Lavender cookies are buttery shortbread cookies that have a hint of lavender. These tender cookies are as tasty as they are pretty!
Lavender cookies are tender, buttery shortbread cookies that have a hint of lavender flavor. The lavender is not overpowering, and the small amount of lemon zest really makes the flavors pop.
The glaze is optional, but it does add a lovely bit of color to the cookies. However, you can feel free to leave the cookies unglazed or dust them with powdered sugar if you prefer.
Ingredient notes and substitutions
- Butter: If you’re using salted butter, omit the salt.
- Flour: It’s important to properly measure the flour to avoid dry or heavy cookies. Weighing the flour is the most accurate method. Otherwise, stir or sift the flour to break it up. Then lightly spoon it into the measuring cup and level.
- Lavender: It’s important to use culinary lavender in this recipe.
- Milk: Any milk from skim milk to whole milk will work. Nondairy milk, like almond milk, will also work but may alter the color of your icing.
How to make lavender cookies
Step 1: Preheat oven to 325°F and line 2 cookie sheets with parchment paper. Set aside.
Step 2: In a large mixing bowl, beat the butter and powdered sugar together until light and fluffy, about 2-3 minutes on medium.
Step 3: Add in the lavender buds and lemon zest and continue mixing until well incorporated.
Step 4: In a separate bowl, whisk together the flour and salt.
Step 5: Gradually add the flour mixture to the butter mixture, mixing on low speed until the dough comes together.
Step 6: Transfer the dough to a lightly floured surface and knead gently just until the dough comes together.
Step 7: Roll the dough into a 1/4-inch-thick sheet and cut into desired shapes using a cookie cutter. I used 3-inch diameter round cookie cutters and this made 2 dozen cookies.
Step 8: Place the cookies on a baking sheet lined with parchment paper.
Step 9: Bake for 10-12 minutes, or until the edges are lightly golden brown.
Step 10: Remove the cookies from the oven and let them cool for a 3-4 minutes on the baking sheet.
Step 11: Transfer the cookies to a wire rack to cool completely.
Step 12: In a medium bowl, whisk together the powdered sugar, milk and 1-2 drops of purple food coloring.
Step 13: Drizzle the glaze over the cooled cookies and top with more dried lavender, if using.
Recipe Tips!
- Mixing the dough: It’s important to use a light dough when mixing the dough and mix/knead it until just incorporated. This will help to keep the cookies tender.
- Rolling the dough: For slightly sweeter cookies, use powdered sugar to dust the surface before rolling out the dough.
- Glaze: The glaze is optional. You could also top the cookies with another grating of lemon zest rather than using more lavender, if you prefer.
Storage
Store any leftover cookies in a single layer in an airtight container at room temperature. The cookies will keep for 2-3 days when properly stored.
If you live in an area with high humidity, you may want to store the cookies in the refrigerator as the glaze may get soggy if left at room temperature.
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Lavender Cookies
Equipment
- Mixer
Ingredients
Cookies
- 1 cup unsalted butter softened to room temperature
- 1/2 cup powdered sugar
- 2 cups all purpose flour
- 1 tablespoon dried culinary lavender
- 1 teaspoon lemon zest
- 1/4 teaspoon salt
Glaze
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1-2 drops purple food coloring optional
- Dried culinary lavender buds optional
Instructions
- Preheat oven to 325°F and line 2 cookie sheets with parchment paper. Set aside.
- In a large mixing bowl, beat the butter and powdered sugar together until light and fluffy, about 2-3 minutes on medium.
- Add in the lavender buds and lemon zest and continue mixing until well incorporated.
- In a separate bowl, whisk together the flour and salt.
- Gradually add the flour mixture to the butter mixture, mixing on low speed until the dough comes together.
- Transfer the dough to a lightly floured surface and knead gently just until the dough comes together.
- Roll the dough into a 1/4-inch-thick sheet and cut into desired shapes using a cookie cutter. (I used 3-inch diameter round cookie cutters and this made 2 dozen cookies.)
- Place the cookies on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Remove the cookies from the oven and let them cool for a 3-4 minutes on the baking sheet.
- Transfer the cookies to a wire rack to cool completely.
- In a medium bowl, whisk together the powdered sugar, milk and 1-2 drops of purple food coloring.
- Drizzle the glaze over the cooled cookies and (optional) top with more dried lavender.
Notes
- Butter: If you’re using salted butter, omit the salt.
- Flour: It’s important to properly measure the flour to avoid dry or heavy cookies. Weighing the flour is the most accurate method. Otherwise, stir or sift the flour to break it up. Then lightly spoon it into the measuring cup and level.
- Lavender: It’s important to use culinary lavender in this recipe.
- Milk: Any milk from skim milk to whole milk will work. Nondairy milk, like almond milk, will also work but may alter the color of your icing.
- Nutrition values are estimates.Â
Nutrition
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