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.
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.