Grandma’s Lavender Cookies: A Fragrant, Sweet, and Easy Recipe for Any Occasion
My Grandma’s Lavender Cookies are more than just a recipe; they are a cherished memory, a taste of nostalgia, and a delight for the senses. Sweet, subtly floral, and wonderfully fragrant, these cookies hold a special place in my heart. They are incredibly simple to make, adorned with a delicate glaze, and absolutely perfect for welcoming spring or savoring the warmth of summer. I love to finish them with a gentle sprinkle of lavender buds, adding a touch of elegance and an extra hint of their enchanting aroma. This recipe is a beautiful way to bring a piece of my family’s baking tradition into your home.
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About This Lavender Cookie Recipe
Baking these lavender cookies immediately transports me back to my grandmother Alice’s kitchen. She wasn’t one for conventional chocolate chip cookies; her baking was always unique and touched with a special flair. While I’m sure we baked many things together, this lavender cookie recipe stands out vividly in my memory.
I recall being a young, enthusiastic child, insistent on decorating cookies with fresh flowers. My grandma, with her boundless kindness and gentle spirit, always indulged my creative whims. She was truly the kindest woman I’ve ever known, and her patience with my kitchen adventures was endless.
The recipe itself was delightfully straightforward, allowing me to participate in every step, from mixing to shaping. But the real magic happened when the cookies cooled. We would gather petals from her lush garden – often roses or, in this case, lavender – and delicately place them atop each cookie. Then, we’d drizzle them with a thin, glistening icing, making each one a tiny work of art. The scent of sweet lavender mingled with sugar and fresh air was truly intoxicating.
A Timeless Memory: The Beauty of Grandma’s Lavender Cookies
Even now, after years of baking, these lavender cookies remain some of the most beautiful and heartwarming treats I’ve ever created. I suspect my grandma subtly corrected my inevitable kitchen mishaps with her quiet grace, ensuring perfection while making me feel like the master baker. I was, after all, quite the messy chef in my youth!
Whenever I face a baking challenge—a recipe gone awry or a burnt dinner—my mind often drifts back to those precious moments with my grandma. I remember the immense pride I felt when my mom walked in, her jaw literally dropping at the sight of our floral creations. That feeling of accomplishment, coupled with the warm aroma of cookie dough and lavender that always clung to my grandma, is etched into my soul. It’s one of those iconic kitchen memories I cherish deeply, especially when asked how I first discovered my love for baking.
My grandma’s memory becomes especially vivid each year as spring gracefully transitions into summer. The vibrant roses in my own front yard unfurl, instantly bringing to mind her magnificent rose garden, a place of pure magic.
This year, more than ever, baking these beloved lavender cookies on a bright, sunny afternoon, I felt her presence beside me. It was as if she was whispering, encouraging me to lick the spoon clean and savor every bit of dough, never letting a single precious morsel go to waste. Her spirit, her love for baking, and her boundless generosity truly live on through these simple yet profound moments in the kitchen.
So today, I’m honored to share a piece of my heart, a treasured family recipe, with you. Here’s to the joy of baking, the invaluable wisdom of grandmas, and the glorious flavors of summer. May these cookies bring as much happiness and warmth to your home as they have to mine.
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Key Ingredients for Floral Perfection
Crafting these exquisite lavender cookies requires a few carefully selected ingredients. Here’s a closer look at what you’ll need and why each component is important:
- Lavender: For that signature floral essence, seek out dried lavender flowers or dried lavender buds. These are often labeled as “culinary-grade lavender” to ensure they are safe and specifically cultivated for cooking and baking. Dried lavender buds boast a wonderfully sweet and delicate floral aroma, imparting a subtle yet distinctive flavor to the cookies. Remember, lavender is potent, so a light hand is key to achieving balance and preventing an overpowering taste.
- Eggs: Large eggs are recommended for this recipe. They act as a binder, providing structure and moisture, contributing to the cookies’ tender texture. Ensure they are at room temperature for optimal mixing with the butter and sugar.
- Sugar: This recipe calls for two types of sugar. White granulated sugar sweetens the cookie dough, giving it a classic crispness and texture. Confectioners’ sugar (powdered sugar) is essential for the smooth, delicate glaze that tops these beautiful cookies, dissolving easily for a silky finish.
- Butter: Always opt for unsalted butter in this recipe. Using unsalted butter gives you precise control over the salt content, which is crucial for highlighting the subtle lavender flavor. Salted butter can easily overpower the delicate floral notes. If salted butter is all you have on hand, simply omit the additional salt called for in the recipe. Make sure your butter is at room temperature for easy creaming.
- Baking Powder: This leavening agent helps the cookies rise slightly and achieve a light, airy texture. Ensure your baking powder is fresh for the best results; expired powder can lead to flat cookies.
- Salt: A small, scant amount of kosher salt is used to enhance the flavors of the other ingredients, bringing out the sweetness and floral notes without making the cookies taste salty.
- Lavender Extract: To truly amplify the aromatic depth of lavender, lavender extract is a must-have. It infuses the cookies with an additional layer of authentic lavender flavor and fragrance. I consider it a pantry staple, as its versatility extends beyond cookies, pairing beautifully with other baked goods, beverages, and even savory marinades. Unlike some recipes, vanilla extract is not needed here, allowing the lavender to shine through unobstructed.
- Flour: All-purpose flour is the foundation of these cookies, providing the necessary structure. Proper measurement is crucial; spooning the flour into your measuring cup and leveling it off ensures you don’t add too much, which can result in dry, dense cookies.
Essential Tools for Baking Lavender Cookies
Having the right tools can make all the difference in your baking experience, especially when creating these delicate lavender cookies. Here are the items I rely on:
- Half Sheet Baking Pan: My sturdy half sheet baking pans are indispensable. They provide ample surface area for cookies to bake evenly without crowding, ensuring consistent golden-brown edges.
- Silicone Mats (Silpats): These reusable, non-stick baking mats are absolute game-changers. They prevent cookies from sticking, promote even baking, and make cleanup a breeze, eliminating the need for parchment paper. They are among my most-used items in the kitchen for a reason!
- Blender: A good blender is crucial for this recipe. It efficiently combines the wet ingredients with the dried lavender, breaking the buds into fine pieces that integrate perfectly into the dough, distributing their flavor throughout.
- Mixing Bowls: You’ll need a set of mixing bowls. A large one for combining the dry ingredients and later the wet and dry, and a smaller one for whisking together the icing.
- Whisk: A French wire whisk is perfect for effortlessly creating a smooth, lump-free lavender icing.
- Measuring Cups and Spoons: Accurate measurements are vital for baking, especially for delicate flavors like lavender.
These lavender cookies are a truly delightful addition to any springtime brunch, summer picnic, or elegant tea party. I often prefer to bake them on the day of the event, as their fresh aroma and delicate texture are simply irresistible – it’s hard to stop at just one!
However, if you possess remarkable self-control, you can certainly bake them a day in advance. Once frosted and set, store them in an airtight container at room temperature to maintain their freshness and delicate flavor. They will keep beautifully, ready to impress your guests.
More lavender recipes to try: Lemon Lavender Shortbread Cookies | Lavender Lemon Curd Filled Doughnuts | Lavender Rosé Royale Cocktail | Lavender Honey Ice Cream
How to Make My Grandma’s Lavender Cookies Recipe
Making these fragrant lavender cookies is a straightforward and enjoyable process. Follow these simple steps to recreate a taste of my grandma’s kitchen:
Prepare the Cookie Batter
- Start by preheating your oven to 375˚F (190˚C). Prepare two baking sheets by greasing them lightly or, for best results, line them with silicone baking mats (Silpats). This ensures your cookies won’t stick and will bake evenly.
- In your blender, combine the softened room temperature eggs, unsalted butter, granulated sugar, and dried lavender buds. Blend these ingredients on a low speed. Continue blending until they are well combined and the lavender buds have broken down into small, fragrant pieces, evenly distributing their flavor throughout the wet mixture.
- In a separate, large mixing bowl, sift together the all-purpose flour, baking powder, and a pinch of salt. Sifting helps to aerate the flour and remove any lumps, ensuring a smooth cookie dough.
- Gently pour the blended wet ingredients from the blender into the bowl with the dry ingredients. Use a spatula or wooden spoon to stir everything together until just combined. Be careful not to overmix, as this can lead to tough cookies. The dough should come together and be firm enough to handle.
- Using a tablespoon, drop uniform portions of the cookie dough onto your prepared baking sheets, leaving a little space between each cookie for spreading.
Bake to Golden Perfection
- Place the baking sheets into your preheated oven. Bake the cookies for approximately 10 to 15 minutes. Keep a close eye on them; you’re looking for the edges to turn a delicate golden brown. Overbaking can make them dry, so pull them out as soon as they reach that perfect hue.
- Once baked, carefully remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to wire racks. Allow them to cool completely on the racks before proceeding to the frosting stage. This prevents the icing from melting or sliding off.
Craft the Delicate Lavender Icing
- While your cookies are cooling, prepare the exquisite lavender icing. In a small mixing bowl, whisk together the confectioners’ sugar, lavender extract, and 2-3 tablespoons of water. Start with 2 tablespoons of water and gradually add more, one teaspoon at a time, until you achieve a smooth, pourable, yet thick enough consistency that will coat the back of a spoon.
- Once the cookies are thoroughly cooled, gently spread a thin layer of the delicate lavender icing over each one. For a final flourish, garnish with a few dried lavender buds on top. This not only adds a beautiful visual appeal but also enhances the floral aroma. Serve your beautiful Grandma’s Lavender Cookies and enjoy!
Expert Tips for Perfect Lavender Cookies
Achieving perfectly tender, flavorful lavender cookies is easy with a few insider tips:
- Enhance with Lemon: If you adore the bright, complementary pairing of lavender and lemon, consider adding 1 to 2 teaspoons of fresh lemon zest to your cookie dough. The citrusy notes will beautifully elevate and brighten the floral flavors, creating a truly exquisite cookie.
- Do Not Overbake! This is perhaps the most crucial tip for any cookie, but especially for these delicate lavender delights. They transition quickly from perfectly baked to dry and crumbly. Begin checking your cookies around the 10-minute mark. As soon as you notice the edges turning a light golden brown, remove them from the oven immediately. They will continue to firm up as they cool on the baking sheet and then on the wire racks.
- Room Temperature Ingredients: Ensure your butter and eggs are at true room temperature. This allows them to cream together smoothly with the sugar, creating an emulsified base that traps air, leading to a lighter, more tender cookie texture. Cold ingredients won’t combine as effectively.
- Measure Flour Correctly: Scooping flour directly from the bag can compact it, leading you to use too much. Instead, fluff the flour in its container, then spoon it gently into your measuring cup, and finally, level it off with a straight edge. This method ensures accurate measurement and prevents dry, dense cookies.
- Chill the Dough (Optional, but Recommended): If your kitchen is warm or if you find your dough a bit too soft, chilling it for 15-30 minutes before baking can prevent excessive spreading. This helps the butter solidify slightly, allowing the cookies to hold their shape better in the oven.
What is Lavender Extract?
Lavender extract is a culinary flavoring agent, much like popular vanilla or almond extracts. It’s typically derived from the fragrant buds of the lavender plant and is usually a solution of lavender oil, water, and alcohol. The process involves steeping lavender in alcohol to draw out its aromatic compounds, then diluting it to create a balanced flavor profile.
It’s generally less potent than pure lavender essential oil, making it ideal for cooking and baking where a more subtle, consistent flavor is desired. Lavender extract imparts a wonderful floral note without being overpowering, seamlessly blending into sweet and even some savory dishes. You can readily find lavender extract at specialty spice shops, well-stocked grocery stores, or conveniently online.
Dried Lavender Flowers vs. Buds: What to Use?
When searching for lavender to use in this recipe, you might encounter labels such as “dried lavender flowers,” “dried lavender buds,” or “dried culinary lavender.” While the terminology can vary between manufacturers, for culinary applications, you’ll generally be looking for the same thing: the small, dried florets or buds of the lavender plant.
Even if a package is labeled “dried lavender flowers,” these are technically the dried buds of the plant, specifically selected for their aromatic qualities and safety for consumption. Always ensure you purchase culinary-grade lavender, as decorative lavender or essential oils are not meant for ingestion and may contain pesticides or be too concentrated. Culinary lavender is typically English lavender (Lavandula angustifolia), known for its sweeter, less camphor-like flavor.
Can I Use Fresh Lavender in This Recipe?
Absolutely! Using fresh lavender can lend an even more vibrant and immediate floral note to your cookies. If you have access to fresh, culinary-grade lavender (ideally from your own garden or a trusted source that doesn’t use pesticides), you can certainly substitute it for dried lavender.
When making the substitution, fresh herbs are typically less concentrated in flavor than their dried counterparts. Therefore, I recommend using approximately 1 1/2 teaspoons of finely chopped fresh lavender leaves or petals for every 1 teaspoon of dried lavender buds specified in the recipe. Make sure to only use the tiny flower buds and small, tender leaves; avoid any woody stems or larger, tougher leaves as they can impart a bitter flavor.
What if I Can’t Find Lavender Buds or Flowers?
Don’t fret if you’re unable to source dried lavender buds or flowers for this recipe. You can still achieve that wonderful lavender flavor by relying solely on lavender extract. The extract is potent and can carry the full flavor profile.
To compensate for the absence of the dried buds, I recommend increasing the amount of lavender extract. Add an additional 1/4 teaspoon of lavender extract to the cookie dough mixture. This will boost the floral intensity, ensuring your cookies still have that unmistakable lavender aroma and taste, even without the visual appeal or subtle texture of the buds.
What if I Don’t Have Lavender Extract?
If lavender extract isn’t available, but you do have culinary-grade lavender essential oil, you can use that as an alternative. It’s important to note that lavender essential oil is significantly more concentrated and potent than extract, so you’ll need to use it sparingly to avoid an overwhelming or soapy flavor.
While I haven’t personally tested this recipe with essential oil, a general guideline for substituting essential oil for extract is to use a much smaller amount. I would suggest starting with just 1/4 teaspoon to 1/3 teaspoon of culinary-grade lavender essential oil as a substitute for the lavender extract. Always ensure the oil is marked as safe for internal consumption (food-grade) before using it in your baking.
Troubleshooting: My Cookies Spread!
It can be disheartening when your cookies don’t turn out quite right, especially if they spread too much. Several factors can contribute to this common baking issue:
- Soft Butter or Warm Kitchen: This is the most frequent culprit. If your butter is too soft (almost melted) or your kitchen is excessively warm, the butter in the dough will melt too quickly in the oven, causing the cookies to spread out rather than hold their shape. Ensure your butter is at a cool room temperature (still firm but pliable) and consider chilling the dough for 15-30 minutes before baking if your kitchen is warm.
- Incorrect Flour Measurement: Too little flour can make your dough too loose, leading to spreading. Always measure flour correctly: fluff it in its container, then spoon it into your measuring cup, and level it off with a knife or straight edge. Avoid scooping directly from the bag, as this compacts the flour, adding more than needed.
- Expired Leavening Agent: Baking powder that is old or expired can lose its potency, meaning your cookies won’t rise properly and may spread more. Always check the expiration date on your baking powder. You can test its freshness by adding a teaspoon to a bowl of hot water; if it fizzes, it’s still good.
- Dough Consistency: The cookie dough should be firm enough to easily form into balls without being sticky or overly crumbly. If your dough feels too loose or sticky after mixing, gradually add in an extra tablespoon of flour at a time, mixing after each addition, until it reaches a firmer, more manageable consistency.
By paying attention to these details, you can significantly improve your chances of baking perfectly shaped lavender cookies every time!
Best Pairings for Your Fragrant Lavender Cookies
These delicate lavender cookies, with their sweet floral notes and tender texture, are truly versatile and can elevate any occasion. When I think of serving them, it’s usually for a special gathering, an elegant tea party, or simply a moment of serene indulgence.
For an elevated experience, I find these cookies pair beautifully with a glass of crisp, bubbly brut champagne. The effervescence and subtle acidity of the champagne provide a delightful contrast to the cookies’ sweetness, cleansing the palate and enhancing the floral undertones. It’s a sophisticated pairing that makes any event feel more celebratory.
If you’re looking for a refreshing non-alcoholic option, I highly recommend serving them alongside a sparkling Arnold Palmer. The vibrant lemon in the Arnold Palmer is an exceptional match for the lavender flavors in the cookies, creating a harmonious and invigorating combination that’s perfect for warm weather or a light afternoon treat. The subtle sweetness and tartness of the drink will highlight the unique profile of the lavender beautifully.
Consider also pairing them with a simple cup of Earl Grey tea, whose bergamot notes complement lavender elegantly, or even a light, unsweetened herbal tea to let the cookie’s flavor truly shine. Whatever your choice, these cookies are sure to impress!
If you decide to try out this wonderful Grandma’s Lavender Cookie recipe, please take a moment to give it a rating or share your thoughts in the comments below! I absolutely love hearing about your baking adventures and always make an effort to respond to every single comment. Your feedback and questions mean the world to me.
And if you do bake these delightful cookies, don’t forget to tag me on Instagram (@cakenknife)! Seeing these cherished recipes come to life in your homes is truly my favorite thing. I adore scrolling through your beautiful photos – it’s a constant source of inspiration and joy for me!
Grandma’s Lavender Cookies Recipe Card
Equipment
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Stainless Steel Mixing Bowls
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French Wire Whisk
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Vitamix Blender
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Measuring Spoons
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Silicone Baking Mat Sheets
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Half Sheet Pan
Ingredients
- 2 large eggs
- 1/2 cup unsalted butter room temperature
- 1 cup granulated sugar
- 1 tsp dried culinary lavender buds also labeled leaves or flowers depending on where you shop!
- 1 3/4 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp kosher salt
- 1 cup confectioners sugar
- 1/2 tsp lavender extract
- 2-3 Tbsp water
- Optional: a few dried lavender buds for garnish
Instructions
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Preheat your oven to 375˚F (190˚C). Lightly grease two baking sheets or, for best results, line them with silicone baking mats (Silpats).
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In a blender, combine the room temperature eggs, unsalted butter, granulated sugar, and dried culinary lavender buds. Blend on low speed until the mixture is well combined and the lavender has broken into small, fine pieces.
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In a large bowl, sift together the all-purpose flour, baking powder, and kosher salt. Pour the wet ingredients from the blender over the dry ingredients. Stir gently until just combined, being careful not to overmix. The dough should be manageable enough to scoop. Drop the cookie dough onto the prepared baking sheets, one tablespoon at a time, ensuring a little space between each cookie.
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Bake the cookies for 10 to 15 minutes*, or until their edges turn a light golden brown. Once baked, carefully transfer them to wire racks and allow them to cool completely before frosting.
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In a small bowl, prepare the icing by whisking together the confectioners’ sugar, lavender extract, and 2-3 tablespoons of water. Start with 2 tablespoons and add more water, one teaspoon at a time, until you achieve a smooth, pourable consistency. Once the cookies are cool, spread a thin layer of this fragrant icing over each cookie and garnish with a few extra dried lavender buds for a beautiful finish. Serve and enjoy!
Notes
Nutrition