These lavender sugar cookies are soft and chewy with slightly crisp golden edges. You can make them in less than 30 minutes with no mixer and no chill time! They're perfect for Spring and Summer and are sure to brighten your day with their floral flavor.
When testing this recipe, I wanted to give them a beautiful lavender flavor that is really present without tasting like soap. I landed on flavoring the cookie dough with lavender extract and rolling them in sugar with dried lavender buds before baking!
If you love lavender, don't miss my lemon lavender cookies and lemon lavender cupcakes with lavender buttercream!
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A Note on Lavender
For the extract, you can use lavender extract or lavender paste. It's quite strong, so a little goes a long way! Do NOT use lavender essential oil since it's not food-safe.
For the dried lavender, choose culinary-grade, which is grown and harvested specifically for cooking and free from pesticides and other chemicals.
How to Make Them
1. Whisk the dry ingredients together. Mix in a separate bowl to make sure everything is evenly distributed.
2. Whisk the wet ingredients together. Make sure the melted butter has cooled slightly so your cookies don't turn greasy.
3. Combine. Fold in the dry ingredients just until the flour disappears. Don't overmix!
4. Make the lavender sugar. Stir sugar and dried lavender together in a small bowl. It adds flavor and a bit of texture.
5. Scoop, roll, and bake! Scoop the dough (I use a 1.5 tablespoon cookie scoop), roll into balls, and coat in the lavender sugar. Bake 8 cookies per tray for even spacing.
6. Cool and shape. Right after baking, use a round cookie cutter to "scoot" the cookies into perfect circles while they're still warm (totally optional but makes them look bakery-worthy!).
Recipe Variations
- Lemon zest:ย Add 1-2 teaspoons of lemon zest to the dough for a bright, citrusy flavor that pairs well with lavender.
- White chocolate:ย Dip the cooled cookies in melted white chocolate for a creamy, floral-sweet combo.
Frequently Asked Questions
You likely added too much flour, which creates a tough cookies that don't spread in the oven.
Your oven is probably too hot. You might want to check it with an oven thermometer! The butter may have been too hot as well.
You probably overcooked them. It's best to remove the cookies from the oven when they're slightly underdone since the residual heat from the hot pan will keep cooking them slightly. They're ready when they droop slightly over the end of your spatula.
More Cookie Recipes to Try
๐ Recipe
Lavender Sugar Cookies
Equipment
- 2 baking sheets
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Ingredients
Lavender Cookies
- 330 grams all purpose flour
- ยฝ teaspoon baking powder
- 1 teaspoon baking soda
- ยฝ teaspoon salt
- 226 grams melted unsalted butter slightly cooled
- 200 grams granulated sugar
- 1 large egg room temperature
- 1 egg yolk room temperature
- 2 teaspoon vanilla extract
- 1 teaspoon lavender extract
Lavender Sugar
- 50 grams granulated sugar
- 3 tablespoon dried lavender
Instructions
- Preheat the oven to 350ยฐF (180ยฐC). Line 2 baking sheets with parchment paper and set aside.
- Whisk the all purpose flour, baking powder, baking soda, and salt together in a medium bowl and set aside.330 grams all purpose flour, ยฝ teaspoon baking powder, 1 teaspoon baking soda, ยฝ teaspoon salt
- In a large mixing bowl, whisk the melted butter and sugar together until well combined.226 grams melted unsalted butter, 200 grams granulated sugar
- Vigorously whisk the egg, egg yolk, vanilla extract, and lavender extract into the butter mixture until homogenous and paste-like.1 large egg, 1 egg yolk, 2 teaspoon vanilla extract, 1 teaspoon lavender extract
- Fold half of the flour mixture into the bowl of wet ingredients until only a few streaks of flour are left. Add the rest of the dry ingredients and fold until no streaks of flour remain and set aside.
- Combine the sugar and dried lavender in a small bowl.50 grams granulated sugar, 3 tablespoon dried lavender
- Use a medium cookie scoop to portion the cookie dough. Roll each scoop into balls.
- Drop each ball into the bowl of lavender sugar, rolling around until evenly coated. Place the balls on a lined baking sheet with 1-2 inches between each.
- Bake for 10-13 minutes until the edges are slightly golden and set and the middles are puffy. Let cool on the hot tray for 5 minutes, then transfer to a wire cooling rack. Let the cookies cool completely and enjoy!
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