Sweet, buttery vanilla shortbread cookies with a floral spin thanks to lavender and rosé touches. This shortbread cookie dough comes together really fast, and is great to freeze to bake off later!
- 1/2 cup sugar
- 1 1/2 teaspoons dried culinary lavender
- 1 cup (2 sticks) butter, cubed
- 1 teaspoon vanilla
- 2 cups flour
- 1 cup white chocolate chunks
- 1/2 cup powdered sugar
- 2-3 tablespoons rosé wine
- In a large bowl or the bowl of a stand mixer, combine 1/2 cup sugar and 1 1/2 teaspoons lavender. Use your fingers to combine and make sure lavender is dispersed throughout. It won't completely turn into a powder, but this ensures you won't get clumps of lavender in the cookies.
- Add 2 sticks of cubed butter and beat on medium-high speed for 3-4 minutes until light and fluffy. This might take a little longer with a hand mixer. Note: You butter doesn't actually need to be softened for this! However, it will also take a little longer to get it light and fluffy if starting from cold.
- Add 1 teaspoon vanilla and combine.
- Slowly add in 2 cups of flour and mix on low until just combined. Fold in 1 cup white chocolate chunks using a rubber spatula. Make sure to fold well and get any remaining flour at the bottom of the bowl.
- Turn dough out onto a clean surface, and divide into two. Roll each portion into a 6-inch log and wrap tightly in plastic. Chill for at least 2 hours.
- When ready to bake, preheat oven to 350.
- Slice each log into 12 1/2-inch pieces and arrange on a parchment-lined baking sheet. A serrated knife helps to get through the chocolate, but if you have some start to crumble, no worries! Just push extra dough back together on the pan.
- Bake for 10-12 minutes, until the edges just start to get light brown.
- Let cool on pan for 5 minutes and then transfer to a wire cooling rack. Let cool completely before glazing.
To make glaze:
- Sift 1/2 cup powdered sugar in a bowl. Add 2 tablespoons rosé wine and stir to combine. If glaze feels thick add another teaspoon wine and stir again. Keep adding and stirring as needed to get the right consistency. I like to test it on my finger and if slowly drips down, I know it's ready. If you drips very quickly, add more sugar and vice versa!
- Drizzle glaze on cooled cookies and let sit for a few minutes to harden a bit before serving.
- This shortbread cookie dough freezes beautifully! Once you roll it into logs, you can just stick that in the freezer as-is. When ready to bake, take out and let sit until soft enough to cut through. Bake as directed, but add a minute or two of bake time (depending on long you let the dough sit out)
- Alternatively, you can let the dough chill in the fridge for an hour and then slice as if you were going to bake. From there place cookies on a baking sheet and flash-freeze for at least 30 minutes. Place cookies in a large bag and then bake off a few at a time whenever you want! You can go straight from freezer to oven, just add two minutes to the bake time