*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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.
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
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!
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.
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!
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