I know many are hesitant to bake with lavender at the risk that they will bite into something soapy. However, these gluten free honey lavender shortbread cookies have just enough earthy lavender taste and a touch of honey to compliment the buttery shortbread flavor we love. These gluten free shortbread cookies are so light, they just melt in your mouth.
Honey and lavender is such a calming pair. These cookies are not overly sweet, so the butter flavor cuts through in a very pleasant way. Shortbread cookies are one of the simpler cookie doughs to bring together. The dough will be easy to work with in your hands once it all comes together. It resembles more of a pastry dough than an actual cookie dough; it shouldn’t be very sticky. If you’re having trouble bringing the dough together into a ball, try lightly flouring your hands before handling the dough.
To achieve a smooth, flat top and bottom on these honey lavender shortbread cookies, you will work the dough into two logs of equal size. You will chill the logs for an hour, or you can prepare the dough a day or two in advance of baking. From there, you’ll simply slice 1/4-inch cookies out of each log and bake them. Shortbread cookies do not rise much in the oven; it matters more that they have turned a light golden color once the bake timer goes off.
Keep in mind that because these cookies are so delicate, they will break easily. However, they’re small enough to just pop in your mouth all at once! These cookies will keep in an air tight container for up to one week. Since they are so fragile, I think you’d lose a lot of the cookies attempting to freeze them. I hope you enjoy this light, bright Spring treat!
Honey Lavender Shortbread CookiesPrint Recipe
- 2 cups all-purpose gluten-free flour, spooned and leveled
- 2 tablespoons corn starch
- 1/2 teaspoon Kosher salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 3 tablespoons honey
- 1/3 cup granulated sugar
- 2 teaspoons dried lavender
- 1/2 teaspoon vanilla
Use a mortar and pestle or another flat, hard surface to slightly grind up the lavender. It doesn't have to be super fine, but we don't want any big chunks of lavender.
In a medium bowl, combine the flour, corn starch, salt, and lavender.
In a large bowl, beat the butter, honey, and sugar for about three minutes, until very smooth and creamy. Scrape down the sides of the bowl with a spatula, then beat in the vanilla extract for another minute.
Beat the dry ingredients into the wet ingredients for one to two minute. The mixture will be dry and crumbly at first, then will slowly come together.
Scrape the dough into one hand and place on a clean surface lightly dusted with flour and knead it for a minute, just to make sure everything is well incorporated.
Divide the dough in half, and form each half into a log that is about 8 inches long and 2 inches in diameter. Cover each log with plastic wrap, then use a cutting board or flat surface to gently press down on each long side of the log to create four corners. It doesn't have to be perfect; it will just give the cookies some shape when baking. Let the logs chill in the refrigerator for at least one hour.
When the dough is nearly ready, preheat your oven to 325 degrees and line two baking sheets with some parchment paper.
Now it's time to cut cookies out of the log. Take a short side of the log and cut 1/2-inch pieces down the entire log. You should get 12 to 18 pieces. Transfer the pieces to a prepared baking sheet, about 1 inch apart from each other.
Bake the cookies for 18 to 20 minutes, until they are a light golden color.
Let the cookies cool for 10 minutes on the baking sheets before transferring to a cooling rack to cool completely. These can be stores in an airtight container for up to one week.