Soft and buttery lavender shortbread cookies with a light glaze are the perfect spring time treat for showers, brunch, Easter, Mother’s Day, or just because. With only 6 ingredients, they are so easy to make and even easier to devour! (nut-free)
In a stand mixer, cream together butter and sugar. Add lavender extract and mix well. Add flour and salt and mix until well blended.
Place dough onto a sheet of plastic wrap and roll into a log about 1 inch in diameter.
Refrigerate dough for 30 min.
Preheat oven to 350° F. Remove dough from refrigerator and slice into 1/2 inch thick circles. Place on a cookie sheet lined with parchment or a silicone baking mat.
Bake for 12-15 minutes. Remove from oven and let cool before removing to a cooling rack.
To make the glaze, stir powdered sugar and lavender extract. Slowly add water, one tbsp at a time until it reaches glazing consistency. Lightly drizzle over cooled cookies and let harden before storing.
Store cooled cookies in an airtight container at room temperature.
To make the lavender sugar, add 1/4 cup sugar and 1 tbsp dried food grade lavender to a jar. Close the lid and shake to release the oils. Let rest for 24 hours to infuse. Before using, strain out the lavender using a fine mesh strainer.
To make lemon lavender shortbread cookies, add 1 tsp lemon zest to the dough with the flour, and add switch 1 tbsp of water in the glaze for lemon juice.