Large lavender shortbread cookies

Lavender Sugar shortbread cookies

Yield: 30-40 cookies
Collections: Cookie Dessert Snack

Featured Ingredients

We mix French lavender blossoms with our pure vanilla sugar for a delicate sweet flavor thatโ€™s wonderful in tea or coffee, or shake onto... Size Options
$7.99 Glass jar, 1/2 cup (wt. 3.0 oz)
Rose water is is made by steeping rose petals. Itโ€™s unique essence is called for in Middle Eastern and Indian pastries alike. Size Options
$4.49 Bottle, 4.5 fluid oz
Out of Stock

Lavender Sugar shortbread cookies Recipe

  • 2 cups all purpose flour
  • 1/2 cup lavender sugar
  • 1/4 cup sugar
  • 14 tablespoons (1-3/4 sticks) unsalted butter, cut into chunks
  • 1 large egg yolk
  • 1 1/2 teaspoons light cream or whole milk
  • 1 teaspoon rose water or vanilla extract
  • 1/4 teaspoon salt
  • {{ buttonText }}
Preparation Instructions

In a large bowl, thoroughly stir together the flour and sugars. Using forks, a pastry blender or your hands, cut the butter into the flour mixture until the mixture is the consistency of a coarse corn meal. In a small bowl, beat together the egg yolk, cream, rose water, and salt until well blended and smooth. Stir, then knead, the egg yolk mixture into the flour mixture until evenly incorporated.

Divide the dough in half. Roll each portion between sheets of waxed paper, until 1/4" thick. Stack the rolled portions, paper still attached, on a baking sheet. Refrigerate for 30 minutes, or freeze for about 15 minutes to speed the chill.

Preheat oven to 325 degrees. Grease several baking sheets.

Working with 1 portion at a time, and leaving the remaining dough chilled, gently peel away the top sheet. Using a roughly 2" shape, cut out the cookies. Use a spatula, if necessary to transfer the cookies to the baking sheet, about 1-1/4 inches apart. Reroll any dough scraps.

Bake the cookies, one sheet at a time, in the middle third of the oven for 9-13 minutes, or until just lightly browned at the edges. Immediately transfer cookies to a wire rack. Cool completely.

Store in an airtight container for up to 2 weeks or freeze for up to 2 months.

Yield: 30-40 cookies
Helpful Hints

If at any point the dough softens too much to handle easily, transfer the paper and dough to the refrigerator or freezer.

Photo by Cathy Michaels.


Share Your Recipes!

Do you have a recipe you'd like to share with The Spice House community? We are currently gathering recipes to include in our collection and we would love to share yours online.

Submit Yours


lisa b

These cookies are very good, with a truly unique flavor. Everyone in my family enjoyed them, even my 14 year old son-picky eater!


I have made these several times and they are always a huge hit. It's interesting that unless you tell people about the lavender they can't put their finger on it. Be careful not to get too heavy-handed with the rosewater in the icing.

Yami Gupta

Oh my gosh this looks so good! I am over here drooling over this dish right now. I am all over this. I canโ€™t even stop starring !!
Your site is good Actually, i have seen your post and That was very informative and very entertaining for me. Thanks for posting Really Such Things. I should recommend your site to my friends.
Independent Escorts in Aerocity
Call Girls Services Near Hyatt Regency Hotel Delhi
Escort Services Near Hyatt Place Gurgaon
Escorts Service Near Hyatt Regency Hotel Gurgaon
Free Classified Websites India