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Lavender Cookies

Lavender Cookies

Lavender Cookies are a gentle, unique treat that always gets people curious. They’re buttery, soft, and lightly floral—something a little different but so easy to love. If you’ve never baked with lavender before, don’t worry—it’s simple and adds a touch of calm to your kitchen. I love making these on quiet days, and I always enjoy them with a cup of tea. Give them a try—you might just fall in love with lavender like I did.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 20
Course: Cookies
Cuisine: British
Calories: 140
Ingredients Method

Ingredients
  

  • 175 g salted butter softened (about ¾ cup)
  • 115 g granulated sugar ½ cup + 1 tbsp
  • 225 g all-purpose flour 1¾ cups
  • 2 tbsp fresh lavender flowers and leaves finely chopped or 1 tbsp dried lavender
  • 30 g demerara sugar about 2 tbsp, for topping

Method
 

  1. Preheat your oven to 350°F (175°C). Line a baking tray with parchment paper or lightly grease it.
  2. In a large mixing bowl, cream the softened butter and granulated sugar together until smooth and creamy. It should look fluffy and pale.
  3. Add the lavender to the bowl. If you're using fresh lavender, make sure it's finely chopped. Dried lavender works too—just use a little less since the flavor is stronger.
  4. Stir in the flour a bit at a time. Mix until it forms a soft dough. It might feel crumbly at first, but keep mixing gently and it’ll come together.
  5. Roll the dough into small balls, about the size of a walnut. Place them on your baking tray with a little space between each.
  6. Flatten each ball slightly with your fingers. Sprinkle a pinch of demerara sugar on top of each one. This adds a light crunch and a little sparkle.
  7. Bake for 12–15 minutes. The cookies should be pale with just a hint of golden color around the edges.
  8. Let them cool on the tray for a few minutes, then transfer to a wire rack. They’re delicate when warm, so handle them gently.