe and substituted Rosemary, fresh. Genius again!! Now in the oven I am making 2 batches…one Lavendar and a new creation with Rose petals!! Ta Da!! Everyone is loving them and I am loving you!keep them coming… CarolinaLisa
Landis says
The picture of your lavender cookie is so beautiful! Frame worthy!
Rachael says
Hi Kevin — Just made these for a lunch and they were delicious! It’s of course past lavender flower season but I used fresh lavender leaves instead (about 1 Tb) and ground them with the sugar in a coffee grinder. Delicious! Might even add more leaves the next time. Many many thanks.
nancy mcdonald says
So you chill the dough 30 minutes before cutting out the cookies then for another 30 minutes after you cut them out?
Kevin Lee Jacobs says
Hi Nancy – Yes, I chill both the dough and the cut-out rounds. This second chilling is to insure the cookies hold their shape during baking.
Keza says
What do think about using a lavender extract paste in place of fresh lavender (which mine doesn’t have flowers yet in April in Michigan).
Jessye says
Is it alright to use lavender leaves instead of blossoms? My plant doesn’t have buds yet!
Kevin Lee Jacobs says
Hi Jessye – Yes, you can use organic lavender leaves just as you would the flowers. Enjoy!
Lenore Swan says
Absolutely sublime with creamy smooth French Lavender icecream and the Earl Grey tea.
Lisa M says
I am still making these years after discovering this recipe! Wish I could share my photo.
L Wiberg says
I found your recipe several years ago; what a find. This recipe is perfect. My grandchildren anxiously await lavender “season” knowing I will make a batch or two. I sometimes tuck them in Christmas care packages for special friends. Everyone loves them. Thank you so very much.
Kevin Lee Jacobs says
Hi L Wiberg – I’m so glad!
Christine Shipley says
I made these for a wedding and not one left to bring home. Everyone loved them. I added a few drops of lemon oil and the green leaves on the lavender plant. I put a couple drops of lemon in the glaze and put lavender buds & a green leaf on top of the cookie too. Many compliments for them, a hint of lemon & a hint of lavender, they will be my go to cookie for all weddings. Here in Pittsburgh, a cookie table is the thing to do for weddings.
Kevin Lee Jacobs says
Hi Christine – Delighted to know the cookies were a hit!