These honey lavender shortbread cookies offer a subtle floral aroma paired with a tender, buttery crumb.
Honey adds natural sweetness while dried lavender buds bring an elegant, fragrant touch.
Ideal for serving alongside tea or packaging as thoughtful homemade gifts.
Why You’ll Love This Recipe
- Honey naturally sweetens and adds moisture that keeps the shortbread tender without overpowering.
- Dried culinary lavender buds infuse a gentle floral flavor that complements the buttery cookie base.
- Using cold butter and chilling the dough helps the cookies maintain their shape and tender texture when baked.
- A short, simple ingredient list highlights the unique combination of honey and lavender.
Honey Lavender Shortbread Cookies
These honey lavender cookies combine delicate floral notes with buttery shortbread, perfect for afternoon tea or gifting.
- Prep time
- 15 minutes
- Cook time
- 18 minutes
- Servings
- 24
- Yield
- 24 cookies
Ingredients
- 1 cup (227g) unsalted butter, cold and cubed
- 3/4 cup (150g) granulated sugar
- 1/4 cup (85g) honey
- 2 cups (250g) all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons dried culinary lavender buds, finely crushed
Instructions
- Prepare the Dough In a large mixing bowl, cream the cold cubed butter and granulated sugar using a hand mixer until light and fluffy, about 3 to 4 minutes. Add the honey and mix until combined.
- Incorporate Dry Ingredients In a separate bowl, whisk together the all-purpose flour, salt, and crushed lavender buds. Gradually add the dry ingredients to the butter mixture, mixing on low until just combined. Avoid overmixing to keep the dough tender.
- Chill the Dough Divide the dough in half and shape each half into a 1-inch thick disk. Wrap disks in plastic wrap and refrigerate for at least 30 minutes to firm up.
- Preheat and Prep Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Roll and Cut Cookies On a lightly floured surface, roll out one disk of dough to about 1/4-inch (6 mm) thickness. Use a cookie cutter or knife to cut into the desired shape. Transfer cookies to the prepared baking sheets, spacing them about 1 inch apart.
- Bake the Cookies Bake in the preheated oven for 15 to 18 minutes, or until the edges begin to turn a light golden color. Rotate pans halfway through baking for even cooking.
- Cool Safely Remove cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Ensure cookies reach room temperature before storing.
Helpful Tips
- Use only culinary-grade dried lavender to avoid bitterness and ensure safety.
- Chilling the dough is crucial for easy handling and to prevent spreading during baking.
- Store cookies in an airtight container at room temperature to maintain freshness.
- For a decorative touch, lightly sprinkle some extra crushed lavender on top of the cookies before baking.
Storage and Make-Ahead
Store cooled cookies in an airtight container at room temperature for up to 5 days.
For longer storage, freeze the baked cookies in a sealed container or freezer bag for up to one month. Thaw at room temperature before serving.
Frequently Asked Questions
Can I substitute honey with maple syrup?
Yes, maple syrup can be used instead of honey for a different but complimentary sweetness, though it may slightly change the flavor and texture.
Are these cookies gluten-free?
No, these cookies contain all-purpose flour, which has gluten. Use a gluten-free flour blend suitable for baking if you require a gluten-free version.
How do I crush dried lavender buds?
Place dried lavender buds in a spice grinder or between two sheets of parchment paper and crush gently with a rolling pin or mortar and pestle until finely crushed.
Leave a Reply