Lavender Shortbread Cookies – a delicious recipe with unsalted butter, flour, sugar, kosher salt, vanilla, lavender bulbs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
The day before you plan on making the cookies, brown the butter, Put it in a stainless steel skillet over medium-low heat and cook, stirring occasionally. Once melted cook a few minutes more; the butter will start to give off a nutty smell and turn a shade of goldish-brown. Remove from heat before it burns (you'll know if it does), put in a clean container and refrigerate to re-solidify.
2
Beat until smooth and creamy. (I'd recommend a stand mixer, but since I don't have one, I use an electric hand mixer.) Add the salt and sugar and beat until incorporated and fluffy. Beat in the vanilla and lavender.
3
Beat in the flour on a low-speed, mixing until completely incorporated.
4
Remover from the mixing bowl and flatten into a disc. Wrap with plastic and refrigerate at least an hour, or until firm.
5
Roll out the dough on a lightly floured surface to 1/4-inch thickness. Using a cutter of any shape (I like bunnies), cut cookies and place on a parchment-lined baking sheet. Sprinkle lightly with kosher salt and refrigerate once more, about 10 minutes.
6
Place in a 350 degree oven and bake until slightly browned at the edges; about 10 minutes. Remove from oven and re-locate to cooling trays.
724
kcal
Calories
47
g
Fat
71
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 cup unsalted butter, 2 cups all-purpose flour, 1/2 cup 10X sugar, 1/4 teaspoon kosher salt, plus more for sprinkling, and more.
Yes, Lavender Shortbread Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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