Spring Lavender Honey Shortbread Cookies

By AislePrompt Editorial · ·

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 developed and reviewed.

Delicate buttery shortbread infused with floral lavender and sweet honey, perfect for a light, fragrant springtime treat. This American-inspired recipe, ready in about 33 minutes, layers unsalted butter, powdered sugar, honey 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 90 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: 18 min Serves 24 American cuisine 90 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Bakeware worth owning for recipes like this → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 325°F and line a baking sheet with parchment paper.
  2. Step 2: In a large bowl, cream together 1 cup softened unsalted butter, 1/2 cup powdered sugar, and 2 tbsp honey using a hand mixer until light and fluffy, about 3 minutes.
  3. Step 3: In a separate bowl, whisk 2 cups all-purpose flour, 1 tbsp dried culinary lavender buds, and 1/4 tsp salt until evenly combined.
  4. Step 4: Gradually add the dry ingredients to the butter mixture, mixing on low speed until a soft dough forms.
  5. Step 5: Roll dough into 1-inch diameter logs, wrap in plastic wrap, and chill for 30 minutes until firm.
  6. Step 6: Slice logs into 1/4-inch thick rounds and place on prepared baking sheet about 1 inch apart.
  7. Step 7: Bake for 15-18 minutes until edges are just golden. Cool cookies on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Related recipes