Slice and Bake Lavender Shortbread Cookies with Vanilla Icing
Floral, sweet, tender, and melt in your mouth delicious! These Slice and Bake Lavender Shortbread Cookies with Vanilla Icing are the perfect easy-to-make cookies to enjoy all spring and summer long.
Servings: 36
Calories: 94kcal
Ingredients
Cookies
- 1 cup granulated sugar divided
- ½ teaspoon culinary lavender
- ⅝ cup salted butter room temperature
- 3 large egg yolks room temperature
- 1 teaspoon vanilla extract
- 1½ cups all purpose flour*
Icing
- 1½ cups powdered sugar sifted
- 3 Tablespoons whole milk
- ¾ teaspoon vanilla extract
Instructions
Cookies
- Combine ¼ cup sugar with lavender in bowl of small food processor or spice grinder.
- Process until lavender is finely ground.
- Add sugar, lavender sugar, and butter to a large bowl.
- Beat with an electric mixer until light and fluffy, about 2-3 minutes.
- Beat in egg yolks, one at a time.
- Mix in vanilla.
- Add flour.
- Mix only to blend.
- Turn dough out onto a piece of parchment paper.
- Roll into a log that is 9 inches long.
- Roll up in parchment.
- Refrigerate 2 hours, or overnight.
- When ready to bake, heat oven to 350 °F.
- Line 2 sheet pans with parchment paper. Set aside.
- Remove dough from refrigerator.
- Slice into ¼ inch rounds.
- Place on prepared cookie sheets.
- Bake for 12 minutes, until just starting to brown around the edges.
Icing
- In a small bowl, combine powdered sugar, milk, and vanilla.
- Whisk until smooth.
- Spread on top of cookies.
Notes
*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g to the measurement for each cup of flour.
Expert Tips:
- Make sure that you use culinary grade lavender for this recipe!
- Be careful to not over mix the cookie dough.
- Don’t skip refrigerating the dough! It needs to be cold so it will cut.
- In a hurry? You can freeze dough for 15-20 minutes instead of refrigerating!
- To get evenly sized cookies, use a ruler or tape measure to measure and mark the dough at ¼ inch increments.
- Make sure you take the cookies out of the oven just as they start to turn color. They don’t need to be browned!
- These cookies taste better after they’ve cooled.
Nutrition
Serving: 1cookie | Calories: 94kcal | Carbohydrates: 15g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 27mg | Potassium: 10mg | Fiber: 0.1g | Sugar: 11g | Vitamin A: 121IU | Vitamin C: 0.01mg | Calcium: 5mg | Iron: 0.3mg