How To Make: Lavender Sugar Cookie Shortbread
This lavender shortbread topped with tangy Lemon Yogurt Glaze is an absolute dream
If you’re looking for the German version of this recipe, click here.
Für das Rezept auf Deutsch klick einfach hier: Zum deutschen Rezept
We’ve been leaning more into “high tea”–style desserts lately. You know, those lighter, more refined bakes that feel just a little more intentional than everyday treats? Think soft textures, delicate flavors, and something you want to serve in smaller slices alongside a cup of tea or coffee. Our first up on our blog? The Lavender Sugar Cookie Shortbread
This Lavender Sugar Cookie Shortbread is a soft, sliceable dessert that sits somewhere between a sugar cookie and a traditional shortbread. It’s made using a homemade whipped lavender butter, which gives it a subtle floral flavor without being overpowering.
The texture is slightly crisp on top and soft and moist inside, and the lemon Greek yogurt glaze adds a light tangy finish that balances everything out.
This recipe makes about 24 pieces, making it a great option for sharing, prepping ahead, or bringing to gatherings.
Ingredients
Shortbread
- 1 cup whipped lavender butter (see below)
- 1 ½ cups (300 g) granulated sugar
- 2 large eggs, room temperature preferred
- 1 tablespoon vanilla extract
- 4 cups (455 g) cake flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon table salt
Whipped Lavender Butter
- 2 cups heavy cream
- 2 tablespoons culinary lavender
Lemon Greek Yogurt Glaze
- ½ cup Greek yogurt
- ½ cup milk
- ½ cup icing sugar
- Splash of lemon extract
- Optional: lemon zest
Directions
Lavender Cream
- Simmer the lavender with the cream, then let it cool completely.
- Strain out the lavender, squeezing well to extract all the flavor.
Whipped Lavender Butter
- Transfer the infused cream to a stand mixer and mix on high speed, loosely covered with a towel.
- After about 10 minutes, the buttermilk will separate.
- Remove the buttermilk, then continue mixing on medium-high for another 10 minutes until it reaches a thick, whipped butter texture.
- Measure out 1 cup for the recipe.
Lavender Sugar Cookie Shortbread Dough
- In a large bowl, cream the lavender butter and sugar with a hand mixer until light and fluffy.
- Add the eggs and vanilla extract, mixing until fully incorporated.
- Mix in the baking powder, baking soda, and salt.
- Gradually add the cake flour, mixing slowly until a smooth dough forms.
Assemble & Bake
- Lightly dust a silicone square cake pan with flour and fill it halfway with the dough. This recipe makes 2 cakes or about 24 pieces.
- Bake at 350°F (175°C) for 35 minutes, or until golden brown on top.
- The inside should stay soft and moist. A toothpick inserted into the center should come out with only crumbs.
Lemon Greek Yogurt Glaze
- While the shortbread cools, mix together the Greek yogurt, milk, icing sugar, and lemon extract until smooth.
- Add lemon zest if desired.
Finish
- Once cooled, spread the glaze over the shortbread, slice, and serve.
- Once sliced, we recommend including a drizzle of honey on top!
FAQ
What is lavender sugar cookie shortbread?
Lavender sugar cookie shortbread is a soft, sliceable dessert that combines the texture of traditional shortbread with the flavor profile of a sugar cookie. It’s infused with lavender for a light floral note and is typically baked in a pan and cut into bars.
Can you bake with culinary lavender?
Yes, not only can bake with culinary lavender, but it’s important to use food-grade (culinary) lavender only. It has a mild floral flavor that works well in desserts like shortbread, cookies, cakes, and syrups when used in small amounts.
What does lavender taste like in desserts?
Lavender has a light, slightly sweet floral flavor. When used properly, it adds a subtle aromatic note without tasting soapy or overpowering. In this shortbread, it’s balanced by sugar and lemon.
Why use cake flour in shortbread?
Cake flour has a lower protein content than all-purpose flour, which results in a softer, more tender texture. For this lavender shortbread, cake flour helps create a soft, almost cake-like crumb while still holding structure.
Can I substitute all-purpose flour for cake flour?
For best results, stick with cake flour. All-purpose flour will create a denser and slightly tougher texture. This recipe is designed specifically for cake flour to achieve a soft, sliceable shortbread.
How do you make lavender butter?
Lavender butter is made by simmering culinary lavender in cream, cooling it, then whipping it until it separates into butter and buttermilk. The result is a lightly infused butter that carries a natural lavender flavor into baked goods.
Why didn’t my whipped butter fully solidify?
Because the cream is heated during the infusion process, the butter will not fully solidify like traditional butter. Instead, it forms a thick, whipped butter texture, which still works perfectly in baking.
How do you know when shortbread is done baking?
Shortbread is done when the top is lightly golden and a toothpick inserted into the center comes out with only crumbs. The inside should remain soft and slightly moist.
How do you store lavender shortbread?
Store lavender shortbread in an airtight container in the refrigerator for up to 4 days, especially if it has a yogurt glaze. For best texture, let it come to room temperature before serving.
Can you freeze lavender shortbread bars?
Yes. Slice the shortbread into individual pieces and store in an airtight container in the freezer for up to 2 months. Thaw at room temperature before serving.
What pairs well with lavender desserts?
Lavender pairs well with lemon, vanilla, honey, white chocolate, and berries. This recipe uses lemon glaze to balance the floral flavor and keep it fresh and light.
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Don’t have time to make this now? Save this Lavender Sugar Cookie Shortbread so you can come back to it later. It’s a great option for spring baking, brunch tables, or make-ahead desserts.
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The final forkful
This is a simple way to bring a floral element into baking without complicating the process. The lavender butter adds depth, the texture stays soft and sliceable, and the lemon glaze keeps everything balanced.
Much love,
Sidney & Thomas
How To Make: Lavender Sugar Cookie Shortbread
Ingredients
Equipment
Method
- Heat the cream with the lavender, then allow it to cool completely.2 tablespoons culinary lavender, 2 cups heavy cream
- Strain out the lavender, squeezing well to extract all the flavor.
- Transfer the infused cream to a stand mixer and beat on high speed (loosely cover with a towel).
- After about 10 minutes, the buttermilk will separate.
- Remove the buttermilk and continue mixing on medium-high for another 10 minutes until a thick, whipped butter forms.
- Measure out 1 cup for the recipe.
- Cream the lavender butter and sugar until light and fluffy.1 cup lavender butter, 1 ½ cups sugar
- Add the eggs and vanilla and mix well.2 large eggs, 2 tsp vanilla extract
- Mix in the baking powder, baking soda, and salt.1 ½ teaspoons baking powder, ½ teaspoon baking soda, ¾ teaspoon salt
- Gradually add the cake flour until a smooth dough forms.4 cups cake flour
- Lightly dust a square silicone pan with flour and fill it halfway with the dough.
- Bake at 350°F (175°C) for 35 minutes, until the top is golden brown.
- The inside should stay soft. A toothpick inserted into the center should come out with only crumbs.
- Mix greek yogurt, milk, powdered sugar, and lemon extract until smooth.½ cup Greek yogurt
- Add lemon zest if desired.Optional: lemon zest
- Allow the shortbread to cool completely.
- coat the glaze over the top, slice, and serve.
- For plating, drizzle a small amount of honey over each slice.
Nutrition
Notes
- The butter will not fully solidify due to the heated cream. A whipped, creamy texture is expected.
- This recipe makes approximately 24 pieces, depending on how you slice it.
- Store in the fridge in an airtight container for up to 4 days.
- The nutrition information provided here is intended as a rough guide, only. We are not licensed nutritionists.
The whipped lavender butter made this shortbread absolutey amazing! That plus the glaze on top = so good!