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Lavender Strawberry Shortbread Cookies

Strawberry season is here in full force and we just can’t stop eating strawberries. Other than eating them straight out of hand, the next best thing is to eat them in cookie form… namely as these Lavender Strawberry Shortbread Cookies (we call them “coins”).

In making these cookies, we were inspired by the incredible strawberries that come out of California every year. Fun fact: California produces 90 percent of the country’s strawberries. Wow! That’s because California’s unique climate – from the high desert to the ocean – allows for strawberries to grow all year long.

These cookies are so easy. They only need five ingredients, plus strawberries, and they’re mighty fast. Then you can pack them up for your picnic or lunch or teatime and munch on them all day long.

Lavender Strawberry Shortbread Cookies Recipe

Lavender Strawberry Shortbread Cookies

An easy and delicious cookie that brings out summer's best flavors of strawberry and lavender.

Course Dessert, Snack, Snack or Dessert
Cuisine American
Keyword cookies, lavender, shortbread, strawberry
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6


  • 1/2 cup plus 2 tablespoons butter
  • 1 cup flour
  • 1/2 cup sugar
  • 1/2 tsp salt
  • 1/2 tsp culinary lavender, crushed
  • 5 large strawberries
  • Additional sugar for topping


  1. In a mixing bowl, cream the sugar. Add the butter and cream until smooth. Add the flour, salt, and lavender, and mix until a soft, pliable dough forms.

  2. Roll the dough into small teaspoon-sized balls and press onto a cookie sheet (we used a macaron pan to ensure that we'd get even, flat circles). Gently pat the dough into a flat circle.

  3. Take the strawberries and slice them into very thin slices. Gently pull any green portion off of the top of the strawberry slices. They should resemble little hearts. Place one slice of strawberry on each cookie. Sprinkle with just a dash of additional sugar.

  4. Bake at 325 degrees for 25 to 30 minutes, or until very light golden brown.

Just a few quick notes:

1) We used a whoopie pie/macaron pan to make sure we had perfect little circles. You could also roll the dough out and cut circles (but we found it easier/quicker to roll them into balls and press them down). Note: This pan has indentations that are only about 1/4 inch deep. Do not use a mini muffin pan because the cookies will be too thick. This pan is just a guideline to help you get perfect circles. If you don’t have a whoopie pie/macaron pan, then just roll the cookie dough into balls and flatten it. Thank you to astute reader Margie for pointing out this distinction!

Roll the dough into little balls…

Strawberry shortbread cookies

Flatten them…

…then add the strawberry slices and a little sugar on top.

2) You can make the dough ahead of time and chill it.

3) Don’t go overboard on the lavender – just a little bit adds a lovely scent and that’s all you need. Lavender + strawberry = summer’s greatest combination.

And that’s it!

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Tasty little strawberry-lavender shortbread cookies that are perfect for snacking!


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