Lavender Shortbread Cookies

Lavender Shortbread Cookies

Maryeileen 1

"A buttery lavender-flavored dough that can be made into round shapes using a biscuit cutter, or various shapes using cookie cutters. You can also roll the dough into a log, chill, and then slice and bake."

Ingredients 1 h 40 m {{adjustedServings}} servings 186 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 186 kcal
  • 9%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 19.3g
  • 6%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 107 mg
  • 4%

Based on a 2,000 calorie diet

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  1. In a medium bowl, cream together the butter, white sugar and confectioners' sugar until light and fluffy. Mix in the lavender, mint and lemon zest. Combine the flour, cornstarch and salt; mix into the batter until well blended. Divide dough into two balls, wrap in plastic wrap and flatten to about 1inch thick. Refrigerate until firm, about 1hour.
  2. Preheat the oven to 325 degrees F (165 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into shapes with cookie cutters. Cookie stamps will work well on these too. Place on cookie sheets.
  3. Bake for 18 to 20 minutes in the preheated oven, just until cookies begin to brown at the edges. Cool for a few minutes on the baking sheets then transfer to wire racks to cool completely.
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Reviews 52

  1. 58 Ratings


Sure, fresh lavender is better, but sometimes dried is all you have. If so, and if you also have a food processor, run the dried lavender blossoms around in the processor, using a normal blade. Pause every few seconds and see how it's doing. What you're trying to do with this is separate the dried outer purple flowers from the tough seedy structures inside them. If it looks like that's happening, turn out the lavender into a wire mesh strainer and shake and toss it over a bowl. Most of the tough inner seedy bits should fall through, leaving the more desirable purple flowers. Naturally, you'll have to re-measure your separated lavender blossoms to get the right quantity for your cookies. The deprecated interior bits of the flowers still smell wonderfully of lavender. Keep those plus the leftover snipped mint and grated lemon rind -- I like to spread it on a plate to dry. When you feel like having a luxurious soak, put the leftover flavorings in a big tea ball and run your bathwater hot at first to get it steeping. As for the cookies? They're very good. I think I may try softening the butter, beating in aromatic herbs, and leaving the mixture to sit for a while in a sealed container in the refrigerator. I suspect the flavor of the herbs would migrate into the butter. After letting this happen, I'd soften the butter again and press it through a strainer, then just use the flavored butter. It would be interesting to have herb-flavored cookies with no visible herbs in them.


Interesting flavor! I used "culinary lavender" (dried lavender flowers) from an area lavender farm. I wanted more of a subtle, evenly distributed mint flavor, so instead of chopping up mint leaves I used a few drops of mint extract. I used the tip from a previous reviewer and rolled the dough into two logs in wax paper, refrigerated, and then simply sliced 1/4" thick rounds to put onto the cookie sheet. I found this yielded 50 cookies, and they are plenty rich!


This was a quick, easy, and delicious shortbread recipe! I did change a few things in the recipe; I didn't add any mint, I substituted dried lavender for fresh, and I added about a teaspoon of extra lemon zest. I rolled the dough into a log, wrapped it in wax paper, and let it cool in the fridge for about an hour before using dental floss to cut each cookie. The finished product was rich and lemony with just a little hint of lavender every now and then. I will definitely make these again, next time I'll probably add even more lemon zest and try another type of flower or herb (maybe violet).