Lavender Shortbread Cookies for Tea Time and Showers
Some evenings call for something quiet. A hot cup of tea, a soft blanket, and one little cookie that tastes calm. That is how I think of these lavender shortbread cookies.
They are buttery and tender, with a soft floral flavor that is gentle, not strong. The lavender is rubbed into the sugar first, so the taste spreads evenly through every bite. No soapy flavor, I promise!
Pair it with more ideas from our holiday shortbread cookie recipes.
This lavender shortbread is a slice-and-bake dough. You make it once, chill it, and slice as many cookies as you need. It is a sweet little recipe for tea time, bridal showers, and holiday cookie boxes.
Why You Will Love This Recipe
- Soft, gentle floral flavor that feels special but not fancy
- Only 7 simple ingredients
- Slice-and-bake dough, so no cutters or rolling pins
- Crisp edges with a tender, sandy center
- Looks lovely on a tea tray or in a gift tin
- Dough keeps in the fridge or freezer for baking later
Ingredients
For the cookies:
- Unsalted butter, 1 cup (225 g), softened
- Powdered sugar, 2/3 cup (80 g)
- Dried culinary lavender buds, 1 tbsp, finely crushed
- Vanilla extract, 1 tsp
- Fine salt, 1/4 tsp
- All-purpose flour, 2 cups (250 g)
- Cornstarch, 2 tbsp (16 g)
Ingredient Notes and Substitutions
- Lavender: Use only culinary lavender, which is safe to eat. Flowers from a garden center or florist may have been sprayed. Look for it in the spice aisle or online.
- Amount: Start with 1 tbsp. Lavender is strong, and too much can taste like soap. You can use 2 tsp if you like it very light.
- Crushing: Rub the buds with the sugar between your fingers, or crush them with the back of a spoon.
- Cornstarch: It keeps the cookies extra tender. You can use 2 more tbsp of flour, but they will be a little firmer.
- Butter: If you only have salted butter, skip the added salt.
Step-by-Step Instructions
Step 1: Rub the Lavender Into the Sugar
Add the powdered sugar and lavender buds to a large bowl. Rub them together with your fingertips for about 1 minute. The sugar will smell sweet and floral, and the buds will break into tiny flecks.
Step 2: Cream the Butter
Add the soft butter, vanilla and salt to the bowl. Stir with a spatula until smooth, creamy and pale. Do not whip too long, because extra air makes the cookies spread.
Step 3: Add the Flour
Add the flour and cornstarch. Stir gently until a soft, crumbly dough forms. Press it together with your hands until it holds.
Step 4: Shape the Log
Place the dough on a sheet of parchment paper. Shape it into a smooth log about 2 inches (5 cm) wide and 8 inches (20 cm) long. Roll the parchment around it and twist the ends.
Step 5: Chill the Dough
Chill the wrapped log for at least 1 hour, until very firm. This makes clean slices and cookies that keep their shape.
Step 6: Slice and Bake
Heat your oven to 325°F (160°C) and line a baking sheet with parchment paper. Cut the log into rounds about 1/3 inch (8 mm) thick. Place them 1 inch (2.5 cm) apart and bake for 14 to 16 minutes, until the edges are pale golden.
Step 7: Cool
Let the cookies rest on the hot pan for 5 minutes. Move them to a wire rack to cool all the way. They firm up as they cool.
Tips for the Best Results
- Measure the lavender, then crush it fine. Big buds feel woody in the cookie.
- Chill the dough well. A soft log slices crooked.
- Turn the log a quarter turn after each slice to keep the round shape.
- Take the cookies out when the edges are pale gold. Brown edges mean too much bake time.
- Let the cookies cool fully before storing.
- Store in an airtight tin for up to 5 days. The lavender flavor gets even softer after a day.
Variations and Add-ins
- Add 1 tsp of finely grated lemon zest for a bright, fresh twist
- Stir 1 tbsp of honey into the butter for a soft, golden sweetness
- Dust the cooled cookies with powdered sugar
- Dip half of each cookie in melted white chocolate
- Add a few drops of milk to powdered sugar for a simple glaze
- Swap the lavender for dried rose petals
What to Serve With It
- A cup of Earl Grey tea
- Chamomile or mint tea
- A light latte
- Fresh berries and whipped cream
- A bridal shower or baby shower dessert tray
- A platter of other shortbread cookies
Lavender Shortbread Cookies
Ingredients
Method
- In a large bowl, rub the powdered sugar and lavender together with your fingertips for about 1 minute.
- Add the soft butter, vanilla and salt. Stir until smooth, creamy and pale.
- Add the flour and cornstarch and stir gently until a soft dough forms.
- Shape the dough into a log about 2 inches (5 cm) wide and 8 inches (20 cm) long. Wrap in parchment paper.
- Chill for at least 1 hour, until very firm.
- Heat the oven to 325°F (160°C) and line a baking sheet with parchment. Slice the log into rounds about 1/3 inch (8 mm) thick and place 1 inch (2.5 cm) apart. Bake for 14 to 16 minutes, until the edges are pale golden.
- Cool on the pan for 5 minutes, then move to a wire rack to cool completely.
Notes
- Use culinary lavender only, and start with 1 tbsp so the flavor stays soft.
- Chill the dough until very firm for clean slices.
- Store in an airtight container for up to 5 days, or freeze the wrapped log for up to 2 months.
These lavender shortbread cookies are the kind of treat I bake when I want a slow, cozy afternoon. The dough is simple, the flavor is gentle, and the whole house smells sweet while they bake.
They also make a lovely gift. Stack a few in a small tin, tie it with a ribbon, and tuck in a little tea bag. The dough keeps well in the freezer, so you can slice and bake fresh cookies whenever a guest drops by.
For more shortbread cookie recipes you will love:
- Easy Lemon Shortbread Cookies
- Traditional Scottish Shortbread Cookies
- Cranberry Orange Shortbread Cookies
- Chocolate Shortbread Cookies
- Pecan Shortbread Cookies
- Chocolate Chip Shortbread Cookies
Want more ideas? See all of our holiday shortbread cookie recipes in one place.
