Easy Lavender Cookies Recipe

Introduction

These easy lavender cookies blend a subtle floral aroma with sweet honey for a charming treat. Perfect for tea time or a light dessert, they offer a soft texture with a delicate crunch from the coarse sugar coating.

Ingredients

• 1 cup white sugar (200 g)
• 4 tsp English lavender buds (fresh or dried)
• 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
• Coarse-grained sugar (for rolling)
• 2 tbsp English lavender buds (dried, for topping)

Instructions

1. Step 1: Make the lavender sugar by mixing the granulated sugar with the 4 teaspoons of lavender buds. Place in a sealed jar and leave for at least a week to infuse. Before using, sift out the lavender buds. If short on time, you can substitute plain granulated sugar.
2. Step 2: Beat the melted butter, honey, and lavender sugar together until smooth.
3. Step 3: Add the egg and vanilla extract to the mixture and beat until fully combined.
4. Step 4: Stir in the flour, baking soda, and salt until the dough is well incorporated. The dough will be quite soft.
5. Step 5: Refrigerate the dough for at least 30 minutes until it firms up. Cover it with cling film or a beeswax food wrap.
6. Step 6: Preheat your oven to 350°F (175°C), or 165°C for convection ovens.
7. Step 7: Scoop two tablespoon-sized portions of dough (around 50-60 g each) and roll into balls.
8. Step 8: Flatten each ball with the palm of your hand, then roll in coarse-grained sugar until fully coated. Sprinkle lavender buds on top and gently press them into the dough.
9. Step 9: Place the cookies on a baking sheet, allowing enough space between each to prevent them from merging during baking.
10. Step 10: Bake for 10 to 15 minutes, or until the edges are crisp and light brown. Cookies will be soft when removed—let them cool completely before enjoying.

Tips & Variations

• To enhance the lavender flavor, consider adding a few drops of culinary lavender extract along with the vanilla.
• For a gluten-free option, substitute plain flour with a gluten-free baking blend of equal quantity.
• If you don’t have time to make lavender sugar, regular granulated sugar works well; just add extra dried lavender buds on top for aroma.
• Roll the cookies in colored sugar for a festive twist without altering the flavor.

Storage

Store cooled cookies in a sealed container at room temperature for up to one week. For longer storage, keep them refrigerated where they will last up to a month. To refresh, allow refrigerated cookies to come to room temperature or warm slightly in a low oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lavender buds instead of dried?

Yes, fresh lavender buds can be used, but dried buds have a more concentrated flavor and less moisture, which is preferable for baking.

What if I don’t have time to make lavender sugar in advance?

If you’re short on time, substitute regular granulated sugar for the lavender sugar and simply add a sprinkle of dried lavender buds on top of each cookie before baking to impart aroma.

Easy Lavender Cookies Recipe

Pin Recipe

Print Recipe

★★★★★

5 from 87 reviews

Delight in these easy-to-make Lavender Cookies, infused with fragrant English lavender buds and sweet lavender sugar. Soft, aromatic, and slightly crispy on the edges, these cookies offer a perfect balance of floral notes and sweetness, ideal for teatime or special occasions.

• Author: Clara
• Prep Time: 15 minutes (plus 1 week for lavender sugar infusion)
• Cook Time: 10-15 minutes
• Total Time: 1 week and 25-30 minutes
• Yield: Approximately 20–24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: British

Ingredients

Scale 1x2x3x

Lavender Sugar

• 1 cup granulated sugar (200 g)
• 4 tsp English lavender buds (fresh or dried)

Cookie Dough

• ⅔ cup melted butter (150 g)
• 1 cup granulated lavender sugar (see above) (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

Finishing and Decoration

• Coarse-grained sugar (for rolling)
• 2 tbsp English lavender buds (dried or fresh, for sprinkling)

Instructions

1. Make the Lavender Sugar: Combine 1 cup granulated sugar with 4 teaspoons of English lavender buds in a sealed jar. Let the mixture infuse for at least one week to absorb the floral essence. Before use, sift out the lavender buds for a smooth sugar. Alternatively, plain granulated sugar can be used if you are short on time.
2. Mix the Butter, Honey, and Lavender Sugar: Beat melted butter, honey, and the prepared lavender sugar together until the mixture is smooth and creamy to build a flavorful base for the dough.
3. Add Egg and Vanilla: Incorporate the egg and pure vanilla extract into the butter mixture, beating well to combine all wet ingredients evenly.
4. Combine Dry Ingredients: In a separate bowl, mix together plain flour, baking soda, and salt until well blended. Gradually fold this dry mixture into the wet ingredients until fully incorporated to form a soft dough.
5. Chill the Dough: Due to its softness, wrap the dough tightly with cling film or a beeswax food wrap and refrigerate for at least 30 minutes to firm up, making it easier to handle and shape.
6. Preheat Oven: Set your oven to 350°F (175°C) or 165°C if using a convection oven to prepare for baking.
7. Shape the Cookies: Scoop two tablespoon-sized pieces of chilled dough (approximately 50-60 grams each). Roll each into a ball, flatten gently with your palm, and coat entirely in coarse-grained sugar. Sprinkle additional lavender buds on top and press them lightly into the surface for decoration and extra flavor.
8. Arrange on Baking Sheet: Place the cookies on a baking sheet spaced a full cookie’s width apart to prevent merging during baking.
9. Bake: Bake the cookies for 10 to 15 minutes until the edges are crisp and light golden brown. The centers will still be soft, which is perfect for texture.
10. Cool and Store: Allow cookies to cool completely on the tray to firm up before transferring them to a sealed container. They keep fresh for up to one week at room temperature or up to one month refrigerated.

Notes

• Make the lavender sugar at least a week in advance for best flavor infusion.
• If you’re in a hurry, you can skip lavender sugar and use regular sugar instead, but flavor intensity will be less pronounced.
• Refrigeration of dough is essential as the dough is very soft and easier to handle when chilled.
• Do not overcrowd the baking sheet to avoid cookies merging during baking.
• Cookies firm up as they cool—handle gently until cooled to avoid breaking.
• Storing in an airtight container preserves freshness and flavor.

Keywords: lavender cookies, floral cookies, easy baking recipe, aromatic cookies, English lavender dessert