Lavender Cookies
These thin, crisp cookies are delicately flavored with lavender and a touch of lemon, creating a light and fragrant treat. Easy to make with simple ingredients, they’re perfect for tea time, dessert, or anytime you crave a buttery, floral cookie.
Equipment
- 1 Stand Mixer (or large mixing bowl and hand mixer)
- 2 Half Sheet Pans
- Parchment Paper (enough for 2 pans)
- 1 Cookie Scoop (or tablespoon)
- Cooling rack
Ingredients
- 2 tsp lavender blossoms minced
- 5 oz unsalted butter room temperature
- 6 oz confectioners’ sugar 1 ½ cups
- 1 tbsp lemon juice
- 1 large egg room temperature
- ¼ tsp table salt
- ¼ tsp baking soda
- 5 oz all-purpose flour 1 cup, see notes
- Lavender blossoms for decorating
Instructions
- Prepare Your Oven and Pans: Begin by preheating your oven to 350 °F (175 °C). This ensures it reaches the perfect temperature for baking evenly crisp cookies. Line two half-sheet baking pans with parchment paper. Parchment not only prevents sticking but also helps the cookies bake evenly and maintain a delicate texture. Set the pans aside while you prepare the dough.
- Mince the Lavender Blossoms: Take 2 teaspoons of dried lavender buds and chop them finely with a knife until they form a rough powder. This releases the essential oils and floral fragrance, allowing the cookies to absorb the full lavender flavor without large, overpowering buds. Set aside a few whole blossoms for decorating later.
- Cream Butter, Sugar, and Lavender: Place 5 ounces of room-temperature unsalted butter, 6 ounces of confectioners’ sugar (about 1 ½ cups), and the minced lavender into a large mixing bowl or the bowl of a stand mixer. Using a paddle attachment or hand mixer, beat the mixture on medium speed until it becomes pale, light, and fluffy. Scrape down the sides of the bowl occasionally to ensure all ingredients are fully incorporated. This step builds the cookie’s tender, melt-in-your-mouth texture.
- Incorporate Lemon Juice and Egg: Add 1 tablespoon of fresh lemon juice to the creamed butter mixture. Mix on low speed until combined; the lemon juice adds a subtle brightness that balances the buttery richness. Next, add 1 room-temperature egg and continue mixing until the dough is smooth and cohesive. Scrape the bowl one more time to ensure the mixture is uniform.
- Combine Dry Ingredients: In a separate small bowl, whisk together 5 ounces of all-purpose flour (about 1 cup), ¼ teaspoon of table salt, and ¼ teaspoon of baking soda. Whisking helps distribute the leavening agents evenly, ensuring each cookie rises consistently and achieves a light, crisp texture.
- Fold Dry Ingredients into Wet Dough: Gradually add the flour mixture to the creamed butter and sugar mixture. Mix gently on low speed or fold by hand until the dough comes together. Avoid overmixing to prevent tough cookies. The dough should be soft, slightly sticky, and hold together when scooped.
- Portion the Dough: Using a 0.75-ounce cookie scoop or a tablespoon, scoop uniform portions of dough onto the prepared baking sheets. Space each mound approximately 2 inches apart, as the cookies will spread slightly during baking. Even spacing ensures proper browning and prevents them from merging into each other.
- Decorate with Lavender Blossoms: Lightly sprinkle a few whole lavender buds on top of each cookie. Press them gently into the dough so they adhere during baking. This adds visual appeal and enhances the floral aroma.
- Bake Until Golden: Place the baking sheets in the preheated oven. Bake for 8 to 10 minutes, or until the cookie edges are golden brown while the centers remain set but not overbaked. Keep a close eye in the final minutes, as thin cookies can go from perfect to overdone quickly. Rotate the pans halfway through baking if needed for even color.
- Cool on Pan: Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. This helps them firm up slightly and prevents breakage when transferring.
- Transfer to Cooling Rack: Using a spatula, carefully transfer the cookies to a wire cooling rack to cool completely. This allows air to circulate around the cookies, maintaining their crisp texture and preventing sogginess.
- Store Properly: Once fully cooled, store the cookies in an airtight container at room temperature. They will remain fresh and crisp for several days. For longer storage, cookies can be gently frozen with parchment layers in between.
Notes
- Adjust lavender carefully: The flavor of dried lavender can vary in intensity. Start with 2 teaspoons and adjust to your preference, but avoid using too much, as it can taste soapy.
- Flour measurement matters: If measuring by volume, use the “dip and sweep” method—overfill the measuring cup, then sweep off excess—to ensure accurate results.
- Butter temperature: Room-temperature butter creams better with sugar, creating a lighter, crispier cookie.
- Baking sheets: Parchment paper or silicone mats ensure even baking and help cookies maintain their delicate shape.
- Scooping consistency: Using a cookie scoop keeps cookies uniform in size, ensuring they bake evenly.
