Why do we love Lavender Shortbread Cookies because shortbread cookies are dense? Yes, shortbread is more rustic, while other cookies, like sugar cookies, work best for cutting and decorating. Most cookies will have a leavening (baking powder or soda) while Lavender Shortbread Cookies have a short and simple ingredient list.
I can’t resist a good shortbread cookie. Don’t get me wrong, I will never turn down a warm chocolate chip cookie, but shortbread with lavender is still my top choice. You will see a variety of pictures from cooking the cookies through many years – starting with Cafe Laurie to Sage Gourmet and now just making them for friends and family!
I’m a little obsessed with lavender (Here is a link to my blogger friend, Nancy Baggett – you will find where to buy dried lavender or pick yourself across the country). I tend to add it to anything and everything. For a fun summertime and fall flavor variation or all year long, I add lavender to my classic shortbread recipe. And, oh my goodness, they are to die for. If you’re a lavender lover like me, trust me when I say, YOU NEED THESE LAVENDER SHORTBREAD COOKIES.
WHY YOU’LL LOVE THESE LAVENDER SHORTBREAD COOKIES
These shortbread cookies are so simple to make, yet so good. They’re not too sweet, with the perfect balance of buttery richness with a lavender flavor. The texture is perfectly tender with the signature crispy edges of a good shortbread cookie.
Tips for a great shortbread, regardless of your chosen recipe:
Sift the flour before mixing to help remove lumps.
Avoid over-mixing the dough.
Score the surface for even baking without bubbles or cracks.
Chill the shaped dough thoroughly before baking.
Cut the shortbread while it is somewhat chilled, for smooth, even slices.
If you can’t find fresh edible lavender flowers, substitute 1 teaspoon of dried lavender flowers. with a floral flavor and aroma from dried lavender. It is so easy to go to your local nursery and buy a few plants of lavender. Plant them in a sunny spot, and make sure they get enough water. You will have fresh lavender before you know it and every year after, as they are perennial.
It’s time to start making the cookies. First, cream the butter and sugar until just combined. Add the extracts next. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Add the lavender and mix on low speed until the dough starts to come together.
Dump onto a surface dusted with flour and work the dough into a big flat disk.
Shape into a flat disk. Wrap in plastic and chill for 30 minutes. Instead of wrapping it in one large disk, I like to separate the batch into four disks. If I don’t need a whole batch, then I can just cook two disks.
Roll out the dough to 1/2 inch thick. This is important. If the cookies are too thin, they will burn easily. If the cookie is too thick, it will not cook properly in the center.
When you have rolled out the dough to a 1/2 inch thick, then it’s time to cut out the cookies. I used a round cutter, but also use stars and hearts. Here is a link to buy cookie cutters! My favorite brand is Mrs. Anderson’s Baking.
Here are some choices to buy – Round cookie cutters Crinkled Star Cutters and Crinkled Heart Cutters!
These Lavender Shortbread Cookies going to a party!
Lavender Shortbread Cookies
Ingredients
- 3 ⁄4 Lbs. Butter – unsalted at room temperature 1 C. Sugar
- 1 t. Pure Vanilla Extract
- 1 t. Pure Almond Extract
- 3 1 ⁄2 C. All-Purpose Flour
- 1 ⁄4 t. Salt
- 1 ⁄4 C. Dried Lavender Buds – crumbled
Instructions
- Preheat the oven to 350 degrees.
- In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla and almond extracts. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Add the lavender and mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
- Roll the dough 1⁄2 inch thick and cut into 2 1⁄2 inch squares with a plain or fluted cutter (or cut into any shape you like). Place the cookies on an ungreased baking sheet.
- Bake for 20 to 25 minutes, until the edges begin to brown. Let cool slightly; remove the cookies and place on a sheet of parchment paper. Allow to cool to room temperature and serve.