Save on Pinterest

Lavender Cookies

I am a wedding and event planner and one of my brides served these unusual cookies at her reception, so I had to have this lavender butter cookies recipe. You can guess what her wedding color was! —Glenna Tooman, Boise, Idaho
  • Total Time
    Prep: 30 min. Bake: 10 min./batch + cooling
  • Makes
    about 6 dozen


  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1-1/4 cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2-1/4 cups all-purpose flour
  • 4 teaspoons dried lavender flowers
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt


  • Preheat oven to 375°. Cream butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. In a separate bowl, whisk flour, lavender, baking powder and salt; gradually beat into creamed mixture.
  • Drop by rounded teaspoonfuls 2 in. apart onto baking sheets lightly coated with cooking spray. Bake until golden brown, 8-10 minutes. Cool 2 minutes before removing to wire racks. Store in an airtight container.

Test Kitchen Tips
  • Because shortening melts at a higher temperature than butter, it’s useful for baking cookies that you want to have a nice uniform shape.
  • Unless otherwise specified, Taste of Home recipes are tested with lightly salted butter. Unsalted, or sweet, butter is sometimes used to achieve a buttery flavor, such as in shortbread cookies or buttercream frosting. In these recipes, added salt would detract from the buttery taste desired.
  • Check out 55 of our most impressive cookie recipes.

  • Editor's Note
    Look for dried lavender flowers in spice shops. If using lavender from the garden, make sure it hasn't been treated with chemicals.
    Nutrition Facts
    1 cookie: 54 calories, 3g fat (1g saturated fat), 9mg cholesterol, 35mg sodium, 7g carbohydrate (4g sugars, 0 fiber), 1g protein.
    Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

    Recommended Video


    Click stars to rate
    Average Rating:
    • Lydia
      Mar 3, 2021

      First time making these cookies. I tweaked it a bit by using one whole egg and the white only of a second one. Also lessened the lavender using three teaspoons instead of four. Baked for 12 minutes instead of 8-10 as the recipe indicated. I think they turned out perfect.

    • Sarah
      Jul 18, 2020

      Sooo good!!! My only recommendation would be to cut the lavender to 2-3tsp if you have never had edible lavender before. Also, the batter won’t taste great as the lavender will be super strong. Once baked, the lavender becomes more subtle. Enjoy!

    • Emily
      May 14, 2019

      A friend of mine used to make lavender cookies back in college, for students during exam week. Unfortunately, she lost her recipe, and so when I wanted to make some for myself, I had to search for a new one. I found this one a few years back, and it's become my staple baking item. It's great for gifts and snacks and they are delicious and aromatic, and very difficult to put down. Be careful how you handle the butter when you bake them, tho - fully melted butter will give you a more cracker like cookie, but colder butter will give you raised biscuit like ones. Both are good, but it's a matter of texture preference!

    • cside28
      Jan 7, 2015

      I followed this recipe using rosescott advice of using one egg and one egg white. And because some of the other review's I only used 2 teaspoons of lavender. These cookie's are wonderful, but next time I will use the full amount of lavender called for. I bought HoosierHill Farm Lavender from Amazon and it is really good, clean culinary lavender.

    • rosescott
      Jul 7, 2014

      I followed this recipe exactly, except I always just use one egg and one egg white. a tip from Cook's illustrated. They were perfect, soft, chewy and full of lavender flavour but not to much. I used a full tablespoon of lavender as I didn't have a tsp measuring. Always rotate your cookie pans half way through too to ensure even cooking. Great recipe and will make again!

    • Dinasewer
      Jun 27, 2013

      No comment left

    • babyowl53
      Mar 22, 2013

      Sorry is called culinary Lavender. I wrote eatable rather than edible or culinary.

    • babyowl53
      Mar 22, 2013

      One absolutely needs to use eatable lavender. You cannot use just any kind. I learned this a long time ago. Perhaps that is why the cookies taste like soap.

    • rkatosic
      Jan 9, 2013

      No comment left

    • Dottie
      Dec 15, 2012

      No comment left