Shortbread Lavender Cookies Recipe

On its own, lavender has a distinctive taste that's floral with hints of mint and rosemary (two plants to which it's related) and it makes the perfect flavoring for this shortbread lavender cookies recipe.

Two Variations: Easy and Rolled

I like these lavender cookies rolled and cut, but for those of you who absolutely hate to roll out and cut cookies, you can skip this step with the optional instructions offered at the end of the recipe.

Lavender Cookies Recipe

Ingredients:

• 2 cups all-purpose flour
• ¼ teaspoon salt
• 1 tablespoon food grade dried lavender
• 1 cup unsalted butter, room temperature
• ½ cup powdered sugar
• 1 tablespoon lemon zest
• 1 teaspoon lemon juice
• optional lemon glaze recipe below instructions

Instructions for Rolled Cookies.

1. Whisk flour, salt, and lavender together in a bowl.
2. In another bowl cream butter until it is smooth. Add sugar and beat until mixture is light and fluffy. I use a hand mixer for this.
3. Beat in the lemon zest and juice.
4. Gradually add flour mixture, mixing just until it is combined with the butter mixture.
5. Flatten the dough into a disk, wrap in plastic wrap, and chill for at least one hour.
6. Preheat oven to 350 degrees.
7. On a lightly floured surface, roll dough until it is about ¼ inch to ½ inche thick.
8. Line two cookie sheets with parchment paper.
9. Cut dough using cookie cutters.
10. Place the cookies on cookie sheets and chill in the refrigerator for 15 minutes.
11. Bake shortbread in the middle of the oven for 8 to 10 minutes or until golden brown.

Rolled Version

Instructions for Easy Cookies

1. Whisk flour, salt, and lavender together in a bowl.
2. In another bowl cream butter until it is smooth. Add sugar and beat until mixture is light and fluffy. I use a hand mixer for this.
3. Beat in the lemon zest and juice.
4. Gradually add flour mixture, mixing just until it is combined with the butter mixture.
5. Cover and chill in the refrigerator for at least one hour.
6. Preheat oven to 350 degrees.
7. Line two cookie sheets with parchment paper.
8. Roll dough into 1 inch balls and flatten to disc shape with palm or cup.
9. Place the cookies on cookie sheets and chill in the refrigerator for 15 minutes.
10. Bake shortbread in the middle of the oven for 8 to 10 minutes or until golden brown.

Easy Version

Recipe Notes

It is best to only remove from the refrigerator the amount of dough that you are working with. Leave the remainder to chill until you are ready for it.

Optional Lemon Glaze:

For a simple, easy to store lavender tea cookie I don't use the lemon glaze, although it is delicious!. This is the same lemon glaze that I put on so many of my herb flavored baked goods. It is an easy recipe to mix up, and the lemony flavor adds a refreshing, uplifting addition to this shortbread lavender cookies recipe. I personally like it with the lemon zest added, and sometimes add more than the recipe suggests. I noticed when making these lavender cookies for children, that the majority like the cookies better without the lemon zest.

• 3/4 cup powdered sugar
• 1 tablespoon lemon juice
• 2-3 tablespoons water, added one tablespoon at a time to get the consistency you desire.
• 1 tsp. Lemon zest, optional

Stir together powdered sugar and lemon juice. Slowly add water, one tablespoon at a time until it reaches glazing consistency. Add optional lemon zest and mix. Lightly drizzle over cooled cookies and let harden before storing.

I hope that you enjoy these cookies as much as we have over the years.