Lavender Cookie Recipe

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5 from 3 reviews

Eileen Gray

A simple and perfect little cookie. Thin, crisp and lightly scented with lavender.

Prep Time30

Bake Time9

Total Time39

Servings:24 cookies

Ingredients

2 teaspoons lavender blossoms (see note)
5 oz unsalted butter (room temperature)
6 oz confectioner sugar (1 ½ cups)
1 tablespoon lemon juice
1 egg (room temperature)
¼ tsp table salt
¼ teaspoon baking soda
5 oz all purpose flour (1 cup, see note)
lavender blossoms (for decorating)

Instructions

Preheat the oven to 350 °F. Line two baking sheets with parchment paper (see note). Mince 2 teaspoons lavender blossoms to a rough powder.
Place 5 oz unsalted butter, 6 oz confectioner sugar and the minced lavender in a large mixing bowl or the bowl of a stand mixer. Cream until the mixture is light and fluffy. Scrape the bowl. Add 1 tablespoon lemon juice mix until combined. Add 1 egg and mix until combined. Scrape the bowl. Whisk together ¼ tsp table salt, ¼ teaspoon baking soda and 5 oz all purpose flour. Add the flour to the butter and mix until combined.
Use a .75 oz scoop or a tablespoon to scoop the cookies onto the prepared baking sheets, leaving 2" between the cookies. They will spread as they bake so make sure to leave enough room. Sprinkle a few lavender buds on top of each cookie.
Bake until the edges are golden brown and the middle of the cookies are set, about 8-10 minutes.
Allow the cookies to cool for 5 minutes on the pan to set then transfer the cookies to a cooling rack and allow to cool completely.
Store at room temperature in a covered container.

Notes

Adjust the amount of lavender based on the potency of your lavender and your personal preference.

If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.

Parchment paper is the best surface for these cookies to have just the right thickness and texture.

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