Lavender Shortbread Cookies Recipe

Picture this: I’m in my kitchen, and the aroma of lavender fills the air as I whip up a batch of delicate shortbread cookies that taste like a summer dream.

I love how light and delicate the fragrance of lavender is in baked goods. My Lavender Shortbread Cookies meld softened butter with powdered sugar and a pinch of salt for a delicate texture.

Finely chopping culinary lavender and folding it into the dough gives the cookies a mellow, one-of-a-kind flavor. A dash of vanilla balances the sweetness so that it’s just right.

Ingredients

• Unsalted Butter: Adds rich flavor, creaminess, and tenderness to cookies.
• Powdered Sugar: Provides sweetness and a smooth, melt-in-your-mouth texture.
• All-Purpose Flour: Gives structure to cookies; primary carbohydrate source.
• Dried Culinary Lavender: Adds unique floral aroma and subtle flavor complexity.
• Vanilla Extract: Enhances flavor with warm, comforting sweetness.
• Granulated Sugar: Optional; sprinkles for extra sweetness and slight crunch.

Ingredient Quantities

• 1 cup unsalted butter, softened
• 2/3 cup powdered sugar
• 1/4 teaspoon salt
• 2 cups all-purpose flour
• 1 tablespoon dried culinary lavender, finely chopped
• 1 teaspoon vanilla extract
• 1 tablespoon granulated sugar (for sprinkling, optional)

How to Make this

1. Set your oven to 325°F (160°C) to preheat, and take a baking sheet to line with parchment paper.

2. In a big mixing bowl, combine the room-temperature butter with the powdered sugar; beat on medium speed until the mixture is smooth and creamy.

3. Combine the vanilla extract, very finely chopped culinary lavender, and salt in a mixing bowl. Stir with a fork until incorporated.

4. Slowly add the all-purpose flour to the mixture, stirring until the dough forms and is evenly mixed.

5. Split the dough into two parts and form each part into a log (about
1.5 inches in diameter). Wrap the logs in plastic wrap and place in the refrigerator for at least 1 hour, or until firm.

6. When the dough is cold, take the logs from the cool box and take off the wrapping. Cut each log into rounds that are 1/4 inch thick.

7. Arrange the cookie slices on the baking sheet that has been prepared, so the slices are about an inch apart from each other.

8. If you wish, you can add a little granulated sugar to each cookie before baking. This will give each cookie a nice, sweet, and crunchy finish.

9. Preheat the oven to 350 degrees. Bake under heated conditions for 15-18 minutes, or until the peripheries begin to turn the color of gold.

10. Take the cookies from the oven and allow them to cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely. Then, enjoy your lavender shortbread cookies!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Large mixing bowl
5. Electric mixer or hand mixer
6. Fork
7. Knife (for chopping lavender and cutting dough logs)
8. Plastic wrap
9. Refrigerator
10. Wire rack

FAQ

• Can I use fresh lavender instead of dried?Fresh lavender can be used, but the amount should be cut in half because it has a more powerful taste.
• Do I need to chill the dough before baking?It is recommended to chill for about 30 minutes, but it’s not necessary. Chilling is not a must. Chilling enhances the flavor and prevents spreading, but you can get by without it if you don’t have time.
• How do I ensure the butter is properly softened?Allow the butter to reach room temperature, until it’s soft enough to leave an indentation when pressed, but not melted.
• Can I use salted butter instead of unsalted?Yes, but leave out the salt called for in the recipe. The remaining ingredients will provide adequate seasoning; the lamb’s natural juiciness and flavor will really shine through. If you’re concerned about making a flavor-flop without the salt, remember that the next ingredient in the recipe is puréed roasted pepper.
• How should I store the cookies?Keep in an airtight container at room temperature, and it will remain fresh for up to one week.
• Is the granulated sugar necessary?Granulated sugar is an optional ingredient. It provides a sweet crunch on top, but if you’d prefer to keep things unsweetened, just leave it out.
• Can these be made gluten-free?You can use a gluten-free all-purpose flour blend in place, but the texture will likely not be the same.

Lavender Shortbread Cookies Recipe Substitutions and Variations

Substitute with the same amount of salted butter, but leave out the extra salt in the recipe.
Confectioners’ sugar: Substitute with an equal amount of granulated sugar, but sift it before using to ensure a fine texture.
All-purpose flour: For a gluten-free option, substitute with a gluten-free all-purpose flour blend.
Culinary lavender extract: Use 1/2 tablespoon of this luscious liquid. The only word of caution is this: lavender is a strong flavor, so use it with a light touch and adjust to taste.
Vanilla extract: Swap it out for almond extract in the same amounts if you want to use a different flavor profile.

Pro Tips

1. Perfect Your Lavender Before incorporating the dried culinary lavender into the dough, ensure it is finely chopped. You might also want to gently grind it using a mortar and pestle to release its natural oils and enhance its flavor throughout the cookies.

2. Cream Butter and Sugar Properly Make sure the butter is truly softened at room temperature before you begin creaming it with the powdered sugar. Proper creaming will result in a lighter, melt-in-your-mouth texture for the cookies.

3. Chill the Dough Thoroughly Chilling the dough for at least an hour is essential to ensure the cookies hold their shape while baking. If time permits, consider chilling them overnight for an even better texture.

4. Even Slicing Use a sharp knife to cut the dough into rounds to ensure even thickness. This helps the cookies bake uniformly, preventing some from being over or undercooked.

5. Observe Baking Time Closely Keep a close eye on the cookies during the last few minutes of baking. They can quickly go from perfectly golden to overdone. It’s important to remove them from the oven as soon as the edges start to turn golden brown.