Lavender Shortbread Cookies

Total Time
Prep 20 mins
Cook 30 mins

A lovely lavender shortbread.


  1. Preheat oven to 325 degrees F.
  2. Prepare an 8-inch square baking pan by lining it with aluminum foil and coating the foil lightly with a vegetable oil spray.
  3. Cream the butter until light and fluffy.
  4. Stir in the sugar, lavender, spearmint and cinnamon.
  5. Work in the flour and blend until the mixture is crumbly.
  6. Scrape it into the prepared pan and spread until level, pressing lightly to compact it evenly.
  7. Bake 25 to 30 minutes, or until lightly golden around the edges.
  8. Gently lift both the foil and shortbread out of the pan onto a cutting surface.
  9. Slice the bars with a serrated knife.
  10. transfer to a wire rack to cool completely.
  11. Store in a tightly sealed tin.
Most Helpful

"Lovely" is just the right description for these easy, delicious cookies! I used salted butter because it's what I had, and dried my tsp of mint (I had peppermint, rather than spearmint, in the garden) in the oven for 10 minutes or so - perfectly dried and crumbled easily. Definitely do follow the instructions and slice it up before it cools and hardens! Cleanup was a breeze, and I had to threaten my DH severely to keep him from GOBBLING them like they were some sort of plebian chocolate chip cookie or something!! (grin) This is a cookie to savor with a great cup of tea! Or two... or three...

TJ-Montana July 10, 2009

I've wanted to try this unusual shortbread for a while. It was so unique. I didn't use the mint, but might next time. The cookies we're rich and crumbly and even better the next day. I drizzled them with white chocolate, but they didn't need it.

BakerBeth October 28, 2007

I love lavender, so I loved these. They are a lovely unusual treat. I particularly liked this recipe because you can use dried mint and lavender which is handy for those who don't have a kitchen garden! Very easy to make. Lining the pan with foil allows for extremely easy cleanup. These are great with tea or coffee.

Shannon Cooks August 19, 2007