These elegant lavender shortbread cookies are a perfect treat for any occasion. They're simple to make and only require five ingredients, but they have the most amazing aroma from fresh lavender! Learn how to make lavender shortbread cookies for a new favorite treat with your cup of tea.
Why you'll love this recipe:
The pairing of lavender and shortbread is a fragrant delight for your senses. The buttery crumblyiness complements the gentle scent, while also adding an interesting twist to this traditional cookie recipe!
If you haven't tried baking with lavender before, this is the perfect place to start. Once you try you will be so pleasantly surprised with the outcome you'll want to make them over and over again.
Where to find lavender for baking:
Lavender has become so popular you can often find it in the spice section of your local grocery store. However, if you have trouble sourcing it, you can get it online. Look for oraganic food grade lavender.
Ingredients:
- 1 cup butter softened (unsalted) (225 grams)
- ½ cup icing / powdered sugar (60 grams)
- 2 tablespoons granulated sugar
- ½ cup corn starch (68 grams)
- 1 pinch salt
- 2 cups all purpose flour (260 grams)
- 1 tablespoon organic dried lavender
- 1 tablespoon vanilla extract
How to make:
Making lavender shortbread cookies is simple as can be!
- Using a mortar and pestle or food processor, grind lavender with granulated sugar and vanilla extract until it's a fine powder.
- In a medium bowl, cream together the butter, lavender vanilla sugar, and cup of powdered sugar until light and fluffy.
- Sift and stir in the flour and salt until well blended. You will likely need to use your hands to form a ball. The dough will be somewhat soft. Cover your dough with plastic or beeswax wrap and refrigerate for 1 hour.
- Preheat the oven to 375 degrees F (190 degrees F). Line cookie sheets with parchment paper.
- On a lightly floured surface, roll the dough out to ¼ inch thickness. Cut into rectangles 1 ½x2 inches in size or cut into shapes using a cookie cutter. Use a fork to Place cookies 1 inch apart on the lined cookie sheets. Use a fork to pork holes in each cookie to give it that signature Scottish shortbread cookie design!
- Bake for 8-10 minutes in the preheated oven, or until golden at the edges. Cool on wire racks, and store in an airtight container at room temperature.
Frequently asked questions:
Should you sift flour when making shortbread?
We recommend sifting flour for all baked goods to break up any clumps. It’s especially a good idea in this in a recipe like this that has such few ingredients. However, if you don’t have a sifter, you can skip this step.
Why is my shortbread too soft?
Shortbread contains a high amount of butter, so if you find your shortbread too soft, try chilling the bars before baking. This will allow the butter to harden.
Do I need to poke holes in my shortbread with a fork?
Forking shortbread is not necessary, but it prevents the butter from bubbling. Pricking your shortbread also gives it that signature Scottish shortbread cookie design!
How should I store shortbread cookies?
Because shortbreads have a high fat content, they must be handled carefully to prevent crumbling. To store, arrange your cookies in a single layer, adding a piece of parchment or waxed paper between layers.
How long will shortbread last?
Shortbread cookies keep longer than most other cookies, making them perfect for edible gifts or when you need to make something ahead. They even taste better the next day or two after you bake them! They will keep in an airtight container at room temperature for up to 3 weeks or in the freezer for up to three months.
More lavender recipes:
Frolic and fare also has Lavender shortbread cookie with lemon curd and Lavender lemon shortbread cookie bars for you to try. And if you're not in the mood for shortbread, try lavender honey cupcakes, lavender honey ice cream, How to make lavender granola, Peach lavender pie, lemon lavender scones, lavender lemonade, lavender bee's knees - some of our reader favorite lavender recipes.
How to make lavender shortbread cookies
Ingredients
- 1 cup butter softened unsalted (225 grams)
- ½ cup icing / powdered sugar 60 grams
- 2 tablespoons granulated sugar
- ½ cup corn starch 68 grams
- 1 pinch salt
- 2 cups all purpose flour 260 grams
- 1 tablespoon organic dried lavender
- 1 tablespoon vanilla extract
Instructions
- Using a mortar and pestle or food processor, grind lavender with granulated sugar and vanilla extract until it's a fine powder.
In a medium bowl, cream together the butter, lavender vanilla sugar, and cup of powdered sugar until light and fluffy.- Sift and stir in the flour and salt until well blended. You will likely need to use your hands to form a ball. The dough will be somewhat soft.
- Cover your dough with plastic or beeswax wrap and refrigerate for 1 hour.
- Preheat the oven to 375 degrees F (190 degrees F).
- Line cookie sheets with parchment paper.
- On a lightly floured surface, roll the dough out to ¼ inch thickness.
- Cut into rectangles 1 ½x2 inches in size or cut into shapes using a cookie cutter. Use a small fork to fork holes in each shortbread cookie to give it that signature shortbread look and to prevent the butter from bubbling.
- Place cookies 1 inch apart on the lined cookie sheets
- .Bake for 8-10 minutes in the preheated oven, or until golden at the edges.
- Cool on wire racks, and store in an airtight container at room temperature.
Audrey Wong says
Did you use whole wheat flour for the pastry above?
sarah says
Hi Audrey! Thank you for your question, I just used all purpose flour for these cookies.