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HOW TO MAKE LIGHT AND BUTTERY LAVENDER SHORTBREAD DROP COOKIES

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Our Lavender Shortbread Drop Cookies are light, buttery, and have just a hint of lavender. They are easy to make and oh so good!

How to Make Lavender Shortbread Drop Cookies

Lavender in a cookie? If you haven’t tried it, it is simply something you must! If you are looking for a different spin on a cookie, these are really the way to go! Light, crunchy, and delicious!

Don’t get me wrong, there is nothing better than a traditional cookie recipe like my Reese’s Cookies, my decadent Skillet Chocolate Chip Cookies, and my fun Mickey Mouse Sugar Cookies. But sometimes, changing things up a bit and experimenting with flavors and ingredients not only expand your taste buds but get you to learn about incorporating flowers and seeds into your recipes as well.

What Do These Taste Like?

They have a very subtle Lavender aroma and flavor. It’s not overpowering at all.

Can You Eat This Lavender?

Yes, it can be! Since it’s an herb, like thyme and rosemary, it can be used in any form of cooking and baking. If you haven’t tried lavender yet, you simply must!

If you are looking for additional cookies, make sure to check out all of our scrumptious cookies!

Expert Tips, Ingredient List and Suggestions for Recipe Success

  • Fresh or dried lavender – it doesn’t matter which you use.
  • Salted butter – I know I normally say use unsalted but for this recipe, use salted.
  • Kosher salt – make sure to use sea salt or kosher. Do not use regular table salt.
  • These cookies freeze nicely or will sit well in an airtight container on the counter for a few days

Step by Step Directions

The full ingredient list and instructions are in the printable recipe card below. Here are photos of the various steps in case you need them for reference.

Ingredients

Step 1: Cream together the honey, butter and salt, then whip for about 3 minutes longer until super light and fluffy before adding in the flour.

Mixing dough together

Step 2: Mix only until the ingredients are combined and then cover and chill for about 15 minutes.

Step 3: While the dough is chilling, line two baking sheets with parchment paper and preheat the oven to 350 degrees.

Step 4: Use an ice cream scoop to make even sized mounds of dough on the trays. The scoop we used was a 1.5 tablespoon size.

Step 5: Bake for about 12 to 15 minutes depending on how hot your oven runs, remove as soon as you see the edges starting to turn golden brown. This will give you a lightly crisp edge with a perfectly soft center.

Step 6: Allow the cookies to cool slowly on the trays. While that happens you can whisk together the glaze.

Pouring glaze over cookies

Step 7: Pour the glaze on while the cookies are still a little bit warm and sprinkle the lavender flowers on right away.

Step 8: For the best results, pour the glaze over 2 or 3 cookies at a time and then sprinkle on the flowers to make sure the glaze doesn’t start to set before you can add them on. Or you can have a helper sprinkle the flowers on for you.

These cookies freeze nicely or will sit well in an airtight container on the counter for a few days

FAQ About This Recipe

How can you tell if lavender is edible

You can pick them when they haven’t turned brown and the flowers are fully open. Your goal is to get the tiny flower that is inside that you have to remove from the flower head.

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Lavender Shortbread Drop Cookies

HOW TO MAKE LIGHT AND BUTTERY LAVENDER SHORTBREAD DROP COOKIES

MomSkoop Staff
Our Lavender Shortbread Drop Cookies are light, buttery, and have just a hint of lavender. They are easy to make and oh so good!
5 from 2 votes
Prep Time 10 mins
Cook Time 15 mins
Additional Time 20 mins
Total Time 45 mins
Course Cookies
Cuisine American
Servings 24
Calories 86 kcal

Ingredients
  

Ingredients for Cookies

  • 2 1/4 cups all-purpose flour
  • 1/2 cup raw honey
  • 1 cup salted butter room temperature (two sticks)
  • 3/4 t. kosher salt
  • Fresh or dried lavender flowers we used a mix of both

For the Glaze

  • 2/3 cup powdered sugar
  • 1 – 2 tbsp. milk or pure lemon juice we used lemon juice
  • dash of pure vanilla extract

Instructions
 

  • Cream together the honey, butter and salt, then whip for about 3 minutes longer until super light and fluffy before adding in the flour. Mix only until the ingredients are combined and then cover and chill for about 15 minutes.
  • While the dough is chilling, line two baking sheets with parchment paper and preheat the oven to 350 degrees.
  • Use an ice cream scoop to make even sized mounds of dough on the trays. The scoop we used was a 1.5 tablespoon size.
  • Bake for about 12 to 15 minutes depending on how hot your oven runs, remove as soon as you see the edges starting to turn golden brown. This will give you a lightly crisp edge with a perfectly soft center.
  • Allow the cookies to cool slowly on the trays. While that happens you can whisk together the glaze.
  • Pour the glaze on while the cookies are still a little bit warm and sprinkle the lavender flowers on right away. For the best results, pour the glaze over 2 or 3 cookies at a time and then sprinkle on the flowers to make sure the glaze doesn’t start to set before you can add them on. Or you can have a helper sprinkle the flowers on for you.
  • These cookies freeze nicely or will sit well in an airtight container on the counter for a few days

Nutrition

Serving: 1gCalories: 86kcalCarbohydrates: 19gProtein: 1gFat: 1gCholesterol: 1mgSodium: 71mgSugar: 10g
Keyword Cookies, Drop cookies, Lavender, Lavender Shortbread Cookies, Shortbread cookies
Tried this recipe?Let us know how it was!

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