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Lavender Shortbread with Rosemary Butter Crumble

Buttery, herb-infused shortbread cookies featuring culinary lavender and rosemary. Crisp on the outside, tender and fragrant inside, perfect for tea time, holiday treats, or gourmet snacking.
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Prep Time 20 minutes
Cook Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 35 minutes
Servings: 24 Cookies
Course: Cookie, Dessert
Cuisine: French, Mediterranean-inspired
Calories: 150
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1 cup unsalted butter room temperature
  • 1 tablespoon dried culinary lavender food-grade
  • 1 teaspoon fresh rosemary finely chopped
  • 1/4 teaspoon sea salt
  • Sanding sugar for coating

Method
 

  1. Gently grind dried lavender to release aromatic oils.
  2. Cream butter until smooth and fluffy in a large bowl.
  3. Gradually add powdered sugar, mixing until incorporated.
  4. Stir in ground lavender and finely chopped rosemary.
  5. Fold in flour and sea salt until dough comes together.
  6. Shape dough into a log, wrap in parchment, and chill 1 hour.
  7. Preheat oven to 350°F (175°C).
  8. Slice chilled log into 1/4-inch rounds and coat with sanding sugar.
  9. Place cookies on a parchment-lined baking sheet, leaving space between each.
  10. Bake 12–15 minutes, until edges are lightly golden.
  11. Let cookies cool slightly on the pan, then transfer to a wire rack to finish cooling.

Notes

Use only culinary-grade lavender to avoid bitterness. Grinding herbs enhances flavor uniformity. Chill the dough for a firmer texture and clean slices. Watch cookies closely—they brown quickly. Sanding sugar adds gentle sparkle and subtle crunch.