Name: Lavender Honey Shortbread Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: Approximately 24 cookies
Cuisine: European
Ingredients: 1.5 cup all-purpose flour; 1 cup unsalted butter (softened); 0.5 cup granulated sugar; 1.5 tbsp dried culinary lavender; 2 tbsp honey (for drizzling); 0.5 tsp vanilla extract; 0.25 tsp salt

Lavender Honey Shortbread Cookies - Image 1

These delicate shortbread cookies are a sophisticated treat, infusing the classic buttery, melt-in-your-mouth texture with fragrant culinary lavender and a golden honey drizzle. Perfect for afternoon tea or as an elegant dessert, they offer a unique combination of subtle floral notes and sweet richness. Easy enough for a beginner baker, yet impressive enough for special occasions, these cookies stand out as a refined addition to any cookie platter.

Preparation time: 15 min
Cooking time: 12 min
Total time: 27 min
Servings: 24

Instructions

Preparation

1Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper.
2In a medium bowl, whisk together the all-purpose flour, dried culinary lavender, and salt. Set aside.

Mixing and Baking

1In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy. Add the vanilla extract and mix until just combined.
2Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Be careful not to overmix.
3Gather the dough and form it into a disk. Wrap it in plastic wrap and chill in the refrigerator for at least 30 minutes, or up to an hour, to prevent spreading during baking.
4On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness. Use cookie cutters to cut out desired shapes and carefully transfer them to the prepared baking sheet.
5Bake for 12-15 minutes, or until the edges are lightly golden. The cookies should still be pale in the center.
6Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Finishing

1Once fully cooled, lightly drizzle the cookies with honey. Serve immediately or store in an airtight container.

Instructions

Preparation

1Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper.
2In a medium bowl, whisk together the all-purpose flour, dried culinary lavender, and salt. Set aside.

Mixing and Baking

1In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy. Add the vanilla extract and mix until just combined.
2Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Be careful not to overmix.
3Gather the dough and form it into a disk. Wrap it in plastic wrap and chill in the refrigerator for at least 30 minutes, or up to an hour, to prevent spreading during baking.
4On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness. Use cookie cutters to cut out desired shapes and carefully transfer them to the prepared baking sheet.
5Bake for 12-15 minutes, or until the edges are lightly golden. The cookies should still be pale in the center.
6Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Finishing

1Once fully cooled, lightly drizzle the cookies with honey. Serve immediately or store in an airtight container.

Nutrition Information

Calories: 121 kcal
Protein: 1 g
Fat: 7 g
Carbs: 14 g

Nutrient	Per serving
Calories	121 kcal
Protein	1 g
Fat	7 g
Carbs	14 g

Tips

Do not overbake shortbread cookies; they should be pale in color with only slightly golden edges to maintain their tender, melt-in-your-mouth texture.