Delicious, fragrant Lavender Shortbread is the best decadent treat to elevate any day! These homemade lavender cookies also make a pretty dessert when served with whipped cream and fresh strawberries tossed in lavender syrup.
A few weeks ago, I was attending one of the final farmer’s markets at Arnold’s Park in Okoboji, Iowa. I was talking with one of the vendors, a man who has a lavender farm in a neighboring town.
It got me thinking about a lavender shortbread recipe that put on my blog back in 2014. It was for a recipe group I participated in back then called the secret recipe club, which is no longer around. The original recipe came from a blog that also is no longer around, but this recipe has been one that I have made several times over the years, inspired by Rachel’s trip to the Old Course Hotel in the UK.
It’s the perfect accompaniment to a cup of tea, and also makes a beautiful dessert for bridal and baby showers.
Lavender Shortbread Cookies
Lavender Shortbread is a delicious mix of rich, buttery flavor with a delightfully light crumbly texture. The addition of dried lavender flowers adds subtle floral flavors. The lavender taste is mild and the perfect addition to this simple shortbread recipe.
These buttery cookies are served with a scoop of whipped cream and a few strawberries to make it the ultimate spring or summer dessert.
The secret to making great classic shortbread is simple: good quality ingredients are essential. Since shortbread is only made up of a few ingredients, it is best to choose higher-quality components.
CAN YOU EAT LAVENDER IN COOKIES?
Yes, you can! Culinary lavender is sold both fresh and dried at many spice shops, farmers’ markets, and health foods stores. If the lavender isn’t specifically labeled as “culinary,” you’ll want to double-check. Never eat lavender essential oil, as it can be unsafe for digestion.
These edible flowers pair well with rich and fatty foods by lifting the overall flavor of the combined ingredients. Strawberries, blueberries, pears, lemon, orange, honey, sage, rosemary, oregano, thyme, black pepper, and chocolate are just some of the ingredients that benefit from this sweet, fragrant flavor.
This makes it incredibly easy to tailor this shortbread recipe to your tastes. Add a bit of lemon zest to make delicious lemon lavender cookies or switch out the strawberries for blueberries. These shortbread cookies would be delicious with a lemon glaze or dusted in flavored sugar. The possibilities are endless!
Lavender Shortbread with Lavender Strawberries & Whipped Cream
Of course, the lavender shortbread cookies are delightful all on their own, but when you turn them into this light and fresh dessert, they will really bring a smile to your face. I made lavender simple syrup, and the strawberries are tossed in them.
Layer the lavender strawberries, with whipped cream and lavender shortbread and you will have this gorgeous dessert!
INGREDIENTS FOR SHORTBREAD WITH LAVENDER FLOWERS
This lavender cookies recipe calls for just a few simple ingredients. You will find the exact measurements and full instructions in the printable recipe card at the bottom of this post.
FOR THE SHORTBREAD
- Flour – All-purpose flour is what I always use.
- Sugar – Just like any cookie recipe, sugar adds a sweetness that can’t be replicated.
- Butter – Binds the ingredients together while adding flavor and texture. You will want a room temperature butter.
- Dried Lavender – Look for dried lavender labeled as culinary lavender buds in your local food or spice stores.
FOR THE LAVENDER STRAWBERRIES
- Fresh Strawberries (washed and halved) – Look for strawberries that have a bright red color, a natural shine and fresh-looking green caps.
- Sugar, Hot Water and Dried Lavender – Combined to make a lovely syrup with a light lavender flavor.
- Heavy Whipping Cream and Powdered Sugar – Whipped to form stiff peaks then used for serving.
HOW TO MAKE HOMEMADE LAVENDER SHORTBREAD
Preheat the oven to 285 degrees.
Cream butter and sugar in a stand mixer, until fluffy.
Fold in the flour and lavender, mixing the dry ingredients into the wet ingredients.
Knead together to form a uniform dough with no loose flour (it will still be slightly crumbly)
Roll the cookie dough flat and using a cookie cutter in your desired shape, cut shapes, and place on a baking sheet lined with parchment paper. If you prefer, silicone mats also work well.
Bake for 25-30 minutes until the tops are just starting to brown.
Make the lavender syrup by dissolving the sugar in the hot water and adding lavender. Set aside. The longer the lavender sits, the stronger the flavor.
Once the shortbread is finished, remove it from the oven and transfer the shortbread from the cookie sheet to a wire rack to cool.
Strain the lavender syrup to remove the flowers, and toss the strawberries in the syrup.
Serve the biscuits with a scoop of whipped cream and a few strawberries.
LOVE IT? PIN IT!
If you love this buttery cookie recipe made with fresh lavender buds, make sure that you can remember where you found it! Pin it to your favorite Pinterest recipe board before you go!
What is the difference between English shortbread and Scottish shortbread? In this recipe, we follow the UK version. English shortbread cookies tend to have the main ingredient as butter, while Scottish cookies may contain vegetable shortening or a blend of butter and vegetable shortening.
How do I store my leftover shortbread cookies? They can be stored in a dry, airtight container for a week or in the refrigerator for 10 days.
Cooking with Fresh Lavender
If you find yourself with some culinary lavender or fresh lavender – here are some other ways to use it:
- Lavender Sugar Scrub (pictured above)
- Lavender Flavored Sugar
- Blueberry Lavender Truffles
- Honey Lavender Scones
- Lavender Cream Puffs
More Sweet Recipes to Love
Looking to try some more homemade dessert recipes? I have tons of them! Here are some favorites:
- Pecan Butter Cookies
- Grinch Shortbread Bites
- Fresh Strawberry Pie
- Dipped Shortbread Cookies
- Pumpkin Pie Bars with Shortbread Crust + Video
- Almond Raspberry Shortbread Thumbprint Cookies
Let’s make this perfectly aromatic and flavorful lavender shortbread cookie recipe!
- FOR THE LAVENDER SHORTBREAD:
- 1 ½ cups all purpose flour
- ½ cup sugar
- ½ cup + 2 Tablespoons butter (10 Tablespoons)
- 2 teaspoons dried lavender
- FOR THE LAVENDER STRAWBERRIES:
- 7 ounces fresh strawberries (washed and halved)
- 3 Tablespoons sugar
- 3 Tablespoons hot water
- 1 teaspoons dried lavender
- TO SERVE:
- 1 cup heavy whipping cream + 2 Tablespoons powdered sugar, whipped to form stiff peaks
- Preheat the oven to 285 degrees.
- Cream the butter and sugar in a mixer, until fluffy.
- Fold in the flour and lavender.
- Knead together to form a uniform dough with no loose flour (it will still be slightly crumbly)
- Roll flat and using a cutter in your desired shape, cut shapes, place on a parchment lined baking sheet.
- Bake for 23-28 minutes until the tops are just starting to brown. (baking time will vary depending on the size of the cookie cutter you use)
- Make the lavender syrup by dissolving the sugar in the hot water and adding lavender. Set aside. The longer the lavender sits, the stronger the flavor.
- Once the shortbread is finished, remove from the oven and cool on a wire rack.
- Strain the lavender syrup to remove the flowers, and toss the strawberries in the syrup.
- Serve the biscuits with a scoop of whipped cream and a few strawberries.
The amount of cookies will vary based on the size of your cookie cutter.
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Amount Per Serving: Calories: 53Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 3mgSodium: 8mgCarbohydrates: 10gFiber: 0gSugar: 4gProtein: 1g
This is estimated for ONE lavender shortbread cookie - NOT as a dessert.
This recipe was originally posted on December 7, 2014. It has been updated to improve user experience and re-shared on October 12, 2022.