Buttery, sweet, and aromatic - these lavender cookies are utter perfection. The floral taste of lavender is perfectly complimented by the zing of lemon - while the herbs de Provence, rosemary, and mint add a beautiful depth of flavor. These cookies will tantalize your taste buds and leave you wanting more!
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Shortbread cookies are some of the most simple yet versatile cookies out there. You can add any number of flavors to them, and they'll always taste amazing. And when it comes to fabulous flavor combinations, lavender and lemon are definitely up there! My lavender shortbread cookies are full of fragrant lavender and bright lemon zest. They are the perfect balance of sweet and savory - and just melt in your mouth!
Sure to impress at any gathering, an elegant lavender herb cookie makes the perfect tea-time treat or after-dinner dessert! You can even make a big batch and freeze them, so you'll always have some on hand when the mood strikes. Lavender cookies also make great gifts - just package them up in a pretty tin or box, and they're good to go!
How To Use Fresh Lavender in Cooking
When you think of lavender, you might think of soaps, candles, or potpourri. But did you know that lavender is also a fantastic ingredient to cook with? Fresh lavender can be used in all sorts of recipes, from sweet to savory. It's perfect for adding a delicate floral flavor to baked goods and desserts.
With a texture similar to rosemary, it can easily be chopped and added to savory dishes like roasted potatoes, lamb, or homemade bread. And it pairs incredibly well with other classic herbs like thyme, sage, and oregano. So, fresh lavender tastes delicious in more than just my herb cookie recipe! Just be sure to use it sparingly, as the flavor can be pretty intense - a little goes a long way!
You can use any part of the lavender plant in cooking, but the flower and leaves are the most common. If you aren't harvesting fresh lavender from your herb garden, look for 'culinary lavender' at the store. Whether this is dried or fresh lavender, you want to ensure it's labeled as safe to use in cooking.
Why You'll Love Lavender Cookies
- Something different! These aren't your average shortbread cookies. The intoxicating scent of lavender, with its earthy, floral notes, pairs perfectly with the other ingredients. The result is a cookie that's unique and totally unforgettable!
- Easily customizable. Don't like mint? Leave it out! Want to make my lavender cookies extra lemony? Add some more zest! This is the best part of working with such brilliant flavors; you can alter the recipe to suit your taste.
- Minimal hands-on prep. The most time-consuming part of my herb cookie recipe is the time spent chilling. As for the prep work, it's all super simple. Just mix up the dough, shape it and bake!
Ingredients For Lemon Lavender Cookies
- Butter
- Sugar
- Vanilla
- Flour
- Lemon zest
- Herbs de Provence
- Lavender
- Rosemary
- Mint
For the exact amounts needed, please see the recipe card below.
Instructions For Lavender Shortbread Cookies
- Preheat the oven to 350ºF.
- Combine the butter and sugar until well mixed.
- Add the vanilla, mix well.
- Add the flour and mix until it is evenly distributed.
- Add the herbs and lemon zest and combine.
- The dough should be crumbly and the texture should resemble wet sand. It should hold together easily when pressed. If it is too dry, add water 1 tablespoon at a time until the correct consistency is achieved.
- Press the dough together into a rectangle on a sheet of parchment.
- Roll out into a rectangle about ¼ inch thick.
- Cut into rectangles about 2x3 inches.
- Cover and chill for 1 hour, up to 3 days.
- Bake on lined or greased baking sheets for about 20 minutes, or until the edges are lightly browned.
- Serve plain, dusted with powdered sugar, or dipped in a simple icing glaze.
Yes, you can use dried lavender in these cookies! Both dried leaves or flowers would work just as well as fresh lavender. Just be sure to use less than what the recipe calls for, as the flavor will be more concentrated.
I would start with ¼ teaspoon and then add more to taste - no one wants lavender cookies that taste like soap!
Once baked and cooled, these lavender shortbread cookies store great in an airtight container (at room temperature) for up to a week. Alternatively, you can freeze either the baked lavender cookies or the dough for up to 3 months.
If you want to prepare the dough in advance, you can also do this - no problem! My herb cookie dough is good in the fridge for up to 3 days!
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Lavender Shortbread Cookies
Equipment
Ingredients
For the Shortbread Cookies
- 1 ½ cup butter (3 sticks, softened. )
- 1 cup sugar
- 1 tablespoon vanilla extract
- 3 ½ cups flour (all purpose)
- 1 tablespoon lemon zest (about 2 lemons)
- 1 teaspoon herbs de provence (dried)
- ½ teaspoon lavender (fresh, leaves only)
- ½ teaspoon rosemary (fresh)
- ½ teaspoon mint (fresh)
Instructions
- Preheat the oven to 350ºF.
- Combine the butter and sugar until well mixed.
- Add the vanilla, mix well.
- Add the flour and mix until it is evenly distributed.
- Add the herbs and lemon zest and combine.
- The dough should be crumbly and the texture should resemble wet sand. It should hold together easily when pressed. If it is too dry, add water 1 tablespoon at a time until the correct consistency is acheived.
- Press the dough together into a rectangle on a sheet of parchment.
- Roll out into a rectangle about ¼ inch thick.
- Cut into rectangles about 2x3 inches.
- Cover and chill for 1 hour, up to 3 days.
- Bake on lined or greased baking sheets for about 20 minutes, or until the edges are lightly browned.
- Serve plain, dusted with powdered sugar, or dipped in a simple icing glaze.
Alli
Great variation on a classic.