Honey-Lavender Infused Shortbread Cookies

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Buttery, crumbly shortbread cookies subtly infused with floral lavender and sweet honey for a delicate treat. This recipe, ready in about 35 minutes, layers all-purpose flour, unsalted butter, softened, powdered sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 110 calories and feeds 24, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 24 Desserts cuisine 110 cal/serving

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Ingredients

2 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
3/4 cup powdered sugar
2 tbsp honey
1 tbsp dried culinary lavender buds
1 tsp vanilla extract
1/4 tsp salt

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Instructions

Step 1: Preheat your oven to 325°F and line a baking sheet with parchment paper.
Step 2: In a small bowl, combine 1 tbsp dried culinary lavender buds with 3/4 cup powdered sugar and rub together with your fingers until fragrant to infuse the sugar.
Step 3: In a large bowl, beat 1 cup softened unsalted butter with the lavender-infused powdered sugar until creamy, about 2-3 minutes. Mix in 2 tbsp honey and 1 tsp vanilla extract until well combined.
Step 4: Gradually add 2 cups all-purpose flour and 1/4 tsp salt, mixing gently until a soft dough forms.
Step 5: Roll the dough into a log about 2 inches in diameter, wrap in plastic wrap, and chill in the refrigerator for 30 minutes.
Step 6: Slice the dough into 1/4-inch thick rounds and place them on the prepared baking sheet about 1 inch apart.
Step 7: Bake for 18-20 minutes until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.