Lavender Shortbread Cookies
These lavender shortbread cookies are a delightful blend of buttery richness and subtle floral elegance. With just enough confectioners’ sugar, the natural creaminess of the butter shines through, while dried lavender buds impart a gentle, herbaceous aroma that soothes the senses. Baking them until the edges turn a light gold creates a pleasing contrast, crisp, buttery rims surrounding a tender, melt‑in‑your‑mouth center. Their uniform shape makes them perfect for sharing, gifting, or enjoying as a quiet, mindful snack, and they pair beautifully with a cup of tea, or a simple cheese board, adding a touch of refined comfort to any moment.
Preparation Time: 15 Minutes
Cooking Time: 10 Minutes
Serves: 12
Ingredients
1/2 cup unsalted butter
1/2 cup confectioners sugar
1 tsp vanilla
1/4 tsp lavender extract
1 cup flour
1 tsp dried lavender
Directions
Cream Butter Until Light & Fluffy
Using a stand mixer with paddle attachment (or hand mixer and large bowl).
Incorporate Sweeteners & Flavourings
Add confectioners’ sugar, vanilla extract, and lavender extract; mix until smooth.
Combine Dry Ingredients
Scrape bowl sides, then add flour and dried lavender flowers; mix on low speed until a soft dough forms.
Chill the Dough
Shape dough into a disk, store in an airtight container, and refrigerate for at least 1 hour.
Prepare & Bake
Preheat oven to 350 °F, roll out chilled dough to ~½ inch thick, cut into shapes, and bake on a parchment‑lined sheet, spacing pieces about 1 inch apart.
Bake Until Edges Turn Light Gold
Bake for about 10 minutes; the edges should just begin to turn golden.
Cool Before Serving
Let the cookies rest on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.