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Lavender Shortbread Cookies

Easy lavender shortbread cookies with a soft floral taste and a buttery, sandy crumb. A simple slice-and-bake recipe for tea time and holiday cookie boxes.
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Prep Time 20 minutes
Cook Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 35 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 110
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter softened (225 g)
  • 2/3 cup powdered sugar 80 g
  • 1 tbsp dried culinary lavender buds finely crushed
  • 1 tsp vanilla extract
  • 1/4 tsp fine salt
  • 2 cups all-purpose flour 250 g
  • 2 tbsp cornstarch 16 g

Method
 

  1. In a large bowl, rub the powdered sugar and lavender together with your fingertips for about 1 minute.
  2. Add the soft butter, vanilla and salt. Stir until smooth, creamy and pale.
  3. Add the flour and cornstarch and stir gently until a soft dough forms.
  4. Shape the dough into a log about 2 inches (5 cm) wide and 8 inches (20 cm) long. Wrap in parchment paper.
  5. Chill for at least 1 hour, until very firm.
  6. Heat the oven to 325°F (160°C) and line a baking sheet with parchment. Slice the log into rounds about 1/3 inch (8 mm) thick and place 1 inch (2.5 cm) apart. Bake for 14 to 16 minutes, until the edges are pale golden.
  7. Cool on the pan for 5 minutes, then move to a wire rack to cool completely.

Notes

  • Use culinary lavender only, and start with 1 tbsp so the flavor stays soft.
  • Chill the dough until very firm for clean slices.
  • Store in an airtight container for up to 5 days, or freeze the wrapped log for up to 2 months.