Save This Honey Lavender Shortbread Cookies recipe is all about bringing a hint of floral sweetness and classic butteriness to your cookie tin. Every bite melts in your mouth with fragrant lavender and just enough honey to hit the sweetness perfectly. These cookies are ideal for afternoon tea or gifting and always impress with their subtle flavor.
I first discovered this flavor combo when I visited a small bakery in Provence and have been making these cookies for special occasions ever since. My friends now ask for them every spring.
Ingredients
- Unsalted butter at room temperature: brings that classic melt-in-the-mouth shortbread texture look for high-fat European-style if possible
- Powdered sugar: dissolves easily for a smooth crumb buy a brand with no added cornstarch for best results
- All-purpose flour: gives structure sift for extra tenderness
- Honey: adds floral sweetness choose a flavorful wildflower or local honey
- Dried culinary lavender: offers a gentle floral note use only culinary-grade lavender and check for freshness by their color and aroma
- Fine sea salt: heightens all the flavors and balances the sweetness
Instructions
- Cream the Butter and Sugar
- Use a stand mixer or a sturdy spoon to blend butter and powdered sugar on medium speed until the mixture looks pale and fluffy about four minutes. Scrape down the sides as needed. This step ensures your cookies will have that signature tender crumb.
- Infuse and Mix
- Drizzle in the honey and add the dried lavender and salt to the creamed mixture. Mix on low just until blended. This evenly disperses the honey and blooms the lavender into the fat for max aroma.
- Add the Flour
- Gradually add flour about a quarter at a time mixing on low speed. Stop as soon as there are no flour streaks left. This prevents the dough from becoming tough any overmixing will steal the delicate texture.
- Shape and Chill
- Gather the dough onto plastic wrap and pat into a disk about an inch thick. Wrap tightly and chill in the refrigerator for one hour. Chilling makes the dough firm so your cut cookies will hold a perfect edge.
- Roll and Cut
- On a lightly floured surface roll dough to a quarter inch thick. Use cookie cutters to cut into shapes dipping the cutter in flour each time. Work quickly so the dough stays cold for crisp edges.
- Bake to Perfection
- Arrange cookies about an inch apart on a parchment-lined baking sheet. Bake at 325 degrees Fahrenheit for twelve to fifteen minutes until the edges are just barely golden. Let cool on the tray for five minutes before transferring to a rack. This rest firms up the tender cookies for easy handling.
Save Lavender always transports me back to my grandmother’s kitchen where she would sprinkle the tiniest pinch into sugar cookies for extra magic. The first time I baked these for my book club they wondered what the secret ingredient was it became an instant classic.
Storage Tips
Once fully cooled store these cookies in an airtight container at room temperature for up to one week. For longer storage freeze the baked cookies in single layers between sheets of wax paper in a zip bag for up to two months. Whenever I’m preparing for a holiday gathering I make a double batch freeze half and pull them out as needed.
Ingredient Substitutions
If lavender is hard to find dried rose petals or lemon zest both create a beautiful aroma. For a deeper sweetness try substituting part of the honey with brown sugar. Just ensure whatever you use is finely ground and safe for culinary use to avoid bitterness.
Serving Suggestions
Place these cookies on a tiered dessert tray alongside lemon bars and fresh berries for an English tea spread. Crumble into vanilla ice cream for a floral dessert topping. Sometimes I serve them with whipped ricotta and a drizzle of extra honey for an elegant brunch treat.
Cultural and Historical Context
Shortbread cookies originated in Scotland as a festive treat. The addition of honey and lavender evokes French countryside flavors that feel both old-fashioned and modern. Traditionally these cookies symbolized celebration and hospitality—baking them is my way of sharing a bit of that history with friends.
Seasonal Adaptations
Use orange blossom honey in the spring for a fresh citrus note Add a pinch of ground cardamom in winter for warmth Sandwich with lemon curd in summer for a colorful twist
Success Stories
The year I made these for a friend’s baby shower everyone asked for the recipe and one guest actually started selling a version at her café. That is the power of pairing simple ingredients with a little imagination.
Freezer Meal Conversion
You can freeze the raw dough after shaping into a disk. Wrap tightly and freeze for up to three months. When ready to bake soften in the fridge overnight roll cut and bake as usual. This makes it so easy to have fresh cookies for last-minute company.
Save Let these cookies take center stage at any gathering and enjoy the touch of floral elegance. A simple bake that delights every time.
Kitchen Tips & Answers
- → Can I use dried lavender in the dough?
Yes, dried culinary lavender provides a fragrant taste. Be sure to use food-grade lavender.
- → What type of honey works best?
Light, floral honeys like clover or wildflower blend smoothly with shortbread flavors.
- → How should I store these cookies?
Store shortbread in an airtight container at room temperature to maintain freshness and texture.
- → Can the dough be prepared ahead of time?
Absolutely. You can prepare the dough, wrap it tightly, and chill for up to two days before baking.
- → Are these cookies suitable for gifting?
Yes. Their elegant appearance and delicate flavor make them perfect for special occasions or gifts.
- → Can I freeze the cookies?
Finished cookies or unbaked dough can be frozen for up to a month; thaw before serving or baking.