Food: lavender cookies

This year I’m letting all the lavender go to seed so I can have lots of new plants next year, but I’ve cut a very little bit of the flowers for other uses. Lavender cookies need fresh blossoms, not dried ones, so these are a summer cookie and definitely have a taste of days-gone-by. Perfect for an herbal or fruity tea, something light, hot or cold. Pulling them out of the oven, the room blooms with the smell of lavender and sugar cookies!

Early in the morning cut your flowers and sprinkle the buds into your sugar. Mix gently so the buds are covered, and let the oils from the buds have time to add fragrance to your sugar. Possibly do it the day before, if you have time. The bruising the buds receive as you pull them off the stem is all you need to do to release the oils.

If I make these again, I would add an additional 1/4-cup of butter, so that the cookies flatten out as they bake. They’re plenty light and delicate; I personally would just like them flatter. The 2nd batch I tried to flatten them with my fingers before baking, but it didn’t help much.

You can see it’s a basic sugar cookie recipe, with lavender buds.

Lavender cookies:
2 cups all-purpose flour
1-1/2 tsp baking powder
1/2 tsp. salt
1/3 cup butter
1/3 cup shortening
3/4 cup sugar
1-1/2 tsp fresh lavender buds (no pesticides!)
2 eggs
1 Tb milk
1 tsp vanilla
Pre-heat oven to 375ºF. Stir together flour, baking powder and salt. Set aside. Beat butter and shortening for 30 to 60 seconds. Add sugar and lavender buds. Beat until fluffy. Beat in egg, milk and vanilla. Add the dry ingredients to the mixture. Beat until well-combined. Drop teaspoonfuls of dough onto an ungreased cookie sheet about 2 inches apart. Bake for about 10 minutes or until golden-brown.

I adjusted a recipe from

One thought on “Food: lavender cookies

  1. This was definitely one of the more unusual cookies I’ve ever eaten. I like it, but the herbal taste is a little too sophisticated for my Oreo stained palate.

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