Lavender Shortbread Cookies
Equipment
- Electric Mixer
Ingredients
- 1 cup Salted butter (unsalted is fine too, just add 1 tsp salt)
- 3/4 cup Powdered Sugar 95g
- 1 tbsp Vanilla Extract
- 2 Tbs Lavender Syrup (food grade oil works too)
- 2 cups all purpose flour
- 2 tbsp corn starch
- optional-food coloring
- optional- chocolate melts for dipping
Instructions
- Bring butter to room temperature, beat with a mixer until it is smooth and creamy.
- Gradually add sugar to the butter. I used my stand mixer and gradually added sugar on a low setting. Stir until the mixture is creamy and well combined.
- Add vanilla extract and lavender flavor, stir until well combined.
- In a separate bowl, whisk together the flour and cornstarch. If you used unsalted butter, add 1 teaspoon salt in this step.
- Gradually add the flour mixture to your butter and sugar mixture until well combined. If you want to add a little food coloring, you can, but you may need to add a little bit of additional flour if the dough feels too wet.
- cover and place dough in the fridge to chill for 45 minutes
- Preheat the oven to 350 F when dough is nearly done chilling
- remove dough from the refridgerator and roll out on a lightly floured surface to desired thickness (roughly 1/8-1/4 inch”
- Use a cookie cutter and place cookies onto a lined baking sheet
- Place on the center rack in the oven for 9-12 minutes, until the edges start to turn a light golden brown. I start checking them around the 8-9 minute mark to ensure they do not overcook.
- Let cool and enjoy! I like to dip these in chocolate, but that is totally optional!
- Optional: Dip in chocolate melts and let cool
Notes
