Lavender Cookies
These Lavender Cookies are buttery, crisp and lightly scented with lavender. They are a simple and perfect little treat to enjoy any time of day.
I grow lavender in my garden every year. When the plants start blooming, I start thinking about new ways to bake with lavender.
While developing this lavender cookie recipe I knew I wanted to keep the cookie simple so the floral flavor could really shine.
The starting point was my wildly popular Lemon Thin Cookie. If you’re interested in the science of baking I recommend that you read through that post to learn how I tweaked the ingredients to create a perfectly thin and crisp cookie.
Since I’d already done the work to perfect the texture of original recipe, adapting it to make a Lavender Cookie was fairly simple.
Lemon and lavender are nice together, but I did dial back the lemon a bit for this recipe. I added a good amount of crushed lavender blossoms for a lovely floral flavor that doesn’t overwhelm.
Ingredients
Ingredient Notes
- Butter – The butter should be pliable but not soft and melty. Room temperature butter should be about 70°F (21°C).
- Confectioner’s Sugar – Powdered sugar absorbs more moisture from the dough than granulated sugar. This helps the cookie spread more in the oven and remain crisp days after baking. You can use the same amount (by weight) of granulated sugar.
- Lavender – You can adjust the amount of lavender based on the potency of your lavender and your personal preference.
- Baking Soda – Just a hint of baking soda helps create the light and open texture of the cookie.
How to make Lavender Cookies
See the recipe card for exact measurement and detailed instructions.
- Place the lavender blossoms on a cutting board.
- Mince the lavender until it becomes a rough powder.
- Combine the sugar, butter and crushed lavender in a mixing bowl.
- Cream until light and fluffy. Add the lemon juice and add the egg.
- Mix to incorporate.
- Add the flour and mix to combine.
- Scrape the bowl to ensure all the ingredients are combined.
- Use a small cookie scooper or tablespoon to portion the cookie dough.
- Sprinkle the tops of the cookies with lavender blossoms and/or buds.
- Space the cookies out with plenty of room for them to spread.
- Bake until the edges are golden brown and the center is baked.
Pastry Chef tips for making Lavender Cookies
- Unlike many other cookie doughs, this lavender cookie dough is not chilled before baking. Because the butter in the dough is soft the cookies spread thin in the oven and bake up nice and crisp.
- You can make the dough ahead of time. Scoop the cookie balls and refrigerate or freeze until you’re ready to bake. Line the chilled dough balls on the cookie sheet and allow them to come back to room temperature before baking.
- Parchment paper is the best surface for baking these cookies.
Storage
- Lavender cookies will keep in a covered container at room temperature for 2-3 days.
- Left over cookies can be frozen. They will still be crisp even after defrosting.
More thin and crisp cookie recipes:
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Lavender Cookie Recipe
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.
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