Lavender Shortbread Cookie Recipe

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Updated September 7, 2024: Shortbread cookies are an easy treat to whip up at a moment’s notice since you likely have all the ingredients in your pantry. I’ve made this shortbread recipe countless times over the years (old recipe from 2019 at the bottom), and wanted to share my updated recipe which not only includes the loveliest lavender and edible flowers, but also is slightly healthier as I’ve swapped out some of the sugar and flour for healthier alternatives (erythritol and almond flour), without compromising on taste. This classic cookie is delicious on it’s own but is especially well suited for dipping in afternoon tea like earl gray.

Lavender Shortbread Cookies

Makes 12 cookies

Ingredients. 

• 1 1/2 sticks unsalted butter (6 oz total) at room temperature
• 1/3 cup monkfruit/erithritol (I use this)
• 1/3 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon lavender extract
• 1/8 teaspoon salt
• 1 1/4 cups flour (I prefer organic unbleeached)
• 1/2 cup almond flour
• dried edible flowers (I used lavender and cornflowers for the cookies pictured, or you can use rose!)
• 1/2 teaspoon cane sugar for sprinkling (optional)

Method. 

Preheat oven to 350 degrees Fahrenheit. 

Cream butter and sugars together in a large bowl with an electric hand mixer. Add vanilla and lavender extracts and blend just enough to combine. 

Sprinkle salt evenly over the mixture, then blend in regular flour and almond flower a half cup at a time until combined. Turn onto a wood cutting board or pastry slab dusted with flour and form dough into a rectangular shape 2/3 inch thick.  

Run a chef’s knife through flour and then cut the dough into 1 inch wide strips. Cut each strip into 1″ squares. (Each cookie should be roughly 1/2″ x 1/2″ x 2″). 

Space cookie dough evenly on a cookie sheet lined with parchment paper and dust a little sugar and flower petals onto the top of each cookie. Bake for 18-21 minutes, until the bottoms turn golden brown. (Don’t let the sides and top turn golden brown unless you want a very crunchy cookie.) Remove from oven and transfer to a cooling rack. Brew your favorite cup of tea and enjoy! 

Note: I love these little petit four shaped cookies because they’re so easy and the consistency is really nice due to their thickness, however you can also chill the dough for 20-30 minutes then roll it out to 1/2 inch thick on a pastry slab if you want to use cookie cutters. The cookies are darling cut into rounds or hearts topped with the edible flowers as well. Baking times will vary depending on the size, but I’d check in after 15 minutes in the oven and watch for the bottoms to turn golden brown, but remove before the tops get golden.

Measuring spoons from The Village Green

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My old recipe below! Still a classic, delicious shortbread cookie!

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CLASSIC SHORTBREAD COOKIE RECIPE

Makes 24 cookies

Ingredients. 

3 sticks unsalted butter (12 oz total) at room temperature

2/3 cup sugar (+ 1/4 cup for sprinkling)

2/3 cup powdered sugar

1 teaspoon vanilla extract

1/4 teaspoon salt

3 1/2 cups flour

Method. 

Preheat oven to 350 degrees Fahrenheit. 

Cream butter and sugars together in a large bowl with an electric hand mixer. Add vanilla extract and blend just enough to combine. 

Sprinkle salt evenly over the mixture, then blend in flour, 1 cup at a time until combined. Turn onto a pastry slab dusted with flour and form dough into a square shape 1/2 inch thick. Place on a plate and chill for 30-40 minutes. 

Remove from fridge and turn onto marble slab. Run a chef’s knife through flour and then cut the dough into 2/3 inch wide strips. Cut each strip into 2″ chunks. (Each cookie should be roughly 1/2″ x 1/2″ x 2″). 

Space cookie dough evenly on a non-greased cookie sheet and press a little sugar onto the top of each cookie. Bake for 25-30 minutes, until the bottoms turn golden brown. (Don’t let the sides and top turn golden brown unless you want a very crunchy cookie.) Remove from oven and transfer to a cooling rack. Brew your favorite cup of tea and enjoy! 

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