I'm a big fan of shortbread cookies and these orange lavender shortbread cookies do not disappoint! They can be enjoyed plain, or drizzled with either a lavender syrup or an orange syrup-based icing!
One of the first things ready to harvest in my garden is rhubarb, and the second is lavender. The first thing I make with the lavender is lavender syrup for my lavender lattes. This year, however, I also made these orange lavender shortbread cookies. They're rich, buttery, and so good with iced Americanos or chai.
If you can't get enough lavender flavor, I recommend the optional step of making a lavender-flavored icing and a sprinkle of lavender buds to really maximize the lavender flavor.
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😍 Why You'll Love This Recipe
- Lavender and orange pair well together and give your shortbread cookies a bit of sophistication.
- You can freeze the shortbread dough and bake a few at a time when you're in the mood for something sweet.
- These shortbread cookies can be served for brunch, a fancy tea, Mother's Day, or anytime you are entertaining friends.
- These cookies make great gifts too! Just pack some in these cute bags to give to family, friends, or your favorite teacher!
🛒 What You Need For This Recipe
🔖 Ingredients & Substitutions
- Lavender: Make sure to use culinary lavender (English lavender). Make sure it has not been sprayed with pesticides. I'm using dried lavender flowers but you can also use fresh lavender flowers.
- Butter: Unsalted, room-temperature butter. If you only have salted, don't add salt.
- Sugar: I used baker's sugar, which is finer than granulated sugar. However, you can use granulated sugar if that's all you have.
- Orange Zest: You'll need the zest of one clementine or cutie, or 2 teaspoons orange zest. Another option is to use lemon zest to make lemon lavender shortbread cookies instead.
- Flour: One cup all-purpose flour, plus a little extra for dusting your work surface and rolling pin.
- Flavoring: I decided to go with one teaspoon of orange juice, however, 1 teaspoon vanilla extract would be another option. Or splurge and get this Bulgarian lavender extract!
*A full list of ingredients can be found in the recipe card on the bottom of this post.
🧈 How to Make Shortbread Cookies
Step 1: Using a stand mixer with a paddle attachment, cream room-temperature butter until light and fluffy.
Step 2: Using a small food processor, pulse sugar, lavender buds, and orange zest until incorporated. Add to butter and mix on medium speed until combined.
Pro Tip: If you don't have a small food processor, you can use a mortar and pestle instead!
Step 3: Add flour and salt and mix first on low, then on medium until incorporated. Scrape the sides of the bowl with a spatula as needed, then add orange juice. Mix until the dough comes together.
Step 4: Pour mixture over saran wrap. Fold plastic wrap over the dough, as you shape it into a disk. Chill cookie dough in the fridge for 30 minutes.
Step 5: Using a floured surface and floured rolling pin, roll the chilled dough until it's ¼" thick. Use a 2 to 2½ inch cookie cutter to cut out cookies. Press dough scraps together and roll out until all the dough is used up.
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Pro Tip: Another option is to roll the dough into a log and chill, then use a sharp knife to slice the dough into rounds ready for baking.
Step 6: Add cookies to a parchment paper or silicone mat-lined baking sheet and chill in the freezer for 15 minutes. Preheat convection oven to 325℉.
Step 7: Bake chilled cookies in a preheated oven for 13-15 minutes or until golden around the edges. Transfer to a cooling rack.
Optional Step
Whisk powdered sugar (icing sugar), lavender syrup, and half and half in a small bowl until smooth in consistency. Drizzle over cooled cookies and sprinkle with lavender buds. If you want to accentuate the orange flavor, use orange syrup and sprinkle with orange zest instead!
🤷🏻♀️ FAQs
Shortbread is chilled before baking to help keep its shape once baked. If the dough is too warm, it will spread more during baking.
One reason shortbread spreads is not chilling the dough before baking it. The other reason might be that the ratio of butter to flour is off. If you use too much butter, the cookies will be flat and greasy.
Shortbread can be frozen before baking and after. Just make sure the cookies are completely cool before freezing.
👩🏼🍳 Pro Tips
- Oven temperatures vary so make sure to keep an eye on your cookies during the last five minutes as to not burn them.
- For more tender cookies, don't overwork the dough. You want to avoid developing the gluten in the flour.
- Store lavender shortbread cookies at room temperature in an airtight container, tin, or plastic bag.
- If you decide to ice them, I recommend adding square sheets of parchment or wax paper between the cookies to keep them from sticking to each other.
🍪 Related Recipes
Love shortbread cookies? Here are some other cookies to try!
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
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📖 Recipe
Orange Lavender Shortbread Cookies
Ingredients
- ½ cup unsalted butter
- ½ cup bakers sugar
- 1 tablespoon dried culinary lavender
- 2 teaspoon orange zest
- 1 cup all-purpose flour (plus more for dusting)
- ¼ teaspoon sea salt
- 1 teaspoon orange juice
Optional Ingredients
- ½ cup powdered sugar
- 1 tablespoon lavender syrup
- 1 tablespoon half and half
- 1 tablespoon dried lavender buds
Instructions
- Using a stand mixer with a paddle attachment, cream room temperature butter until light and fluffy.
- Using a small food processor, pulse sugar, lavender buds, and orange zest until incorporated. Add to butter and mix on medium speed until combined.
- Add flour and salt and mix first on low, then on medium until incorporated. Scrape sides of the bowl with a spatula as needed, then add orange juice. Mix until the dough comes together.
- Pour mixture over saran wrap. Fold plastic wrap over the dough, as you shape it into a disk. Chill cookie dough in the fridge for 30 minutes.
- Using a floured surface and floured rolling pin, roll chilled dough until it's ¼" thick. Use a 2 to 2½ inch cookie cutter to cut out cookies. Press dough scraps together and roll out until all the dough is used up.
- Add cookies to a parchment paper or silicone mat-lined baking sheet and chill in the freezer for 15 minutes. Preheat convection oven to 325℉.
- Bake chilled cookies in preheated oven for 13-15 minutes or until golden around the edges. Transfer to a cooling rack.
Optional Step
- Whisk powdered sugar (icing sugar), lavender syrup, and half and half in a small bowl until smooth in consistency. Drizzle over cooled cookies and sprinkle with lavender buds. If you want to accentuate the orange flavor, use orange syrup and sprinkle with orange zest instead!
Notes
- If you don't have a small food processor, you can use a mortar and pestle instead!
- Another option is to roll the dough into a log and chill, then use a sharp knife to slice the dough into rounds ready for baking.
- Oven temperatures vary so make sure to keep an eye on your cookies during the last five minutes as to not burn them.
- For more tender cookies, don't overwork the dough. You want to avoid developing the gluten in the flour.
- Store lavender shortbread cookies at room temperature in an airtight container, tin, or plastic bag.
- If you decide to ice them, I recommend adding square sheets of parchment or wax paper between the cookies to keep them from sticking to each other.
Kelly Methey says
These are so delicious! I love lavender and these are so easy to make and are addicting! Thanks Hilda for another fantastic recipe!
Hilda Sterner says
Yay, I'm glad you like them! Thank you for the review!!