Best 5 Lavender Sugar Cookies Recipes

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Lavender sugar cookies are a delightful treat that combines the subtle floral notes of lavender with the sweet, buttery flavor of sugar cookies. These delicate cookies are perfect for any occasion, from a simple afternoon snack to a special holiday gathering. With their beautiful purple hue and delicate flavor, they are sure to impress your friends and family.

Let's cook with our recipes!

THE BEST LAVENDER SUGAR COOKIES EVER



The Best Lavender Sugar Cookies Ever image

These are amazing cookies that everyone loves. Oh, are you pregnant or do you not feel well? Well, these cookies have been mentioned by friends and family to make them feel better.

Provided by Heidi

Categories     Desserts     Cookies     Sugar Cookies

Time 25m

Yield 12

Number Of Ingredients 7

1 ¾ cups all-purpose flour
¾ cup white sugar
¼ teaspoon baking powder
¾ cup butter, softened
1 egg
1 teaspoon vanilla extract
½ teaspoon lavender flowers, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with waxed paper and grease the paper.
  • Whisk flour, sugar, and baking powder in a bowl. Stir butter and egg into flour mixture until smooth; add vanilla extract and lavender. Gently mix again until thoroughly combined.
  • Drop cookie dough by tablespoon about 2 inches apart onto prepared baking sheet.
  • Bake in the preheated oven until cookies are fragrant and edges turn light golden brown, 10 to 15 minutes.

Nutrition Facts : Calories 223.5 calories, Carbohydrate 26.5 g, Cholesterol 46 mg, Fat 12.1 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 7.4 g, Sodium 98.1 mg, Sugar 12.6 g

GLAZED LAVENDER SUGAR COOKIES



Glazed Lavender Sugar Cookies image

Provided by Molly Yeh

Categories     dessert

Time 5h

Yield about 18 cookies

Number Of Ingredients 19

4 cups (512 grams) all-purpose flour, plus more for dusting
2 teaspoons dried culinary lavender, finely chopped or crushed in a mortar and pestle
1 teaspoon baking powder
3/4 teaspoon salt
1 cup (227 grams) unsalted butter, softened
2/3 cup (135 grams) granulated sugar
2/3 cup (80 grams) powdered sugar
Zest from half of a lemon
2 large eggs
1 teaspoon vanilla extract
3 cups (360 grams) powdered sugar
1 cup (227 grams) unsalted butter, softened
Food coloring
2 cups (240 grams) powdered sugar
2 tablespoons (40 grams) corn syrup
2 1/2 tablespoons whole milk
1/2 teaspoon vanilla extract
Pinch of kosher salt
Food coloring, optional

Steps:

  • For the cookies: In a medium bowl, combine the flour, lavender, baking powder and salt and set aside.
  • In a stand mixer fitted with a paddle attachment or in a large bowl with an electric mixer beat together the butter and both sugars until pale and fluffy, about 5 minutes. Beat in the lemon zest. Add the eggs, one at a time, beating after each, and then beat in the vanilla. Add the flour mixture to the butter mixture, mixing on low until blended.
  • Turn the dough out onto the counter and divide into 2 large discs. Wrap each in plastic wrap and refrigerate for 1 hour up to 2 days.
  • When ready to bake preheat the oven to 375 degrees F and line 2 baking sheets with parchment or a silicone mat.
  • Working with 1 dough disc at a time, roll it out on a lightly floured surface to 1/2-inch-thick. Use a 3-inch round cookie cutter to cut out circles. Transfer to the prepared baking sheets spacing 1-inch apart. Gather and re-roll the scraps and cut out more circles.
  • Bake until the cookies are just thinking about starting to turn brown, start checking at around 12 minutes. Let cool on the baking sheets for 5 minutes and then transfer to a wire rack to cool completely.
  • Meanwhile, for the buttercream: In a stand mixer fitted with a paddle attachment or in a large bowl with an electric mixer, beat together the powdered sugar and butter until smooth. Divide the buttercream amongst individual bowls (I suggest 5 or 6) and stir food coloring into each. Transfer to pastry bags fitted with tiny round or star tips.
  • For the glaze: Whisk together the powdered sugar, corn syrup, milk, vanilla, salt and a few drops of food coloring, if using, until very smooth. You're going for the consistency of a thick glue. If it's too thick-- add a couple more drops of milk and if it's too thin-- add a few spoonfuls of powdered sugar.
  • Assemble the cookies: Dip the tops of each cooled cookie into the glaze, letting any excess drip off, and then place on a wire rack to dry. After a few minutes, once they're mostly dry to the touch (completely dry isn't necessary) you can go ahead and pipe on buttercream decorations. Go the freehand route or use cookie cutters to press indentations into the glaze which can serve as an outline for your decorations.
  • Let dry and enjoy!

LEMON LAVENDER SUGAR COOKIES



Lemon Lavender Sugar Cookies image

Garden party dreams? Betty's got just the recipe for you. Serve up a sweet taste of spring with these light and flavorful lemon sugar cookies with just a hint of lavender! We spruced up our easy-to-make classic Betty Crocker sugar cookie mix by adding a little freshly-grated lemon zest and ground dried lavender and the result is delicious. Serve these chewy lemon sugar cookies as a delicious treat for your next spring-time brunch, alongside a cup of herbal tea in the afternoon, or with a scoop of vanilla ice cream for a decadent, cheerful dessert.

Provided by By Sarah Caron

Categories     Dessert

Time 45m

Yield 24

Number Of Ingredients 5

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup butter or margarine, softened
1 egg
1/2 to 1 teaspoon dried lavender*
Grated peel of 1 lemon

Steps:

  • Heat oven to 375°F (350°F for dark or nonstick cookie sheet). Line cookie sheet with cooking parchment paper.
  • In medium bowl, stir cookie mix, butter and egg until soft dough forms. In mortar and pestle, grind lavender into tiny pieces. Add lavender and lemon peel to dough; mix well.
  • Drop dough by rounded tablespoonfuls 2 inches apart onto cookie sheet.
  • Bake 10 to 15 minutes or until edges are golden brown. Cool 5 minutes; remove from cookie sheet to cooling rack.

Nutrition Facts : ServingSize 1 Serving

LAVENDER SUGAR COOKIES



Lavender Sugar Cookies image

Make and share this Lavender Sugar Cookies recipe from Food.com.

Provided by sofie-a-toast

Categories     Drop Cookies

Time 25m

Yield 30 cookies

Number Of Ingredients 12

1/2 cup sugar
1/2 cup butter
1/2 cup powdered sugar
1/2 cup canola oil
1 large egg
1/2 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
2 cups flour
3 tablespoons fresh lavender flowers (about 16 stems with flowers pulled off)
1/4 cup coarse sugar (colored is nice!)
1 -2 tablespoon fresh lavender flowers

Steps:

  • Cream the sugar, butter, powdered sugar and canola oil.
  • Mix in the egg and vanilla.
  • In a separate bowl, stir together the baking soda, cream of tartar, flour and lavender flowers.
  • Stir the dry ingredients into the wet ingredients a cup at a time.
  • Chill for 2 hours.
  • Drop 1 or 2 inch balls onto a cookie sheet.
  • Bake for 10 minutes in a 350 degree Fahrenheit oven.
  • Immediately after taking out, sprinkle sugar and lavendar flowers on top of each cookie.

LAVENDER AND CITRUS SUGAR COOKIES



Lavender and Citrus Sugar Cookies image

Delicious lemony sugar cookies with aromatic lavender. Brush the tops with egg whites and sprinkle with lavender and white sugar before baking, or just try them dusted with icing sugar once baked.

Provided by steveblair

Categories     Desserts     Cookies     Sugar Cookies

Time 4h

Yield 30

Number Of Ingredients 8

1 ½ cups butter, softened
1 cup white sugar
1 extra large egg
1 extra large egg yolk
3 ½ teaspoons finely grated lemon zest
2 ½ teaspoons crushed dried lavender flowers
¼ teaspoon vanilla extract
3 ½ cups all-purpose flour

Steps:

  • Beat butter and sugar in the work bowl of a stand mixer until mixture is creamy; beat egg, egg yolk, lemon zest, lavender, and vanilla extract into butter-sugar mixture at low speed. Beat flour into moist ingredients, 1 cup at a time, to make a workable dough. Form dough into a ball, cover with plastic wrap, and refrigerate for 3 hours.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Roll dough out on a floured work surface to a thickness of about 1/8 inch. Cut dough into shapes using cookie cutters and place cookies onto baking sheets.
  • Bake in the preheated oven until firm, 9 to 10 minutes. Allow cookies to cool on sheets for 2 to 5 minutes before transferring to wire racks to finish cooling.

Nutrition Facts : Calories 165.5 calories, Carbohydrate 17.9 g, Cholesterol 40 mg, Fat 9.7 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 6 g, Sodium 68.8 mg, Sugar 6.7 g

Tips:

  • To achieve the best results, use fresh lavender flowers. Dried lavender can also be used, but the flavor will not be as pronounced.
  • To enhance the lavender flavor, consider infusing the sugar with fresh lavender flowers for several days before using it in the recipe.
  • Chilling the dough for at least 30 minutes before rolling and cutting will help prevent the cookies from spreading too much in the oven.
  • For a more pronounced lavender flavor, consider adding a few drops of lavender extract to the dough.
  • If you don't have lavender sugar, you can substitute regular granulated sugar and add 1 tablespoon of dried lavender flowers to the dough.
  • To create a more visually appealing cookie, try dipping the edges in melted chocolate or sprinkles before they have completely cooled.
  • Store the cookies in an airtight container at room temperature for up to 3 days.

Conclusion:

Lavender sugar cookies are a delightful and aromatic treat that are perfect for any occasion. With their delicate lavender flavor and soft, chewy texture, these cookies are sure to be a hit with everyone who tries them. Whether you're a seasoned baker or just starting out, this recipe is easy to follow and will produce delicious results. So next time you're looking for a sweet and flavorful cookie, give lavender sugar cookies a try!

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