5.0 from 18 votes
White Chocolate Lavender 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!
Prep Time
30 mins
Additional Time
2 hrs
Total Time
2 hrs 30 mins
Servings: 20 cookies
Course:
Dessert
Cuisine:
American
Ingredients
- 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
Instructions
- 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!
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