Buttery, delicate, and quietly floral — the perfect showcase for your lavender sugar.
If lavender sugar is the foundation, these little shortbread cookies are what you build on it. Just a handful of ingredients, no mixer required, and that gorgeous lavender scent fills the whole kitchen as they bake. Perfect with afternoon tea or wrapped up as a gift.
Yield: about 1 dozen, depending on size.
Lavender Sugar Shortbread Cookies
Ingredients
Instructions
Method
-
Preheat oven to 325°F and line a baking sheet with parchment paper.
-
Cream the butter and lavender sugar together until light and fluffy, about 2–3 minutes. Beat in the salt and vanilla.
-
Add the flour gradually, mixing just until a soft dough forms. Don't overmix.
-
Shape: roll the dough between two sheets of parchment to about ¼-inch thick and cut into shapes, or roll into a log, chill, and slice into rounds.
-
Arrange on the baking sheet about 1 inch apart. Optional: Sprinkle the tops with a little extra lavender sugar.
-
Bake 12–15 minutes, until the edges are just barely golden. Shortbread should stay pale.
-
Cool on the pan for 5 minutes, then transfer to a rack. They'll firm up as they cool.
Make it pretty: a light drizzle of lemon glaze (powdered sugar + lemon juice) plays beautifully against the lavender.
-