Lavender Cookies41 Reviews
“Delightful little cookies that add a wonderful atmosphere to any afternoon tea. They have a delicate lavender flavor that is not overpowering at all! My first batch of these cookies disappeared before it had a chance to cool!” - by Diane Dahnert
Original recipe yields 2 1/2 dozen
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- Cream together the butter and sugar. Beat the egg, and blend into the butter and sugar. Mix in the lavender flowers and the flour. Drop batter by teaspoonfuls onto cookie sheets.
- Bake 15 to 20 minutes, or until golden. Remove cookies to cooling racks, and sprinkle with decorative sugar and additional lavender flowers if desired.
Amount Per Serving (12 total)
- 212 cal
- 10.2 g
- 28.7 g
Based on a 2,000 calorie diet
Reviews (41)Rate This Recipe
"I am an experienced cook (over 50 years) but this recipe was not good. They were too dry and flour-tasting. Since I had to make them for my Garden Club presentation, I made them three times with chang..." See morees. The third time the cookies were great with my changes: 2 tablespoons dried lavender instead of the 1 tablespoon fresh flowers, and I increased the egg to two and the sugar to 2/3 cup instead of the 1/2 cup. It made 40 cookies. I got lots of compliments on the cookies with my revisions. "
"When I read the first review, I couldn't understand how someone could think this is a bad recipe. I think it is a matter of taste. This is not your conventional cookie recipe. Not many people bake ..." See morewith lavender. I used 1 heaping tbs dried lavender instead of fresh and it was perfect. The cookies have a wonderful flavor. I've been looking for a recipe like this for a long time. Thank you for posting it! "
"The lavender one uses really will make a difference in these cookies. I went to my local organic grocer, and they were fantastic. I rolled the dough into small balls and then flattened them on the coo..." See morekie sheet using my palm, then sprinkled purple sugar on top before baking. Nothing will stick to them after baking. They were delicate, light, and complex-flavored."
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