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Time
45 mins

Lavender Shortbread Cookies Recipe
Lavender shortbread cookies are the perfect addition to any afternoon tea party or just with a cup of Earl Grey while enjoying a good book. You can bake the entire batch at once, or freeze a portion of the dough for up to 2 months to roll out and cut another time. Either way, you won’t regret adding these cookies to your afternoon tea rotation.

Posted by Samantha M. from Richmond, Virginia, United States • Published See Samantha M.'s 7 projects »
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  • Step 1

    In a small bowl, sift flour and salt together, then set aside.

  • Step 2

    Place lavender and 1 Tbsp of sugar in a mortar and grind lightly with the pestle. Place the lavender mixture in a large bowl with the remaining sugar and the butter. Cream ingredients together until smooth. Add vanilla extract and combine. Add the flour mixture, a little at a time and beating between additions, to the butter mixture until it forms a dough.

  • Step 3

    Shape dough into a disk, wrap tightly in plastic wrap and refrigerate for 30 minutes.

  • Step 4

    Line a large baking sheet with parchment paper and set aside.

  • Step 5

    Remove dough from refrigerator and roll it out to 1/4 inch thickness on a lightly floured surface. Cut into shapes (I used a fluted edge cookie cutter, but you can also cut into squares) and place on the prepared baking sheet. Place in the freezer for 15 minutes.

  • Step 6

    Preheat oven to 325 degrees while cookies are in the freezer.

  • Step 7

    Remove the tray and bake cookies for 12-14 minutes until lightly browned around the edges. Cool on the baking sheet for 5 minutes before transferring to wire rack.

  • Step 8

    Cookies can be stored in an airtight container for up to 5 days.

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