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Lavender Cookies





Have you ever eaten Lavender Cookies?! These are inspired by my book THE NECESSITY OF LAVENDER TEA, and the book includes this recipe!



The shortbread-type cookie compliments the light lavender flavor ❤️ and they don’t taste like soap 🤣



Lavender Cookies


These light, buttery cookies have a subtle floral aroma. One bite will settle any restless heart and open the door for peace and calm. Paired with a cup of tea, these are perfect for a cozy day.


Prep Time: 20 minutes

Baking Time: 10 minutes

Chilling Time: 30 minutes

Total: 1 hour

Yield: 20 cookies


Ingredients

2 cups all-purpose flour

½ cup (1 stick) salted butter, cold

½ cup granulated sugar

1 teaspoon salt

1 teaspoon dried food-grade lavender buds


Instructions

  1. Crush the dried lavender into smaller bits.

  2. In the bowl of stand mixer fitted with a paddle attachment, beat the sugar and butter until pale and fluffy, about two minutes. Add the crushed lavender and salt and mix for another minute.

  3. Sift the flour into the butter-sugar mixture. Add 1 to 2 tablespoons of ice-cold water, and mix on low until just incorporated.

  4. Turn out dough onto parchment paper, and knead for just a few seconds to combine all the crumbles into the dough. The dough should be soft but not sticky. If the dough seems too sticky, add 1 tablespoon flour at a time until it just starts to come together.

  5. Transfer the dough to a piece of plastic wrap. Shape the dough into a log about 2 inches in diameter and 8 inches long.

  6. Wrap up the log in plastic wrap, and put it into the freezer for 30 minutes to 1 hour.

  7. Line two cookie sheets with parchment paper, and preheat the oven to 325°F.

  8. Remove the dough from freezer and unwrap. Using a sharp knife, slice thin rounds off the log, and place them on the baking sheet, spacing the cookies 2 inches apart.

  9. Bake for 10 to 12 minutes. Watch the cookies closely while baking so they don’t overbake. It’s okay if the cookies look soft and underbaked. They continue to cook as they cool.

  10. Let cookies cool on the cookie sheet for 10 to 15 minutes or until they are set enough to be handled. Transfer the cookies to a wire rack, and cool completely.


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