Victorian Lavender Cookies with Rose Water Icing
Transport your taste buds to an era of refined elegance with these delightful Victorian Lavender Cookies with Rose Water Icing. Infused with the subtle, aromatic charm of dried culinary lavender and topped with a fragrant drizzle of rose water icing, these cookies are a floral masterpiece perfect for tea time or special occasions. The buttery, melt-in-your-mouth texture pairs beautifully with the delicate floral profiles, creating a unique and unforgettable treat. Garnish with edible rose petals or lavender buds for an extra touch of sophistication. Easy to prepare and ready in under 40 minutes, this recipe is an enchanting blend of beauty and flavor that’s ideal for showcasing at garden parties or simply indulging at home.
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Recipe Information
Ingredients
- 226 grams unsalted butter
- 150 grams granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 260 grams all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 1.5 tablespoons dried culinary lavender
- 120 grams powdered sugar
- 1.5 teaspoons rose water
- 2 teaspoons milk
- 1 handful optional: edible rose petals or lavender buds for garnish
Instructions
Preheat your oven to 180°C (350°F). Line two baking sheets with parchment paper and set aside.
In a large mixing bowl, beat the unsalted butter and granulated sugar together using an electric mixer until light and fluffy, about 2–3 minutes.
Add the large egg and vanilla extract to the butter mixture. Mix until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Using a mortar and pestle or a spice grinder, lightly crush the dried culinary lavender to release its fragrance. Fold the lavender into the cookie dough.
Roll tablespoons of dough into small balls and place them on the prepared baking sheets, about 2 inches apart. Gently flatten each ball with your fingers or the back of a spoon.
Bake in the preheated oven for 10–12 minutes, or until the edges are just lightly golden. Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
To prepare the icing, sift the powdered sugar into a small bowl. Stir in the rose water and milk, one teaspoon at a time, until you achieve a smooth and slightly thick consistency.
Once the cookies have cooled, drizzle the rose water icing over the tops using a spoon or small piping bag. Optionally, garnish with edible rose petals or lavender buds while the icing is still wet.
Allow the icing to set for 15–20 minutes before serving. Enjoy your Victorian Lavender Cookies with Rose Water Icing alongside a cup of tea for the ultimate floral treat.
Nutrition Facts
Calories |
3784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.9 g | 263% | |
| Saturated Fat | 115.8 g | 579% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 723 mg | 241% | |
| Sodium | 1199 mg | 52% | |
| Total Carbohydrate | 477.3 g | 174% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 270.0 g | ||
| Protein | 36.3 g | 73% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 190 mg | 15% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 529 mg | 11% | |
*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.
