Lavender shortbread cookies are a classic for a reason – their buttery richness provides a perfect canvas for the delicate floral notes of lavender, often brightened with a hint of lemon.
Here's a straightforward recipe for delicious lavender shortbread cookies:
Classic Lavender Shortbread Cookies
These cookies are wonderfully tender, buttery, and melt-in-your-mouth, with a subtle floral aroma that's truly enchanting.
Yields: Approximately 24-30 cookies Prep time: 20 minutes Chill time: 30-60 minutes Bake time: 15-20 minutes
Ingredients:
-
1 cup (2 sticks / 226g) unsalted butter, softened at room temperature
-
½ cup (60g) powdered sugar (also known as confectioners' sugar or icing sugar), plus extra for dusting (optional)
-
1 ½ teaspoons culinary-grade dried lavender buds
-
¼ teaspoon salt
-
2 cups (240g) all-purpose flour
-
1 teaspoon lemon zest (optional, but highly recommended for brightness)
Equipment:
-
Large mixing bowl
-
Electric mixer (stand or hand mixer) or a sturdy wooden spoon
-
Spatula
-
Rolling pin
-
Cookie cutters (round, square, or desired shape) or a sharp knife
-
Baking sheets
-
Parchment paper
Instructions:
-
Prepare the Lavender: If your dried lavender buds are large, you can lightly crush them using a mortar and pestle or by pulsing them briefly with the sugar in a food processor. This helps to release more flavor and distribute them evenly in the dough. You don't want a powder, just smaller pieces.
-
Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. This typically takes 2-3 minutes with an electric mixer.
-
Add Flavorings: Beat in the prepared culinary lavender, salt, and lemon zest (if using) until just combined.
-
Incorporate Flour: Gradually add the all-purpose flour to the butter mixture, mixing on low speed (or by hand) until the dough just comes together and forms a soft, crumbly mixture. Be careful not to overmix, as this can lead to tough cookies.
-
Form and Chill Dough:
-
Gather the dough into a ball and flatten it into a disc or a rectangle (depending on how you plan to cut them).
-
Wrap the dough tightly in plastic wrap and refrigerate for at least 30-60 minutes. Chilling is crucial for shortbread, as it prevents spreading and helps the cookies hold their shape.
-
-
Preheat Oven and Prepare Baking Sheets: Preheat your oven to 325°F (160°C). Line two baking sheets with parchment paper.
-
Roll and Cut Cookies:
-
On a lightly floured surface, roll out the chilled dough to about ¼ to ⅓ inch (0.6 - 0.8 cm) thickness.
-
Use your desired cookie cutters to cut out shapes, or use a sharp knife to cut the dough into traditional shortbread fingers or squares.
-
Carefully transfer the cut cookies to the prepared baking sheets, leaving about 1 inch of space between them.
-
-
Bake: Bake for 15-20 minutes, or until the edges are just lightly golden. Shortbread cookies should remain fairly pale in the center. Avoid overbaking, as this can make them dry.
-
Cool: Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before carefully transferring them to a wire rack to cool completely.
-
Optional Dusting: Once cooled, you can lightly dust them with a bit more powdered sugar for a finished look.
Tips for Success:
-
Culinary Lavender is Key: Ensure you are using culinary-grade Lavandula angustifolia (English lavender) specifically. Other varieties can taste bitter or soapy.
-
Don't Overmix: Overmixing develops gluten in the flour, which can make shortbread tough. Mix just until combined.
-
Chill the Dough: This step is essential for tender, perfectly shaped shortbread. Don't skip it!
-
Storage: Store lavender shortbread cookies in an airtight container at room temperature for up to a week. They also freeze well.
Enjoy these fragrant and delicious lavender shortbread cookies!
Lavender Farm in Door County Wisconsin. You can buy lavender products online at islandlavender.com
