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Lavender Shortbread Cookies

By Lorraine

 
Buttery Lavender Shortbread Cookies with a lovely and unique hint of lavender and mint make these cookies extra special. Perfect with a cup of English Tea.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.

 

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.

 

Buttery Lavender Shortbread Cookies with a lovely and unique hint of lavender and mint make these cookies extra special. Perfect with a cup of English Tea.
The cookies are crisp and melt-in-your mouth good and they have a unique flavor.
 
 
Buttery Lavender Shortbread Cookies with a lovely and unique hint of lavender and mint make these cookies extra special. Perfect with a cup of English Tea.

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!

 

 

Buttery Lavender Shortbread Cookies with a lovely and unique hint of lavender and mint make these cookies extra special. Perfect with a cup of English Tea.

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.

 

Buttery Lavender Shortbread Cookies with a lovely and unique hint of lavender and mint make these cookies extra special. Perfect with a cup of English Tea.
 

Here’s how to make lavender shortbread cookies

 

zesting lemon for lavender shortbread cookies or French Sables.

Zest a lemon to measure 1 teaspoon.

 

Snipping fresh mint for lavender shortbread cookies or French Sables.

Snip or chop fresh mint to measure 1 tablespoon.

 

Sifting confectioners sugar for lavender shortbread cookies or French Sables batter.

Sift confectioners sugar to measure 1/4 cup.

 

Making the batter for French Sables or lavender shortbread cookies.

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.

 

 

Adding culinary lavender to the batter for French Sables or shortbread cookies.

Toss in 1-2 tablespoons fresh culinary lavender, the chopped mint and the lemon zest.

 

Making the batter for French Sables or lavender shortbread cookies.

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.

 

Rolling the lavender shortbread dough into a log to refrigerate for French Sables cookies.
Shape each piece into a smooth log about 9 inches long.

 

Rolling the lavender shortbread dough into a log to refrigerate for French Sables cookies.
Wrap the logs well and refrigerate until firm for at least 1 hour.

 

Getting ready to bake lavender shortbread cookies

Slicing the refrigerated lavender shortbread dough log for French Sables 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.

 

 

Rolling the sliced lavender shortbread cookie dough in colored sugar for French Sables.

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.

 

Ready to bake sliced dough log of French Sables cookies or Lavender shortbread.

Place the dough rounds onto a parchment or silicone covered baking sheet leaving about 1 inch of space between them.

 

 

Rolling the sliced lavender shortbread cookie dough in colored sugar for French Sables.

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

How to store lavender shortbread French Sables 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.

 

Buttery Lavender Shortbread Cookies with a lovely and unique hint of lavender and mint make these cookies extra special. Perfect with a cup of English Tea.

 

Lavender Shortbread Cookies

adapted from: allrecipes

 

PRINT RECIPE

Yield 24 servings @ 186 calories per serving

INGREDIENTS

  • 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.

 

Buttery Lavender Shortbread Cookies with a lovely and unique hint of lavender and mint make these cookies extra special. Perfect with a cup of English Tea.

 

French butter sable sables shortbread cookies with Christmas sugar.

French Sables edged in red and green sugar for Christmas cookie tray

You might also like…

Sweet Lavender SconesA lovely treat for a tea party, breakfast or snacking, sweet lavender scones use lavender buds to impart a hint of lavender flavor. Easy recipe to use the lavender in your herb garden.

 

Lavender Lemonade

 

How to Dry Lavender Oh, it is that  time of year again when sweet lavender is blooming in the garden. I have just one plant yet it gives me plenty of flower buds from each stem. Lavender is a fragrant and lovely herb. Learn growing tips, how to harvest and enjoy recipes using culinary lavender.

 

Grandma’s Iced Oatmeal Raisin CookiesA delicious, old fashioned recipe for a cookie like Grandma made. Oatmeal Raisin Cookies are a favorite, frosted with a glaze and amazing with milk.

 

 
Grateful Prayer Thankful Heart NewsletterOur 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.

   

Filed Under: Cookies & Bars, Recipes, Sweet Treats Tagged With: Cookies, herbes, lavender, shortbread

Comments

  1. Vanessa says

    June 17, 2022 at 11:50 pm

    Thanks for sharing! Does it keep long?

    Reply
  2. Suzanne says

    June 17, 2022 at 11:49 pm

    This looks so good! What a lovely cookie to make for friends or enjoy yourself!

    Reply
  3. noshingwiththenolands says

    August 31, 2012 at 12:39 am

    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

    Reply
  4. Sheryl Rolin says

    August 30, 2012 at 7:41 pm

    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.

    Reply
  5. Sabrena Suite-Mangum says

    August 30, 2012 at 5:24 pm

    Looks like I'm upgrading my lavender mint cookie recipe. I have one I like but this seems even better!

    Reply
  6. Happier Than a Pig in Mud says

    May 2, 2011 at 12:04 am

    Gorgeous cookies and your pics are amazing! Sounds like a great recipe:@)

    Reply
  7. Mary says

    April 29, 2011 at 4:22 pm

    These are beautiful & your photos are magazine worthy! It makes me want to plant some lavender!

    Reply
  8. sugarswings says

    April 29, 2011 at 3:49 pm

    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!

    Reply
  9. The Fajdich Times says

    April 29, 2011 at 2:23 pm

    They look fabulous:)

    Reply
  10. Jacqueline says

    April 29, 2011 at 5:03 am

    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.

    Reply
  11. Allison @ Alli 'n Son says

    April 29, 2011 at 3:02 am

    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/

    Reply
  12. Designs By Pinky says

    April 29, 2011 at 2:13 am

    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

    Reply
  13. Michael Lee West says

    April 25, 2011 at 7:18 pm

    Teeny Templeton would be proud to see this beautiful post.The photos are gorgeous and the shortbread looks delicious!

    Reply
  14. April@The 21st Century Housewife says

    June 4, 2010 at 3:14 am

    Your photographs are beautiful! The lavender cookies sound delicious.

    Reply
  15. Yvonne @ StoneGable says

    June 4, 2010 at 2:44 am

    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!
    I am having an April Cornell giveaway, please stop by and join in!
    Yvonne

    Reply
  16. Martha says

    June 4, 2010 at 2:32 am

    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!

    Reply
  17. once in a blue moon... says

    June 4, 2010 at 1:36 am

    absolutely gorgeous!

    Reply
  18. The Watts Family says

    June 3, 2010 at 4:34 pm

    I will have to print this thanks for sharing I have tons of lavender ~Blessings Heather

    Reply
  19. Julie says

    June 2, 2010 at 1:06 am

    Beautiful! The photos are amazing. I love trying lavender in recipes.

    Reply
  20. lostpastremembered says

    June 2, 2010 at 12:06 am

    These are just so pretty with the lavender and ribbon… great job and photo!!

    Reply
  21. Ann says

    June 1, 2010 at 8:27 pm

    They look too pretty to eat but they do sound good. I can't even imagine what lavender would taste like.

    Reply
  22. Mumzie says

    June 1, 2010 at 6:45 pm

    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 🙂

    Reply
  23. marie says

    June 1, 2010 at 4:51 pm

    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. : )

    Reply
  24. gnee says

    June 1, 2010 at 11:43 am

    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!

    Reply

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Hi! I'm Lorraine. Welcome to Grateful Prayer Thankful Heart. A place to find food for your tummy, projects for your hands, and encouragement for your heart.

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