Easy Lavender Cookie Recipe
A delightful and fragrant lavender cookie recipe that combines the floral essence of English lavender buds with a sweet honey-infused dough. These soft, slightly crispy cookies are perfect for afternoon tea or as a unique treat to share with friends and family.
- Prep Time: 15 minutes (plus at least 1 week for lavender sugar infusion and 30 minutes chilling)
- Cook Time: 10 to 15 minutes
- Total Time: 1 week 55 minutes (including lavender sugar infusion and chilling)
- Yield: Approximately 20 cookies 1x
- Category: Dessert, Snack
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Ingredients
Scale
Lavender Sugar
- 1 cup white sugar (200 g)
- 4 tsp English lavender buds (fresh or dried)
Cookie Dough
- ⅔ cup melted butter (150 g)
- 1 cup granulated lavender sugar (200 g)
- ¼ cup honey (75 g)
- 1 large egg
- 1 tsp pure vanilla extract
- 2 cups plain flour (multi purpose) (300 g)
- 2 tsp baking soda (bicarbonate of soda)
- ½ tsp salt
For Decoration
- Coarse-grained sugar (for rolling)
- 2 tbsp English lavender buds (dried, fresh or dried)
Instructions
- Make the Lavender Sugar: Combine 1 cup of white sugar with 4 teaspoons of English lavender buds in a sealed jar. Let it infuse for at least one week, then sift out the lavender buds before using the sugar in the recipe. This lavender sugar adds a fragrant floral note to the cookies. If short on time, you can substitute plain granulated sugar.
- Prepare the Cookie Dough: In a mixing bowl, beat together the melted butter, honey, and granulated lavender sugar until the mixture is smooth and creamy. Add the egg and vanilla extract, beating well to incorporate.
- Add Dry Ingredients: Sift in the plain flour, baking soda, and salt. Mix gently until a soft dough forms and all the ingredients are well combined.
- Chill the Dough: Cover the dough with cling film or beeswax wrap and refrigerate for at least 30 minutes to allow the dough to firm up, which will make it easier to handle.
- Preheat Oven: Preheat your oven to 350°F (175°C) or 165°C if using a convection oven.
- Form the Cookies: Scoop out two tablespoon-sized pieces of dough (about 50-60 g each) and shape into balls. Flatten each ball slightly with your palm.
- Coat with Sugar and Lavender: Roll each flattened cookie dough ball in coarse-grained sugar ensuring it’s fully coated. Sprinkle the tops with dried lavender buds and press them lightly to adhere.
- Arrange for Baking: Place the coated cookies on a baking sheet, spacing them at least one cookie apart to prevent them from merging as they bake.
- Bake the Cookies: Bake in the preheated oven for 10 to 15 minutes, until the edges turn crispy and light brown. They will remain soft upon removal.
- Cool and Store: Allow the cookies to cool completely to room temperature on a wire rack before serving. Store in a sealed container for up to one week at room temperature or up to one month refrigerated.
Notes
- For the best lavender flavor, use culinary grade English lavender buds.
- Lavender sugar can be made in advance and stored in a sealed jar for several weeks.
- If you prefer a crisper cookie, bake for the full 15 minutes; for softer cookies use less time.
- Do not overcrowd the baking sheet to prevent cookies from merging during baking.
- These cookies pair beautifully with a cup of tea or light dessert wine.
Nutrition
- Serving Size: 1 cookie (approx. 30 g)
- Calories: 130 kcal
- Sugar: 12 g
- Sodium: 110 mg
- Fat: 6 g
- Saturated Fat: 3.8 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: lavender cookies, floral cookies, honey cookies, English lavender, baked treats, fragrant cookies, easy cookie recipe
Find it online: https://flavorsbymaya.com/easy-lavender-cookie-recipe/
