In our family, shortbread isn’t just a cookie - it’s a legacy. My father-in-law inherited what we lovingly call a “shortbread tooth” from his mother, Marie, who had the most incredible(and totally secret) shortbread recipe. So naturally, buttery, crumbly cookies are part of our family DNA at this point. And while we love a good classic, every now and then it’s fun to put a little twist on tradition… like with these Lavender Shortbread Cookies!

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These delicate, floral beauties are everything shortbread should be - rich, buttery, and melt-in-your-mouth soft - with just a whisper of lavender to make them feel a little fancy. They’re perfect for spring parties, afternoon tea, bridal showers, or honestly… just sitting at the kitchen table with a cup of something warm and a plate of calm.

And can we talk about how pretty they are?! We used the flower-shaped cutter from this Amazon set, and they make each cookie feel like a tiny edible bouquet.

Ingredients You’ll Need:

• ½ cup sugar
• 2 teaspoons dried culinary lavender
• 1 cup unsalted butter, softened
• 2 cups all-purpose flour, scooped and leveled

Tools & Supplies:

• Measuring cups + spoons
• Food processor
• Medium bowl
• Electric mixer or stand mixer
• Silicone spatula
• Plastic wrap
• Baking sheet + parchment paper
• Cookie spatula
• Cooling rack
• Cookie cutter (we used a 1½-inch flower shape)

How to Make Lavender Shortbread Cookies

1. Make lavender sugar.
Add sugar and dried lavender to a food processor and pulse until the lavender breaks down and the sugar is lightly infused. It smells AMAZING, just FYI.

2. Mix the dough.
In a medium bowl, beat the butter and lavender sugar together on low speed until smooth - about 2 minutes. No need for fluffiness here, just a soft blend.

3. Add the flour.
Mix in the flour until no visible streaks remain. The dough will look a little crumbly but should come together when pressed.

4. Chill out.
Form the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes to firm it up. You want that butter to chill so your cookies don’t spread.

5. Roll & cut.
On a lightly floured surface, roll the dough to about ¼ inch thick. Use a small flower-shaped cutter (or any shape you love!) and place cutouts on a parchment-lined baking sheet.

6. Chill again.
Pop the tray in the fridge for 30 minutes. I know, it’s a lot of chilling - but it’s what makes shortbread shortbread.

7. Bake to buttery perfection.
Preheat the oven to 300°F while the cookies chill. Bake for 20–25 minutes, or until the edges are just barely golden. They should look pale and delicate.

8. Cool & enjoy.
Let the cookies cool for 5 minutes on the tray, then transfer to a rack to finish cooling. Pair with tea, coffee, or just a quiet moment of peace.

Yield: 72

Lavender Shortbread Cookies

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With floral notes from dried culinary lavender and the rich, simple goodness of a classic shortbread, they feel like a bite of cottagecore heaven. 

Prep Time 30 minutes

Cook Time 25 minutes

Additional Time 5 minutes

Total Time 5 minutes

Ingredients

• ½ cup sugar
• 2 teaspoons dried lavender
• 1 cup unsalted butter, softened to room-temperature
• 2 cups all-purpose flour, scooped and leveled

Instructions

1. Grind the sugar and lavender petals in a food processor.
2. In a medium bowl, beat the butter with the sugar mixture on low speed for about 2 minutes, until smooth.
3. Beat in the flower. Just make sure there are no visible lumps of butter, but the dough will not be smooth.
4. Set out a piece of plastic wrap and drop the dough onto it, then form into a disk shape as you wrap it. Refrigerate for 30 minutes.
5. Line a baking sheet with parchment paper, and set aside.
6. Unwrap the dough, and on a lightly floured surface, roll it out to ¼ inch thickness.
7. Cut shapes out of the dough. We used the 1 ½ inch flower shape from the Amazon link above.
8. Use a cookie spatula to transfer the dough to the baking sheet. Chill for 30 minutes.
9. While the cookie cutouts are chilling, preheat the oven to 300 degrees.
10. Transfer the baking sheet to the oven once they have chilled for 30 minutes, and bake for 20-25 minutes.
11. Remove the cookies from the oven, and allow to cool for 5 minutes before transferring them to a cooling rack.

Nutrition Information:

Yield:

72

Serving Size:

1
Amount Per Serving: Calories: 57Total Fat: 3gSaturated Fat: 2gUnsaturated Fat: 1gCholesterol: 7mgSodium: 1mgCarbohydrates: 7gFiber: 0gSugar: 2gProtein: 1g

Tara’s Tips & Fancy Flourishes:

• Make ahead magic: These cookies keep beautifully in an airtight container for up to a week - if they last that long.
• Perfect for gifting: Wrap a dozen in parchment and tie with a ribbon for the cutest homemade gift!
• No food processor? You can grind the lavender and sugar with a mortar and pestle or just finely chop the lavender and stir it into the sugar.
• Want them extra floral? Add a tiny drop of food-safe lavender extract for a stronger punch (but go easy - it’s potent stuff!)

These lavender shortbread cookies are a simple way to add a little elegance to your day - and for me, they’re a sweet tribute to a family who’s always believed that the best desserts are buttery, simple, and made with love.

Whether you’re sharing them with someone who passed down a shortbread tooth or serving them at your next tea party, one thing’s for sure: these cookies are as timeless as they are tasty.

Here are some more great recipes you might love:

• Simple Strawberry Cake Box Cookie Recipe
• Red Velvet Cake Mix Cookies Recipe
• How To Make Natural Homemade DIY Lavender Soap