Lavender shortbread cookies dipped in white chocolate

Are you a fan of classic shortbread? These lavender shortbread cookies are very easy to make because all you have to do is press the dough into a pan to bake them! No dough rolling or rolling pins required! This twist on the classic shortbread recipe is made with only a few ingredients. 

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Classic shortbread cookies- lavender shortbread cut into triangles and dipped in white chocolate

Baking with lavender

I added lavender to the classic shortbread ratio. That’s entirely optional. I love lavender, but not everybody is a fan and that’s okay. Follow the recipe below but skip the lavender to make them plain if you prefer. Or you can try a different dried herb or spice, or even tea!

You can get really creative with this basic shortbread recipe, as long as you keep the ratio of ingredients intact. 

Is lavender edible?

Though lavender is used to scent sachets of potpourri, the flower buds are actually edible. Besides being used to make rooms and clothes smell good, dried lavender is often added to tea blends, and also to baked goods, such as cupcakes and icings. Make sure to buy culinary lavender so you know it’s edible (and not laced with perfume). You can find culinary grade lavender buds on Amazon.

Culinary lavender is sold as blossoms usually and you will probably find culinary lavender in the loose leaf tea aisle or the spice aisle of many stores. The blossoms are tiny, their colour, a vibrant blueish-purple. They have a very floral aroma, which carries through when you bake with it.

If you add lavender to cookies, it will impart a floral aroma (flavour and scent) to the cookies. Make sure to use the right amount. Too much lavender may go from a lovely floral flavour in baked goods to soapy if you are too heavy-handed.

Press shortbread cookie dough into a tart pan with a crinkled edge, score, bake, and cut again for perfect triangle shortbread wedges

What can you bake with lavender?

I decided that the best method to get lavender into the shortbread would be to first cream the lavender and the butter together, hopefully lightly infusing the butter with some of the lavender essence, before adding the dry ingredients. I followed a basic 1:2:3 ratio of sugar/butter/flour to make these lavender shortbread cookies. The recipe yields a very crumbly-textured dough, much like the texture that many pie crust doughs have. All you have to do is dump the crumbs into a removable-bottomed tart pans and press them down with a glass (watch the video below!).

Lavender shortbread cookies dipped in a pale yellow bowl of white chocolate with a stoneware bowl of lavender

I scored the shortbread (or rather I sliced through to the bottom just to be sure), docked them with a fork and popped them into my preheated oven. I baked these shortbread cookie wedges at 350ºF. Some shortbread purists may argue that shortbread should be baked at a lower temperature to keep them from colouring in the oven. I like my shortbread a little golden around the edges. Adds flavour.

After 5 minutes of cooling in the pan on a wire rack, I re-cut the shortbread along the lines and let them cool completely before unmolding the shortbread wedges. I then dipped the sides of each shortbread triangle in melted white chocolate and sprinkled a few dried lavender blossoms on each. This is entirely optional. I happen to love white chocolate.

Lavender shortbread cookies cut into wedges with scalloped crinkle edges and edges dipped in white chocolate and lavender buds

The lavender truly comes through in this shortbread cookie recipe: floral, but not too floral, buttery, not too sweet. These shortbread have a crumbly, sandy texture, just the way a traditional shortbread should be.

These lavender shortbread are much easier to make than shortbread cookies with jam, but equally satisfying and just as stunning because the shortbread wedges are dipped in chocolate!

Lavender shortbread cookies dipped in white chocolate

This recipe is a fun lavender twist on the classic shortbread cookie and it's made in the easiest way possible! The dough is pressed into a scalloped edge tart pan and sliced into shortbread triangle wedges before baking for perfect shortbread cookies!
Course Dessert
Cuisine British
Keyword lavender shortbread, lavender shortbread cookies
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Calories 367kcal
Author Janice


Tart pan
Artisan mixer
GIR spatula


  • 230 grams (1 cup) unsalted butter
  • 1 tbsp (1 tbsp) dried lavender make sure it's edible, culinary grade lavender and not potpourri!
  • 100 grams (½ cup) granulated sugar
  • 250 grams (2 cups) all-purpose flour
  • 1/2 tsp (1/2 tsp) Diamond Crystal fine kosher salt

Optional ingredients

  • 150 grams (1 cup) melted white chocolate
  • Dried lavender for garnish


  • Preheat oven to 350°F.
  • In the bowl of an electric mixer, cream the butter and lavender for 1 minute.
  • Add sugar and mix, scraping down sides of mixer as needed, until mixture is creamy.
  • Add flour and salt, and mix on low until the dough is crumbly.
  • Pour crumbs into a 9-inch tart pan with removable bottom. Press with the bottom of a glass to form a firm, even layer. 
    Press shortbread dough crumbs into a scalloped edge pans using a flat-bottomed glass to create a smooth surface
  • Cut/score into 8 wedges. 
    Cut pressed shortbread cookie dough into wedges or bars with a sharp knife
  • Dock with a fork or metal skewer to poke holes through the shortbread cookie surface allowing steam to escape as the shortbread bake so that they dry out.
    Dock shortbread by poking holes with a metal skewer or a fork to allow steam to escape so shortbread can dry properly in the oven
  • Bake for 30-40 minutes, rotating at least once to ensure that they bake evenly (keep an eye on them to make sure that they do not brown too much). The edges will be lightly golden.
  • Remove from oven and let cool slightly before re-cutting along the scored lines.
  • Let cool completely before removing the slices from the pans.
  • Dip or brush each slice with melted chocolate. Sprinkle with a few lavender blossoms.
    Lavender shortbread cookies dipped in white chocolate



For this recipe, I used the 9-inch tart pan from this Wilton set that you can buy on Amazon.

Tried this recipe?Mention @kitchenhealssoul or tag #kitchenhealssoul!


Calories: 367kcal

lavender shortbread cookies baked in a fluted tart pan for a scalloped edge, then cut into wedges and dipped in white chocolate and lavender buds

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lavender, new, shortbread, white chocolate

15 Responses to Lavender shortbread cookies dipped in white chocolate

  1. Magic of Spice July 10, 2010 at 3:18 AM #

    This is a great recipe…I love cooking with lavender:)

  2. The Housewife July 10, 2010 at 8:48 AM #

    These are gorgeous and how innovative that you paired lavender with the shortbread! So pretty!

  3. baking.serendipity July 10, 2010 at 1:21 PM #

    I love shortbread! The lavender pairing sounds fantastic!

  4. Lynn July 11, 2010 at 3:33 AM #

    I think I might make these just to have the smell of cookies and lavender in my apartment at the same time!

  5. C&C Cakery July 11, 2010 at 12:37 AM #

    I love herbs and cookies! Rosemary shortbread is one of my favourites (especially with some walnuts added in) – I’ll have to try lavender next time!

  6. TeenieCakes July 11, 2010 at 5:22 PM #

    I haven’t come across lavender…need to find some as I’m seeing wonderful recipes like this one that uses it. Lovely shortbread – shortbread is a classic good anytime of the year and any time of the day! Thanks for sharing this.

  7. a.r. August 25, 2019 at 2:36 AM #

    This is a wonderful recipe, the lavender aroma paired well with the buttery shortbread!


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