Delicious, homemade lavender shortbread cookies. Perfect with tea or ice cream.
I’ve had dried lavender burning a hole in my pantry for ages, so I decided it was time to make something yummy. Once I started looking for ideas, I was amazed to discover that there’s an entire cookbook dedicated to lavender. This book is full of delicious sounding savory and sweet recipes, divided by seasons. I plan to start making my way through The Lavender Cookbook
 as soon as I get my hands on a copy. But for the moment, I’ve modified my current shortbread recipe to make these lavender shortbread cookies.
Lavender Shortbread Cookies
Ingredients
- 3/4 cup unsalted butter, cubed and at room temperature
- 1/2 cup powdered sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 2 teaspoon dried lavender, chopped very finely
- 1 3/4 cup all-purpose flour
Instructions
- Chop the lavender or, even better, use a spice grinder to get it to a fine spice consistency.
- Cream the butter, sugar and salt in a stand mixer on medium-high until light and fluffy.
- Add the vanilla and lavender, then lower the speed and slowly add the flour until the dough is combined.
- Roll the dough tightly in plastic wrap and chill in the fridge for at least an hour, or until the butter firms up. You can speed up the process by using the freezer.
- Roll out the dough to around 1/2 inch thick. I rolled it in between 2 sheets of parchment paper, which isn't essential but really helps avoid a mess and keep the dough smooth.
- Using a cookie cutter, cut dough into rounds and then place them on a sheet tray covered with parchment. Roll the excess scraps in a ball and repeat the process until you have used all the dough.
- Chill the dough for at least 30 minutes.
- Bake for 25-30 minutes for 350 degrees F, or until lightly golden on top. Allow to cool to room temperature.
Notes
Please read my full post for additional recipe notes, tips, and serving suggestions!
Recipe Troubleshooting
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Oh man…I just read your post yesterday, and then today my coworker gave me a huge bag of dried lavender from her garden. I know what I’m making this weekend…
Fantastic photography will have to dust of the camera now as feeling inspired! Thanks.
I think your photographs are really terrific. I love the compositions, and the softness of the light. And of course the recipes!
Gorgeous! My front yard is all culinary lavender. So much prettier and tasty than shrubs ;-)
What temperature do I need to set my oven at?
Oh my goodness, thank you! I can’t believe you’re the first person in 60 comments to notice my error. I’ve edited the recipe- it’s 350 degrees F. Thank you again!
This is definitely on my holiday season agenda! My go-to favorite shortbread is Heidi Swanson’s Pine Nut Rosemary Shortbread (http://www.101cookbooks.com/archives/pine-nut-rosemary-shortbread-recipe.html), but I had wildly mixed reactions to rosemary here in Portugal. I think lavender may be the ideal “gateway herb” for uninitiated taste buds :) Now I just have to find some lavender…and to find another use for my poor, neglected rosemary bush ;)
I’ve been wanting to do something sweet with lavender for a while. I usually add a bit to roasts. There is a lavender farm here on Maui, believe it or not. It’s beautiful to tour. I bought my culinary lavender from there.
Omg! These sound amazing- I do a cookie swap every year- that’s gotten shall we say slightly competitive. :) these just might be the secret ingredient I need! Going to try a test batch.
I just got my hands on some food-grade lavender too and have been wondering what to make with it first. I might just give these a try. And then maybe lavender pannacotta…. mmmm
Love the idea of baking with Lavender…. i’ve got to try this.
I’ve had a bottle of lavender in my pantry for several months and really didn’t know what to do with it. I would love to make these cookies but my husband is diabetic. Can I possible substitute the powdered sugar for Splenda? Would they turn out the same? Please let me know because they sound absolutely yummy!
I checked the Splenda website and this is what it says about creaming:
“When creaming butter or margarine with SPLENDA® Granulated Sweetener, your mixture will appear less smooth than it would with sugar, and may separate upon the addition of eggs. This is completely normal. Just continue following the recipe instructions.”
I can’t promise the flavor and consistency will be the same, but go ahead and try it.
Brilliant! Just what I was looking for to utilise the bag of lavender a foodie friend gave me recently as a challenge but neither of us could think of anything appetising to make with it. I will tell her to check out your blog. Thanks.
I dried lots of fireweed flowers with every intention of doing something with them. Your lavender shortbread recipe sounds perfect! Last time I used them I hand separated the petals. I think using a spice grinder is a terrific idea to use the whole flower. Thanks for the inspiration!
Barbra
donachyblog.wordpress.com
I have lavender for baking and have been wondering how to use it. Cookies, of course.
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Ooh, these look amazing. I’ve always wanted to try lavender in my cooking – this looks like a great place to start!