Lavender Shortbread Cookies


Lavender Shortbread Cookies 


  • 1 1/2 cups Butter, softened (or Vegan Butter sticks)*
  • 2/3 cup white sugar
  • 1/4 cup sifted confectioners’ sugar
  • 2 1/2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1/4 teaspoon salt
  • 1 tablespoon chopped fresh mint leaves (optional)
  • 1 teaspoon grated lemon zest (optional)
  • 2 tablespoons finely chopped Lavender

*Store Bought List: Vegan Butter Substitutes Or Recipe: Homemade Vegan Butter


  1. Beat together the Butter, white sugar and confectioners’ sugar with a wooden spoon and a bit of elbow grease or an electric mixer — until they form a light, uniform and creamy mixture.
  2. Stir in the Lavender, (add the mint and lemon zest if you have it, I didn’t on the last batch and it turned out just fine).
  3. Add the flour, cornstarch and salt; mix until well blended.
  4. Split dough into two balls, wrap in plastic wrap and flatten to a 1 inch thickness.
  5. Put in the refrigerator for one hour.
  6. Preheat the oven to 325 degrees F (165 degrees C).
  7. Either roll the dough out to 1/4 inch thickness and Cut into shapes with cookie cutters or roll into little balls and flatten them down with your thumb.
  8. Put on cookie sheets.
  9. Bake for 18 to 20 minutes, until cookies begin to brown at the edges.
  10. Cool these bad boys for a few minutes on the baking sheets then transfer to wire racks to cool completely.

PRO TIPS: -Cookie Stamps will work well on these buttery Lavender-flavored dough after after they’ve been cut into shapes with cookie cutters or biscuit cutters.

-You can also roll the dough into a log, chill, and then slice and bake.




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