Best Lavender Shortbread Cookies
Lavender shortbread cookies are soft and buttery shortbread biscuits with a floral twist! They're filled with dried lavender and dipped in white chocolate!
Servings: 24 cookies
Calories: 111kcal
Equipment
- Electric mixer hand mixer or stand mixer with paddle attachment
- Measuring spoons
- Mortar and pestle or bowl and back of a spoon
- Baking sheet lined with parchment paper
- Fork
Ingredients
- 14 tablespoons (196 g) unsalted butter room temperature
- ¼ cup (50 g) granulated sugar
- ⅓ cup (30 g) powdered sugar
- ¼-½ teaspoon* (½ teaspoon) dried lavender flowers culinary grade, measured then crushed
- ¼ teaspoon (¼ teaspoon) vanilla extract
- 2 cups (250 g) all-purpose flour weighed in grams or spooned and leveled
- ¼ teaspoon (¼ teaspoon) salt
- melted white chocolate optional
Instructions
- In a large bowl, cream together the butter, sugar, and powdered sugar.
- Using a mortar and pestle or a small bowl and the back of a spoon, grind the dried lavender to be as fine as you can get it. Then, mix it into the bowl of butter & sugars.
- Add the vanilla extract, flour, and salt. Mix until combined well.
- Push the dough together in the bowl so it all sticks together and place it onto a sheet of plastic wrap.Shape it into a rectangular block (approximately 7x2x1.5 inches).Wrap the block of dough and refrigerate for at least 1-2 hours.
- Preheat oven to 300°F and line a baking sheet with parchment paper.
- When the dough log is very cold and firm, cut it into ¼ inch slices and place them on your baking sheet.Gently poke the centers of the cookie slices 3-4 times with a fork (careful not to poke all the way through the dough).
- Bake for 12-17 minutes or until the edges are just barely tan.
- Optional: after the cookies have completely cooled, drizzle or dip them in melted white chocolate!
Notes
*Lavender Measurement: If you want a more subtle lavender flavor, use ¼ teaspoon. For a more noticeable flavor, use ½ teaspoon.
Storage: Store cookies in an airtight container in the refrigerator for 1 week or in the freezer for 1 month.
Make Ahead: The dough can be made, shaped, and refrigerated overnight. Slice and bake the next day according to instructions.
Nutrition
Calories: 111kcal | Carbohydrates: 12g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 18mg | Sodium: 25mg | Potassium: 13mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 204IU | Vitamin C: 0.01mg | Calcium: 4mg | Iron: 0.5mg
