April 24, 2020

Lavender Ginger Shortbread Cookies

Name: Lavender Ginger Shortbread Cookies
Prep time: 15 min
Cook time: 12 min
Ingredients: 2 cups Sifted Flour; 1/4 cup corn starch; 1/4 cup powdered sugar; 1 tsp ground ginger; 1/4 tsp salt; 1/2 cup brown sugar; 1 cup softened butter (2 sticks); 1 tsp vanilla paste; 2 tbsp candied ginger chopped; 1 tsp lavender syrup; 1 tbsp culinary grade lavender buds

These lavender ginger shortbread cookies are bright, floral, slightly spicy shortbread cookies are the perfect springtime treat!

Ready for some delicious lavender ginger shortbread cookies?

Oh springtime! I don’t know about all of you, but I am SO glad to see the flowers blossoming, seeds sprouting, and bees buzzing. I feel like the wonderful weather we have been able to enjoy here in the PNW has made this whole quarantine thing go a lot better! We have been in our garden and yard getting everything ready for summer.

One of the first plants to begin to blossom in our yard are the lavender plants. Their fragrant smell filling the air with the smells and thoughts of longer days to come. The idea for these lavender ginger shortbread cookies came to me while trimming lavender sprigs to dry in our home. We are known to enjoy a chai latte at our home and some of our favorite chai flavors include floral and spicy combination, like lavender and ginger! Just like that the recipe was born!

Lavender Ginger Shortbread Cookie Ingredients:

• 2 cups flour

• 1/4 cup corn starch

• 1/4 cup powdered sugar

• 1 tsp ginger powder

• 1/4 tsp salt

• 1/2 cup brown sugar

• 1 cup butter softened

• 1 tsp Vanilla paste

• 2 tbsp chopped candied ginger

• 1 tsp lavender syrup

• 1 tbsp dried cooking lavender buds

Instructions:

Preheat oven to 350 degrees.

The first thing you need to do is Mix flour, corn starch, powdered sugar, salt, and ginger together in medium mixing bowl. Now sift your dry ingredients to make to get that perfect shortbread texture. Next mix in the brown sugar thoroughly. Okay now we have the dry ingredients ready let’s move on to the rest.

In a stand mixer put your softened butter, vanilla, and lavender syrup. Then whisk until smooth. After the wet ingredients are beaten turn the mixer to medium and add in the dry ingredients a half cup at a time. You may need to use a spatula to wipe down the sides once or twice. Mix until a buttery flaky dough has formed, about five minutes.

Remove the dough and form into a rectangle. Then wrapped the dough in plastic wrap and chill the dough in the refrigerator for 30 minutes. Remove the dough from the refrigerator and roll out on parchment paper or lightly floured surface. Roll the dough out until it is a quarter of an inch thick. Cut out cookies with your favorite cookie cutter, place cookies on parchment paper and bake in the oven for 12 minutes. Remove from oven and cool on rack for five minutes before enjoying!

Now to take these to the next level, enjoy a Lavender Ginger Shortbread Cookies and ice-cream sandwich with Salt & Bakers amazing Homemade Vanilla Ice Cream Recipe.

Lavender Ginger Shortbread Cookie Tips:

Use culinary lavender buds for this dish. Food grade and less sticks!
If your dough tries to stick to your roller add a light amount of flour to it.
If you are having a hard time removing the cookies cut out all you can fit, then remove the dough from in-between. Re-chill this dough in the fridge between bakings.

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5 from 2 votes