Our Lavender Shortbread Drop Cookies are light, buttery, and have just a hint of lavender. They are easy to make and oh so good!
Lavender in a cookie? If you haven’t tried it, it is simply something you must!
Before you try this recipe, here are a few helpful hints to check out:
WHAT DO LAVENDER COOKIES TASTE LIKE?
They have a very subtle Lavender aroma and flavor. It’s not overpowering at all.
CAN LAVENDER BE EATEN?
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!
HOW CAN YOU TEL 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.
WHAT INGREDIENTS ARE NEEDED TO MAKE THESE LAVENDER SHORTBREAD DROP COOKIES?
Fresh or dried lavender, flour, raw honey, salted butter, salt, powdered sugar, milk or lemon juice, and vanilla extract.
Ready to make these light and buttery shortbread cookies?
- 2 ¼ cups all-purpose flour
- ½ cup raw honey
- 1 cup (two sticks) room temperature salted butter
- ¾ teaspoon quality salt
- Fresh or dried lavender flowers, we used a mix of both
For the glaze
- ⅔ cup powdered sugar
- About 1-2 tablespoons milk or pure lemon juice, we used lemon juice
- Dash of pure vanilla extract
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.
Amount Per Serving: Calories: 81Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 1mgSodium: 71mgCarbohydrates: 18gFiber: 0gSugar: 9gProtein: 1g
These calculations are estimates. Your actual totals will be based on the ingredients that you actually use.