Lavender Sugar Cookies
Delightfully floral and irresistibly soft, these Lavender Sugar Cookies bring a touch of elegance to your dessert table. Infused with fragrant dried culinary lavender, these buttery cookies strike the perfect balance between sweetness and a subtle herbal note, making them a unique and memorable treat. The dough comes together effortlessly with simple pantry ingredients, while a quick grind of lavender and sugar creates the aromatic base that sets these cookies apart. Baked to perfection with golden edges and a tender crumb, they’re ideal for teatime, gifting, or indulging yourself. Finish with a light dusting of powdered sugar for extra charm, and serve them alongside your favorite hot beverage for a cozy yet refined pairing. Perfect for lavender lovers or anyone looking to elevate their cookie game!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.5 tablespoons Dried culinary lavender flowers
- 1 cup Granulated sugar
- 0.75 cup Unsalted butter
- 1 large Egg
- 2 teaspoons Vanilla extract
- 1 teaspoon Baking powder
- 0.25 teaspoons Salt
- 2 tablespoons Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a small food processor or spice grinder, pulse the dried lavender flowers with 2 tablespoons of the granulated sugar until the lavender is finely ground. Set aside.
In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, salt, and the lavender sugar mixture.
In a large mixing bowl, cream the unsalted butter and the remaining granulated sugar together using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter mixture and beat until well incorporated.
Gradually add the dry flour mixture to the wet ingredients, mixing on low speed. Continue mixing until a soft dough forms.
Scoop tablespoon-sized portions of the dough and roll them into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
Using the back of a fork, gently flatten each cookie to create a slight crisscross pattern on top.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. Be careful not to overbake.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
If desired, dust the cooled cookies with powdered sugar before serving.
Nutrition Facts
Calories |
2654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.8 g | 106% | |
| Saturated Fat | 44.5 g | 222% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 406 mg | 135% | |
| Sodium | 1166 mg | 51% | |
| Total Carbohydrate | 448.1 g | 163% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 216.8 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 90 mg | 7% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 433 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
