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+ servings
Lavender sugar cookies on a wire rack.

Lavender Sugar Cookies

Megan Weimer
These lavender sugar cookies are soft, chewy, and have a delicate floral flavor from lavender extract and dried lavender flowers. They're a perfect sweet treat to brighten your day.
5 from 2 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 18 cookies
Calories 219 kcal

Equipment

  • 2 baking sheets

Ingredients
 
 

Lavender Cookies

Lavender Sugar

Instructions
 

  • Preheat the oven to 350°F/180°C. 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, ½ teaspoon baking powder, 1 teaspoon baking soda, ½ 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 1-2 inches apart from each other on the lined baking trays.
  • Bake for 10-13 minutes until the edges are 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!

Video

Notes

    • Measure your flour in grams. If you don't have a scale, fluff the flour up in the bag before scooping it into your measuring cup and swipe off the excess.
    • Make sure your eggs are at room temperature and the melted butter is slightly cool before baking. This helps create a smoother, more even dough.
    • Leave about 2 inches between each dough ball so they spread evenly.
    • Don't overbake the cookies. Take them out of the oven when they are just starting to brown around the edges.
Storage: Store the cookies at room temperature in an airtight container for up to 5 days.
Freezing: After the cookies cool, place them in an airtight container with wax paper between each layer to keep them from sticking. Freeze for up to 3 months.

Nutrition

Serving: 1cookieCalories: 219kcalCarbohydrates: 28.3gProtein: 2.5gFat: 10.9gSaturated Fat: 6.7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.9gTrans Fat: 0.4gCholesterol: 46.9mgSodium: 143.1mgPotassium: 28.1mgFiber: 0.5gSugar: 14gVitamin A: 349.7IUVitamin C: 0.3mgCalcium: 21.3mgIron: 1mg
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