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How fun it is to bake
Ingredients
Cookies:
- 1 cup unsalted butter, softened (226 grams)
- 3/4 cup granulated sugar (150 grams)
- 1 large egg
- 1 teaspoon
vanilla extract - 1/2 teaspoon almond extract (optional)
- 2 cups all-purpose flour (250 grams)
- 1/4 teaspoon salt
- 1 tablespoon dried culinary
lavender buds, finely ground (optional for a milderlavender taste)
Lavender Icing:
- 1 cup powdered sugar (120 grams)
- 2 tablespoons milk (30 ml, or more for desired consistency)
- 1/4 teaspoon
lavender extract - 1/2 tsp acai powder (for coloring)
Servings: 24 cookies
Prep Time: 20 minutes | Cook Time: 12 minutes | Cool Time: 20 minutes
Total Time: 52 minutes
Instructions for Lavender Cookies with Icing
Cookies:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg, vanilla extract, and almond extract (if using) until well combined.
- Gradually add the flour, salt, and ground
lavender buds, mixing just until the dough comes together. Avoid overmixing.
- For easier handling, cover the dough and chill in the fridge for about 30 minutes.
- Roll out the dough on a lightly floured surface to about 1/4 inch (6 mm) thickness. Use a round or flower-shaped cookie cutter to cut out shapes, placing them on the prepared baking sheet about 1 inch (2.5 cm) apart.
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are just starting to turn golden. Remove from the oven and allow the cookies to cool completely on a wire rack.
Icing:
- In a small bowl, whisk together the powdered sugar, milk, and
lavender extract until smooth. Add more milk as needed for a drizzling consistency. - If desired, add a drop or two of purple food coloring to give the icing a light
lavender color. - Drizzle the icing over the cooled cookies or use a piping bag for more precise designs. Allow the icing to set before serving.
