These gorgeous lavender shortbread cookies are easy to make and offer a nice alternative to classic shortbread. They combine buttery, rich shortbread with subtle lavender-infused flavor and sweet vanilla glaze, making them irresistibly good. The recipe can be made gluten-free, dairy-free, egg-free, and vegan.

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Why You’ll Love These Lavender Shortbread Cookies

These soft, melt-in-your-mouth shortbread cookies hint at lavender and are topped with a luscious vanilla icing. Every bite is a perfect balance of floral and sweet, making this lavender shortbread recipe mouthwatering. Plus, there’s no need to chill the dough, and you only need 8 ingredients to make them. And, of course, they can be made dairy-free, gluten-free, and/or vegan.

This is the perfect cookie for dipping or dunking! Get your cup of tea, coffee, or milk ready. Adding a touch of lavender takes these cookies up a notch, transforming them from your everyday shortbread into something you’ll want to serve at a fancy tea party.

Light golden lavender flavored shortbread cookies with a purple icing drizzle on top and dried lavender and sprinkles.

Ingredients and Substitutions

As always, this recipe is written as gluten-free and dairy-free. That said, I test each recipe with “regular” ingredients and make notes of alternatives or swaps so that everyone can enjoy it.

Here are a few key ingredients for these lavender shortbread cookies, but scroll to the bottom recipe card for the complete ingredient list.

Lavender Cookies

Butter: Becel plant-based bricks are my favorite for baking, but any brick-style dairy-free, vegan, lactose-free, or regular butter will work, cubed & room temperature.

Lavender: Dried lavender, finely minced. You can dry your own lavender or pick some up at your local health food store. I ordered mine from Amazon.

Powdered Sugar: Powdered sugar, also known as confectioner’s sugar, is used to sweeten the cookies.

Flour: I used a 1-1 gluten-free flour blend. If gluten-free isn’t a concern, you can use all-purpose flour.

Cornstarch: Cornstarch helps give baked goods their soft, almost chewy texture.

Vanilla Glaze

Powdered Sugar: Here, too, the powdered sugar sweetens the glaze and gives it structure.

Butter: Use regular dairy or plant-based salted butter, melted. I bake with Becel plant-based bricks.

Milk: Use whatever type of milk best suits your dietary needs. I used unsweetened almond milk.

OptionalPurple Gel Color: To add a touch of color, you can use purple food coloring.

Optional Sprinkles: Not necessary to these cookies, but add an extra touch of glam.

Step-by-Step Instructions For Lavender Shortbread Cookies

Here are the steps to make these lavender shortbread biscuits. You will need: 2 cookie sheets, a stand or hand mixer, a mixing bowl, and a cookie cutter.

Get the oven preheating to 350ºF and line two large cookie sheets with parchment paper.
Beat the powdered sugar and lavender using a hand or stand mixer.
Add in the butter and vanilla extract, and cream until light and fluffy – approximately 2 minutes.
Combine the flour, cornstarch, and salt and mix on low. The mixture will be crumbly at first, so keep mixing until the dough forms and pulls away from the sides of the bowl.
Dust a clean countertop with powdered sugar and gently roll the dough into a rectangle about 1/4 inch thick. Cut into the desired cookie shape and transfer to the prepared baking sheet.
Re-roll the leftover dough and cut cookies until the dough is all used.
Bake for 8-10 minutes or until the edges are just set. Allow the cookies to cool on the baking sheet for 5 minutes before removing them to a wire rack to cool completely.
Prepare the glaze in a small mixing bowl by combining the powdered sugar, milk, and vanilla extract until smooth. Add the purple food color, if using, and mix until combined.
Drizzle the vanilla icing on top of each cookie and top with additional dried lavender and sprinkles if desired. Enjoy!

Storing and Freezing

Store any leftover lavender shortbread cookies in an airtight container at room temperature for up to 5 days or frozen for up to 3 months. Thaw at room temperature and enjoy.

FAQs About Lavender Shortbread Cookies

Does the shortbread dough need to be refrigerated?

No, this recipe does not require chilling the dough before baking.

Why is my shortbread dough too crumbly?

The dough should be slightly crumbly, but if you find it difficult to shape into cookies, add a touch more milk.

Can I change up the flavor of these shortbread cookies?

Yes. You can use lemon juice instead of milk and 1 teaspoon of lemon zest in the glaze for lemon lavender cookies.

The Best Lavender Shortbread Cookies

Chewy, crumbly, buttery, and elegantly flavored, this lavender cookie recipe does not disappoint. Topped with the vanilla glaze, I guarantee you won’t be able to eat just one!

An adaptable ingredient list allows you to tailor this recipe to suit all dietary or lifestyle needs. Everybody deserves cookies, and now they can have some!

If you make it, tag me on social media @cakedbykatie and leave me a star rating and review below. I cannot wait to see!

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Lavender Shortbread Cookies

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Author:Katie Stymiest
Total Time:30 Minutes
Yield:2 Dozen Cookies 1x
Diet:Gluten Free

Print Recipe

Description

Ingredients

UnitsScale

Lavender Cookies

1cup (227g) butter, cubed & room temperature *regular or plant-based
2 tablespoons dried lavender, finely minced
3/4cup (90g) powdered sugar
1 teaspoon vanilla
2cups (240g) flour *all-purpose or gluten-free 1:1 baking blend
2 tablespoons (16g) cornstarch
1/2 teaspoon fine sea salt

Vanilla Glaze

1cup (120g) powdered sugar
1 1/2 tablespoons milk *regular or plant-based
1 teaspoon vanilla extract
optional: purple food color
optional: sprinkles

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Instructions

Preheat the oven to 350ºF and prepare two large cookie sheets with parchment paper.
In a stand or hand mixer, beat together the powdered sugar and lavender on medium for 1 minute.
Add in the butter and vanilla extract and cream together until light and fluffy. This should take approximately 2 minutes.
Measure in the flour, cornstarch, and salt and mix on low until fully combined. The mixture will be crumbly at first. Keep mixing until a dough forms and pulls away from the sides of the bowl.
On a clean countertop lightly dusted with powdered sugar, roll the dough into a rectangle about ¼ inch thick. Cut into the desired cookie shape(s) and transfer to the prepared baking sheet.
Re-roll the cookie dough scraps and cut cookies until all of the dough is used.
Bake for 8-10 minutes or until the edges are just set. Be careful not to overbake as they will be dry and crumbly. Allow the cookies to cool on the baking sheet for 5 minutes before removing them to a wire rack to fully cool.
In a small mixing bowl, combine the powdered sugar, milk, and vanilla extract and mix until smooth. Add the purple food color if using and mix until combined.
Drizzle the vanilla glaze over each fully cooled cookie and top with a few extra dried lavender bits and sprinkles if desired. Enjoy!
Store leftover cookies in an airtight container at room temperature for up to 5 days or frozen for up to 3 months.