Perfect Lavender Shortbread Cookies with White Chocolate
These tender, crumbly shortbread cookies infused with dried lavender and studded with creamy white chocolate chunks offer a delicate floral aroma and a sweet, comforting flavor perfect for special occasions or everyday treats.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (227g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- 2 cups (250g) all-purpose flour
- 1 tablespoon dried culinary lavender, gently crushed
- ½ cup (90g) white chocolate chunks
- ¼ teaspoon fine sea salt
- 1 teaspoon vanilla extract
- Optional: 2 tablespoons powdered sugar for dusting
Instructions
- Gently crush the dried lavender with a mortar and pestle or pulse in a food processor until fragrant but not powdered (about 10 seconds). Mix the crushed lavender into the softened butter, stirring well to distribute evenly (about 5 minutes).
- In a large bowl, beat the lavender-infused butter with granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
- Mix in 1 teaspoon of vanilla extract until combined.
- In a separate bowl, whisk together all-purpose flour, fine sea salt, and any remaining lavender bits not mixed into the butter (2-3 minutes).
- Gradually add the dry ingredients to the butter mixture, mixing on low speed or folding gently with a spatula until the dough comes together but remains soft and crumbly (2-3 minutes).
- Gently fold in the white chocolate chunks until evenly dispersed throughout the dough.
- Transfer the dough onto a lightly floured surface. Either roll it out to about ½ inch thickness and cut with cookie cutters, or shape it into a log about 2 inches in diameter and chill for 30 minutes before slicing into rounds.
- Wrap the dough log in plastic wrap and refrigerate for at least 30 minutes.
- Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper.
- Arrange sliced cookies about 1 inch apart on the baking sheet. Bake for 18-22 minutes until edges are lightly golden but centers remain pale.
- Remove cookies from the oven and let cool on the baking sheet for 5 minutes, then transfer to a cooling rack. Once completely cool, dust lightly with powdered sugar if desired.
Notes
If dough feels too sticky, chill for an additional 10 minutes before shaping. Use a light-colored baking sheet to prevent over-browning. Crushing lavender gently releases aroma without bitterness. Chilling dough is crucial to prevent spreading. Fold white chocolate chunks by hand to keep pockets of creamy chocolate.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7
- Fat: 8
- Carbohydrates: 12
- Protein: 1
Keywords: lavender shortbread cookies, white chocolate cookies, floral cookies, easy shortbread recipe, homemade cookies, baking, dessert, tea time cookies