These lavender cookies are your favorite shortbread cookies with a delightful hint of lavender flavor. Easy, melts-in-your-mouth, one bowl recipe that’s done in less than 30 minutes!
Preheat oven to 375F. Grease an 8x8 inch baking pan and set aside.
In a large bowl using an electric hand mixer or using a stand mixer fitted with the paddle attachment, beat butter on medium high speed until light and fluffy (about 3 minutes).
Add confectioner’s sugar, granulated sugar, vanilla extract and lavender. Continue beating until fluffy (another 3 minutes). You’ll want to start slow and work your way up to medium speed. Remember to scrape the bottom and sides of your bowl with a spatula.
Sift all-purpose flour, rice flour and salt directly into your bowl and stir until evenly blended.
Transfer cookie dough into your prepared pan and firmly and evenly press the dough onto the bottom using your fingers.
To prevent your lavender cookies from puffing up and to allow them to cook evenly, dock the dough with a skewer or a small fork. Dock the dough evenly, at about 1-inch intervals.
Bake for 20 minutes or until the edges turn a light brown. Do not over bake, these cookies are meant to be pale and light. Remember that the cook time is a guide as all ovens are different so check on your cookies right before the 20-minute mark.
Allow to cool in the pan for 10 minutes then cut into rectangles or squares or triangles, up to you!
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Notes
The yield/total number of cookies will depend on how big or small you slice them, and what shape you slice them into. The estimated nutritional info here is based on 24 rectangular cookies.
The cookie dough will be slightly crumbly but fairly easy to handle. If it sticks to your fingers when pressing into the pan, wet fingers with a little water or dust with a little flour.
In addition to docking, I also lightly score my dough with a bench scraper to serve as a guide to cutting later.
See the post for more baking tips, FAQs, a troubleshooting guide and step-by-step photos.