I’ve wanted to make lavender shortbread cookies since the beginning of the school year. Ever since my friend Hannah mentioned that she had made some, I hankered to make my own cookies. However, I was held back by my inability to find dried lavender at a store near me. Living in the middle of Baltimore doesn’t make it super easy to find niche ingredients so I put my desire for lavender cookies on the back burner because I knew it would be hard to find what I needed. However, on a recent weekend trip into Virginia, I found a great spice shop that had a huge selection of niche spices! It was a great find and they ship nationwide so I may come back for more! However, now I am left with more dried lavender buds than I think I’ll ever be able to use because I bought an 8 ounce bag…I guess I’ll just have to be creative and find other ways to incorporate them into my cooking! After finding the lavender at last, I told myself that it was time to make my lavender shortbread dreams come true!
As with most floral flavors like rose or elderflower, lavender can pack a punch and if too much is used, the food or beverage item with the flavor may end up tasting soapy. Thankfully, that was not the case with these cookies! I’m also extremely fond of lavender lattes which may make me more disposed to enjoy other food items with lavender in them. This recipe is a straightforward shortbread recipe and includes steps for chilling and rolling out the dough. I was a little overly enthusiastic when microwaving my butter so I ended up chilling for longer than the original recipe. The first step in the recipe has you blend the lavender buds with sugar in a food processor. If you don’t have a food processor, a mortar and pestle could do the trick to blend the two. What you’re really trying to avoid is biting a chunk of lavender by itself. If you don’t have a mortar and pestle, rubbing the lavender with the sugar in between your fingers will do the trick to imbue the sugar with a mild lavender flavor. If you opt for the rubbing, you may want to try to chop up the buds just to avoid eating one whole. Otherwise, I think this recipe turned out great for me and if you have any suggestions on recipes to use up the rest of my lavender, add a comment below! Happy baking!
Lavender Shortbread Cookie Recipe
8 ounces (1 cup or 2 sticks) unsalted butter, at room temperature
2 teaspoons dried culinary lavender bulbs
1/2 cup sugar + extra for dusting before baking
2 cups All Purpose flour
1/2 teaspoon salt
Blend together the sugar and lavender in a food processor or blender for about 30 seconds.
Cream the butter in a separate bowl by itself then add the lavender/sugar mix. Mix until well-combined. Add in the flour and mix until smooth and there are no lumps.
Remove the dough from the bowl and place on to plastic wrap. Cover with an additional sheet of plastic wrap and shape into a disk. Let chill for 30 minutes or more in the refrigerator before the next step.
Remove the dough from the fridge. Sprinkle some flour onto a hard surface and place the dough disk on top, removing the plastic wrapping. Using a rolling pin, roll the dough out to 1/4 inch thickness. Use a cookie cutter or your hands to cut out shapes and transfer cut out cookies to parchment paper. Let chill on cookie sheet in the refrigerator for 30 minutes or more. (I used a random plastic bit in my kitchen to cut out my cookies and it turned out well so be creative!)
Preheat the oven to 300F. When ready to bake, remove the cookies from the fridge. Setting down the sheet, take some sugar and sprinkle it in an even layer on top of each cookie. After the sugar coat, bake in the oven for 20-25 minutes or until lightly golden on the edges and aromatic. (You should smell butter more than lavender if you’re relying on your nose)
Remove the cookie sheet from the oven and let cool. Enjoy your cookies!
Makes about 24-30 cookies depending on thickness and shape.
These lemon shortbread cookies are great! It could be argued that they’re just a cookie lemon bar but I love them! As some people may know, my new quest is trying to figure out which of my recipes do well when mailed across the country. Some lucky readers will even get to taste these once they make their way through USPS. I wouldn’t count on the reliability of the post in the US at the moment but I’m always willing to try something new. According to the online news sources that I read, the best baked goods to ship across the country are dense and hardy. I can vouch for the density of the cookies, but I’ll have to ask the recipients about their hardiness! I’m hoping that they stand up to the test of the mail but we’ll see! Obviously, once I heard that I needed to make something dense, I HAD to look for new recipes rather than use the old favorites. If these do ship well, I may experiment with those too! So here’s hoping to a problem-free transport process!
These cookies are very easy shortbread cookies. They’re “press-in” shortbread which means that you select the tin of your choice and press the dough in; no rolling out needed! It’s a super simple recipe and I would recommend doing it with your little ones if you have any. In about fifteen minutes, I was able to go from prepping my ingredients to putting the dough into the oven. The recipe calls for using a nine inch square tin however I am somewhat limited by my kitchen storage space so I used my nine inch cake round instead! It worked out really well and like the nine inch square pans, you just need to be careful to distribute the dough evenly as you press it in. If you have any spots that are a lot thicker than the rest of the recipe, they won’t bake properly and will mean that the rest of the dough may burn while you’re waiting for that spot to cook. Again, this recipe is really easy so that’s probably the only part that you could mess up. I hope you enjoy these as much as I did and happy baking!
No Roll Lemon Shortbread Recipe
149 grams (3/4 cup) granulated sugar
2-3 tablespoons lemon zest (roughly the zest of one or two lemons) I like mine really lemon-y so I just pour in the zest
340 grams (3 sticks or 1 1/2 cup) unsalted butter, softened to room temperature
1 teaspoon pure vanilla extract
1 teaspoon fine sea salt
390 grams (3 1/4 cup) All Purpose flour
Preheat oven to 350F and line a 9 inch pan with parchment paper. Don’t just butter or grease, it will prevent the cookies from baking, use paper or a silicone mat inside the tin if you have an appropriately sized one.
Combine sugar and lemon zest with your fingers in a medium bowl. Rub the lemon zest into the sugar with your fingers until fragrant.
In a larger bowl, combine the butter and lemon/sugar mixture. Once combined and fluffy, mix in the vanilla and salt.
Add flour and mix until just combined. Will be thick.
Press into an even layer in the prepared pan. Prick every inch or so (I forgot this step but try to if you can, it’ll help it to bake through)
Bake 30-35 minutes, until just golden. Remove from the oven and let cool 10-15 minutes before cutting or serving.
Oh my gosh is it shortbread??? Again?? When does the obsession with shortbread end you may ask??? My answer at the moment is never!!! As a kid, I really hated the short texture in cookies where they just crumbled apart in my hands. I always preferred my cookies soft and honestly, I still like my chocolate chip cookies a little under baked so that they stay soft for days! However, I think shortbread reminds me so much of the Great British Baking Show and I refuse to watch the newest season without my mother present, so I’m compensating by making as much shortbread as humanly possible. Shortbread is also a celebration of simplicity with a huge flavor packed inside each cookie! I never appreciated nuance in my cookie but I’m really starting to, especially with the quantity of cookies that I’ve been making lately!
I actually made this recipe about a week before I choose to post about it because I wanted some time to experiment with the recipe a little bit. This recipe is originally from King Arthur Flour where it was credited to Alyssa Rimmer of Simply Quinoa! So you can thank Ms. Rimmer for the original recipe and myself for a few modifications. When I made it the first time, it was really heavy on the cinnamon and pecan but lighter on the maple. I had chosen these cookies for their maple flavoring and was disappointed when they didn’t deliver as much punch as hoped for in the maple department. As much as I complained about it not going as perfectly as I wanted, my boyfriend still taste-tested as many as he could get his hands on! So obviously, there are fans of the original recipe but I’ll be putting my variations next to the recipe below. I replaced the confectioners sugar with maple sugar and doubled the amount of salt. I thought it was missing salt from the original recipe but a doubled amount may be too salty for some. These are also a super quick cookie to throw together, so the opportunities to modify the recipe just a tad to your taste are only limited by your quantities of the ingredients! Let me know what you think of recipe or any of the modifications in the comments below! Happy baking!
I am so excited to finally have maple shortbread cookies that have worked! For several weeks, I’ve been baking and baking trying to find a good maple shortbread recipe. I’ve never been the biggest fan of shortbread but I’ve recently become absolutely obsessed with the crumbly crunch of these cookies. They remind me a lot of the Great British Baking Show because they seem so quintessentially British. For several weeks, I’ve been trying recipes with various levels of success. I’ve added maple syrup to several recipes to try and emulate that maple flavor without much success. Using maple syrup as a sweetener in a recipe is a lot like using molasses in the way that it adds the moisture and causes the cookies to spread. Maple syrup isn’t a good sweetener for shortbread because it adds a moistness to the cookie that is great for a cake but not so great for a cookie that you want to be very short or crisp. Below is a photo from one of my early experiments. The cookies were delicious but they definitely were not shortbread. They were a joy to eat but not quite what I was aiming for so I decided to try again with a recipe from King Arthur’s Flour.
When I was researching maple shortbread recipes, I came across quite a few that used maple sugar, something that I had never heard off. I looked it up online and even on Amazon, a one pound bag of the stuff sells for around $8!!!! That’s more than I pay for a five pound bag of flour!!! I kept digging and found out exactly what maple sugar is which is the crystallized sugar granules from maple syrup! Being an adventurous baker, I set out to make my own maple sugar from syrup and it turned out really well! You definitely need a candy thermometer to check temperatures but equipped properly, you can have a good quantity of maple sugar in minutes. The process is dangerously simple; you heat the maple syrup in a pot until it reaches about 50-60 degrees above its boiling point. From there, you beat it (by hand or with a stand mixer which is easier) until it crystallizes. Because I have a bit more experience and I can be a little reckless, I decided to do this and came up with about a fourth a cup of maple sugar! I would NOT recommend an amateur baker doing this but it can be done in a pinch if needed. Buying it is definitely easier and safer! If you feel that you have enough experience, look up instructions online and enjoy! I thought it was very fun!
This recipe is adapted from one from King Arthur Flour that actually makes maple shortbread sandwich cookies. My goal was to try and get the maple shortbread nailed before I started doing more complex stuff so my recipe only includes the shortbread dough. I used two different techniques for rolling out the dough. One was a traditional roll and cut out with cookie cutter while the other was using a cookie stamp. My mother gave me a beautiful pinecone cookie stamp for Christmas this past year and I’ve been dying to use it. This recipe gave me a great opportunity to try it and I think it came out very well for a first attempt! Either method you choose to use, I would roll to dough out to about 1/4 of an inch thick. I think it makes for a more satisfying cookie and it holds the shape much better. I hope you enjoy baking these as much as I did!
131 grams (1 cup plus 2 tablespoons) All Purpose flour
Beat together the butter, salt, sugars, and vanilla extract/maple flavor.
Add flour and mix until the dough comes together.
Wrap in cling wrap and chill for thirty minutes if using a cookie cutter. Chill for 2 hours if using a cookie stamp.
Preheat oven to 300F and line a cookie sheet
Cookie Cutters: If using, roll dough out to 1/4″ thick and flour the cutter. Cut out cookies and place on lined sheet.
Cookie Stamps: If using, remove tablespoon scoops from the chilled dough and roll into a ball. Lightly flour both the dough ball and the cookie stamp. Place the dough ball on flour and press down with the cookie stamp. Gently peel the cookie out of the stamp and place on lined sheet.
Bake for 20-25 minutes depending on thickness of the cookie or until the cookies just begin to brown.
Remove from oven and cool on the cookie sheet.
Once cooled, eat and enjoy!
A comment made by my boyfriend is that the texture is similar to pie crust. If I end up using it as piecrust, I’ll let you know how it goes! The recipe can also be easily doubled for more cookies. They store well in an air tighter container for several days and the dough/cookie can be frozen.
These were a lovely shortbread recipe that came together in a matter of minutes! These cookies did need quite a while to cool in the fridge so factor that in when you’re planning on making them and make sure that you have plenty of fridge space for all the cookies! I decided to make these after a particularly bad baking day last week. I talked with one of my best friends in the whole world for an hour or two over FaceTime and she inspired me to bake these! I had been wanting to make a lemony dessert for some time; I haven’t been able to let go of the summery feeling that lemons bring and decided to capitalize on this. I grabbed a lemon at the store and was able to make do with what else I had at home. I really loved how crisp and short that these turned out! I haven’t had a ton of luck with shortbread in the past but these were great cookies to start with.
The recipe only calls for a teaspoon or two of lemon zest but I ended up zesting a whole lemon into the dough and it wasn’t too much for me. The dough, sans the lemon zest, is actually a great shortbread base that could be added to to make a ton of different kinds of shortbread. I’ll be experimenting with this in the future so I’ll keep you all posted if I find a good derivative of this recipe for another flavor. The dough also held its shape really well after being rolled out and chilled. I’ve had issues with this in the past and it’s made me wary of using some of my trickier cookie cutouts but go wild here! The cookies will hold so find your craziest cookie cutter and get baking! Let me know in the comments below how it works out for you and happy baking!
Lemon Shortbread Recipe
113 grams (1/2 cup) unsalted butter, room temperature (indents when you poke it)
29 grams (1/4 cup) powdered sugar
2 teaspoons packed lemon zest (I zest the whole lemon but I love lemon)
1/2 teaspoon vanilla extract
120 grams (1 cup) All Purpose flour
pinch of kosher salt (between 1/8 teaspoon and 1/4 teaspoon)
Granulated sugar for rolling
Line two baking sheets. (The dough can be made 3 days in advance and just chill in the fridge until needed)
Beat together butter and powdered sugar. Beat in lemon peel and vanilla extract
Beat in flour and kosher salt and beat until just blended.
Transfer dough to a large piece of plastic wrap and press into a disk. Cover with another piece of plastic wrap and roll out to 1/4 inch thickness.
Place plastic-wrapped disk into the fridge and chill until firm, 20-30 minutes
Position a rack in the top and bottom third of the oven and preheat oven to 350F.
Transfer dough from plastic wrap onto a sugared surface. It replicates the non-stick that flour helps with but coats the dough deliciously.
Cut out shapes in the dough with a cookie cutter or lid of a mason jar or with the lid of a clean drinking glass.
Place cut outs on the cookie sheet about 2 inches apart and chill for 10 minutes. Coat lightly with sugar before putting them back in the fridge.
Bake cookies until light brown, 10-15 minutes. Watch carefully, the cookies around the edge of the cookie sheet with brown faster.