Lavender Cookie Recipe
Easy Lavender Cookies
This recipe will make 1 1/2 dozen Lavender cookies depending on the size of the cookie cutter you use. You will need to prepare a cookie sheet either by lightly spraying / buttering it or by using parchment paper to bake the cookies on. Learn more about culinary Lavender flower.
Ingredients:
- 1/2 cup unsalted butter softened
- 1/4 cup sugar (regular or superfine)
- 1 1/2 cups all purpose flour
- 1/2 teaspoon pure vanilla extract or 1/4 teaspoon Lavender flower extract
- 2 tablespoons of sugar for dusting the cookie tops (optional)
- 2 tablespoons fresh or 1 tablespoon dried Lavender flower buds finely chopped
Please use a true Lavender variety to avoid any hint of camphor taste.
Cream the butter and sugar until fluffy. Mix in the flour, Lavender flower buds, vanilla and then form a ball with the mixture. Cover with plastic wrap and chill for at least 20 minutes.
When ready to make cookies preheat your oven to 400 degrees Fahrenheit. Roll out the dough on a lightly floured surface and cut out cookies with a cutter. Heart shaped cookies are nice. Place the Lavender cookies onto the baking sheet dust with sugar for Lavender sugar cookies(optional - you could frost them too!) and bake for 10 minutes or until lightly golden.
Remove the sheet from the oven and let the cookies sit for a few minutes to set up before cooling on a wire rack. Store cookies up to a week in an airtight container but I bet they wont last that long as they will be eaten up quickly!
Cream the butter and sugar until fluffy. Mix in the flour, Lavender flower buds, vanilla and then form a ball with the mixture. Cover with plastic wrap and chill for at least 20 minutes.
When ready to make cookies preheat your oven to 400 degrees Fahrenheit. Roll out the dough on a lightly floured surface and cut out cookies with a cutter. Heart shaped cookies are nice. Place the Lavender cookies onto the baking sheet dust with sugar for Lavender sugar cookies(optional - you could frost them too!) and bake for 10 minutes or until lightly golden.
Remove the sheet from the oven and let the cookies sit for a few minutes to set up before cooling on a wire rack. Store cookies up to a week in an airtight container but I bet they wont last that long as they will be eaten up quickly!
Try drizzling Lemon Lavender Icing over the top and sprinkling on a few fresh Lavender flower blossoms for a lovely presentation.
