Lavender Sea Salt Shortbread Cookies with Grapefruit Icing are classically simple, fragrant treats that you will want to make time and time again.
I’m just gonna come out and say that I basically ate whatever I felt like all month long (and for the record, I’m so okay with it). Sometimes it was a smoothie bowl loaded with healthy AF superfoods, sometimes it was a donut. And a couple of times it was these Lavender Sea Salt Shortbread Cookies, which were pretty much the highlight of my month.
Not much else happened.
One thing that did happen though: I catered a fancy tea party for one of my sweetest clients, Carole, and put these cookies on the menu. They were of course a hit, I mean, what better thing to pair with a cup of tea than lavender and shortbread!
Only five ingredients are required to make these Lavender Sea Salt Shortbread Cookies:
- sea salt
The calming lavender in these buttery cookies is a lovely surprise, but sprinkling them with flaky sea salt accentuates those flavors and makes these cookies seriously legit. But if you really want to take these Lavender Sea Salt cookies to over the-top yummy heights, here’s what you should do: make an equally ridiculously simple grapefruit icing to go on top. Just two more ingredients- freshly squeezed grapefruit juice and powdered sugar- are all you need to add a little extra zing to these already delicious cookies.
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Lavender and Sea Salt Shortbread Cookies
Lavender Sea Salt Shortbread Cookies are classically simple, fragrant treats that you will want to make time and time again.
- 1 1/4 cup all-purpose flour
- Pinch of coarse sea salt
- 1/2 tablespoon dried lavender
- 1/4 cup sugar
- 1/2 cup 1 stick unsalted butter, at room temperature
- 2 -4 tablespoons grapefruit juice
- 1 cup powdered sugar
- Maldon or other flaky sea salt for garnish
Whisk together flour and sea salt in a small bow. Set aside.
Grind together lavender and sugar with a mortar and pestle or an electric spice grinder (coffee grinders work great for this also, just make sure to clean it out thoroughly first).
Add butter and ground lavender mixture to the bowl of an electric stand mixer fitted with a paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. Reduce speed to low and gradually add in flour, mixing until the dough just comes together. Transfer dough to a clean surface, divide in half and form into two balls. Wrap dough balls in plastic wrap and chill for at least 30 minutes.
Preheat oven to 350°. On a lightly floured work surface, roll each dough ball out to a 1/4-inch thickness. Use a heart shaped or 1 1/2-inch round cookie cutter to cut cookies. Place cookies on parchment lined baking sheets.
When oven is preheated, bake cookies for 8 -10 minutes, until just browned around the edges. Remove from oven and allow to cool on the baking sheets for 5 minutes then remove to a wire rack to cool completely.
Whisk together grapefruit juice and powdered sugar until smooth. Add more grapefruit juice if necessary to thin out icing. Spread icing onto cooled cookies and sprinkle with flaky sea salt.