Lavender Shortbread Cookies

If you are lucky enough to have lavender in your garden and don’t want to use it to make soap or potpourri, try making these delightful lavender shortbread cookies. If you don’t have any lavender on hand, it should be easy enough to find some – this recipe is worth it. Serve some of these crumbly shortbread cookies with tea to your guests and they will think you are fancy-shmancy. Bonus points if you can pull off a British accent.


  • 1 1/2 cups softened butter
  • 2/3 cup white sugar
  • 1/4 cup icing sugar
  • 2 tbsp fresh lavender, chopped very finely
  • 2 tsp fresh mint leaves, chopped
  • 1 tbsp grated lemon zest
  • 2 1/2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1/4 teaspoon salt

Cream together the butter and both sugars and then add the lavender, mint and lemon zest. In a separate bowl, mix the remaining ingredients. Add half to the bowl, mix, and add the rest.

Divide your dough into two parts. Roll them into logs and wrap in plastic wrap. Put them in the fridge for 1 or 2 hours. Take them out and place on cutting board. Slice 1/4 inch thick cookies and place on a cookie sheet that has parchment paper on it. Bake at 325 degrees for 15-20 minutes, or just until the edges are lightly browned. Remove from cookie sheet and let cool. Makes approximately 4 dozen scrumptious cookies.

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2 Responses to Lavender Shortbread Cookies

  1. I love baking with lavendar. I’ve been working on a Lavendar Sugar Cookie recipe myself that I just haven’t quite gotten right.


    • Katie says:

      It would be lovely in a sugar cookie. Have you baked anything else with lavender? I wish I had thought of using it sooner, but better late than never, I suppose. :)


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