Delicious, fragrant Lavender Shortbread is a decadent treat that brightens any afternoon. These homemade lavender cookies also become an elegant dessert when paired with whipped cream and fresh strawberries tossed in lavender syrup.

A few weeks ago I visited one of the final farmers’ markets at Arnold’s Park in Okoboji, Iowa. There I spoke with a vendor who grows lavender nearby, and it reminded me of a lavender shortbread recipe I first shared in 2014. Although the original recipe source and the group I belonged to back then no longer exist, this version is a recipe I’ve returned to many times, inspired by a trip to the Old Course Hotel in the UK.

These cookies are perfect with a cup of tea and make a lovely addition to bridal or baby showers.

Lavender Shortbread Cookies

Lavender Shortbread combines rich, buttery flavor with a light, crumbly texture. Dried culinary lavender contributes a gentle floral note that complements the simple, classic shortbread. The lavender is subtle, enhancing rather than overwhelming the cookie.

Serve these buttery cookies with a dollop of whipped cream and a few lavender-scented strawberries for a fresh spring or summer dessert.

Because shortbread contains very few ingredients, the key to outstanding results is using high-quality components—good butter and fresh flour make a noticeable difference.

Can You Eat Lavender in Cookies?

Yes — culinary lavender is safe to use in baking and is available dried or fresh at specialty spice shops, farmers’ markets, and some grocery stores. Make sure the lavender is labeled “culinary” to ensure it’s intended for consumption. Do not ingest lavender essential oil.

Lavender’s floral aroma pairs especially well with rich, creamy, or slightly tart ingredients. Think strawberries, blueberries, pears, lemon, honey, or dark chocolate. You can easily adapt this shortbread—add lemon zest for a lemon-lavender variation or swap strawberries for blueberries. A light lemon glaze or a dusting of flavored sugar also work beautifully.

If you enjoy this recipe, try other fruity desserts or tea-time treats to complement it.

Lavender Shortbread with Lavender Strawberries & Whipped Cream

The shortbread is delightful on its own, but assembling it with whipped cream and strawberries tossed in lavender syrup transforms it into a light, elegant dessert. The strawberries are macerated briefly in a lavender-infused simple syrup so they absorb a gentle floral flavor.

Layer shortbread, lavender strawberries, and whipped cream for a pretty, crowd-pleasing presentation.

Ingredients for Shortbread with Lavender Flowers

This recipe uses only a few straightforward ingredients. Exact measurements and step-by-step instructions can be found in the recipe card below.

For the shortbread

• All-purpose flour – the base for the dough.
• Sugar – provides sweetness and helps with texture.
• Butter – use room-temperature, high-quality butter for the best flavor and texture.
• Dried culinary lavender – choose lavender labeled for cooking.

For the lavender strawberries

• Fresh strawberries – washed and halved.
• Sugar, hot water, and dried lavender – combined to make a lightly scented syrup.
• Heavy whipping cream and powdered sugar – whipped to stiff peaks to serve with the cookies.

How to Make Homemade Lavender Shortbread

Preheat the oven to 285°F (about 140°C).

Cream the butter and sugar together in a mixer until light and fluffy.

Fold in the flour and dried lavender until the dough comes together. Knead briefly to form a uniform dough; it may remain slightly crumbly.

Roll the dough to your preferred thickness, cut with cookie cutters, and arrange the shapes on a baking sheet lined with parchment paper or a silicone mat.

Bake for 23–28 minutes, or until the tops just begin to brown. Baking time will vary with cookie size.

While the shortbread cools on a wire rack, prepare the lavender syrup by dissolving sugar in hot water and steeping the dried lavender. The longer it steeps, the stronger the flavor.

Strain the syrup to remove the lavender flowers, then toss the halved strawberries in the syrup to coat.

Whip the heavy cream with powdered sugar to stiff peaks and serve alongside the shortbread and lavender strawberries.

Love it? Pin it!

If you enjoy this buttery lavender shortbread, pin the recipe to your favorite board so you can find it again.

FAQs

What is the difference between English and Scottish shortbread? This recipe follows the English style, which typically uses butter as the main fat. Scottish shortbread recipes sometimes include vegetable shortening or a blend of butter and shortening.

How should I store leftover shortbread? Store in a dry, airtight container at room temperature for up to one week, or refrigerate for up to 10 days.

Cooking with Fresh Lavender

If you have culinary lavender on hand, try it in other recipes such as lavender sugar, scones, truffles, or cream puffs for more floral-scented treats.

More Sweet Recipes to Love

If you’re looking for more homemade desserts, explore other shortbread and fruit-based recipes for inspiration and variety.

Let’s make this aromatic, flavorful lavender shortbread and enjoy a perfect tea-time treat!

This recipe was originally posted on December 7, 2014, and updated to improve the user experience on October 12, 2022.