This is the second season I have had lavender growing in my garden and it has yielded a nice amount of lovely flowers. I was so intrigued to come across a few recipes that use lavender as an ingredient and decided to make a batch of Lavender Shortbread Cookies.
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Editor’s note: This is an updated version of an article originally posted June 2010 with better photos and additional information.
I really did not know what to expect but I have to say, these pretty cookies are so good! They are very buttery, very tender and crisp with a unique and delicate essence of lavender. Most pleasant, in my opinion!
I like that this cookie recipe includes mint and lemon along with the lavender.
The recipe calls for 2 tablespoons of chopped lavender. I read on another site that a little goes a long way, and too much will make your food taste like perfume and even bitter. I scaled back to 1 tablespoon and thought it was just right.
Here’s how to make lavender shortbread cookies
Zest a lemon to measure 1 teaspoon.
Snip or chop fresh mint to measure 1 tablespoon.
Sift confectioners sugar to measure 1/4 cup.
Add 1 1/2 cups softened butter, 2/3 cup white sugar and the sifted confectioners’ sugar to a mixing bowl.
Cream together until light and fluffy.
Toss in 1-2 tablespoons fresh culinary lavender, the chopped mint and the lemon zest.
Stir to combine.
In another bowl, whisk 2 1/2 cups flour, 1/2 cup cornstarch and 1/4 teaspoon salt.
Add the flour mixture to the butter mixture and stir until well blended.
Divide dough in half onto plastic wrap.
Shape each piece into a smooth log about 9 inches long.
Wrap the logs well and refrigerate until firm for at least 1 hour.
Getting ready to bake lavender shortbread cookies
Remove a log of dough from the refrigerator. You can bake the cookies plain or roll the edges of the dough into colored sugars.
Slice into 1/3-inch thick cookies. You can make the cookies thicker by slicing 1/2-inch thick or thinner by slicing 1/4-inch thick and remember that you will need to adjust baking times.
I wished this very light lavender colored sugar had more of a pop so I also rolled the edges of each sliced cookie again into the sugar.
Place the dough rounds onto a parchment or silicone covered baking sheet leaving about 1 inch of space between them.
Bake one sheet at a time for 18 to 20 minutes in a 325 degrees F preheated oven, just until cookies begin to brown at the edges. They should be light brown on the bottom, lightly golden on the edges and pale on the top.
Cool for a few minutes on the baking sheets then transfer to wire racks to cool completely. Repeat with the remaining log of dough, allowing the baking sheets to cool before baking the second batch.
French Sables with fresh lavender with colored sugar
How to store lavender shortbread cookies
The cookies will keep in a tin at room temperature for several days. To keep longer, stored in an air-tight container and freeze for up to 2 months.
Lavender Shortbread Cookies
- 1 1/2 cups butter, softened
- 2/3 cup white sugar
- 1/4 cup sifted confectioners’ sugar
- 2 tablespoons finely chopped fresh culinary lavender
- 1 tablespoon chopped fresh mint leaves
- 1 teaspoon grated lemon zest
- 2 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- Colored decorating sugar
DIRECTIONS
In a medium bowl, cream together the butter, white sugar and confectioners’ sugar until light and fluffy. Mix in the lavender, mint and lemon zest.
Combine the flour, cornstarch and salt; mix into the batter until well blended.
Divide the dough in half onto plastic wrap. Shape each piece into a smooth log about 9 inches long. Wrap the logs well and refrigerate until firm for at least one hour.
Remove a log of dough from the refrigerator. Roll it in colored sugar.
Slice into 1/3-inch thick cookies.
Place the cookie rounds onto a parchment or silicone covered baking sheet leaving about 1-inch of space between them.
Bake one sheet at a time for 18 to 20 minutes in a 325 degrees F. preheated oven, just until cookies begin to brown at the edges.
Cool for a few minutes on the baking sheets then transfer to wire racks to cool completely.
Repeat with the Remaining log of dough, allowing the baking sheets to cool before baking the second batch.
RECIPE NOTE:
If using dried lavender: Since dried culinary lavender is stronger than fresh, you will probably want to use about half as much in the recipe.
French Sables edged in red and green sugar for Christmas cookie tray
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Thanks for sharing! Does it keep long?
This looks so good! What a lovely cookie to make for friends or enjoy yourself!
A friend of mine shared this with me. Wow, they are so gorgeous!!! I am going to add it to my Mouth Watering Mondays post this Monday. Please come over to see it at http://www.noshingwiththenolands.com
I make old fashioned lavender lemon soap. I think I will add a touch of mint next time, make these cookies, & give away as gifts. Thanks as usual yet once again for another terrific recipe. I love your blog. Please don't ever disappear.
Looks like I'm upgrading my lavender mint cookie recipe. I have one I like but this seems even better!
Gorgeous cookies and your pics are amazing! Sounds like a great recipe:@)
These are beautiful & your photos are magazine worthy! It makes me want to plant some lavender!
pretty! i have been wanting to do a lavendar recipe so thanks for the tip on reducing the amount as I have heard the same about it being overpowering!
They look fabulous:)
I made lavender sugar last fall, wonder if it is strong enough. What gorgeous presentation. Do you mind if I ask what lens and camera you used? That picture is just fabulous with the bokah in the background. I love your sugared edges. Yum.
This reminds me of my mom's lavender bread recipe, I bet the cookies are delish!
I'd love to have you share this recipe on my weekly link-up, Sweet Tooth Friday. I hope to see you there. https://alli-n-son.com/2011/04/28/mint-infused-plum-tarte-tatin/
These cookies sound so good! I don't have a place to get some lavender right now but when I do I want to try these! I read your profile and you are truly blessed with 9 grands!!!!! XO, Pinky
Teeny Templeton would be proud to see this beautiful post.The photos are gorgeous and the shortbread looks delicious!
Your photographs are beautiful! The lavender cookies sound delicious.
What an amazing and beautiful cookie! I love using my garden herbs in cooking. I have never made a lavender cookie, but I can't wait to try this when my lavender blooms.
Your instructions are so clear and very complete.
And your photography just perfection!
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Yvonne
I love Lavender shortbread but I've never had lemon and mint in them. They are a favorite tea treat at Linderhof! I love the idea of the lavender sugar to roll them in — they look delightful and I'm sure they tasted divine!
absolutely gorgeous!
I will have to print this thanks for sharing I have tons of lavender ~Blessings Heather
Beautiful! The photos are amazing. I love trying lavender in recipes.
These are just so pretty with the lavender and ribbon… great job and photo!!
They look too pretty to eat but they do sound good. I can't even imagine what lavender would taste like.
Beautiful photos and the cookies look so yummy! I too love lavender and mint in my garden will try this recipe. Thanks for sharing. Yvonne 🙂
You photos are amazing. I love the colors – they look as fresh and yummy as those cookies sound!! I have lavender growing too. I think I will shock my family and try these. : )
I can almost smell the lavender and lemon here and the colored sugar makes them so pretty. These are a lovely Spring time treat…thanks!