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Lavender Shortbread Cookies

Lavender Shortbread Cookies

Serves: 4-6

Wine Pairing:  2013 Pietro Family Cellars Sauvignon Blanc

Prep: 20 Minutes Resting time: 30 minutes Cooking: 20 minutes Total time: 1 Hour, 10 Minutes


  • 1 ½ Cups unsalted butter, softened
  • 2/3 Cup GC Napa Valley Lavender sugar
  • 1 Tsp. GC Napa Valley Lavender kernels, finely chopped
  • 2 ½ Cups all-purpose flour
  • ½ Cup cornstarch
  • ¼ teaspoon GC Napa Valley Lavender Sea Salt


  1. Preheat oven to 325 degrees.
  2. In a mixing bowl, cream together butter, GCNV Lavender Sugar with an electric mixer. Mix for three minutes until fluffy and light in color.
  3. Add flour, cornstarch, and GCNV Lavender Sea Salt, and GCNV Lavender Flowers to mixing bowl and mix until combined
  4. Form dough into a ball, divide ball in half then wrap in plastic and refrigerate for 20-30 minutes until dough is firm.
  5. On a floured counter, roll dough into ¼ inch thickness. Cut into shapes with a cookie cutter then place in parchment paper lined cookie sheets.
  6. Bake cookies in preheated oven for 20 minutes until cookies are pale golden.


Plate on a large serving dish and enjoy!


  • Flour
  • Corn Starch
  • 1 Lb. Unsalted Butter
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