Recipe

Lavender Shortbread

50 min • 24 to 30 servings •

Charlotte

A plate of homemade shortbread cookies with sugar edges, set on a wooden kitchen counter.

If you grow lavender at home, you probably bake with it too. Here’s a good recipe for lavender shortbread. (Note: To optimize aesthetics, best to use a large-grained sugar for the outer-coating. I used regular sugar and ended up with an uneven coating around the edges — see the clumps of sugar in the photo…coarse sugar would’ve spread more evenly).

Ready

12 oz butter

1 ¼ cup sugar

2 tsp salt

3 yolks

2 T vanilla extract

1 vanilla bean

3 tsp freshly ground lavender

3 ⅓ cups A.P. flour

Set

Coffee Grinder

Spatula

Mixing Bowls

Measuring Spoons/Cups

Kitchen Aid Stand Mixer

Cookie Sheet or Half Sheet Pan

Parchment Paper

Go!

Pre-heat oven to 325 F

Mince dried lavender buds in a coffee grinder. Measure out 3 teaspoons and set aside.

Cream the butter, sugar, and salt until blended. Add the egg yolks, one at a time, and just mix until incorporated. Add the vanilla extract, the seeds scraped from the inside of 1 vanilla bean, and the ground lavender. Mix.

Add the flour and mix until completely incorporated.

Form dough into a few logs, 1 ½ inches in diameter. Wrap in plastic and chill for at least 4 hrs.

Remove logs from refrigerator. Brush each log lightly with water and roll log in sugar to coat the outside surface.

Slice into ¼-½ inch rounds. Bake for 15-20 minutes.

Serve and enjoy.

Recommendations

Note: Cut fresh lavender flowers from the garden and wash out all the dirt/bugs. Hang upside down until dry. Mince the dry flower buds in a coffee grinder. Once ground, they’re ready to measure out and use for baking.
This recipe is a variation on the plain shortbread recipe from baking class at Tante Marie’s Cooking School.

baking cookies lavender

Sharing is Caring

Check out some of our stories!

Discover Stories