Honey Lavender & Rosemary Shortbread Cookies

These cookies are soft, fragrant, and buttery, with a fabulous and luxurious flavor!

Yields: 30 cookies
Preheat oven: 350 ºF
Prep Time: 45 minutes
Bake Time: 9 Minutes


  • 3/4 teaspoon rosemary, chopped
  • 3/4 teaspoon lavender, chopped
  • 2 heaping tablespoons honey
  • 1 ½ teaspoon pure vanilla extract
  • 1 ¼ cups unsalted “sweet cream” butter, room temperature
  • 1 cup sugar, plus more for garnish
  • 2 egg yolks
  • 2 2/3 cup all-purpose flour, sifted
  • 1/4 teaspoon kosher salt
  • ½ teaspoon baking powder


  1. Combine the sugar, honey, and butter. Mix them together really well.
  2. Add the lavender, rosemary, egg yolks, and vanilla. Mix everything together again, making sure it’s all combined.
  3. Add the sifted flour, salt, and baking powder to the wet ingredients. Stir everything together until it’s all combined. You do not want to over-stir. The dough will be sticky and a little wet.
  4. Dump the dough onto a piece of parchment paper or cling wrap. Form the dough into a log about 1 ½ inch in diameter.
  5. Freeze for about a half-hour.
  6. Remove dough from the freezer, slice 1/2 inch thick. Or roll the dough out on a floured surface and cut with cookie cutters for perfectly round cookies.
  7. Place on a baking sheet lined with parchment and sprinkle with sugar.
  8. Bake at 350 ºF for 9 minutes or when the sides start to turn golden but not brown.
  9. Place the cookies on a cooling rack for a few minutes.

Recipe from Edible Ventures.