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Lavender Shortbread Cookies



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Rate this recipe 4.5/5 (11 Votes)
Lavender Shortbread Cookies 1 Picture


  • 3/4 cup butter (softened)
  • 1/3 cup white sugar
  • 1/8 cup confectioners sugar (sifted)
  • 1 tbsp fresh lavender (finely chopped)
  • 1/2 tbsp fresh mint (chopped)
  • 1/2 tsp grated lemon zest
  • 11/4 cups all-purpose flour
  • 1/4 cup corn starch
  • 1/8 tsp salt


Preparation time 20mins
Cooking time 100mins
Adapted from


Step 1

In a medium bowl, cream together the butter, white sugar and confectioners' sugar until light and fluffy.

Mix in the lavender, mint and lemon zest.

Combine the flour, cornstarch and salt; mix into the batter until well blended.

Divide dough into two balls, wrap in plastic wrap and flatten to about 1 inch thick. Refrigerate until firm, about 1 hour.

Preheat the oven to 325 degrees F (165 degrees C).

On a lightly floured surface, roll the dough out to 1/4 inch thickness.

Cut into shapes with cookie cutters. Cookie stamps will work well on these too. Place on cookie sheets.

Bake for 18 to 20 minutes in the preheated oven, just until cookies begin to brown at the edges.

Cool for a few minutes on the baking sheets then transfer to wire racks to cool completely.


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