Lavender Cookies with Icing

Lavender and I have always had a special connection. The soothing scent of lavender is one of those little things that can instantly transport me to a calm, serene place. When I first tried lavender in a baked good, it was like discovering a hidden treasure in the world of flavors. Since then, I’ve been experimenting with ways to bring this beautiful floral note into my kitchen. These lavender shortbread cookies are the perfect way to enjoy that unique, fragrant flavor, and the delicate lavender icing gives them just the right amount of sweetness.

Baking with lavender has become one of my favorite ways to incorporate a touch of elegance into everyday treats. The scent that fills the kitchen as these cookies bake is intoxicating, and the moment you take a bite, the flavor is both comforting and refreshing. The cookies are light, buttery, and just the right amount of crisp. They have a subtle lavender essence that isn’t overwhelming, thanks to the ground lavender buds in the dough, and the lavender icing adds a touch of sweetness and color that makes these cookies feel extra special.

Whether I’m making these cookies for a special occasion or simply to indulge in a peaceful afternoon treat, they’re always a hit. The recipe is simple enough to prepare on a busy day, and the result is elegant enough to serve at a gathering. They’re the kind of cookies that leave a lasting impression, especially when paired with a cup of tea. If you’re a fan of floral flavors or just looking to try something new in the kitchen, I think you’ll absolutely love these lavender shortbread cookies.

Ingredients

Cookies:

• 1 cup unsalted butter, softened (226 grams): Start with softened butter for the perfect creamy texture that ensures a light, melt-in-your-mouth cookie.
• 3/4 cup granulated sugar (150 grams): This amount of sugar helps give the cookies just the right level of sweetness without overpowering the delicate lavender flavor.
• 1 large egg: The egg binds the ingredients together and gives the cookies that soft, tender crumb.
• 1 teaspoon vanilla extract: A splash of vanilla enhances the warmth of the butter and complements the floral notes of lavender.
• 1/2 teaspoon almond extract (optional): Almond extract adds a subtle nutty sweetness that pairs wonderfully with the lavender and vanilla flavors.
• 2 cups all-purpose flour (250 grams): All-purpose flour provides the base for the dough, giving the cookies structure and stability.
• 1/4 teaspoon salt: A pinch of salt balances the sweetness and brings out the flavors in the dough.
• 1 tablespoon dried culinary lavender buds, finely ground (optional for a milder lavender taste): Ground lavender buds infuse the cookies with a gentle floral flavor; adjust the amount based on your preference for lavender intensity.

Lavender Icing:

• 1 cup powdered sugar (120 grams): Powdered sugar gives the icing its smooth, glossy finish and the perfect level of sweetness.
• 2 tablespoons milk (30 ml, or more for desired consistency): Milk thins the icing to a pourable consistency, making it easy to drizzle or pipe over the cookies.
• 1/4 teaspoon lavender extract: Lavender extract deepens the floral flavor of the icing, tying it beautifully to the cookies.
• 1/2 tsp acai powder (for coloring): Acai powder adds a natural touch of color to the icing, giving it a soft, lavender hue that looks as beautiful as it tastes.

Recipe Instructions

You can find a printable recipe card at the bottom of this post.

For the cookies:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.

3. Beat in the egg, vanilla extract, and almond extract (if using) until well combined.

4. Gradually add the flour, salt, and ground lavender buds, mixing just until the dough comes together. Avoid overmixing.

5. For easier handling, cover the dough and chill it in the fridge for about 30 minutes (optional).

6. Roll out the dough on a lightly floured surface to about 1/4 inch (6 mm) thickness. Use a round or flower-shaped cookie cutter to cut out shapes, placing them on the prepared baking sheet about 1 inch (2.5 cm) apart.

7. Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are just starting to turn golden. Remove from the oven and allow the cookies to cool completely on a wire rack.

For the icing:

1. In a small bowl, whisk together the powdered sugar, milk, and lavender extract until smooth. Add more milk as needed for a drizzling consistency.

2. If desired, add a drop or two of purple food coloring to give the icing a light lavender color.

3. Drizzle the icing over the cooled cookies or use a piping bag for more precise designs. Allow the icing to set before serving.

Tips & Tricks for Perfect Lavender Cookies with Icing

• Use Fresh Lavender: If you can, use fresh culinary lavender buds for a stronger, more vibrant flavor. If you’re using dried lavender, ensure it’s culinary grade, as some lavender sold for decorative purposes may not be safe for consumption.

• Finely Grind the Lavender: To avoid large chunks of lavender in your cookies, be sure to grind the dried lavender buds finely. This helps infuse the cookies with a more subtle flavor without any unpleasant texture.

• Chill the Dough: Chilling the dough for at least 30 minutes makes it easier to roll out and helps prevent the cookies from spreading too much while baking. It also gives the butter time to firm up, which results in a crispier cookie.

• Check Your Oven Temperature: Ovens can vary, so it’s always a good idea to use an oven thermometer to ensure your cookies bake evenly at 350°F. Keep an eye on them as they bake, and pull them out as soon as the edges turn lightly golden to avoid overbaking.

• Make the Icing to Your Liking: Adjust the consistency of the lavender icing by adding more milk if you prefer a thinner glaze, or less if you want it thicker for piping. Start with 2 tablespoons of milk and adjust as needed.

• Lavender Icing Tips: For a more intense lavender flavor in the icing, add a few extra drops of lavender extract. If you prefer a more subtle taste, stick to the original amount. You can also use natural food coloring (like acai powder) to give the icing a lovely lavender hue.

• Be Gentle with the Icing: When applying the icing, make sure your cookies have cooled completely. Otherwise, the icing might melt into the cookie. Drizzle or pipe the icing on gently to avoid heavy or uneven coverage.

• Cookie Cutter Choices: Use a round or flower-shaped cookie cutter for a classic look, but feel free to get creative with shapes that suit the occasion—hearts, stars, or even fun seasonal designs work great for special events.

• Serve with Tea: Lavender pairs wonderfully with a cup of herbal tea, especially chamomile or Earl Grey. The floral flavors will complement each other beautifully!

• Storage: Store your lavender cookies in an airtight container at room temperature for up to a week. If you’re making them ahead of time, you can freeze the cookies (before icing) for up to 3 months. Just thaw and ice them when ready to serve!