Description
These delicate Lavender Cookies offer a fragrant twist on classic butter cookies, featuring the subtle floral notes of culinary lavender buds. Perfectly soft with a light golden edge, they’re ideal for pairing with tea or adding a touch of elegance to any dessert spread.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon dried culinary lavender buds, finely chopped
- Optional: 1–2 tablespoons milk (if dough is too dry)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light, fluffy, and well combined, which helps create tender cookies.
- Add Wet Ingredients: Beat in the egg and vanilla extract thoroughly until the batter is uniform and smooth, ensuring proper binding of the dough.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Combine Mixtures: Gradually add the dry ingredients into the wet mixture, stirring gently just until all ingredients are combined; avoid overmixing to maintain cookie softness.
- Incorporate Lavender: Fold in the finely chopped culinary lavender buds carefully to distribute their floral flavor throughout the dough.
- Adjust Dough Consistency: If the dough feels too crumbly or dry, add milk in 1 tablespoon increments until the dough holds together and is workable.
- Shape Cookies: Roll the dough into 1-inch balls and space them about 2 inches apart on the prepared baking sheet to allow for spreading during baking. Flatten each ball slightly using your hand or the bottom of a glass for even shape and thickness.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges just start to turn a golden color, indicating they are done.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Use culinary-grade lavender only; ornamental lavender may be too bitter or contain chemical treatments unsafe for consumption.
- For a finer texture and more balanced flavor, lightly grind the lavender buds with sugar in a food processor before mixing into the dough.
- These cookies are wonderful served with tea and can be enhanced with a drizzle of lemon glaze for added zest.
