My regular easy sugar cookie recipe 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. 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 while you bake, too! 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!
Ingredients
These ingredients are basic baking essentials, with the exception of dried lavender buds. If you have some leftover from my London fog drink, you can use them here.
Butter. 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.Granulated Sugar. Lavender. A very small amount of dried culinary lavender buds is all we need–just ½ teaspoon. If you use lavender from your yard, make sure it hasn’t been sprayed. I like this brand, since it’s grown in France, an area known for incredible lavender production.Egg Yolk. 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.Vanilla Extract.Flour.Baking Soda.Salt.
How to Make Lavender Cookies
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! These cookies are delightful for an afternoon snack, just like my Tea Cakes. They’re also very cute and giftable in clear snack bags.
Equipment to Bake Lavender Cookies:
In case you need a few tools to bake perfect cookies, I’ll share my list of kitchen favorites.
Small Sheet Pan - You can use a regular large cookie sheet, but I like this quarter sheet pan for baking all of my small batch cookies.Silicone Baking Mat - Instead of parchment paper, I use this silicone mat. Not only is it reusable because it’s completely washable, it helps heat transfer more evenly, resulting in more perfectly round cookies.Cooling Rack - Cookies have the best texture if they cool completely after baking. This is the small wire cooling rack I love.
Storage
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. Lavender: I recommend culinary lavender or lavender buds from your yard that you can ensure were not sprayed with any kind of pesticide or insecticide. If you add more than ½ teaspoon, it can taste soapy, so even if you adore lavender, please measure precisely.Egg Yolk: 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 the recipe, use three egg yolks, etc. Storage: This recipe only makes 6 cookies. Store leftover cookies at room temperature in an airtight container. I don’t recommend making the dough in advance and freezing it, because it changes the baking time. I also don’t recommend freezing already baked cookies, because they seem to dry out when frozen and then become overly soft when thawed.
