Lavender Cookies, a Sweet and Simple Treat
Lavender cookies are a delicious, easy-to-make, kids-friendly treat everyone will love. They are perfect for a springtime or summertime picnic or a special occasion. The lavender flower gives them a unique, sweet, and savory flavor.
Lavender is a beautiful and fragrant flower that can be used in many ways, including baking. These lavender cookies are perfect for a tea party and as part of your holiday baked goods. They can be dipped in chocolate or drizzled with confectioner sugar or icing.
Cookies, in general, are an easy treat for anyone with a sweet tooth. They can be customized to your living, and many recipes do not take long to make. The lavender cookies are made with dried lavender flowers and have a unique and fragrant flavor.
Ingredients needed for Lavender Cookies.
This recipe is for a small batch of cookies. Just enough to satisfy your sweet tooth craving.
- Unsalted butter: choose unsalted because you have to add salt to balance out the amount of sugar in the cookies.
- Granulated sugar: you can also add raw sugar if you prefer.
- Culinary-grade lavender buds: to flavor the cookies. The flowers have to be edible. You can purchase culinary-grade lavender buds at noubess.com.
- Egg yolk: to enrich the flavor and texture of the cookies.
- Vanilla extract: this is added for flavor.
- All-purpose flour: always use the best flour for your baked goods—a good brand is King Arthur All-Purpose Flour.
- Baking soda: to help the cookie dough rise.
- Fine salt: to balance out the amount of sugar in the cookie dough.
Making the cookies
Before baking your treats, make sure that you prepare all the ingredients. Baking is different from cooking. Sometimes certain ingredients, such as eggs, must be at room temperature, and sometimes you must use cold butter instead of melted butter. Every ingredient should be measured and ready before starting.
- First, preheat the oven to 350 degrees Fahrenheit.
- Line a small baking sheet with parchment paper. If you have a silicone mat, you can use it instead of parchment paper.
- Place the butter in a microwave-safe bowl, and melt in the microwave in 25-second intervals until fully melted. Be careful that the butter does not splatter if it gets too hot. To help the butter melt quickly, stir with the spoon after each interval.
- In a food processor, add the sugar and lavender flower buds. Using the pulse setting, keep pulsing until the ingredients are fully combined, and the buds have broken into tiny pieces.
- In a bowl, stir together the melted butter, lavender sugar, egg yolk, and vanilla extract. Keep stirring until fully combined.
- In a separate bowl, mix the flour with the baking soda. Sprinkle the flour mixture over the wet ingredients and stir to combine and form a soft dough. (if the batter is too thick or can not fully combine with the wet mixture, add 1-2 tablespoons of melted butter)
- Press the dough flat and evenly in the bowl. With a knife, divide it in half and each half into equal thirds so you could end up with 3 cookies from each half.
- Evenly space the cookies on the prepared baking sheet.
- Bake for 10 minutes, until they spread, crackle, and appear dry on top. (you may want to leave for an extra 2 minutes depending on your oven temperature, if you want to have a more crusty bottom and some color.
- Let the cookies rest on the baking sheet for 2 minutes before moving them with a spatula to a wire rack to cool completely.
Notes and Tips for making the Lavender Cookies Recipe:
- You can use lavender extract if you don’t have dried lavender flowers.
- If the batter is too thick or can not fully combine with the wet mixture, add 1-2 tablespoons of melted butter.
- Be careful not to overmix the dough, or the cookies will be tough
- The cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.
This Lavender Cookies recipe is a great way to share baked goods with friends, family, and coworkers. They are quick to make, and most of the ingredients are already in your pantry and refrigerator. Bake them today, and let us know what you think.
Lavender Cookies, a Sweet and Simple Treat
Ingredients
- 4 tablespoons unsalted butter melted
- ⅓ cup granulated sugar
- ½ teaspoon lavender buds/flowers
- 1 large egg yolk at room temperature
- ½ teaspoon vanilla extract
- ¾ cup all-purpose flour
- ¼ teaspoon baking soda
- ⅛ teaspoon fine salt
Instructions
- First, preheat the oven to 350 degrees Fahrenheit.
- Line a small baking sheet with parchment paper. If you have a silicone mat, you can use it instead of parchment paper.
- Place the butter in a microwave-safe bowl, and melt in the microwave in 25-second intervals until fully melted. Be careful that the butter does not splatter if it gets too hot. To help the butter melt quickly, stir with the spoon after each interval.
- In a food processor, add the sugar and lavender flower buds. Using the pulse setting, keep pulsing until the ingredients are fully combined, and the buds have broken into tiny pieces.
- In a bowl, stir together the melted butter, lavender sugar, egg yolk, and vanilla extract. Keep stirring until fully combined.
- In a separate bowl, mix the flour with the baking soda. Sprinkle the flour mixture over the wet ingredients and stir to combine and form a soft dough.
- Press the dough flat and evenly in the bowl. With a knife, divide it in half and each half into equal thirds so you could end up with 3 cookies from each half.
- Evenly space the cookies on the prepared baking sheet.
- Bake for 10 minutes, until they spread, crackle, and appear dry on top. (you may want to leave for an extra 2 minutes depending on your oven temperature, if you want to have a more crusty bottom and some color.
- Let the cookies rest on the baking sheet for 2 minutes before moving them with a spatula to a wire rack to cool completely.
Notes
- You can use lavender extract if you don’t have dried lavender flowers.
- Be careful not to overmix the dough, or the cookies will be tough.
- If the batter is too thick or can not fully combine with the wet mixture, add 1-2 tablespoons of melted butter.
- The cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
