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Lavender Shortbread Cookies

October 6, 2011 by Joy the Baker 979 Comments

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Hello, today.

inspired by

This week was inspired by…dinner with a new friend on face plates.  Pea pasta with lemon.

This week was inspired by… making avocado crab toast with Jill.

This week was inspired by … this mama, in a chevron skirt with two babies.  I love how close her baby boy is playing next to her skirt.  She totally has a little baby in her arms too.  I like this mama.  I have a soft spot for Mr. Potato Head.  I want this to be me eventually (the mama… not the potato head).

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I can’t think of one good reason not to put dried flowers and raw sugar into cookies.

Something feels so utterly refined and pleasingly natural about this combination.

A quick zip-a-zip in the spice grinder turns raw sugar into a powder, and lavender into a fragrant chop.

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I think this is my favorite part of cut-out shortbread cookies.  The scraps.

Perfect for sneaking dough bites.

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These cookies bake up into simple, buttery, florally frangrant, sweet bites.  I love the use of raw sugar.. it adds a really nice depth, but you can use granulated sugar if you don’t have raw on hand.

These cookies would be dreamy with earl grey tea, honey ice cream, or a cup of cold milk.

I like to stack them tall and eat far too many. You know…

Lavender Shortbread Cookies

adapted slightly from Party Like a Culinista

makes about 50 cookies

Print this Recipe!

1 tablespoon dried lavender blossoms

1/2 cup plus 1 tablespoon raw turbinado sugar (you can also use granulated sugar)

1 cup (2 sticks) unsalted butter, at room temperature

2 1/2 cup all-purpose flour

1/4 teaspoon salt

1 eggs, beaten (for egg wash)

extra sugar for sprinkling on top

In a medium bowl, whisk together flour and salt.  Set aside.

In a small spice grinder (I use my cleaned out coffee grinder) to grind up 1 tablespoon lavender and 1 tablespoon sugar.  Grind it up!  You could also use a mortar and pestle to grind the sugar and lavender together.

In the bowl of an electric stand mixer, fitted with a paddle attachment add butter, ground lavender mixture, and remaining 1/2 cup sugar.  Cream on medium speed until slightly more pale and fluffy, about 5 minutes.  There will still be raw sugar bits floating around.  That’s fine.  Stop the mixer, add the flour.  Mix on low speed until dough comes together.  The dough will be crumbly, then begin to form when it continues to mix.  Dump dough mixture out onto a clean surface and form into a ball with your hands.  Wrap in plastic wrap and refrigerate for at least 30 minutes.

Line cookie sheets with parchment paper.  Set aside.

Divide refrigerated dough into quarters.  On a lightly floured work surface, roll dough out to a 1/4-inch thickness.  Use a 1 1/2-inch round cookie cutter to cut cookies, or use a pizza cutter to slice cookies into squares.  Use a fork to prick cookies.  Brush very lightly with egg wash and sprinkle with sugar.  Refrigerate cookies while oven preheats.

Place racks in the center and upper third of the oven.  Preheat oven to 350 degrees F.  When oven is preheated, bake cookies for 8 to 11 minutes, until just browned around the edges.  Remove from oven.  Allow to cool on the cookie sheet for 10 minutes then remove to a wire rack to cool completely.

Cookies last, in an airtight container at room temprature, for up to 4 days.  

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Questions
  1. Sal

    June 29, 2017 at 1:25 am

    Has anyone made these cookies? How long do they take? Any tips? I may make the soon and always assessment Internet recipes are written by magical fairies who can cook in their sleep. Just wondered if any regular folks like me have tried this and how they turned out?

    Reply
  2. Adelaide

    June 4, 2015 at 8:38 pm

    Joy, I found your blog about two years ago and every recipe of yours that I have attempted has been true fun and such a hit. I am so grateful to have been able to bring a little of your energy and flavor into my kitchen! You are an inspiration and have such a gentle way of being with the world. If you’re interested, please let me know next time you are in LA so my husband and I can give you a tour of space x.. There’s not much food involved, mainly rocket ships and geeky stuff, but it would be a pleasure to give something back to you for all of the wonderful recipes you’ve shared.

    Thank you,
    Adelaide

    Reply
  3. Meaghan

    January 27, 2015 at 9:18 pm

    I love these! Do you think they would work in a cookie press?

    Reply
  4. Meaghan

    January 23, 2015 at 5:20 pm

    These are delicious! Do you think they would work in a cookie press?

    Reply
« Older Comments

Trackbacks

  1. Crunchy Gift Ideas: Love ALL the Lavender! | Crunchy Betty says:
    August 23, 2016 at 11:48 am

    […] best recipe I could find comes courtesy Joy the Baker. It employs lavender […]

    Reply
  2. Lavender Shortbread | bakingbandit says:
    September 21, 2015 at 8:33 pm

    […] adapted from Smitten Kitchen and Joy the Baker […]

    Reply
  3. Lavender Shortbread Cookies with Lemon Sugar Crust | a counter space says:
    June 10, 2015 at 8:34 am

    […] Lavender Shortbread Cookies Adapted from Joy the Baker and past Rosemary Shortbread Cookies Makes about 15 […]

    Reply
  4. Lavender Shortbread Cookies | furballbakes says:
    January 15, 2015 at 8:56 am

    […] Lavender Shortbread Cookies from Joy the Baker […]

    Reply
  5. Great Food Blogger Cookie Swap - Two Places at Once says:
    December 15, 2014 at 1:21 am

    […] old shortbread cookies…these babies are slightly spicy. I found the original recipe through Joy the Baker and tweaked it just a bit. The combination of spices is perfect for the holiday […]

    Reply
  6. Lavender-Honey Iced Latte says:
    August 11, 2014 at 2:26 pm

    […] are so many incredible recipes that use lavender (like Lavender Shortbread Cookies or Rich Chocolate Lavender Cake) but I decided to pair it with honey and use it to flavor one of my […]

    Reply
  7. 15 Magical Things To Do With Lavender says:
    July 29, 2014 at 4:11 am

    […] Lavender Shortbread Biscuits – Here is another way to use lavender in the kitchen, these would be delightful at afternoon tea time. […]

    Reply
  8. Lavender Shortbread | The Shortbread Cure says:
    June 8, 2014 at 2:19 pm

    […] followed pretty much as it appears on Joy the Baker. One thing I did differently is just a matter of method when it comes to rolling out the shortbread […]

    Reply
  9. The Turning Wheel And Spring Blossom Panna Cotta | purelysubjective says:
    March 15, 2014 at 1:02 pm

    […] which is, at its base, a floral flavor, and many of us have also come to know orange blossom, lavender, rose, and others that have recently become popular. So why not walk out your front door and try […]

    Reply
  10. every fragrant thing | Delightful Crumb says:
    July 25, 2013 at 6:53 am

    […] baked Joy’s Lavender Shortbread Cookies. I gaze longingly at the neighbor’s lavender plant as I walk past, so fragrant and lovely, […]

    Reply

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