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How fun it is to bake lavender cookies. You are going to love making these. They are super moist and delicious! And they look so pretty too. Here’s how you can make this lavender cookie recipe at home.
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 milder lavender 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.
