Lavender is bursting out of our garden, and I am absolutely in love with these Lavender Shortbread cookies we created with it! Shortbread is such a classic cookie and the floral notes from the lavender really make these cookies extra delicious!
Lavender itself is such an amazing plant, and has so many uses. From keeping your clothes smelling amazing (try keeping a sachet of lavender in your drawer or on your pillow) to it’s culinary applications, we were inspired to put together a few lavender recipes to share with you all. We posted a delicious (and magical) Lavender Lemonade recipe the other week that is simply to die for and a Lavender Foot and Body Scrub to give your feet some love this summer!
Ok but back to these cookies, they turned out SO gorgeous and I love how dainty they look using a little heart shaped cookie cutter. Shortbread is such a versatile recipe; once you’re comfortable with the base recipe it’s easy to get creative with flavours (sweet or savoury). I’ve also tried these before with fresh sage leaves for a slightly more savoury fall version. The secret to crisp shortbread? Cornstarch. It’s really makes a difference!
While we are still not entertaining quite like we used to, these cookies make for a great little treat with a cup of tea in the backyard. They also only have 5 ingredients and take less than a half an hour, perfect for those no-appointment-needed visits with loved ones!
If you’re looking for another awesome summer cookie idea are these Coconut Cookie Oatmeal Sandwiches. They are Charles’ favourite and are perfect for make-ahead entertaining!
Lavender Shortbread
Lavender Shortbread
With 5 ingredients and only a couple simple steps, these Lavender Shortbread cookies are delicious!
Ingredients
- 3/4 cup butter (softened)
- 1 cup flour
- 1/2 cup cornstarch
- 1/2 cup icing sugar
- 1 teaspoon dried lavender
Instructions
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Preheat the oven to 350F and line 2 baking sheets with parchment paper.
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Using a stand mixer or hand held mixer, cream the butter until it just becomes slightly fluffy. Add the flour, cornstarch, and icing sugar to the bowl and mix until everything comes together in a cohesive dough. This may take up to 5 minutes depending on the temperature of your butter. Knead in the lavender until combined.
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If you aren't using a rolling pin and cookie cutter, roll the dough into 1 tablespoon balls, place them on the prepared cookie sheet and gently press down (leaving about 1" between the cookies once pressed).
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Alternatively, lighlty flour a clean flat work surface and roll out the dough with a rolling pin until 2 cm thick. Use a cookie cutter or glass to gently cut out desired shapes. Transfer the cut out cookies to the baking sheet, leaving about 1" between each cookie.
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Bake the cookies 10-12 minutes until the edges just begin to brown.
(sorry to be picking on the small things) I think you forgot to write that the lavender should be added (I’m assuming) along with the flour and everything else in step 2?
Hi Donna yes I did forget to add that thank you so very much for flagging it – fixed!! Take care, Tori
If I wanted to freeze the dough- can I do that after cutting the shapes out? How would that effect the baking temp and time? Thanks for your help- so excited for this recipe!
Hi Gilgun, I haven’t tried it with this particular recipe, but in theory you should be able to freeze the cut out shapes and bake at a slightly lower temp (25 F lower is what I would try) until golden brown. Would love to her if you try! Tori
I’ve always stayed away from making shortbread but you make it sound easy. My lavender is now kind of on the blech side so I’m going to try this later…or maybe sooner with some other herbs.
Thanks for the inspiration!
Thanks Kristina I hope you love it when you try it!
Super easy and incredibly delicious! The best shortbread cookies I have made in a while.
Hi Diana! I am so happy to hear that! Thank you for the wonderful recipe review. xo Tori