White Chocolate Lavender Slice and Bake Shortbread.
This white chocolate lavender shortbread is a perfect slice and bake cookie! It is so light but rich and buttery at the same time – with a hint of floral flavor. Perfect for spring!
New favorite cookie alert!
I should note that this is a fancy cookie. You know? It’s not a comfort cookie, like a warm chocolate chip right from the oven. It’s a bougie cookie that you can serve with tea. Or cocktails.
And it tastes like spring!
This white chocolate lavender shortbread is so dreamy. Buttery, rich and springlike all at the same time. It is just PERFECT for this season!
Chocolate chip cookies will always have a place and so will these. I love to make both.
I used the base of these pistachio dark chocolate cookies to make these which is also from Alison Roman’s viral chocolate chip shortbread. For this recipe, I skipped browning the butter. That sounds ludicrous, because I love brown butter! But it just adds time to the cookies and we don’t need that here.
I like the thought of these being more light and vanilla-y, as opposed to warm and caramely. Let’s make them!
First! The lavender!
I use this culinary lavender. Sometimes you can find it at Whole Foods but I usually get mine on amazon. It comes in a big bag and I use it often – especially in my lavender lattes. It lasts a while too, so don’t be afraid to grab it.
You could also just use lavender extract instead! For this cookie, you don’t need both. And while I usually love lavender extract (like in this banana bread), for the cookie, I love the texture of the culinary lavender. I also think it’s so pretty in the cookie itself.
Next, the white chocolate.
Use something high-quality. I love to use a bar of Lindt white chocolate. I just chop it up and throw it in!
The rest is simple. Cold butter is a must – it helps the cookies shape together. Sugar, vanilla extract.
The dough may be crumbly but you can bring it together with your hands. My favorite hack? If it is super crumbly and the dry ingredients are not mixing in, I shake in more vanilla extract! Works like a charm to bring it together with lots of extra flavor.
I love how light the cookies taste. They are perfect for the warmer months. The flavor is buttery, sweet and slightly floraly, but in the best way possible. If you’ve been around here for awhile, then you’ve probably heard me compare the smell of lavender + vanilla to an ice cream shop. I generally do NOT care for floral flavors or scents. But the lavender dessert combo is warm and welcoming without tasting like you bit into a floral.
In a word, it’s just SPECIAL.
Look at that stack!
I love how crunchy the outside edges are with the coarse sugar. These are a textural dream!
Annnnnd they taste like heaven.
White Chocolate Lavender Shortbread
White Chocolate Lavender Shortbread
- ½ cup loosely packed brown sugar
- ¼ cup sugar
- 1 ½ tablespoons dried culinary lavender
- 1 cup unsalted butter
- 2 teaspoons vanilla extract, plus more if needed
- 2 cups all-purpose flour
- 4 ounces high-quality white chocolate, chopped
- 1 large egg + 1 teaspoon water, for egg wash
- coarse sugar for rolling
- flaked salt, for topping
- Stir together the sugars and lavender. You can do this ahead of time so it really flavors the sugar!
- Place the cold butter in a stand mixer and beat on medium speed. Beat in the brown sugar and granulated sugar and beat on medium speed until combined, about 3 to 4 minutes. Beat in the vanilla extract until combined.
- Beat in the flour until it is just combined. If it is still very floury, you can shake in a few drops of vanilla extract to bring it together! Beat in the white chocolate.
- Remove the dough from the bowl and separate it into two pieces. Roll each piece in a log that is about 2 inches thick. Wrap it tightly in plastic wrap and refrigerate for at least two hours.
- Preheat the oven to 350 degrees F. Place about ½ cup coarse sugar on a plate.
- After two hours, unroll the log. Brush it with the egg wash. Roll it through the coarse sugar so it sticks.
- Slice the log into ½-inch slices. Slice down gently and if the white chocolate chunks break the dough apart, you can push the pieces back together. You want rounds on the baking sheet about 2 inches apart.
- Bake the cookies for 10 to 12 minutes, until they are slightly golden. Remove and sprinkle with a pinch of flaked salt. Let cool completely then serve!