Lavender Honey Shortbread Cookies
These lavender honey shortbread cookies are soft, buttery, and delicately floral with a gentle sweetness from honey. Perfect for spring gatherings, tea time, or elegant homemade gifts, they offer a refined twist on classic shortbread.
Equipment
- mixing bowls
- hand or stand mixer
- measuring cups and spoons
- Rolling Pin
- cookie cutter
- baking sheet
- parchment paper
- wire rack
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 tbsp honey
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1 tbsp culinary dried lavender, finely crushed
- 1 cup powdered sugar (for glaze)
- 1-2 tbsp milk or lemon juice
- 1 tsp honey (for glaze)
Instructions
- Place the dried culinary lavender in a mortar and pestle or crush gently with the back of a spoon to release its flavor.
- In a large bowl, beat the softened butter and powdered sugar until smooth and creamy. Add the honey and vanilla extract and mix until fully combined.
- In a separate bowl, whisk together the flour, salt, and crushed lavender. Gradually add to the butter mixture and mix until a soft dough forms.
- Gather the dough into a ball, wrap in plastic wrap, and refrigerate for about 30 minutes to firm up.
- Preheat the oven to 325°F (165°C). Roll the chilled dough to 1/4 inch thickness and cut into shapes or rectangles. Place on a parchment-lined baking sheet.
- Bake for 12 to 15 minutes, until edges are lightly golden while tops remain pale. Cool completely on a wire rack.
- Whisk together powdered sugar, milk or lemon juice, and honey until smooth. Drizzle over cooled cookies and let set before serving.
Notes
Use only culinary-grade lavender to avoid bitterness. Do not overuse lavender, as the flavor can become overpowering. Keep the dough chilled for best shaping results. Optional variations include adding lemon zest, almond extract, or dipping in white chocolate. For a vegan version, use plant-based butter and maple syrup instead of honey.