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–+ servings
Sidney & Thomas Johnson-Quesnelle

How To Make: Lavender Sugar Cookie Shortbread

5 from 1 vote
A soft and sliceable lavender sugar cookie shortbread made with homemade lavender butter and finished with a lemon yogurt glaze. Lightly floral, moist, and perfect for high tea, brunch, or elegant desserts.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Servings: 24 slices
Course: Dessert, high tea
Cuisine: American
Calories: 212
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Shortbread
  • 1 cup lavender butter (see below)
  • 1 ½ cups sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 4 cups cake flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
Lavender Butter
  • 2 cups heavy cream
  • 2 tablespoons culinary lavender
Lemon Yogurt Glaze
  • ½ cup Greek yogurt
  • ½ cup milk
  • ½ cup powdered sugar
  • 1 tsp lemon extract
  • Optional: lemon zest

Equipment

  • 1 stand mixer
  • 1 seive
  • 1 hand mixer

Method
 

Lavender Cream
  1. Heat the cream with the lavender, then allow it to cool completely.
    2 tablespoons culinary lavender, 2 cups heavy cream
  2. Strain out the lavender, squeezing well to extract all the flavor.
Lavender Butter
  1. Transfer the infused cream to a stand mixer and beat on high speed (loosely cover with a towel).
  2. After about 10 minutes, the buttermilk will separate.
  3. Remove the buttermilk and continue mixing on medium-high for another 10 minutes until a thick, whipped butter forms.
  4. Measure out 1 cup for the recipe.
Shortbread Dough
  1. Cream the lavender butter and sugar until light and fluffy.
    1 cup lavender butter, 1 ½ cups sugar
  2. Add the eggs and vanilla and mix well.
    2 large eggs, 2 tsp vanilla extract
  3. Mix in the baking powder, baking soda, and salt.
    1 ½ teaspoons baking powder, ½ teaspoon baking soda, ¾ teaspoon salt
  4. Gradually add the cake flour until a smooth dough forms.
    4 cups cake flour
Bake
  1. Lightly dust a square silicone pan with flour and fill it halfway with the dough.
  2. Bake at 350°F (175°C) for 35 minutes, until the top is golden brown.
  3. The inside should stay soft. A toothpick inserted into the center should come out with only crumbs.
Glaze
  1. Mix greek yogurt, milk, powdered sugar, and lemon extract until smooth.
    ½ cup Greek yogurt
  2. Add lemon zest if desired.
    Optional: lemon zest
Finish
  1. Allow the shortbread to cool completely.
  2. coat the glaze over the top, slice, and serve.
  3. For plating, drizzle a small amount of honey over each slice.

Nutrition

Calories: 212kcalCarbohydrates: 31gProtein: 4gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.002gCholesterol: 37mgSodium: 137mgPotassium: 59mgFiber: 1gSugar: 16gVitamin A: 320IUVitamin C: 0.1mgCalcium: 44mgIron: 0.3mg

Notes

  • The butter will not fully solidify due to the heated cream. A whipped, creamy texture is expected.
  • This recipe makes approximately 24 pieces, depending on how you slice it.
  • Store in the fridge in an airtight container for up to 4 days.
  • The nutrition information provided here is intended as a rough guide, only. We are not licensed nutritionists.

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