Grandma’s Lavender Cookies: A Timeless Recipe for Sweet, Floral Bliss
There are some recipes that transcend mere ingredients and instructions; they carry the warmth of cherished memories, the scent of a loving kitchen, and the joy of shared moments. My Grandma’s Lavender Cookies are precisely that – a sweet, floral, and profoundly fragrant recipe that holds a very special place in my heart. These cookies are remarkably simple to prepare, boasting a delicate texture and a beautiful, glistening glaze on top. They are utterly perfect for welcoming the vibrant energy of spring or the laid-back charm of summer, and I adore adorning them with a delicate sprinkle of lavender buds for that extra touch of elegance.
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About Grandma’s Lavender Cookies
The Nostalgic Journey: Baking with Grandma Alice
These lavender cookies hold a special place in my memory as one of the first things I ever baked alongside my beloved Grandma Alice. Unlike the conventional chocolate chip cookies that most children start with, our baking sessions at her house were a little different, often featuring unique and delightful floral flavors. While I’m sure there were countless other recipes we tackled together, this lavender cookie recipe is etched most vividly in my mind.
I believe our lavender cookie tradition began with my youthful desire to decorate cookies with real flowers. My grandma, being the kindest woman in the world, always indulged my whims. She would gently guide my small hands through every step of the simple recipe, making sure I felt like a true participant in the culinary magic. The most enchanting part of the entire process was when the freshly baked cookies had cooled, signaling it was time for the icing. Grandma would send me into her vibrant garden to carefully pick delicate petals, which we would then artfully arrange on top of each cookie, finishing them with a delicate, thin layer of sugar glaze.
To this day, these lavender cookies stand out as some of the most beautiful and heartwarming things I’ve ever had the pleasure of baking. Even though I was often a messy and somewhat clumsy assistant in the kitchen, I’m convinced Grandma Alice had her own secret, magical touches that ensured every batch turned out perfectly.
Whenever I face a kitchen mishap – a recipe gone awry or a burned dinner – my mind often drifts back to those precious moments with my grandma. I remember my mother walking in, her jaw dropping in awe at our floral creations. That feeling of pride, seeing the beaming smile on Grandma’s face, was absolutely the best. Her kitchen always smelled of warm cookie dough and sweet lavender, a scent that still brings me immense comfort and joy. These are the iconic kitchen moments I cherish and recall whenever anyone asks how my baking journey began.
A Symbol of Spring and Summer
I miss my grandma profoundly every year as spring transitions into summer. The first roses in my front yard blooming always bring to mind her magnificent rose garden, a testament to her love for all things beautiful and fragrant. This year, more than ever, baking these lavender cookies on a bright, sunny day in my own kitchen, I felt her presence beside me. It was as if she was whispering to me, encouraging me to lick the spoon and savor every last bit of dough, ensuring nothing went to waste.
So today, I am not just sharing a recipe; I am sharing a piece of my heart and a cherished family tradition with you. Here’s to the simple joys of baking, the invaluable wisdom of grandmas, and the delightful promise of summer. I hope these cookies bring as much warmth and happiness to your home as they do to mine.
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Essential Ingredients for Perfect Lavender Cookies
Crafting these fragrant lavender cookies requires a few key ingredients, each playing a vital role in achieving their delightful taste and texture. Here’s a closer look at what you’ll need:
- Lavender: To impart that signature floral note, seek out dried lavender flowers or dried lavender buds. You might also find them labeled as culinary-grade lavender. These tiny dried buds offer a sweet, subtle floral aroma and a gentle flavor that beautifully infuses the cookies. Remember, lavender can be potent, so a light hand is essential to avoid an overwhelming taste.
- Eggs: Large eggs are recommended for this recipe. They provide structure and moisture, binding the cookie dough together for a consistent bake.
- Sugar: Both white granulated sugar for the cookies themselves and confectioners’ sugar for the delicate glaze are crucial. The granulated sugar contributes to the cookie’s sweetness and texture, while confectioners’ sugar creates a smooth, melt-in-your-mouth icing.
- Butter: Always use unsalted butter for this recipe. Salted butter can easily overpower the delicate lavender flavor. If salted butter is your only option, be sure to omit any additional salt specified in the recipe. Using room-temperature butter is also key for a smooth, well-combined dough.
- Baking Powder: This recipe calls for baking powder, not baking soda. Baking powder acts as a leavening agent, helping the cookies rise slightly and achieve a tender crumb.
- Salt: A scant amount of kosher salt is used to enhance the flavors of the other ingredients, providing balance without making the cookies taste salty.
- Lavender Extract: For an extra layer of flavor and a deeper aromatic experience, lavender extract is a wonderful addition. It’s a staple in my pantry because its versatility extends beyond cookies – it’s fantastic in other baked goods, beverages, and even some savory marinades. Unlike many cookie recipes, vanilla extract is not needed here; the lavender extract shines on its own.
- Flour: Standard all-purpose flour is perfectly suited for these cookies, providing the necessary structure for a classic cookie texture.
Tools You’ll Need for Baking Success
Having the right tools can make all the difference in your baking experience. For these lavender cookies, a few essential items will ensure a smooth process and perfect results every time.
I personally rely on my sturdy half-sheet baking pans and reusable silicone baking mats when making these cookies. They are truly two of the most frequently used items in my kitchen, providing a non-stick surface and even heat distribution for consistent baking.
You will also need a blender to efficiently combine the wet ingredients and break down the lavender buds, ensuring their flavor is evenly dispersed throughout the dough. A good set of mixing bowls will be essential – one for combining the dry ingredients and another for whisking up the delicate frosting. For the frosting itself, a simple whisk will do the trick to achieve a smooth, lump-free consistency.
These sweet and floral cookies are a delightful addition to any springtime brunch, summer picnic, or special gathering. I especially love to make them the day of the event, as their fresh aroma and delicate flavor are simply irresistible – it’s quite a challenge to keep from eating them all before serving!
However, if you possess remarkable self-control, you can certainly prepare them the day before. Just ensure they are stored in an airtight container after the frosting has set completely. This helps maintain their freshness, texture, and wonderful aroma, making them a convenient make-ahead treat.
More lavender recipes to try: Lemon Lavender Shortbread Cookies | Lavender Lemon Curd Filled Doughnuts | Lavender Rosé Royale Cocktail | Lavender Honey Ice Cream
Step-by-Step: How to Bake Grandma’s Lavender Cookies
Making these fragrant lavender cookies is a straightforward process. Follow these simple steps to bring a taste of grandma’s kitchen to your home.
Crafting the Aromatic Cookie Dough
Begin by combining your wet ingredients in a blender. Add the eggs, softened unsalted butter, granulated sugar, and dried lavender buds. Blend these ingredients on a low speed until they are thoroughly combined and the lavender buds have been finely broken down into small, fragrant pieces. This ensures an even distribution of the floral flavor throughout your cookies.
In a separate, large mixing bowl, sift together the dry ingredients: all-purpose flour, baking powder, and salt. Sifting helps to aerate the flour and prevent lumps. Once your dry ingredients are ready, pour the blended wet ingredients over them. Stir gently until everything is just combined, being careful not to overmix the dough. Overmixing can lead to tough cookies.
Prepare your baking sheets by lining them with parchment paper or silicone baking mats. Then, drop the cookie dough onto the lined sheets, using about 1 tablespoon per cookie. Leave a little space between each cookie to allow for slight spreading during baking.
Baking to Golden Perfection
Preheat your oven to 375˚F (190˚C). Place the baking sheets into the preheated oven and bake for approximately 10 to 15 minutes. The key is to watch them carefully; you want the edges to turn a beautiful golden brown, but the centers should remain slightly soft. Avoid overbaking, as these delicate cookies can quickly become dry. Once baked, remove the cookies from the oven and transfer them to wire racks to cool completely before frosting. This step is crucial for ensuring the frosting adheres properly and sets well.
Whipping Up the Delicate Lavender Glaze
While your lavender cookies are cooling, it’s the perfect time to prepare the simple yet elegant frosting. In a small bowl, whisk together the confectioners’ sugar, lavender extract, and 2-3 tablespoons of water. Start with 2 tablespoons of water and add more gradually, 1 teaspoon at a time, until you achieve a smooth, spreadable consistency. You’re aiming for a glaze that’s thick enough to cling to the cookie but thin enough to spread easily.
Once the cookies have cooled completely, gently spread a thin layer of the lavender icing over the top of each cookie. For an extra touch of visual appeal and aromatic charm, garnish each frosted cookie with a few dried lavender buds. Serve these delightful cookies and enjoy the sweet, floral flavors!
Expert Tips for Flawless Lavender Cookies
Achieving the perfect batch of Grandma’s Lavender Cookies is easy with a few insider tips. These pointers will help you get the most out of your baking experience and ensure your floral treats are nothing short of spectacular.
- Add a Citrusy Twist with Lemon: If you adore the harmonious blend of lavender and lemon, consider adding about 1 to 2 teaspoons of fresh lemon zest to your cookie dough. The bright, zesty notes of lemon beautifully complement the floral essence of lavender, creating an even more vibrant flavor profile. This simple addition can elevate your cookies to a new level of deliciousness.
- Master the Bake Time – Don’t Overbake!: These delicate lavender cookies can transition from perfectly tender to overly crispy very quickly. It’s crucial to keep a close eye on them while they’re in the oven. As soon as you notice the edges beginning to turn a light golden brown, remove them from the oven immediately. They will continue to firm up slightly as they cool on the wire racks. Overbaking is the quickest way to lose that soft, melt-in-your-mouth texture that makes these cookies so special.
- Chill the Dough for Better Shape: If your kitchen is particularly warm or you find your dough a bit too soft, don’t hesitate to chill it for 15-30 minutes before scooping. A slightly firmer dough helps prevent excessive spreading in the oven, ensuring your cookies hold their beautiful round shape.
- Measure Flour Accurately: One of the most common baking mistakes is incorrect flour measurement. Instead of scooping flour directly from the bag, which compacts it, stir your flour first. Then, spoon it lightly into your measuring cup and level it off with a straight edge. This method ensures you use the precise amount of flour needed for the right cookie consistency.
- Check Your Baking Powder: Baking powder loses its effectiveness over time. If your cookies aren’t rising as expected, check the expiration date on your baking powder. To test its freshness, simply mix a teaspoon of baking powder with a small amount of hot water. If it fizzes vigorously, it’s still good to use. If not, it’s time for a new can!
Diving Deeper into Lavender: FAQs
Baking with lavender can sometimes raise questions, especially if you’re new to using this fragrant herb in your culinary creations. Here are some common questions and detailed answers to help you navigate your lavender cookie baking journey.
Understanding Lavender Extract
Lavender extract is a culinary flavoring agent much like other common extracts you might use in baking, such as vanilla extract or almond extract. It’s typically derived from the buds of the lavender plant and is usually a solution of lavender oil, water, and alcohol. The alcohol helps to carry and preserve the delicate floral compounds.
It’s important to note that lavender extract is generally less potent than pure lavender essential oil, making it much safer and more suitable for cooking and baking. While lavender essential oil can be very concentrated and potentially overwhelming or even unsafe in large quantities, the extract offers a milder, more balanced flavor. You can often find high-quality lavender extract at specialty spice shops, gourmet food stores, or conveniently online. It’s a wonderful ingredient to have on hand for adding a unique floral note to various dishes and beverages.
Dried Lavender: Buds, Flowers, or Culinary Grade?
When you’re searching for the right lavender for baking, you might encounter different labels. The package I typically purchase is labeled dried lavender flowers, but you will also commonly see it labeled as dried lavender buds, depending on the brand or supplier. Another useful label to look for is “dried culinary-grade lavender.”
Despite the varying terminology, in most culinary applications, when a recipe calls for dried lavender flowers, it is almost always referring to the small, fragrant, dried lavender buds. These are the parts of the plant that contain the concentrated flavor and aroma most suitable for eating. Always ensure that the lavender you purchase is specifically designated as culinary grade to guarantee it is free from pesticides and safe for consumption.
Can You Use Fresh Lavender?
Absolutely! If you have a lavender plant in your garden or access to fresh, culinary-grade lavender, you can certainly use it in place of dried lavender. Fresh lavender will provide a slightly different, perhaps more vibrant, flavor profile.
As a general guideline, fresh herbs tend to be less concentrated in flavor than their dried counterparts. Therefore, I would suggest using about 1 1/2 teaspoons of fresh lavender leaves (finely chopped) for every 1 teaspoon of dried lavender buds listed in the recipe. This ratio helps to ensure you get a comparable level of flavor without it being too subtle or too overpowering.
Substitutions for Lavender Buds/Leaves
If you find yourself unable to locate dried lavender leaves or buds at your local grocery store or spice shop, don’t worry – you can still make these delicious cookies! The easiest substitution is to simply increase the amount of lavender extract used in the recipe.
I recommend adding an additional 1/4 teaspoon of lavender extract if you are omitting the dried lavender. This will help to compensate for the flavor and aroma that the dried buds would have contributed, ensuring your cookies still have that wonderful floral essence. Remember, taste as you go if you’re unsure, but start with this conservative increase.
What if I Don’t Have Lavender Extract?
While lavender extract provides a consistent and easy way to add floral notes, if you don’t have it on hand, pure lavender essential oil can be used as an alternative. However, there’s a crucial difference to keep in mind: lavender essential oil is significantly more concentrated and potent than the extract.
I haven’t personally tested this recipe with lavender oil, but typically, you would use a much smaller amount. I would suggest starting with a mere 1/4 teaspoon to 1/3 teaspoon of culinary-grade lavender oil as a substitute for the lavender extract. Essential oils can be overpowering if used excessively, so begin with the smaller amount and adjust only if necessary in future batches. Always ensure any essential oil used in baking is explicitly labeled as food-grade or suitable for internal consumption.
Troubleshooting: Why Did My Cookies Spread?
It can be disappointing when your cookies spread too much and lose their shape. Several factors can contribute to this common baking issue, but most are easily remedied:
- Butter Temperature: The most likely culprit is butter that is too soft or even melted. If your kitchen is hot or your butter is overly warm, it will melt too quickly in the oven, causing the dough to spread excessively before it has a chance to set. Ensure your butter is at a cool room temperature – soft enough to indent with a finger but still firm. If your dough feels too loose, pop it into the refrigerator for 15-30 minutes to firm up before baking.
- Incorrect Flour Measurement: Flour acts as the main structural component of your cookies. If you haven’t measured your flour correctly, using too little can result in a dough that’s too wet and spreads. Remember the proper way to measure flour: stir the flour in its container, then spoon it into your measuring cup, and finally, level it off with a straight edge (like the back of a knife). Avoid scooping directly from the bag, as this compacts the flour, leading to too much being used.
- Expired Leavening Agent: Baking powder is essential for giving your cookies a slight lift and preventing them from becoming flat discs. If your baking powder is expired or stale, it won’t activate properly, and your cookies will spread more. Always check the expiration date and test its freshness as described in the “Expert Tips” section.
- Dough Consistency: Pay attention to the texture of your cookie dough. It should be firm enough to easily form into balls without being sticky or overly soft. If your dough feels too loose after mixing, try adding flour 1 tablespoon at a time, mixing gently after each addition, until the dough reaches a firmer, more manageable consistency.
Serving Suggestions: Perfect Pairings for Your Lavender Delights
These exquisite lavender cookies are more than just a sweet treat; they’re an experience. When I envision serving them, it’s typically for a special occasion, a celebratory event, or an elegant gathering where their unique floral notes can truly shine.
For an absolutely delightful and sophisticated pairing, I find that these lavender cookies are ideally complemented by a crisp glass of bubbly brut champagne. The dry, effervescent notes of the champagne cut through the sweetness of the cookie beautifully, while its delicate fruitiness harmonizes with the floral lavender, creating a truly memorable palate experience. It’s a pairing that feels luxurious and celebratory.
If you’re seeking a non-alcoholic beverage option, I highly recommend serving these cookies with a refreshing sparkling Arnold Palmer. The zesty lemon and sweet tea combination provides a wonderful counterpoint to the lavender. The bright citrus notes in the Arnold Palmer are particularly excellent alongside the floral flavors in the cookies, enhancing their aroma and adding a lovely tang that cleanses the palate. It’s a vibrant and refreshing choice that is perfect for warmer weather.
Consider serving them as part of an afternoon tea spread with other delicate pastries and a selection of herbal teas, or as a light dessert after a spring garden party. Their unique flavor profile makes them a standout choice that guests are sure to remember and rave about.
Share Your Baking Journey
Finally, if you embark on the delightful journey of making my Grandma’s Lavender Cookies, I would be absolutely thrilled to hear about your experience! Please take a moment to give this cherished recipe a rating or leave a comment below. I genuinely love hearing from all of you when you try out the recipes, and I make it a priority to respond to every single comment. Your feedback and stories mean the world to me.
Feel free to drop any questions you might have in the comments section as well – I’m always here to help guide you through the process and ensure your baking success.
Oh, and be sure to tag me on Instagram if you share photos of your beautiful creations! Seeing these recipes come to life in your homes is truly my favorite thing, and I adore looking through all your wonderful pictures. It’s a constant source of inspiration and joy for me! Happy baking!
Everyday Seasonal Cookbook
With seasonal produce guides, recipes, and more, this cookbook is filled with seasonal food for every occasion. Discover new flavors and master fresh ingredients.
Grandma’s Lavender Cookies
15 minutes
15 minutes
30 minutes
24
cookies
303 votes
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Equipment
-
Stainless Steel Mixing Bowls
-
French Wire Whisk
-
Vitamix Blender
-
Measuring Spoons
-
Silicone Baking Mat Sheets
-
Half Sheet Pan
Ingredients
-
2
eggs -
1/2
cup
unsalted butter
room temperature -
1
cup
sugar -
1
tsp
dried lavender buds
also labeled leaves or flowers depending on where you shop! -
1 3/4
cups
flour -
2
tsp
baking powder -
1/4
tsp
salt
-
1
cup
confectioners sugar -
1/2
tsp
lavender extract -
2-3
Tbsp
water
Instructions
-
Preheat oven to 375˚F. Grease 2 lined baking sheets or line with silpats.
-
In a blender, combine eggs, butter, sugar and lavender leaves. Blend on low until well combined and the lavender has broken up into small pieces.
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Sift together flour, baking powder and salt in a large bowl. Pour the wet ingredients over the dry and stir together until combined. Drop dough onto the greased baking sheets, 1 Tbsp at a time.
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Bake cookies for 10 to 15 minutes*, until the edges are golden brown. Cool completely on wire racks.
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In a small bowl, combine sugar, lavender extract and water, stirring until it forms a smooth frosting. If the frosting is too thick, you can add more water (1 tsp at a time) until it’s the desired consistency. Once the cookies are cool, spread them with a thin layer of icing and garnish with a few dried lavender flowers.
Notes
Nutrition
Calories:
105
kcal
|
Carbohydrates:
21
g
|
Protein:
1
g
|
Fat:
4
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
0.3
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
0.2
g
|
Cholesterol:
24
mg
|
Sodium:
66
mg
|
Potassium:
16
mg
|
Fiber:
0.2
g
|
Sugar:
8
g
|
Vitamin A:
139
IU
|
Vitamin C:
0.02
mg
|
Calcium:
25
mg
|
Iron:
1
mg
105
kcal
Baking
Cookies