This lavender cookie recipe is the bomb.com. Of all the different kinds of shortbread cookies, lavender shortbread cookies are my favorite.
Prep Time15 minutesmins
Cook Time10 minutesmins
Chilling Time1 hourhr
Total Time1 hourhr25 minutesmins
Servings: 14cookies
Author: Sydney Love
Equipment
Baking tray
Stand mixer
Plastic wrap
Ingredients
½cupbutterroom temperature
½cupsugar
1 ½teaspoonculinary lavender
1egg yolk
1teaspoonvanilla
1cupflour
¼teaspoonkosher salt
½-1teaspoonsugaroptional for garnish
Glaze (optional):
½cuppowdered sugar
½Tablespoonwater
½Tablespoonlemon juice
1 ½teaspoonculinary lavender
Instructions
Preheat oven to 350F. Line a baking tray with parchment paper.
In a stand mixer, cream butter, sugar, and lavender. Add egg yolk and vanilla and beat well.
Add flour and salt to mixer and beat until dough until it forms a ball, then mix with your hands.
On a floured work surface, shape the dough into a log 2 inches in diameter. Wrap in plastic wrap and chill for one hour in the fridge.
Slice dough into 14 slices, about ½ inch thick. Evenly space cookies on parchment lined baking tray. If desired, sprinkle cookies with sugar. Bake cookies for 10 minutes, until just as cookies start to slightly brown on edges.
Rest on baking tray 10 minutes then cool on a baking rack.
Glaze:
Add all ingredients to a bullet blender and mix together while shaking blender. Or add all ingredients to a small bowl and mix with a whisk until smooth. Lavender may break up as you mix and this is fine.
Add about ½ teaspoon of glaze on top of each cookie. Sprinkle with additional lavender if desired. Let dry and serve.