Lavender Shortbread Cookies

These Lavender Shortbread Cookies are buttery and lightly sweet, with a floral flavor and aroma from dried lavender.

PREP: 15-20 MIN   //   YIELD: 24-36 cookies
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 tablespoons Portland Syrups Lavender Syrup
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 tablespoon dried culinary lavender (optional, for extra lavender flavor)

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the Portland Syrups Lavender Syrup to the butter-sugar mixture and beat until well combined.
  4. In a separate bowl, sift together the all-purpose flour and salt. If you're using dried culinary lavender, you can also mix it in with the flour at this point.
  5. Gradually add the flour mixture to the butter mixture, mixing until a dough forms. Be careful not to overmix.
  6. Once the dough comes together, turn it out onto a lightly floured surface and gently knead it a few times until smooth.
  7. Roll out the dough to about 1/4 inch thickness. You can use a rolling pin and additional flour to prevent sticking.
  8. Use cookie cutters to cut out shapes from the dough and place them onto the prepared baking sheet, leaving a little space between each cookie.
  9. If desired, you can sprinkle a little extra granulated sugar on top of each cookie for added sweetness and texture.
  10. Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown.
  11. Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These cookies will have a delicate lavender flavor and a buttery, crumbly texture that's perfect for enjoying with a cup of tea or coffee. Enjoy!


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