Adding culinary lavender to shortbread cookies offers a delicate floral flavor to a traditional shortbread that’s both soothing and unique.
We especially love making these Lavender Shortbread Cookies in our Brown Bag Designs Shortbread Pans (which press beautiful, heirloom inspired patterns into every batch).
These ceramic pans aren’t just practical—they turn your shortbread into a work of art. (Additionally, for beautifully designed round cookies, we recommend using our Cookie Stamps).
Lavender Shortbread Cookies pair perfectly with a quiet cup of tea served in a favorite stoneware mug. Whether you’re hosting a gathering or enjoying a peaceful afternoon, these shortbread cookies with lavender add a thoughtful, homemade touch.
Prep: 15 minutes
Bake: 25-30 minutes
Total: 40 – 45 minutes
Yields: 8 servings
This recipe was intended to be made in a Brown Bag Designs Shortbread Pan.
Other Recipes you might enjoy include our Apple Shortbread and our Cinnamon Rolls with Citrus Glaze.
Gently crush 1 to 2 tablespoons of culinary-grade lavender into your shortbread mixture. Crushing the lavender first helps to release its fragrant oils. (We recommend 2 tablespoons for this recipe.)
To keep your shortbread cookies as delightfully crisp and buttery as the day you baked them, store them in an airtight container at room temperature.
Homemade shortbread cookies will keep their rich, buttery flavor for up to one week when stored in an airtight container at room temperature. For longer enjoyment, you can freeze them for up to three months without losing their tender crumb.
To make a simple shortbread icing, whisk together powdered sugar with a splash of milk or cream until it’s smooth and just thick enough to drizzle. Add a touch of vanilla or almond extract for a hint of warmth and depth. Once your cookies are cool, spoon or drizzle the icing over top—and let it set into a sweet, delicate finish that complements the buttery shortbread beautifully.
Agnieszka (Aga) Bodes is an experienced photographer and recipe developer. She has been professional blogger, creator, and photographer since 2011. Born in Poland and residing in Canada, Aga draws inspiration from the beauty of Mother Nature – using natural light while highlighting freshly foraged fruits, vegetables, and foliage in her light-filled work. Aga first found one of Emerson Creek’s Brown Bag Designs Shortbread Pans at a yard sale in 2020 and was inspired to use it in her photography. Happily, she tagged Emerson Creek Pottery with the photo, and the rest is history. Today, Aga Bodes creates delicious recipes specifically for Emerson Creek Pottery. Learn more about Aga and see some of her creative work on her website, AgaBodes.com.
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2 Responses
Can you bake in mold and then freeze in the mold to make ahead gifts. ?
Is there a chocolate shortbread recipe.
Thanks.
Hi Victory, great questions! Yes, you can bake your shortbread in the mold, then let it cool entirely. Cover, and freeze. (Never place a HOT or WARM pan in the freezer as the extreme temperature differences can cause the pan to crack.) We also recommend following the flipping and slicing instructions after baking / before placing it back in the pan to freeze so the beautiful side of the shortbread is showing and it’s ready to be gifted when you remove it from the freezer. Our chocolate shortbread recipe can be found here: https://emersoncreekpottery.com/chocolate-shortbread/