Lavender Tea Cookies
Delight your taste buds with these delicate and aromatic Lavender Tea Cookies, a perfect blend of floral elegance and buttery sweetness. Infused with the subtle, calming essence of dried culinary lavender, these cookies are effortlessly charming and ideal for tea time or as a sophisticated gift. The dough comes together easily using pantry staples like unsalted butter, sugar, and flour, with a touch of vanilla and lavender to elevate the flavor profile. Their crisp yet tender texture is perfectly complemented by a light dusting of powdered sugar. Quick to prepare with just 20 minutes of hands-on time, these cookies bake to perfection in under 15 minutes, making them an effortless yet impressive addition to any gathering. Pair them with a hot cup of Earl Grey or chamomile tea for an unforgettable treat.
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Recipe Information
Ingredients
- 113 grams unsalted butter
- 100 grams granulated sugar
- 1 teaspoon vanilla extract
- 190 grams all-purpose flour
- 1 tablespoon dried culinary lavender
- 0.25 teaspoon fine sea salt
- 1 tablespoon milk (optional, for binding)
- 20 grams powdered sugar (optional, for dusting)
Instructions
In a food processor or a small spice grinder, pulse the dried culinary lavender until it becomes fine, but not powdered.
In a large mixing bowl, cream the unsalted butter and granulated sugar together using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Add the vanilla extract and the finely ground lavender to the butter mixture, and mix until well incorporated.
In a separate bowl, whisk together the all-purpose flour and fine sea salt.
Gradually add the flour mixture to the butter mixture, mixing on low speed until the dough just comes together. If the dough seems too crumbly, add the optional milk, 1 teaspoon at a time, until it holds together.
Shape the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for 30 minutes.
Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
On a lightly floured surface, roll out the chilled dough to about 1/4-inch thickness. Use a cookie cutter of your choice to cut out shapes, and place them on the prepared baking sheet, spacing them slightly apart.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Keep an eye on them to avoid overbaking.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
If desired, sift powdered sugar lightly over the cooled cookies for a decorative finish and an extra touch of sweetness.
Serve immediately with your favorite tea or store in an airtight container for up to a week.
Nutrition Facts
Calories |
1998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.2 g | 127% | |
| Saturated Fat | 57.0 g | 285% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 251 mg | 84% | |
| Sodium | 511 mg | 22% | |
| Total Carbohydrate | 267.3 g | 97% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 121.7 g | ||
| Protein | 21.1 g | 42% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 87 mg | 7% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 298 mg | 6% | |
*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.
