Lavender Sugar Cookies Recipe
Introduction
Lavender sugar cookies offer a delightful twist on a classic treat with their subtle floral aroma and tender texture. These lightly fragrant cookies are perfect for afternoon tea or a unique dessert option that will impress any guest.
Ingredients
- 330 grams all purpose flour
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 226 grams melted unsalted butter (slightly cooled)
- 200 grams granulated sugar
- 1 large egg (room temperature)
- 1 egg yolk (room temperature)
- 2 tsp vanilla extract
- 1 tsp lavender extract
- 50 grams granulated sugar
- 3 tbsp dried lavender
Instructions
- Step 1: Preheat the oven to 350°F (180°C) and line 2 baking sheets with parchment paper.
- Step 2: In a medium bowl, whisk together the all purpose flour, baking powder, baking soda, and salt. Set aside.
- Step 3: In a large mixing bowl, whisk the melted butter and 200 grams of granulated sugar until well combined.
- Step 4: Add the egg, egg yolk, vanilla extract, and lavender extract to the butter mixture. Whisk vigorously until smooth and paste-like.
- Step 5: Fold half of the flour mixture into the wet ingredients until a few streaks of flour remain. Add the rest of the flour and fold gently until no streaks remain. Set the dough aside.
- Step 6: In a small bowl, combine 50 grams of granulated sugar with the dried lavender.
- Step 7: Using a medium cookie scoop, portion the dough and roll each portion into a ball.
- Step 8: Roll each dough ball in the lavender sugar mixture until fully coated, then place on the prepared baking sheets spaced 1-2 inches apart.
- Step 9: Bake for 10-13 minutes until the edges are slightly golden and the centers are puffy. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Tips & Variations
- Use culinary-grade dried lavender to ensure a gentle flavor without bitterness.
- For a more intense lavender aroma, lightly crush the dried lavender before mixing with sugar.
- Swap lavender extract with lemon zest for a bright citrus variation.
- If you prefer a softer cookie, bake for the shorter time in the range and avoid over-browning.
Storage
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer keeping, freeze in a sealed container for up to 3 months. Reheat briefly in a warm oven to restore softness if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh lavender instead of dried?
Fresh lavender can be more potent and watery, which might affect texture and flavor. It’s best to use dried culinary lavender for this recipe to achieve the ideal subtle floral note.
What can I substitute for lavender extract?
Vanilla extract alone works well in this recipe, though you can also try lemon or almond extract for a different but complementary flavor profile.
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Lavender Sugar Cookies Recipe
- Total Time: 27 minutes
- Yield: Approximately 24 cookies 1x
- Diet: Vegetarian
Description
These delicate Lavender Sugar Cookies combine fragrant floral notes of lavender with a buttery, tender cookie base. Lightly coated in a mixture of dried lavender and sugar, these cookies are perfect for tea time or a charming treat that balances sweet and aromatic flavors.
Ingredients
Dry Ingredients
- 330 grams all purpose flour
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 226 grams melted unsalted butter (slightly cooled)
- 200 grams granulated sugar
- 1 large egg (room temperature)
- 1 egg yolk (room temperature)
- 2 tsp vanilla extract
- 1 tsp lavender extract
Coating
- 50 grams granulated sugar
- 3 tbsp dried lavender
Instructions
- Prepare the oven and pans: Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper to prevent sticking and set aside.
- Mix dry ingredients: In a medium bowl, whisk together the all purpose flour, baking powder, baking soda, and salt until evenly combined. Set aside.
- Combine butter and sugar: In a large mixing bowl, whisk the slightly cooled melted butter with 200 grams granulated sugar until the mixture is smooth and well blended.
- Add eggs and extracts: Vigorously whisk the large egg, egg yolk, vanilla extract, and lavender extract into the butter mixture until the mixture becomes homogeneous and has a paste-like texture.
- Incorporate flour: Fold half of the dry flour mixture into the wet ingredients gently until only a few streaks of flour remain, then fold in the rest until no streaks remain to form a consistent cookie dough. Set aside.
- Prepare lavender sugar coating: In a small bowl, mix together 50 grams granulated sugar and 3 tablespoons dried lavender for the coating.
- Portion the dough: Using a medium-sized cookie scoop, portion the dough into balls. Roll each scoop into a smooth round ball to ensure even coating.
- Coat the dough balls: Roll each cookie dough ball in the lavender sugar mixture until thoroughly coated. Place each coated ball onto the lined baking sheet with 1 to 2 inches spacing to allow spreading during baking.
- Bake the cookies: Bake the cookies in the preheated oven for 10 to 13 minutes, or until the edges are slightly golden and set, and the centers are puffed.
- Cool the cookies: Allow the cookies to cool on the hot baking tray for 5 minutes, then transfer them to a wire cooling rack to cool completely before serving and enjoying.
Notes
- For best texture, ensure the melted butter is cooled slightly before mixing with sugar to avoid cooking the eggs when combined.
- Room temperature eggs help create a smoother batter and better texture.
- Dried lavender used for coating should be culinary grade to ensure it is safe and palatable.
- Do not overbake to keep the centers tender and soft; cookies should be just set and edges lightly golden.
- Store cookies in an airtight container to maintain freshness and aroma.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Lavender sugar cookies, floral cookies, butter cookies, aromatic cookies, tea time cookies
