Lavender Sugar Cookies
These lavender sugar cookies are a soft, chewy twist on a classic sugar cookie with a subtle floral flavor and a crunchy sugar coating. They’re quick to make with simple ingredients and no special tools. Just scoop, roll, and bake!
Equipment
- 2 baking sheets
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Ingredients
Lavender Cookies
- 330 grams all purpose flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ 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 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 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!
Notes
Measure the flour correctly: You should measure the flour in grams with a kitchen scale for the best results, as it is easy to pack too much into a measuring cup. 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.
Storage: Store the cookies at room temperature in an airtight container for up to 5 days.
Freezing baked cookies: 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.
How to freeze cookie dough: Once you make the dough, roll the balls in the lavender sugar and freeze on a baking sheet until frozen solid, about 1-2 hours. Transfer to an airtight container and freeze for up to 3 months. Bake from frozen, adding 1-2 extra minutes to the bake time.
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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