Print

Lavender Shortbread Cookies with Honey Glaze Recipe

Print Recipe

★★★★★

4.6 from 117 reviews

Delightful Lavender Shortbread Cookies featuring a delicate floral flavor, buttery texture, and a smooth honey glaze. Perfectly crisped edges and soft centers make these cookies a sophisticated treat for any occasion.

Ingredients

Scale

Cookie Dough

  • 8 oz (227 g) unsalted butter, room temperature
  • ⅔ cup (135 g) granulated sugar
  • 2 tablespoon (40 g) honey
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon kosher salt
  • 2 teaspoon dried lavender flower
  • 2 ¼ cup (300 g) all-purpose flour
  • 2 tablespoon (18 g) cornstarch

Honey Glaze

  • 2 tablespoon (30 g) milk
  • 1 cup (100 g) powdered sugar
  • A few pinches of kosher salt
  • 2 tablespoon honey
  • Optional: a few dried lavender flowers for garnish

Instructions

  1. Prepare Creamed Butter Mixture: Add softened butter, vanilla, honey, sugar, and salt to a stand mixer bowl fitted with the paddle attachment. Beat on medium speed until thoroughly incorporated and creamy, ensuring a smooth base for the dough.
  2. Grind Lavender: Place dried lavender flowers into a mortar and pestle and grind firmly to a fine powder, or crush with a rolling pin inside a sealed bag. This releases the floral aroma evenly in the dough.
  3. Sift Dry Ingredients: Sift together all-purpose flour, cornstarch, and lavender powder directly into the creamed butter mixture using a fine mesh sieve. Stir to combine, then beat on high speed until a cohesive dough forms with no visible flour.
  4. Shape and Chill Dough: Lay plastic wrap on the countertop. Divide dough into two equal portions, roll each into a 6-inch log, wrap tightly in plastic, and refrigerate for at least 1 hour or overnight for enhanced flavor and firmness.
  5. Slice Cookies: With a sharp knife, slice each chilled log into 12 cookies approximately ½ inch thick. Place sliced dough back into plastic wrap and store in the freezer while preheating the oven. Frozen dough may be baked directly or stored for longer periods.
  6. Preheat Oven: Position the oven rack in the center and preheat to 350°F (177°C) to ensure an even bake.
  7. Bake Cookies: Arrange cookie slices on a lined baking sheet spaced about 2 inches apart to allow for slight spreading. Bake for 20 minutes until edges turn a golden brown, indicating perfect doneness.
  8. Cool Cookies: Remove baking sheet from oven and let cookies rest on it for 5-10 minutes to finish baking with residual heat. Transfer cookies to a wire rack to cool completely both in texture and temperature.
  9. Prepare Honey Glaze: In a small bowl, whisk together honey, milk, powdered sugar, and a pinch of kosher salt until smooth and glossy, perfect for coating.
  10. Glaze Cookies: Dip the tops of cooled cookies into the honey glaze, then place them on a baking sheet. Use a toothpick to remove any air bubbles and smooth out imperfections for an even finish.
  11. Optional Decoration: Using tweezers, place a few dried lavender flowers atop the wet glaze for a beautiful presentation. Allow glaze to dry completely before storing or stacking the cookies.

Notes

  • Storing baked cookies: Keep lavender shortbread cookies in an airtight container at room temperature for up to one week to maintain freshness.
  • Storing cookie dough: Refrigerate dough for 3-4 days before baking, or slice and freeze dough for 3-6 months for convenience.
  • Baking frozen dough: No need to thaw frozen dough; bake directly from the freezer for best results.

Keywords: Lavender shortbread cookies, floral cookies, honey glaze cookies, butter cookies, homemade shortbread, delicate cookie recipe, lavender dessert

Find it online: https://busyrecipe.com/lavender-shortbread-cookies-with-honey-glaze-recipe/