Lavender Shortbread Cookies
These buttery shortbread cookies are delicately infused with dried lavender for a soft, floral twist. Perfect for teatime or gifting!
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Baking sheet (lined with parchment or greased)
- Parchment paper
- Wire cooling rack
Ingredients
- 1 cup unsalted butter softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1 tablespoon dried culinary lavender
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and powdered sugar until it becomes light and fluffy.
- Add Dry Ingredients and Vanilla: Add the flour, dried lavender, salt, and vanilla extract to the bowl. Mix until a soft dough forms.
- Shape the Cookies: Roll the dough into small balls and flatten each slightly with your hands. Place them evenly spaced on the prepared baking sheet.
- Bake to Perfection: Bake for 12–15 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack.
Notes
- Be sure to use dried culinary lavender, not decorative or craft lavender.
- If your lavender buds are large, you can lightly crush them using a mortar and pestle before adding to the dough.