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Lavender Cookies Recipe
Lavender Cookies Recipe photo by Taste of Home

Lavender Cookies Recipe

Publisher Photo
"I am a wedding and event planner," writes field editor Glenna Tooman of Boise, Idaho. "One of my brides served these unusual bookies at her reception, and I had to have the recipe. You can guess what her wedding color was!"
TOTAL TIME: Prep: 30 min. Bake: 10 min./batch
MAKES:84 servings
TOTAL TIME: Prep: 30 min. Bake: 10 min./batch
MAKES: 84 servings

Ingredients

  • 1/2 cup shortening
  • 1/2 cup butter, softened
  • 1-1/4 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2-1/4 cups all-purpose flour
  • 4 teaspoons dried lavender flowers
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Nutritional Facts

1 cookie equals 46 calories, 2 g fat (1 g saturated fat), 8 mg cholesterol, 31 mg sodium, 6 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

Directions

  1. In a large bowl, cream the shortening, butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, lavender, baking powder and salt; gradually add to creamed mixture and mix well.
  2. Drop by rounded teaspoonfuls 2 in. apart onto baking sheets lightly coated with cooking spray.
  3. Bake at 375° for 8-10 minutes or until golden brown. Cool for 2 minutes before removing to wire racks. Store in an airtight container. Yield: about 7 dozen.
Editor's Note: Look for dried lavender flowers in spice shops. If using lavender from the garden, make sure it hasn’t been treated with chemicals.
Originally published as Lavender Cookies in Taste of Home June/July 2007, p7

Nutritional Facts

1 cookie equals 46 calories, 2 g fat (1 g saturated fat), 8 mg cholesterol, 31 mg sodium, 6 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

Reviews for Lavender Cookies

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (3)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 7, 2014

I followed this recipe exactly, except I always just use one egg and one egg white. a tip from Cook's illustrated. They were perfect, soft, chewy and full of lavender flavour but not to much. I used a full tablespoon of lavender as I didn't have a tsp measuring. Always rotate your cookie pans half way through too to ensure even cooking. Great recipe and will make again!

MY REVIEW
Reviewed Mar. 22, 2013

Sorry people...it is called culinary Lavender. I wrote eatable rather than edible or culinary.

MY REVIEW
Reviewed Mar. 22, 2013

One absolutely needs to use eatable lavender. You cannot use just any kind. I learned this a long time ago. Perhaps that is why the cookies taste like soap.

MY REVIEW
Reviewed Feb. 9, 2012

I really enjoyed the taste of these cookies.

I tasted lavender cookies in England. I believe it was shortbread ones though. Toh has a recipe for these too. They don't taste soapy, but if you use lavender as I do then that is what comes to mind. Try them!

MY REVIEW
Reviewed Jul. 25, 2011

How is this supposed to make 84 cookies? I got maybe 1 1/2 dozen out of it? Those are some SMALL cookies! But they were really good!

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