Sweet, chewy, and delicately floral cookies made with lavender buds are the latest cookie jar favorite in my house. These lavender cookies<\/strong> have chewy centers and barely crisp edges. They’re nothing like shortbread cookies; they’re a classic sugar cookie punctuated with the incredible scent and flavor of lavender buds. <\/p>\n\n\n\n

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My regular easy sugar cookie recipe<\/a><\/span> has been on rotation in our house almost weekly for years. I even have friends that bake the recipe often with their kids, because it’s so simple. It makes just 6 cookies, which is the perfect amount for little hands.<\/p>\n\n\n\n
For these lavender cookies, I simply took that same cookie recipe but I blended a small amount of lavender buds into the granulated sugar before proceeding with the recipe. It’s perfect if you sip my Iced London Fog<\/a><\/span> while you bake, too!<\/p>\n\n\n\n
You can use lavender buds from your backyard garden (just make sure they haven’t been sprayed) or you can pick up culinary dried lavender buds. If you love the relaxing scent of lavender and enjoy the delicate flavor, you have to make these cookies!<\/p>\n\n\n\n
Ingredients<\/h2>\n\n\n\n
These ingredients are basic baking essentials, with the exception of dried lavender buds. If you have some leftover from my London fog drink<\/a><\/span>, you can use them here.<\/p>\n\n\n\n
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Butter<\/strong>. Since this is a small batch recipe, we only need half a stick of butter, or 2 ounces\/ 4 tablespoons. We will melt this completely, so there’s no need to ensure it’s room temperature before baking.<\/li>
Granulated Sugar<\/strong>. <\/li>
Lavender<\/strong>. A very small amount of dried culinary lavender buds is all we need–just 1\/2 teaspoon. If you use lavender from your yard, make sure it hasn’t been sprayed. I like this brand<\/a><\/span>, since it’s grown in France, an area known for incredible lavender production.<\/li>
Egg Yolk<\/strong>. We only need the egg yolk for this recipe, not the whole egg! If you double the recipe, use two eggs yolks, not the whole egg. If you triple this lavender cookies recipe, use three egg yolks.<\/li>
Vanilla Extract<\/strong>.<\/li>
Flour<\/strong>.<\/li>
Baking Soda<\/strong>.<\/li>
Salt<\/strong>.<\/li><\/ul>\n\n\n\nHow to Make Lavender Cookies<\/h2>\n\n\n\n
This cookies come together in just minutes, truly. I especially love that it uses melted butter for the dough so I don’t have to wait up to an hour for butter to soften before baking!<\/p>\n\n\n\n
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First, preheat the oven to 350-degrees Fahrenheit and line a small baking sheet with parchment paper (or use a silicone mat). Next, place the sugar and lavender buds in a mini food processor. Pulse a few times to break up the lavender.<\/p>\n<\/div>\n\n\n\n
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Melt the butter in a microwave-safe bowl, add the lavender sugar, egg yolk and vanilla extract. Stir very well to combine.<\/p>\n<\/div>\n<\/div>\n\n\n\n
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Sprinkle the flour, baking soda and salt evenly over the other ingredients in the bowl. Stir just to combine, until it comes together into sugar cookie dough.<\/p>\n<\/div>\n\n\n\n
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To evenly divide the dough into pieces, use this trick: press the dough flat in the bowl. Divide it in half with a spatula, and then divide each half into thirds by eye. You will end up with 6 roughly similar-sized lavender cookies. <\/p>\n<\/div>\n<\/div>\n\n\n\n
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Space the cookies evenly on the baking sheet, and bake for 10 minutes. They will spread and start to crackle. They will appear dry on top.<\/p>\n<\/div>\n\n\n\n
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Let the lavender cookies cool for 2 minutes on the baking sheet. They will flatten and crinkle more as they cool. Move to a wire rack to cool completely before serving.<\/p>\n<\/div>\n<\/div>\n\n\n\n
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These cookies are delightful for an afternoon snack, just like my Tea Cakes<\/a><\/span>. They’re also very cute and giftable in clear snack bags.<\/p>\n\n\n\n
Equipment to Bake Lavender Cookies:<\/h2>\n\n\n\n
In case you need a few tools to bake perfect cookies, I’ll share my list of kitchen favorites.<\/p>\n\n\n\n
Small Sheet Pan<\/strong> – You can use a regular large cookie sheet, but I like this quarter sheet pan<\/a><\/span> for baking all of my small batch cookies<\/a><\/span>.<\/li>
Silicone Baking Mat<\/strong> – Instead of parchment paper, I use this silicone mat<\/a><\/span>. Not only is it reusable because it’s completely washable, it helps heat transfer more evenly, resulting in more perfectly round cookies.<\/li>
Cooling Rack<\/strong> – Cookies have the best texture if they cool completely after baking. This is the small wire cooling rack<\/a><\/span> I love.<\/li><\/ul>\n\n\n\n
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Storage<\/h2>\n\n\n\n
This recipe only makes 6 cookies, so I don’t need to say much about long term storage. I don’t recommend making the dough in advance and freezing it, because it changes the baking time. Simply put, just make the cookie dough and bake them the same day. If you happen to have leftovers, keep them at room temperature in an airtight bag.<\/p>\n\n\n

How to Make Lavender Cookies<\/h2>\n\n\n\nThis cookies come together in just minutes, truly. I especially love that it uses melted butter for the dough so I don’t have to wait up to an hour for butter to soften before baking!<\/p>\n\n\n\n