Lavender Recipes

Totally free & updated periodically for your enjoyment.

Lavender Simple Syrup


1 cup water

3 tbsp fresh or dried lavender buds

2 cups sugar

12 oz bottle


Step 1

Bring water and lavender to a boil.

Step 2

Add sugar and stir until fully dissolved.


Step 3

Reduce heat and simmer for 5 minutes.


Step 4

Remove from heat and allow to cool. Once cooled, strain out the lavender.


Step 5

Pour into a bottle and keep refrigerated. This stores for about 1 week.

Lavender syrup, free usuage royalty free

Lavender Lemon Bars


2 cup white sugar 

2 Tbsp dried lavender buds

1/2 cup softened butter

1/4 cup virgin coconut oil

2 1/4 cup all-purpose flour

1 dash salt

4 eggs, beaten

1/2 cup lemon juice

1/2 tsp lemon extract (optional)

1/4 tsp dried lavender buds

1/4 cup powdered sugar


​Step 1

Preheat oven to 350 degrees and grease an 8x12 inch baking dish.

Step 2

Make the lavender sugar by blending the together white sugar and 2 tsp lavender buds in a blender until the sugar is similar in consistency to powdered sugar.

Step 3

In an electric mixer, blend together 1/4 cup of the lavender sugar, butter, coconut oil, 2 cups flour, and salt in a bowl until a dough forms. Neatly press into bottom of prepared dish.

Step 4

Bake in preheated oven until the top begins to turn a light brown, about 15 minutes.

Step 5

While the dough bakes, mix together the remaining lavender sugar, 1/4 cup flour, eggs, lemon juice, lemon extract, and 1/2 tsp lavender buds. Pour over the baked crust and return to the oven to bake until the center is set, about 20 minutes. 

Step 6

Dust with powdered sugar and sprinkle on lavender buds to make it look extra pretty. Cool completely. Enjoy!

Lavender-Mint (or Lime) Shortbread Cookies

Adapted from Lois Nixon


1 1/2 cup butter, softened

2/3 cup white sugar

1/4 cup sifted powdered sugar

1-2 Tbsp finely chopped fresh or dry lavender flowerets

*1 Tbsp chopped fresh mint leaves

**1 tsp grated lemon zest (omit if using lime zest)

2 1/2 cups all-purpose flour

1/2 cup cornstarch

1/4 tsp salt


Toothpick “dab” of green cream food color for mint/lime tint.

*1 T. lime zest and juice can be substituted for the mint leaves.

**If using lime zest, omit lemon zest.


Step 1

Strip lavender flowerets from stems; blend in blender with white sugar to until chopped fine.

Step 2

In a medium bowl, cream together butter, powdered sugar, and lavender/sugar mixture until light and fluffy. Mix in mint and lemon zest (or lime zest). Combine the flour, cornstarch, and salt; mix into batter until well-blended. Tint pale green if desired.

Step 3

Divide dough into two balls, wrap in plastic wrap, and flatten to about 1” thick. Or roll into 2” diameter log shape. Refrigerate until firm for 1 hour. 

Step 4

Preheat oven to 325 degrees. On a lightly floured surface, roll out the dough to ¼ inch thick. Cut into shapes with cookie cutters, or slice “logs” into ¼” thick rounds. Cookie stamps work well too. Place on buttered cookie sheets.

Step 5

Bake for 18 to 20 minutes in preheated oven, just until cookies begin to brown at the edges. Cool slightly then transfer to wire racks to finish cooling.