Delightfully Sweet Lavender Honey Shortbread Cookies
These Lavender Honey Shortbread Cookies combine floral lavender and natural honey for a melt-in-your-mouth dessert.
Servings 24 cookies
Calories 120kcal
Equipment
- Mixing bowl
- Stand Mixer
- Cookie Cutters
- Baking Sheet
- Parchment Paper
- Refrigerator
Ingredients
For the Cookie Dough
- 1 cup Unsalted Butter Use room temperature butter for easy creaming.
- 1/2 cup Granulated Sugar This sweetens the cookies.
- 2 tablespoons Culinary Lavender Ensure you only use culinary-grade lavender.
- 1/4 cup Honey Adds natural sweetness and moistness.
- 2 cups All-Purpose Flour The foundation of the dough.
- 1/4 teaspoon Salt A pinch enhances overall flavor.
For Garnishing (optional)
- 2 tablespoons Decorative Sugar Adds crunch and visual appeal.
- 1 teaspoon Lemon Zest For additional citrusy brightness.
Instructions
How to Make Lavender Honey Shortbread Cookies
- Sift together the all-purpose flour and salt in a bowl and set aside.
- Blend the granulated sugar with the culinary lavender until fragrant.
- Beat the room-temperature butter until creamy and fluffy, about 1-2 minutes.
- Add the honey and lavender-sugar mixture to the creamed butter and beat until fluffy.
- Gradually mix in the sifted flour and salt mixture until a soft dough forms.
- Shape dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 325°F (163°C) and roll out chilled dough to 1/4 inch thick.
- Cut out shapes with cookie cutters and place them on a baking sheet lined with parchment paper.
- Bake for 12-14 minutes or until the edges are lightly golden.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For extra sweetness, sprinkle decorative sugar on top of the cookies before baking.