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Lavender Ginger Shortbread Cookies
Buttery, flaky, floral, and spicy these decicious spring time cookies won't last long!
Prep Time
15
minutes
mins
Cook Time
12
minutes
mins
Chill Time
30
minutes
mins
Course:
coffee, cookies, Dessert, tea
Cuisine:
Chocolate Cookies
Keyword:
ginger cookies, lavender, lavender cookies, lavender ginger shortbread cookies, lavender syrup, Matcha Shortbread Cookies
Servings:
30
cookies
Author:
Kevin
Equipment
cookie sheet
stand mixer
cookie cutter
Rolling Pin
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
Instructions
Preheat oven to 350 degrees.
Mix flour, corn starch, powdered sugar, salt, and ginger together in medium mixing bowl.
Sift your dry ingredients
Mix in the brown sugar thoroughly.
In a stand mixer put your softened butter, vanilla, and lavender syrup.
Whisk until smooth.
Turn the mixer speed to medium and add in the dry ingredients a half cup at a time.
Mix for 5 minutes, until dough is formed.
Remove the dough and form into a rectangle.
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, returning remnants to fridge to chill.
Place cookies on parchment paper and bake in the oven for 12 minutes.
Remove from oven and cool on rack for five minutes.