Total TimePrep: 30 min. Bake: 10 min./batch + cooling
Makesabout 6 dozen
- 1/2 cup butter, softened
- 1/2 cup shortening
- 1-1/4 cups sugar
- 2 large 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
- Preheat oven to 375°. Cream butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. In a separate bowl, whisk flour, lavender, baking powder and salt; gradually beat into creamed mixture.
- Drop by rounded teaspoonfuls 2 in. apart onto baking sheets lightly coated with cooking spray. Bake until golden brown, 8-10 minutes. Cool 2 minutes before removing to wire racks. Store in an airtight container.
Test Kitchen Tips
Editor's NoteLook for dried lavender flowers in spice shops. If using lavender from the garden, make sure it hasn’t been treated with chemicals.
Nutrition Facts1 cookie: 54 calories, 3g fat (1g saturated fat), 9mg cholesterol, 35mg sodium, 7g carbohydrate (4g sugars, 0 fiber), 1g protein.
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May 14, 2019
A friend of mine used to make lavender cookies back in college, for students during exam week. Unfortunately, she lost her recipe, and so when I wanted to make some for myself, I had to search for a new one. I found this one a few years back, and it's become my staple baking item. It's great for gifts and snacks and they are delicious and aromatic, and very difficult to put down. Be careful how you handle the butter when you bake them, tho - fully melted butter will give you a more cracker like cookie, but colder butter will give you raised biscuit like ones. Both are good, but it's a matter of texture preference!
Jan 7, 2015
I followed this recipe using rosescott advice of using one egg and one egg white. And because some of the other review's I only used 2 teaspoons of lavender. These cookie's are wonderful, but next time I will use the full amount of lavender called for. I bought HoosierHill Farm Lavender from Amazon and it is really good, clean culinary lavender.
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!
Mar 22, 2013
Sorry people...it is called culinary Lavender. I wrote eatable rather than edible or culinary.
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.
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!
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!
Apr 15, 2011
I agree with some of the other reviews that the lavender is strong and that you either love it or you don't. I happen to really love it! If you want the flavor to be more subtle add half the amount. This are a delightfully refreshing cookie. A great way to bring in the spring season. I will definately make it again and I might even try another persons tip of adding sugar or lemon icing! If you enjoy this lavender recipe, you might also enjoy TOH's Almond Lavender Cake! YUM!
Feb 19, 2011
These cookies are great! I buy "little sky" lavender sugar and use it in the recipe and add a lemon icing. This is one of my favorite recipes!
Feb 13, 2011
My family found the lavender taste too strong, and called them soapy tasting as well. I guess you either like lavender taste or not. We were not fans.