Lavender is one of those versatile plants that can be used for just about everything. It is so commonly used in beauty products and aromatherapy… but what about in cookies? I found this out when I went to a local lavender farm in Brooklyn, Pennsylvania and saw all of the different types of lavender being grown.

Humming Hill Lavender Farm is a fairly new farm in northeastern Pennsylvania. The shop there features all things lavender such as soaps, butters, and Herbes de Provence. I left with all things lavender including a jar of culinary lavender. Trying to figure out what to do with it, I started looking and discovered all the ways to use it in your cooking and baking. So, go get some for yourself and try these flavor-packed, lavender-lemon shortbreads and bring them to your next summer picnic.

Lavender Cookies

  • Prep Time:20 minutes
  • Cook Time:18-20 minutes
  • Total Time:1 hour & 40 minutes
  • Servings:30
  • Medium

    Ingredients

  • 1 1/2 cup butter, softened
  • 2/3 cup granulated sugar
  • 1/4 cup confectioners' sugar
  • 1 1/2 tablespoon dried lavender
  • 1 lemon zested
  • 3 1/2 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
Photo by Emily Swingle
Photo by Emily Swingle

Step 1

Cream the softened butter and sugars in a medium-sized mixing bowl.

Photo by Emily Swingle
Photo by Emily Swingle

Step 2

Mix in the lavender flowers (picked and dried) and zest from one lemon. Stir until combined.

Photo by Emily Swingle
Photo by Emily Swingle

Step 3

Add the flour, cornstarch and salt and mix until dough starts to come together.

Photo by Emily Swingle
Photo by Emily Swingle

Step 4

Lay a strip of plastic wrap on the counter and dump the dough onto the center of the strip.

Photo by Emily Swingle
Photo by Emily Swingle

Step 5

Press the dough together so it forms a log. Wrap up the dough and shape the four sides by turning the dough on the counter to create a rectangle. Creating a flat surface on all sides of the dough.

Photo by Emily Swingle
Photo by Emily Swingle

Step 6

Refrigerate the dough for about an hour or until firm.

#SpoonTip: If you want to speed up this process, you can use the freezer.

Photo by Emily Swingle
Photo by Emily Swingle

Step 7

Once the dough is firm, preheat your oven to 325°F. Unwrap it and cut 1/4 inch slices.

Photo by Emily Swingle
Photo by Emily Swingle

Step 8

Dip the slices into purple colored sugar so that one side of the cookie is covered.

#SpoonTip: If you don’t have colored sugar, you can make your own like this.

Photo by Emily Swingle
Photo by Emily Swingle

Step 9

Place the cookies on a parchment paper lined baking sheet sugar side up. Bake for 18-20 minutes or until the sides and bottom are starting to turn golden brown.

Photo by Emily Swingle
Photo by Emily Swingle