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Honey Lavender Shortbread Cookies

These honey lavender shortbread cookies are rich and buttery, and unique and flavorful!
These honey lavender shortbread cookies are rich and buttery, and unique and flavorful!


Hooray for cookies! These honey lavender shortbread cookies are sophisticated and delicious. They’re rich and buttery, and so flavorful. I love that they’re made with just a few simple ingredients. This was my first time baking with lavender, and it added a really nice subtle flavor to the cookies. I think these are some of my most grown-up cookies ever, and I love them!

I made these cookies as part of the Great Food Blogger Cookie Swap, and sent cookies out to some new blogging friends all around the country. It was my second year participating and so fun! All of the proceeds go to the Cookies for Kids’ Cancer, which provides research grants to leading pediatric cancer centers. As much as I love baking, it’s even better when I can do it for a good cause!

These honey lavender shortbread cookies are rich and buttery, and unique and flavorful!

Honey Lavender Shortbread Cookies

1 cup butter, softened
1/2 cup sugar
3 tablespoons honey
2 cups flour
pinch of salt
2 teaspoons dried lavender (I bought mine at World Market)

In a large bowl of the bowl of a stand mixer, cream together the butter, sugar, and honey until light and fluffy. Add the flour, salt, and lavender and mix until combined. Place two sheets of plastic wrap or parchment on the counter and divide the dough in half between the sheets. Using the wrap, shape the dough into 2 logs that are approximately 1 1/4 inches in diameter.  Shape the logs into squares if desired by pressing gently on the top with a cookie sheet to flatten the log slightly, then turning the log on its side and pressing again. Freeze thirty minutes or refrigerate 2+ hours, or until firm.

Preheat the oven to 325. Remove the dough from the fridge or freezer and slice into 1/4 inch slices. Place 1-2 inches apart on a lightly greased or parchment lined baking sheet. Bake 15-20 minutes, or until light golden brown. Let cool completely before serving.

adapted from Little Market Kitchen

These honey lavender shortbread cookies are rich and buttery, and unique and flavorful!

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22 Comments

  1. I plan on making these today however I am wondering what sugar you used? Was it white sugar or caster sugar? I'm wondering weather soft brown sugar will give them a deeper flavour too..

  2. The conversion from dry to fresh herbs should be 1:3. If a recipe calls 1 tsp dried lavender, you can use 3 tsp fresh lavender buds! πŸ™‚

  3. I made these today with earl grey cream tea….which is basically earl grey tea and lavender. These are amazing and yummy. Thanks for the recipe…..so easy.

  4. Paige – Did you try the recipe with fresh lavender? I was wondering the same thing. I have a large lavender bush and I'm trying to find different ways to enjoy it!

  5. I rolled out the batter and put in freezer for 20 minutes and was able to use cookie cutters (halloween shapes) and kept a pan for the cut out ones and the rolled ones to refirm them back up. I will say using the cauldron shape without any intrick detail was easier than the broom, moon or witch shape I had, it would stay stuck in corners if i didn't "stretch" the metal frame out a scotch. But none the less you can roll the dough out and use cookie cutters

  6. I made these today, so easy and delicious! A couple changes: I ground up the dried lavender a little with a mortar and pestle, and I took another comment's advice and cracked a little salt over them when they came out of the oven. I think next time I'll add a little extra honey too.

  7. @just4jess not sure if you still need this, but you can dry lavender by just leaving in the oven at low heat for 5-10 mins πŸ™‚

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