Lavender Shortbread Cookies
Buttery, sweet, and aromatic – these lavender cookies are utter perfection. The floral taste of lavender is perfectly complimented by the zing of lemon – while the herbs de Provence, rosemary, and mint add a beautiful depth of flavor. These cookies will tantalize your taste buds and leave you wanting more!
Shortbread cookies stand out for their simplicity and adaptability, welcoming an array of flavors with open arms. Among the delightful pairings, lemon and lavender shine bright! My lemon lavender shortbread cookies boast a delightful blend of fragrant lavender and zesty lemon peel, offering a harmonious balance of sweetness and zestiness that simply melts in your mouth.
Ideal for any occasion, these elegant lavender herb cookies elevate tea-time or post-dinner indulgences. Prepare a generous batch to freeze for spontaneous cravings, or share the joy by packaging them in charming tins or boxes for delightful homemade gifts.
When lavender comes to mind, images of soaps, candles, or potpourri often follow. Yet, lavender boasts a surprising versatility in the kitchen! Whether sweet or savory, fresh lavender can enhance an array of recipes, infusing them with a delicate floral essence.
Resembling rosemary in texture, fresh lavender can be finely chopped to elevate savory dishes such as roasted potatoes, lamb, or artisanal bread. Its compatibility with traditional herbs like thyme, sage, and oregano expands its culinary possibilities. However, exercise caution when using fresh lavender, as its flavor can be potent – a little goes a long way!
While any part of the lavender plant is usable in cooking, the flowers and leaves are most commonly utilized. If fresh lavender isn’t available from your herb garden, seek out ‘culinary lavender’ at your local store, ensuring it’s safe for culinary use, whether dried or fresh.
Why You’ll Love Lavender Cookies
- Something different! These aren’t your average shortbread cookies. The intoxicating scent of lavender, with its earthy, floral notes, pairs perfectly with the other ingredients. The result is a cookie that’s unique and totally unforgettable!
- Easily customizable. Don’t like mint? Leave it out! Want to make my lavender cookies extra lemony? Add some more zest! This is the best part of working with such brilliant flavors; you can alter the recipe to suit your taste.
- Minimal hands-on prep. The most time-consuming part of my herb cookie recipe is the time spent chilling. As for the prep work, it’s all super simple. Just mix up the dough, shape it and bake!
Ingredients For Lemon Lavender Cookies
- Butter
- Sugar
- Vanilla
- Flour
- Lemon zest
- Herbs de Provence
- Lavender
- Rosemary
- Mint
For the exact amounts needed, please see the recipe card below.
Instructions For Lavender Shortbread Cookies
- Preheat the oven to 350ºF.
- Combine the butter and sugar until well mixed.
- Add the vanilla, mix well.
- Add the flour and mix until it is evenly distributed.
- Add the herbs and lemon zest and combine.
- The dough should be crumbly and the texture should resemble wet sand. It should hold together easily when pressed. If it is too dry, add water 1 tablespoon at a time until the correct consistency is achieved.
- Press the dough together into a rectangle on a sheet of parchment.
- Roll out into a rectangle about 1/4 inch thick.
- Cut into rectangles about 2×3 inches.
- Cover and chill for 1 hour, up to 3 days.
- Bake on lined or greased baking sheets for about 20 minutes, or until the edges are lightly browned.
- Serve plain, dusted with powdered sugar, or dipped in a simple icing glaze.
To maintain their freshness, store lavender shortbread cookies in an airtight container at room temperature. Avoid exposing them to direct sunlight or moisture, as this can affect their texture and flavor. Properly stored, they should stay delicious for up to a week. If you plan to keep them longer, freezing is a great option.
Yes, you can freeze lavender shortbread cookies! Once they have cooled completely, place them in an airtight container or freezer bag, separating layers with parchment paper to prevent sticking. They can be stored in the freezer for up to 2-3 months. When ready to enjoy, simply thaw them at room temperature for a few hours. Alternatively, you can freeze the dough after it has been cut into the shortbread shape. Flash freeze until frozen, then store the frozen cookies in an airtight container. Bake from frozen for about 2 minutes longer than the recipe indicates, or until lightly golden on the edges.
Yes, you can substitute dried lavender for fresh in lavender shortbread cookies. However, since dried lavender tends to have a more concentrated flavor, you may want to use half the amount that is called for when using fresh lavender. It’s also a good idea to crush or grind the dried lavender before adding it to the dough to ensure an even distribution of flavor.
If you find the lavender flavor in your shortbread cookies too intense, you can adjust it by using less lavender in the recipe or by adding complementary flavors like vanilla or lemon zest to balance it out. Alternatively, you can try incorporating a small amount of lavender-infused sugar into the dough for a milder flavor. Adjusting the amount of lavender to suit your taste preferences will help you achieve the perfect balance of flavors in your cookies.
Ingredients
- 1 1/2 cups butter 3 sticks, softened
- 1 cup sugar
- 1 tablespoon vanilla extract
- 3 1/2 cups all-purpose flour
- 1 tablespoon lemon zest
- 1 1/2 teaspoons lavender fresh, leaves only, see note
Instructions
- Preheat the oven to 350ºF.
- Combine the butter and sugar until well mixed.
- Add the vanilla, mix well.
- Add the flour and mix until it is evenly distributed.
- Add the lavender and lemon zest and combine.
- The dough should be crumbly and the texture should resemble wet sand. It should hold together easily when pressed. If it is too dry, add water 1 tablespoon at a time until the correct consistency is acheived.
- Press the dough together into a rectangle on a sheet of parchment.
- Roll out into a rectangle about 1/4 inch thick.
- Cut into rectangles about 2×3 inches.
- Cover and chill for 1 hour, up to 3 days.
- Bake on lined or greased baking sheets for about 20 minutes, or until the edges are lightly browned.
- Serve plain, dusted with powdered sugar, or dipped in a simple icing glaze.
