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.

Heidi

Gallery

Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
12
Yield:
2 dozen cookies
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with waxed paper and grease the paper.

    Advertisement
  • 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.

Cook's Note:

Grease a mini muffin pan for softer, moister cupcake-cookies.

Nutrition Facts

224 calories; protein 2.5g; carbohydrates 26.5g; fat 12.1g; cholesterol 46mg; sodium 98.1mg. Full Nutrition
Advertisement

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/12/2014
Added more vanilla and flowers. I also added two drops of lavender essential oil. It helped with the moisture. I also rolled the dough up into a log and then sliced the cookies. They were more uniform in size and deliciously flavored. Read More
(6)

Most helpful critical review

Rating: 3 stars
09/30/2013
I followed this recipe exactly except added more lavender. I found the dough very hard to mix using the above method. Next time I will mix the wet ingredients first then add the dry ingredients a little at a time. The cookies were quite dry so I would have liked to use less flour but using this mixing method I didn't have the option. The recipe also doesn't call for the cookies to be flattened once on the cookie sheet.. since they are quite dry they will not flatten just from baking. I recommend either rolling them out and using cookie cutters or flattening the balls once on the cookie sheet. The cookies were a bit bland so I plan on using an egg white wash and sprinkling granulated sugar on them next time. And possibly adding a bit of lemon zest to the dough. Oh and I made just 1 less than 2 dozen cookies after rolling them into 1.5 inch balls. Read More
(6)
12 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/11/2014
Added more vanilla and flowers. I also added two drops of lavender essential oil. It helped with the moisture. I also rolled the dough up into a log and then sliced the cookies. They were more uniform in size and deliciously flavored. Read More
(6)
Rating: 3 stars
09/30/2013
I followed this recipe exactly except added more lavender. I found the dough very hard to mix using the above method. Next time I will mix the wet ingredients first then add the dry ingredients a little at a time. The cookies were quite dry so I would have liked to use less flour but using this mixing method I didn't have the option. The recipe also doesn't call for the cookies to be flattened once on the cookie sheet.. since they are quite dry they will not flatten just from baking. I recommend either rolling them out and using cookie cutters or flattening the balls once on the cookie sheet. The cookies were a bit bland so I plan on using an egg white wash and sprinkling granulated sugar on them next time. And possibly adding a bit of lemon zest to the dough. Oh and I made just 1 less than 2 dozen cookies after rolling them into 1.5 inch balls. Read More
(6)
Rating: 5 stars
09/18/2016
I made this several times the first time I did everything exactly as the recipe said & it turned out pretty good but the lavender wasn't very strong tasting. The second time I made it I put lavender and the sugar together and post it in my food processer... it turned out great! Would recommend Read More
(2)
Advertisement
Rating: 5 stars
07/21/2013
Just got done mixing this recipe up...did not have any butter soft on hand so I used margarine and I added a little lemon zest but the cookies smell and look absolutely lovely! Read More
(2)
Rating: 4 stars
11/05/2017
If you decide to refrigerate it before baking adjust cooking time to 18-20 minutes. At 15 minutes the insides were a little underdone. I used English lavender from the tea shop and put it through a mortar and pestle. No soapy taste. Great simple recipe! My husband enjoys these cookies! Read More
Rating: 4 stars
09/10/2019
The base recipe is good, but it lacks flavour. I tripled the lavender and added a lemon-lavender glaze (just soak the lavender flowers in lemon juice, strain, and mix the juice with powdered sugar until it reaches desired consistency). Four stars for the original recipe, five for minor adjustments. Read More
Advertisement
Rating: 5 stars
06/22/2018
We loved it! We made it for Summer Solstice! Added a teaspoon of crystallized lemon and it was perfect. Read More
Rating: 5 stars
06/11/2020
After reading the reviews I made a few changes and these cookies turned out FLAWLESS! To start I followed a review and food processed the sugar (very little so it doesn’t powder too much) WITH double the amount of flowers. Then to bypass the texture issue others were having I beat the butter and then creamed it with the lavender/sugar mixture, double the vanilla, and either a few drops of lemon extract or lemon zest. Then incorporated the egg and finally sifted in the dry ingredients. These cookies don’t spread much so make sure they are flattened and shaped to the size you want them BEFORE you put them in. Sprinkle some granulated sugar on top and pop in the oven. Best cookies EVER! Read More
Rating: 5 stars
05/14/2020
Delicous!!!! Everybody loved them!!! Read More
Advertisement