Lavender Honey Shortbread Cookies

When the tea is steepin’ and the roses are bloomin’, it’s time to bring out a treat that whispers grace and charm.

These lavender honey shortbread cookies are soft, floral, and just sweet enough to make your bridal tea feel like it’s straight from a garden fairytale.

With buttery crumb, delicate lavender notes, and a kiss of honey, they’re the kind of cookies that make ladies smile and mamas ask for the recipe.

Makes: About 24 cookies
Time: 15 min prep, 1 hour chill, 12–14 min bake

🍯 Ingredients:

• 1 cup unsalted butter, softened

• ½ cup powdered sugar

• 2 tbsp honey (lavender or wildflower if you can get it)

• 1 tsp vanilla extract

• 2 cups all-purpose flour

• ¼ tsp salt

• 1 tbsp dried culinary lavender (lightly crushed)

🧁 Instructions:

1. Cream the Butter & Honey:
   In a large bowl, beat butter, powdered sugar, honey, and vanilla until light and fluffy.

2. Mix the Dough:
   Add flour, salt, and crushed lavender. Mix until combined—don’t overwork it now, Darlin’. The dough should be soft but not sticky.

3. Chill Out:
   Shape into a log or disk, wrap in plastic, and chill for at least 1 hour (or overnight if you’ve got time).

4. Slice or Roll Out:
   Preheat oven to 325°F (165°C). Slice into ¼-inch rounds or roll out and cut with a cookie cutter for somethin’ cute. Place on parchment-lined baking sheets.

5. Bake & Cool:
   Bake for 12–14 minutes until just lightly golden at the edges. Let cool completely—they’ll firm up as they rest.

6. Optional Drizzle:
   For a little extra sweetness and shine, drizzle with a glaze made of powdered sugar and honey. Or dust with a pinch of lavender sugar if you’re feelin’ fancy.

Lilly’s Tea Tip:

Serve these little darlins on a vintage china plate with fresh lavender tucked nearby. They pair beautifully with Earl Grey or chamomile tea—and they look just dreamy on a doily.