Our Butter Shortbread Cookies are a delicious spin on the traditional shortbread cookies. These drop cookies are easy to make, delicious, and can be topped with a sweet glaze and fresh lavender. If you are looking for a new type of cookie to try this Spring, this is one to bookmark!
I think the great thing about cookie recipes is that the sky is the limit. There are no right or wrongs. And if you ever go through an old cookbook, you'll see thousands of recipes for cookies that simply start with a pinch of this or a cup of that. Those are really the best type of recipes.
If you are looking for other old-fashioned cookies, then make sure to check out our Lemon Cookies made with Bisquick. These are so soft and chewy. These are truly out of this world. Another vintage cookie recipe that we made for Valentine's was our Love Letter Cookies. These were so fun to make and could really be made any time of the year.
If you are craving a nostalgic cookie, then our recipe for Snickerdoodles may just be what you are looking for.
- all-purpose flour
- raw honey
- salted butter
- kosher salt
- Fresh or dried lavender flowers we used a mix of both (optional)
See recipe card for quantities.
Add in the ingredients.
Mix together the ingredients.
Bake the cookies.
Top with glaze.
Hint: Since it’s an herb, like thyme and rosemary, lavender can be used in any form of cooking and baking. If you haven’t tried lavender yet, you simply must!
- Kosher salt - you can sea salt or ionized salt.
- Salted butter - feel free to use unsalted butter if you prefer.
- No lavender - you definitely do NOT need to add the lavender. It's just a different take on the cookie.
You will only need the basic kitchen appliances to make this recipe.
- kitchen mixer
- large mixing bowl
- parchment paper or silicone mats
- baking sheets
- cookie scoop
These cookies freeze nicely or will sit well in an airtight container on the counter for a few days. However, if you are using milk in the glaze, place them in an airtight container in the fridge for up to ten days.
If you are using the lavender on the cookies, slowly pour the glaze over a couple of cookies at a time. Then sprinkle the flowers lightly on them. You don't want the glaze to start to set.
Your goal when picking these is get that tiny little flower that is INSIDE of the flower head. You can pick the flowers when they haven't turned brown, and the flowers are still fully open.
📚History Behind the Recipe
It is believed that shortbread cookies have been around since the 12th century. Shorties, also known as shortbread, do not contain any leavening agents such as baking soda or powder.
These are traditional Scottish cookies.
According to our research, a Scotswoman named Mrs. McLintock came up with the first printed recipe in 1736.
Butter Shortbread Cookies
- handheld mixer or stand mixer
- baking sheets
- silicone mat or parchment paper
- cookie scoop
- 2 ¼ cups all-purpose flour scooped with a spoon and leveled with a knife
- ½ cup raw honey
- 1 cup salted butter softened
- ¾ teaspoon kosher salt
- Fresh or dried lavender flowers we used a mix of both
- ⅔ cup powdered sugar
- 1 - 2 tablespoons milk or pure lemon juice we used lemon juice
- ⅛ teaspoon pure vanilla extract
- Preheat the oven to 350° degrees.
- Line the baking sheets with the parchment paper or the silicone mats and set aside.
- Cream together the honey, butter and salt, then whip for about 3 minutes longer until super light and fluffy before adding in the flour. Mix only until the ingredients are combined and then cover and chill for about 15 minutes.
- Use an ice cream scoop to make even sized mounds of dough on the trays. The scoop we used was a 1.5 tablespoon size.
- Bake for about 12 to 15 minutes depending on how hot your oven runs, remove as soon as you see the edges starting to turn golden brown. This will give you a lightly crisp edge with a perfectly soft center.
- Allow the cookies to cool slowly on the trays. While that happens you can whisk together the glaze.
- Pour the glaze on while the cookies are still a little bit warm and sprinkle the lavender flowers on right away. For the best results, pour the glaze over 2 or 3 cookies at a time and then sprinkle on the flowers to make sure the glaze doesn’t start to set before you can add them on.