I will start off by saying these cookies come with a bit of a disclaimer. If you have never eaten lavender before, know that like cilantro (coriander), some people say that lavender has a “soapy” flavor. So if you are new to baking with lavender, I would suggest testing this recipe out first.
I happen to love lavender. Years ago I taught Anatomy and Physiology, and one of my students used to bring lavender cupcakes to class, and that kickstarted my obsession with lavender. The best cake I’ve ever had was an earl grey cake with lavender swiss meringue frosting. I made lavender scones for my friend’s 40th brunch, served with Devonshire cream, and everyone devoured them. It is my mission in life to lavender all the things.
Make sure to use culinary grade dried lavender, that you find in the spice aisle at grocery stores. If you live near a World Market, they carry culinary grade lavender that is great quality and inexpensive. I love that place for their selection of herbs and spices, and you can typically find things there that you can’t find in grocery stores.
Are these technically shortbread or sugar cookies?
They’re kind of both. It’s fine to call these either “decorated sugar cookies” or “decorated shortbread cookies.” But I’m going to refer to any of my cookie recipes that can used as a base for cookie decorating as “shortbread sugar cookies.”
Shortbread Cookies
- 2 parts flour to 1 part fat
- No eggs
- No leavening agent
- Dense and crispy
Sugar Cookies
- 3 parts flour to 2 parts fat
- Contains eggs
- Contains a leavening agent
- Light and Chewy
All of my shortbread sugar cookie recipes don’t rise or spread, can be used for cookie decorating, have egg, but no leavening agent, and have a 2 ¼ parts flour to 1 part fat. Which makes them fall somewhere between a shortbread and a sugar cookie. They’re both shortbread and sugar cookies, and neither shortbread or sugar cookies, at the same time. They’re Shrodinger’s cookies!
All of my shortbread sugar cookie recipes can be used for slice-and-bake cookies as well!
If you would like more info on my preferred ingredient brands, tips and tricks, FAQs, and a little cookie science, I cover all of that in my No-Spread Lemon Shortbread Sugar Cookie Recipe.
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Lavender Shortbread Sugar Cookies
Equipment
- measuring spoons and cups
- mixing bowls
- whisk
- spatula
- cling wrap
- cookie cutters
- large knife
Ingredients
- 1 cup unsalted butter room temperature
- ½ cup granulated sugar
- ¼ cup powdered sugar
- 1 large egg room temperature
- 1 teaspoons lavender extract paste or extract
- 1 teaspoon vanilla bean paste or extract
- 1 tablespoon culinary dried lavender
- 2 ½ cups all-purpose flour
- 1 tablespoon cornstarch
- 1/2 cup almond meal or ground almonds optional
Instructions
- You can make these with or without almonds. I found that almond complimented the taste of lavender and also added some texture to the cookies. You can use pre-made almond meal, or make your own by grinding almonds in a food processor until the texture of coarse sand.
- Whisk dry ingredients (flour, cornstarch, dried lavender, and ground almonds*) together and set aside.
- Cream butter and sugars with paddle attachment, on medium-low speed, until fluffy and pale in color (about 5 minutes).
- Add egg and extracts/emulsion and mix on low speed until thoroughly combined. Scrape down the paddle with a spatula, and then continue to mix on low speed for another 30 seconds to ensure everything is fully incorporated.
- Add dry ingredients, all at once, and mix on low speed just until dough starts to come together and no dry bits remain. Do not overmix.
- Turn dough out onto cling wrap, tightly wrap, and refrigerate overnight (or for at least 4 hours).
- Knead, roll, cut out cookies, and return to fridge or freezer until firm. Leave a couple inches between cookies.
- Bake at 350°F for 15 minutes, rotate pan, and bake for another 1-5 minutes until edges are starting to turn golden brown.
- Remove cookies from oven and allow to cool on cookie sheet before handling.
Notes
- The reason for adding 1-2 tablespoons of cornstarch to your dough is to prevent your cookies from shrinking or spreading during baking.
- You want to grind all add-ins (almond) as fine as possible, comparable to the texture of almond meal or coarse sand. Larger pieces will leave you with jagged cookie edges.
- If making slice-and-bake cookies, split dough in half, roll into logs, wrap tightly in cling wrap or parchment paper, and refrigerate before slicing and baking.
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