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Perfect Brown Butter Lavender Honey Shortbread Cookies

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Buttery, tender shortbread cookies with delicate floral notes of lavender and a touch of honey, enhanced by rich brown butter. Perfect for tea time, gift-giving, or a cozy treat.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, browned gently
  • 2 cups (250g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • 1 tablespoon dried culinary lavender (food-grade)
  • 2 tablespoons honey (mild, light honey like clover or acacia)
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract

Instructions

  1. Brown the Butter: Place 1 cup (225g) unsalted butter in a heavy-bottomed saucepan over medium heat. Stir occasionally as it melts and starts to foam. After about 5-7 minutes, it will turn a deep golden brown and smell nutty. Immediately remove from heat to avoid burning. Transfer to a bowl and let cool slightly for 5 minutes.
  2. Mix Dry Ingredients: In a large bowl, whisk together 2 cups (250g) all-purpose flour, ½ cup (100g) granulated sugar, 1 tablespoon dried culinary lavender, and ¼ teaspoon salt.
  3. Combine Wet Ingredients: Add the slightly cooled brown butter, 2 tablespoons honey, and 1 teaspoon vanilla extract to the dry ingredients. Stir gently with a spatula until the dough starts to come together. It will be crumbly but should hold when pressed. If too dry, add a teaspoon of cold water.
  4. Shape the Dough: Turn the dough out onto a lightly floured surface. Press together gently, then roll into a ½-inch (1.25 cm) thick rectangle. Cut into squares or use cookie cutters for shapes.
  5. Chill: Place the shaped dough on a parchment-lined baking sheet and refrigerate for at least 30 minutes.
  6. Bake: Preheat oven to 325°F (165°C). Bake cookies for 18-22 minutes until edges are just starting to brown. They will feel soft but firm up as they cool.
  7. Cool: Let cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack.

Notes

Do not skip chilling the dough to ensure proper texture and shape. Watch cookies closely near the end of baking to avoid burning. Use food-grade culinary lavender only. For gluten-free, substitute almond flour or gluten-free flour blend. For vegan, replace butter with vegan butter and honey with maple syrup.

Nutrition

Keywords: brown butter, lavender, honey, shortbread cookies, floral cookies, homemade cookies, easy baking, tea time treats

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