Grateful Prayer Thankful Heart is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. We will only recommend products we use, love or think are informative and helpful.
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.
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
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.
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.
You might also like…
Our Newsletter is published once every three weeks. Each issue is timely and helpful, jam-packed with food, crafts, occasional DIY, gardening and faith resources. Relevant and seasonal posts to inspire and guide you with current trends. Available only to those who request it, so please accept our invitation to stay connected and join the Grateful Prayer Thankful Heart community. Just click the subscribe button below.