Lavender Shortbread Cookies
Lavender shortbread cookies are an elegantly simple treat that pairs the delicate floral notes of culinary lavender with buttery, crumbly shortbread. Ready in just 27 minutes with no chilling required, these sophisticated cookies feature crisp edges, a melt-in-your-mouth center, and a beautiful floral aroma that makes them perfect for afternoon tea, bridal showers, or gifting.
Equipment
- Stand mixer or hand mixer For creaming the butter and sugar
- Baking sheets Two baking sheets needed
- Parchment paper or silicone baking mats Prevents sticking
- Rolling Pin For rolling dough to 1/4-inch thickness
- Cookie cutters Any shape; simple rounds work beautifully
- Spice grinder or mortar and pestle For grinding lavender buds to a fine powder
- Measuring cups and spoons
- Mixing bowls
- Wire cooling rack For cooling cookies after baking
Ingredients
- 1 cup unsalted butter 226g, 2 sticks, softened to room temperature
- 2/3 cup granulated sugar 133g
- 2 cups all-purpose flour 240g, spooned and leveled
- 1 tablespoon dried culinary lavender buds finely ground; must be culinary-grade, not potpourri
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Optional
- granulated sugar Extra, for sprinkling on top before baking
Instructions
- Preheat oven to 325°F (165°C) and line two baking sheets with parchment paper. Grind lavender buds in a spice grinder or mortar and pestle until almost powdery, then measure out all ingredients.
- Beat the softened butter and granulated sugar together on medium speed for 3–4 minutes until light, fluffy, and pale, scraping down the bowl halfway through.
- Add the vanilla extract and ground lavender to the butter mixture and beat on low speed for about 30 seconds until evenly combined.
- Whisk flour and salt together in a separate bowl, then add to the butter mixture in two additions, mixing on low after each just until no flour streaks remain — do not overmix.
- Turn the dough onto a lightly floured surface, knead once or twice to bring it together, then roll to 1/4-inch thickness. If the dough is too soft, refrigerate for 10–15 minutes.
- Cut shapes with cookie cutters and place on prepared baking sheets about 1 inch apart; re-roll scraps and cut until all dough is used. Sprinkle with extra sugar if desired.
- Bake for 12–15 minutes, rotating the pans halfway through, until edges are just barely golden and centers still look slightly pale.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before storing in an airtight container.
Notes
- Always use culinary-grade dried lavender buds — not craft or potpourri lavender — to avoid a soapy, bitter flavor.
- Grind the lavender to an almost powdery consistency; large chunks can be unpleasantly bitter when bitten into.
- Butter must be softened, not melted. Cold butter won't cream properly; melted butter causes excessive spreading.
- Measure flour correctly: spoon it into the measuring cup and level off — never pack it, or cookies will turn out dry.
- Don't overbake — pull the cookies when edges are just barely golden. They firm up as they cool and will be hard and dry if over-baked.
- If your kitchen is warm and dough is sticky, refrigerate cut cookies for 15 minutes before baking to prevent spreading.
- For a richer, more tender texture, use a high-fat European-style butter like Kerrygold or Plugra.
- Store baked cookies in an airtight container at room temperature for up to 2 weeks, layered with parchment paper. If they soften, crisp them in a 300°F oven for 3–5 minutes.
- Freeze baked cookies for up to 3 months; thaw at room temperature for 30 minutes. Unbaked dough can be frozen as a log for up to 3 months — slice and bake from frozen, adding 2–3 minutes to the bake time.
- To make gluten-free, substitute a 1:1 gluten-free baking flour blend that contains xanthan gum; expect a slightly more crumbly texture.
Nutrition
Serving: 1CookieCalories: 110kcalCarbohydrates: 10gProtein: 1gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 25mgPotassium: 15mgSugar: 5gVitamin A: 5IUCalcium: 1mgIron: 3mg
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