Lilac Shortbread Cookies
These elegant lilac shortbread cookies are a perfect treat for spring. They're simple to make and only require a few ingredients, but they have the most amazing aroma and flavor! Learn how to make lilac shortbread cookies for a new favorite treat with your cup of tea. Very seasonal and limited edition, of course.
why you'll love this recipe:
The pairing of lilac 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! These lilac shortbread cookies are photographed alongside some garnished with our edible moss.
Are lilacs edible?
Lilacs are totally edible, part of the olive family. And we have some favorite ways to enjoy them. If you have the opportunity, spend a very beautiful day hand-plucking each individual flower off their stem and soak them in a bath of cream to let the flowers infuse into a floral milk for the cake and buttercream. The precious liquid can then be turned into creamy and dreamy lattes, buttercreams, like for our lilac cake and lilac ice cream. Or infused into a floral sugar, like lilac brown sugar. Or preserved in a raw local honey, like in this lilac honey recipe.
If you haven't tried baking with flowers 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.
Identifying and harvesting lilac:
Lilac has glossy, heart-shaped leaves, smooth bark. It displays spikes of densely packed, small, pale flowers that have a sweet smell. (Source) You want to be using lilacs grown organically. Read my post on the best edible flowers to grow in your garden. If it's grown on your property and hasn't been sprayed with pesticides, it's safe to use. Avoid lilac that you're uncertain about, or purchased from the grocery store. Read all about Where to buy or find edible flowers for cookies and cakes to learn about best practices for sourcing flowers you'll use in food.
Where to find lilac:
You want to be using lilacs grown organically. Read my post on the best edible flowers to grow in your garden. If it's grown on your property and hasn't been sprayed with pesticides, it's safe to use. Avoid lilac that you're uncertain about, or purchased from the grocery store. Read all about Where to buy or find edible flowers for cookies and cakes to learn about best practices for sourcing flowers you'll use in food.
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 lilac
- 1 tablespoon vanilla extract
If you love lilacs as much as we do, get your free vintage lilac botanical wall print (plus more!)
how to make:
Making lilac shortbread cookies is simple as can be!
- Using a mortar and pestle or food processor, grind lilac with granulated sugar and vanilla extract until it's a fine powder.
- In a medium bowl, cream together the butter, lilac 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.
Expert tip:
Gift these lilac shortbread cookies with some lilac honey and a freshly cut bundle of lilacs for the happiest recipient ever.
Have edible flowers? these resources may be useful to you:
- Ways to use edible flowers
- Popular edible flowers chart and their meaning - printable chart
- How to store and preserve edible flowers
- Edible flowers to grow in your garden
- Where to buy or find edible flowers for cookies and cakes
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.
Lilac shortbread cookie
These elegant lilac shortbread cookies are a perfect treat for spring. They're simple to make and only require a few ingredients, but they have the most amazing aroma and flavor! Learn how to make lilac shortbread cookies for a new favorite treat with your cup of tea.
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 lilac
- 1 tablespoon vanilla extract
Instructions
Using a mortar and pestle or food processor, grind lilac with granulated sugar and vanilla extract until it's a fine powder.
In a medium bowl, cream together the butter, lilac 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.
Notes
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.
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.
Forking shortbread is not necessary, but it prevents the butter from bubbling. Pricking your shortbread also gives it that signature Scottish shortbread cookie design!
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.
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.
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 168Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCarbohydrates 21gFiber 0gSugar 10gProtein 1g
More botanical shortbread:
- Lavender shortbread cookies
- Lemon Thyme Shortbread
- Herbal shortbread cookie recipe
- Pine Needle Shortbread Cookies
Save this recipe on pinterest:
Click the image below to save this recipe on pinterest:
