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This extremely popular lavender cookie recipe combines a honey-sweet and buttery cookie base with the aromatic flavor of lavender buds. They’re soft and chewy on the inside, crisp on the outside, and the flavor is both sweet and floral. Think soft-baked cookie meets edible flower deliciousness! When you make this recipe, you can also choose to make the cookies lightly lavender-flavored or you can go for a bigger lavender punch if you use homemade lavender sugar. Either way, they’re absolutely delicious!
Lavender isn’t common in cooking outside of Europe, but it really should be! You can use it whole or infuse it into sugar or syrups to use in drinks, but also as an unusual and intriguing flavor for sweet dishes. Lavender tastes almost nutty but has that characteristic lavender aroma that pairs so well with sugar and honey. Even if you’ve never eaten lavender before, I can guarantee that you will enjoy these lavender cookies. The floral aroma pairs perfectly with golden honey, giving the cookies both sweetness and aromatic flavor. I’d recommend making these lavender cookies for special gatherings since they’re so delicious and unusual and will get everyone excited.
Lavender Cookie Recipe
This lavender cookie recipe may be a little different from others you’ve made before. The dough begins off very soft, and instead of using softened butter, we use melted. That means that the dough needs refrigerating afterward to resolidify the butter. Work quickly to form the cookies into balls and get them in the oven and you’ll be rewarded with crispy yet chewy honey and lavender cookies.
The inspiration for this recipe comes from the English lavender that blooms in my garden. Each July, the lavender is covered in honeybees going crazy for their nectar. So for this recipe, it only made sense to pair lavender with honey. I hope that these lavender cookies also remind you of lazy summer days and bees buzzing over newly opened lavender flowers.
Easy Lavender Cookie Recipe
- Large bowl
- Baking sheet
- Kitchen mixer
For the Lavender Sugar
- 1 cup granulated sugar 200 g
- 4 tsp English lavender buds fresh or dried
For the Lavender Cookies
For finishing the Lavender Cookies
- coarse-grained sugar for rolling
- 2 TBSP English lavender buds fresh or dried
Make the Lavender Sugar
- Mix the granulated sugar with the lavender buds and place them in a sealed jar. Leave for at least a week, and sift the lavender buds out before using the sugar in this recipe. The amounts given are to make enough lavender sugar for this recipe but feel free to make more as it stores well. Also, if you don't have time to make lavender sugar, you can make this recipe using plain granulated sugar*.
Make the Lavender Cookie Dough
- Beat the melted butter, honey, and lavender sugar until smooth.
- Next, beat in the egg and vanilla.
- Mix in the flour, baking soda, and salt until well incorporated.
- The dough will be very soft so refrigerate for at least thirty minutes and until it has firmed up. Cover with cling film or a beeswax food wrap.
Make the Lavender Cookies
- Preheat the oven to 350°F / 175°C (165°C for convection ovens)
- When the oven is hot, take two Tablespoon-sized pieces of dough (about 50-60 g) and shape them into balls.
- Flatten them with the palm of your hand and then roll in the coarse-grained sugar, coating the whole cookie. Sprinkle the tops with lavender buds and gently press them into the cookie.
- Place the cookies onto a sheet, allowing a full cookie's spacing between each. Any closer and they'll melt into one another as they bake.
- Bake on a baking sheet for 10 to 15 minutes or until the edges are crispy and light brown in color. They’ll still be soft when you take them out so let them cool to room temperature before eating.
- Once cooled, store in a sealed container for up to a week at room temperature. In the refrigerator, they can last up to a month.
Edible Flower Inspiration
Lavender is an iconic edible flower and if you visit southern France, you’ll find lavender ice cream, lavender honey, lavender cakes, and yes, even lavender cookies. There are almost countless edible flowers that you can use in food, everything from spicy nasturtiums to citrusy tuberous begonias. I’ve even dedicated an entire chapter of my book, A Woman’s Garden Grow Beautiful Plants and Make Useful Things, to growing and cooking with edible flowers. Here’s even more inspiration to get you started:
- Sweet Elderflower Cordial Recipe
- Calendula Funnel Cake Recipe
- How to Crystallize Edible Flowers
- Dark Chocolate Turkish Delight