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    Home » Recipes » Sweets

    Lavender Shortbread Cookies Dipped in Matcha

    Published: Sep 22, 2021 Modified: Sep 22, 2021 by Candice

    JUMP TO RECIPE PIN RECIPE
    Chocolate and green dipped cookies.
    Green dipped shortbread cookies.
    Green and chocolate dipped cookies.
    Cookie on a wire rack.
    Cookies on a wire rack.
    Sliced cookie dough.
    Green dipped shortbread cookies.

    Shortbread cookies have a classic, rich, buttery flavor that makes me feel good every time I have one. This recipe takes the classic cookie and infuses calming lavender into the dough.

    Then, it's dipped in velvety smooth matcha white chocolate. The flavors together are next-level. I made a HUGE batch of these earlier this year to send out to my community, and they were thoroughly enjoyed by all. I'm so excited to finally share the recipe with you!

    Green dipped shortbread cookies with a sprig of lavender.
    TABLE OF CONTENTS hide
    1 Why this Recipe Works
    2 Ingredients & Substitutions
    3 How to Make this Recipe
    4 Shortbread FAQs
    5 More Lavender & Cookie Recipes
    6 Lavender Shortbread Cookies Dipped in Matcha

    Why this Recipe Works

    Shortbread cookies have a simply sweet flavor base – just sugar, butter and flour. This means you can easily add in other flavors to these cookies without tampering with the base flavors.

    Shortbread cookie dough is made with either granulated sugar or powdered sugar. This recipe uses both, achieving the perfect balance of meltiness and chewiness.

    Soothing lavender is a great match for sweet cookies. It's gently infused in these cookies without being overwhelming.

    The matcha white chocolate dip adds a bite of sweetness and slight earthiness to contrast with the crumbly texture of the cookies. Matcha and lavender also complement each other very well, and I can't get enough of them!

    Ingredients & Substitutions

    This post contains affiliate links where I might receive a commission if you make a purchase, at no additional cost to you. Thanks for your support!

    Labeled ingredients on a countertop.

    granulated sugar - this sugar provides the chewiness in the recipe.

    powdered sugar - this sugar provides the meltiness in the recipe.

    butter - use unsalted butter and add your own salt for consistency. Butter should be at room temperature so it creams well with the sugars.

    lavender - this recipe works best with dried lavender that is ground using a mortar and pestle or spice grinder.

    matcha - use culinary grade matcha powder for this recipe. Make sure to find a brand that does not contain any additional ingredients. Here is a matcha I like on Amazon, and here is the brand of Matcha I usually use.

    How to Make this Recipe

    You can make these cookies with or without the chocolate dip, and they are delicious either way.

    Lavender Shortbread Cookies

    Start by creaming together the butter and both sugars until light and fluffy. You can do this with a hand mixer or stand mixer.

    Gradually add in the dry ingredients: 2 cups flour, 1 ½ teaspoons dried lavender, and ¼ teaspoon salt. You do not need to mix the ingredients in a bowl in advance, but you can if you'd like. Mix them until incorporated well.

    Divide the dough in half. Form each half into an 8-inch log. Wrap in parchment paper, wax paper, or plastic. Refrigerate for at least 6 hours and up to 24 hours.

    Rolling cookie dough in parchment paper.

    Preheat the oven to 350F.

    Slice each lot into ¼-inch discs. Place 1-inch apart on ungreased baking sheets or silicone baking mats.

    Sliced cookie dough.

    Bake for 11-13 minutes, until the edges begin to lightly brown. Cool for 1 minute on the baking sheet. Then transfer to a wire rack.

    Cookies on a wire rack.

    Store in an airtight container at room temperature for 3 days, in the refrigerator for 1 week, or in the freezer for up to 3 months.

    Matcha or Dark Chocolate Dip

    Melt the chocolate chips with 1 teaspoon of coconut oil over a bain-marie. You can also melt the chocolate chips with the coconut oil in the microwave by microwaving for 15 seconds at a time, stirring well in between, until melted.

    Optional: Once melted, add the matcha powder to the melted white (or dark) chocolate and mix well to incorporate. Use white chocolate if you would like them to be green.

    Prepare a sheet pan with a silicone baking mat or parchment paper, or use a wire rack. Dip the cookies up to half-way in the melted chocolate and place them on the sheet pan. Refrigerate for 15 minutes. Enjoy!

    Chocolate dipped cookies on a baking sheet.

    Shortbread FAQs

    What is the secret to the perfect shortbread cookie texture?

    Everyone loves their shortbread on the spectrum of melty to chewy. What makes the difference is the type of sugar you use. You can use all powdered sugar for the meltiest cookies, and all granulated for the chewiest. This recipe meets right in the middle.

    What is the difference between butter cookies and shortbread?

    Butter cookies are less delicate than shorbread because of the higher portion of butter. Both cookies have the same ingredients, but with different ratios.

    Do you have to chill the dough?

    You can chill the dough up to overnight. This yields a tidier cookie that doesn't spread as much.

    Chocolate and green dipped cookies.

    More Lavender & Cookie Recipes

    If you love infusing lavender into treats, cookies, or tea time, here are some of my favorite recipes for you.

    • Earl Grey Hot Chocolate with Lavender Whipped Cream
    • Lavender Matcha Latte
    • London Fog Latte with Lavender
    • Cardamom Ghee Molasses Cookies

    FREE Ultimate Matcha Guide

    A 7-part email series from matcha basics to dinner-party recipes to help you take your matcha game to the next level in one week.

    ★ Did you make this recipe? Please give it a star rating below!★

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    Green dipped shortbread cookies.
    Print Recipe
    5 from 4 votes

    Lavender Shortbread Cookies Dipped in Matcha

    Mix lavender into shortbread cookie dough, dip them in matcha chocolate, and you get an incredible flavor blend with this sweet shortbread!
    Prep Time30 mins
    Cook Time30 mins
    Resting Time6 hrs
    Total Time7 hrs
    Course: Dessert
    Cuisine: American, English, Japanese
    Diet: Kosher, Vegetarian
    Servings: 64 Cookies
    Calories: 61kcal
    Author: Candice

    Equipment

    • Baking sheet
    • Wire Rack
    • Silicone baking mat
    • Mortar and Pestle

    Ingredients

    Lavender Shortbread Cookies

    • 1 cup unsalted butter room temperature
    • ¼ cup granulated sugar
    • ¼ cup powdered sugar
    • 2 cups all-purpose flour
    • ¼ teaspoon salt
    • 1.5 teaspoon dried lavender ground*

    Matcha or Dark Chocolate Dip

    • 1 cup white or dark chocolate chips use white chocolate if you would like them to be green
    • 1 ½ tablespoon matcha powder culinary grade, optional
    • 1 teaspoon coconut oil

    Instructions

    Lavender Shortbread Cookies

    • Cream together the butter and both sugars until light and fluffy.
    • Gradually add in the dry ingredients: 2 cups flour, 1 ½ teaspoons dried lavender, and ¼ teaspoon salt. Mix well.
    • Divide the dough in half. Form each half into an 8-inch log. Wrap in parchment paper, wax paper, or plastic. Refrigerate for at least 6 hours and up to 24 hours.
    • Preheat the oven to 350F.
    • Slice each lot into ¼-inch discs. Place 1-inch apart on ungreased baking sheets or silicone baking mats.
    • Bake for 11-13 minutes, until the edges begin to lightly brown.
    • Cool for 1 minute on the baking sheet. Then transfer to a wire rack.
    • Store in an airtight container at room temperature for 3 days, in the refrigerator for 1 week, or in the freezer for up to 3 months.

    Matcha or Dark Chocolate Dip

    • Melt the chocolate chips with 1 teaspoon of coconut oil over a bain-marie*.
    • Optional: Once melted, add the matcha powder to the melted white (or dark) chocolate and mix well to incorporate. Use white chocolate if you would like them to be green.
    • Prepare a sheet pan with a silicone baking mat or parchment paper, or use a wire rack. Dip the cookies up to half-way in the melted chocolate and place them on the sheet pan. Refrigerate for 15 minutes. Enjoy!

    Video

    Notes

    * You can grind the lavender using a spice blender or mortar and pestle.
    ** You can also melt the chocolate chips with the coconut oil in the microwave by microwaving for 15 seconds at a time, stirring well in between, until melted.
    Nutrition facts are calculated using white chocolate chips and matcha.
    I used this recipe for Rosemary Shortbread by Taste of Home as a starting point when I created this recipe.

    Nutrition

    Calories: 61kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 12mg | Potassium: 13mg | Fiber: 1g | Sugar: 3g | Vitamin A: 107IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
    Did you try this recipe?Mention @ProportionalPlate or tag #ProportionalPlate on Instagram! I'd love to see what you're making!

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    Reader Interactions

    Comments

    1. Nikki

      August 24, 2022 at 6:07 am

      5 stars
      These are excellent. I'll be making them again and again.
      Question: I used white chocolate chips and they stayed kinda thick so I had to frost the cookie rather than dip it. Was it the type of chocolate? Should I have used more coconut oil? What do you use for your white chocolate?

      Reply
      • Candice

        August 24, 2022 at 1:33 pm

        I'm so glad to hear you liked them, Nikki! It is possible the chocolate chips just needed to be heated up a bit longer. Any white chocolate chips should work in this recipe. I usually use Ghiradelli or Guittard because that is what they carry at my grocer.
        Are you heating them over a double boiler or in the microwave?

        Reply
    2. Salima

      September 28, 2021 at 3:29 pm

      5 stars
      This is such a special recipe! I’m obsessed with the matcha dip 😍

      Reply
      • Candice

        September 29, 2021 at 10:21 am

        I'm so glad you like it, Salima!

        Reply

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    Candice Walker

    On this blog, I get to share the food that I love, and get to enjoy in my own home. My heritage influences most of my recipes, and my travels inspire it. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

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