Lavender shortbread cookie recipe

Lavender shortbread cookies on brown wooden board.

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Buttery lavender shortbread melts in your mouth! It has a light floral and citrus flavor, the perfect crumbly texture and it's so easy to make!

Prep Time10

Cook Time50

Cooling time10

Total Time1 10

Course: Cookie recipes

Cuisine: American

Servings: small cookies

Calories: 117kcal

Author: Cheryl Bennett

Equipment

Food processor
8x8 baking pan

Ingredients

2/3 c. sugar 133g
2 tbsp. fresh lavender flowers Substitute fresh lavender for 2 - 3 tsp. dried lavender, or 1 tsp. lavender extract *see notes
1 tbsp. lemon zest
2 cups all purpose flour 240g
1 cup cold salted butter cut into cubes // 2 sticks // 227g

US Customary - Metric

Instructions

Preheat oven to 325°F // 160°C // Gas mark 3.
In the bowl of a food processor fitted with a blade, pulse together sugar, lavender, and lemon zest, if using, to break up the flowers and zest. Then, add flour and pulse to combine.
Add cubes of cold butter and pulse until crumbs form. The mixture should look sandy crumbles, it should not be smooth.
Add mixture to an ungreased 8×8 pan, and press dough down to flatten. (I like to use a flexible plastic bench scraper to clean up the edges and press the top of the dough flat).
Using a fork, skewer or toothpick, dock the dough (make holes in it) to let the steam escape.
Bake for 45 – 50 minutes, rotating pan halfway through, to ensure even baking.
Remove from oven and let cool for 10 minutes. Remove from pan and gently cut shortbread while it is still warm.
Place cookies on wire rack to cool completely.

Notes

A note on using lavender -

Dried lavender has a stronger flavor than fresh lavender, just like fresh vs dried herbs. If your lavender doesn't have enough oomph, you can put in a few drops of lavender extract to bump up the flavor.

Nutrition