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Lavender Shortbread Cookies

  • Servings: 12 to 16

Delicate lavender adds a hint of flowery flavor to these buttery delights. Use edible lavender only, not lavender that has been sprayed with any kind of garden spray. Cookie making for shortbread cookies and others is easier with parchment paper. The sturdy, nonstick paper comes in handy when rolling dough between two sheets of parchment paper. When baked on parchment paper, cookies bake more evenly and slide off without breaking. If you have a large cooling rack, carefully transfer the whole sheet of parchment paper with baked cookies over to cool.

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  • 1/2 cup unsalted butter, softened
  • 1/3 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon vanilla
  • 1 1/4 cups all-purpose flour
  • 1 to 2 teaspoons dried lavender buds, crushed
  • Coarse sugar
  • Parchment paper


Step 1

In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add 1/3 cup sugar, the salt and vanilla. Beat until combined, scraping sides of bowl occasionally. Beat in flour (mixture will be crumbly). Stir in lavender. Using your hands, form the flour mixture into a ball and knead until smooth.

Step 2

On a lightly floured surface, roll dough to about 3/8-inch thick. Cut cookies using a 2- to 3-inch cookie cutter. (We used a flower.) Place 1 inch apart on parchment paper-lined cookie sheets. If desired, sprinkle with coarse sugar. Reroll dough as needed.

Step 3

Bake in a 325° oven for 8 minutes. Rotate cookie sheet front to back. Bake for 5 to 6 minutes more or until edges are firm and lightly browned. Transfer cookies to a wire rack; cool completely.

Step 4

To store, layer cookies between waxed paper in an airtight container. Store at room temperature for up to 3 days or freeze for up to 3 months.

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