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    Home » Cookie recipes

    By Emily Leary. Last updated Jan 14, 2024. Green links are Amazon links. As an Amazon Associate I earn from qualifying purchases.

    Lavender shortbread cookies

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    These crisp, melt-in-the mouth lavender shortbread cookies are easy to make with just four simple ingredients: flour, butter, sugar and lavender!

    Lavender shortbread cookies in a stack on a marble board. The top one is broken in half.

    To make them, you'll start by combining plain flour and sugar, then rubbing in cold butter to give a crumb.

    You'll then stir in a spoonful of dried lavender and a touch of ice cold water to bring everything together into a beautiful, easy to handle dough.

    Lavender shortbread cookies on a marble board. One is broken in half.

    After that, it's a simple case of rolling the dough out, cutting out and baking until pale golden. A sprinkle of sugar completes these beautiful little cookies.

    Lavender shortbread cookies in a stack on a marble board. The top one is broken in half and a hand reaches for it.

    Here's the recipe for my simple lavender shortbread cookies with plenty of step-by-step pics to help you along the way.

    Ingredients

    • 250 g (1⅔ cups) plain white flour (all purpose flour) sifted
    • 65 g (⅓ cup + 1 tsp) white caster sugar (superfine sugar)
    • 125 g (9 tbsp) salted butter cold and cubed
    • ½ tsp dried lavender up to 1 tsp if you prefer a more pronounced flavour

    Equipment

    • Weighing scales
    • Measuring spoons
    • Large mixing bowl
    • Rolling pin
    • Nonstick baking sheet
    • Parchment/baking paper
    • Wire cooling rack

    Instructions

    Put the flour and 50g (1.75 oz / 4 tbsp) of the sugar in a bowl.

    Flour and sugar in a bowl. Ingredients to make lavender shortbread cookies.

    Mix together.

    Flour and sugar mixed together in a bowl. Ingredients to make lavender shortbread cookies.

    Add the cold, cubed butter.

    Flour, sugar with cubed butter on top in a bowl. Ingredients to make lavender shortbread cookies.

    Rub together until you have an even crumb.

    Flour, sugar, butter mixed to a crumb in a bowl. Ingredients to make lavender shortbread cookies.

    Add the dried lavender.

    Flour, sugar, butter mixed to a crumb in a bowl with lavender on top. Ingredients to make lavender shortbread cookies.

    Mix through.

    Flour, sugar, butter and lavender mixed to a crumb in a bowl. Ingredients to make lavender shortbread cookies.

    Add 1 tbsp of cold water and cut through with a cutlery knife.

    Flour, sugar, butter, lavender and water mixed to a crumb in a bowl. Ingredients to make lavender shortbread cookies.

    Give a little bit of the mixture a squeeze. If it comes together, it’s ready. If it’s dry and sandy, cut in up to another 1 tbsp water.

    Lavender shortbread cookie dough in a mixing bowl.

    Gather and knead the mixture just enough to bring it together as a smooth dough. Be careful not to overwork it.

    Lavender shortbread cookie dough in a ball in a mixing bowl.

    Roll out the dough to about 1 cm (½ inch) thick.

    Lavender shortbread cookie dough rolled out on a matt.

    Cut out rounds using your 4-5cm (2 inch) cutter. 

    Lavender shortbread cookie dough rolled out on a matt with rounds cut out.

    Transfer the rounds onto trays lined with baking paper. Put the trays in the fridge for at least 15 minutes until very firm.

    Lavender shortbread cookies on a tray ready to bake.

    While the biscuits chill, preheat the oven to 170C (150C fan / 340F).

    Bake for 20-25 minutes until they've taken on just a faint touch of colour. As soon as they’re out of the oven, sprinkle with the remaining sugar and allow to cool for 5 minutes.

    Lavender shortbread cookies freshly baked on a tray.

    Transfer to a wire rack to cool completely.

    Lavender shortbread cookies freshly baked on a cooling rock.

    Enjoy your beautiful, crisp, melt in the mouth lavender shortbread cookies.

    Lavender shortbread cookies on a marble board.

    Let me know how you get on!

    Lavender shortbread cookies stacked on a white marble board.

    Print this lavender shortbread cookies recipe

    Print Recipe
    4.9 from 8 votes

    Lavender Shortbread Cookies Recipe

    These crisp, melt-in-the mouth lavender shortbread cookies are easy to make with just four simple ingredients: flour, butter, sugar and lavender!
    Prep Time10 minutes mins
    Cook Time20 minutes mins
    Total Time30 minutes mins
    Course: Cookies
    Cuisine: Scottish
    Diet: Vegetarian
    Servings: 24 cookies
    Author: Emily Leary

    Ingredients

    • 250 g (1⅔ cups) plain white flour (all purpose flour) sifted
    • 65 g (⅓ cup + 1 tsp) white caster sugar (superfine sugar)
    • 125 g (9 tbsp) salted butter cold and cubed
    • ½ tsp dried lavender up to 1 tsp if you prefer a more pronounced flavour

    Equipment

    • Weighing scales
    • Measuring spoons
    • Large mixing bowl
    • Rolling pin
    • Nonstick baking sheet
    • Parchment/baking paper
    • Wire cooling rack

    Instructions

    • Put the flour, cold, cubed butter and 50g (¼ cup) of the sugar in a bowl.
    • Rub together until you have an even crumb.
    • Add the dried lavender and mix through.
    • Add 1 tbsp of cold water and cut through with a cutlery knife. Give a little bit of the mixture a squeeze. If it comes together, it’s ready. If it’s dry and sandy, cut in up to another 1 tbsp water.
    • Gather and knead the mixture just enough to bring it together as a smooth dough. Be careful not to overwork it.
    • Roll out the dough to about 1 cm (½ inch) thick and then cut out rounds using your 4-5cm (2 inch) cutter.
    • Transfer the rounds onto trays lined with baking paper. Put the trays in the fridge for at least 15 minutes until very firm.
    • While the biscuits chill, preheat the oven to 170C (150C fan / 340F).
    • Bake for 20-25 minutes until they've taken on just a very slight golden colour.
    • As soon as they’re out of the oven, sprinkle with the remaining sugar and allow to cool for 5 minutes. Transfer to a wire rack to cool completely.

    Video

    Nutrition

    Calories: 86kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 37mg | Potassium: 12mg | Fiber: 1g | Sugar: 3g | Vitamin A: 130IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg
    * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

    Pin this lavender shortbread cookies recipe

    Collage of Lavender shortbread cookies stacked on a white marble board. Caption reads: Easy lavender shortbread cookies. Quick recipe. Step-by-step guide.
    Lavender shortbread cookies stacked on a white marble board. One is broken in half. Caption reads: Easy lavender shortbread cookies.
    Lavender shortbread cookies on a white marble board. One is broken in half. Caption reads: Step-by-step recipe. Lavender shortbread cookies.
    Lavender shortbread cookies stacked on a white marble board. Caption reads: Lavender shortbread cookies. Step-by-step recipe.
    Lavender shortbread cookies stacked on a white marble board. Caption reads: Step-by-step recipe. Lavender shortbread cookies. Easy and delicious.

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    Comments

      4.88 from 8 votes (6 ratings without comment)

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    1. Katrin says

      March 25, 2023 at 9:25 am

      5 stars
      I absolutely love the recipe!
      I also tried adding some dried rose flowers, and it tasted heavenly!

      Definitely recommend!

      Reply
      • Emily Leary says

        March 26, 2023 at 12:46 pm

        Wonderful! I'm so pleased :)

        Reply
    2. Evie says

      March 13, 2022 at 1:49 am

      4 stars
      I was so excited when I saw this recipe, which made me order lavender buds! I had fun making it! To me it was more like a tea biscuit, or tea cake. Is that how it should taste? Definitely not a cookie to me. BUT I did use 1 teaspoon of lavender bud, which I’m glad I did!! You get a nicer hint of lavender. If I make it again, I would use maybe 1 1/4 teaspoon of lavender. Overall it was fun to experiment with the lavender buds!

      Reply
      • Emily Leary says

        March 13, 2022 at 12:07 pm

        In the UK biscuit and cake mean the same thing, really. Shortbread is the key term for this particular recipe in terms of what to expect from the texture. I'm so glad you enjoyed!

        Reply

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