Gluten Free Lavender Drop Sugar Cookies
For my sister’s bridal shower, I felt inspired to make delicate, gluten free Lavender Drop Sugar Cookies. I wanted to take something differently delicious and memorable. The results far exceeded my expectations. I’m really excited to share this recipe. Hopefully, you will also feel motivated to make them for your special event.
We use lavender daily in our home. Truly, we do! We make lavender tea, soap and lotion bars. Lavender hand wash sits next to every sink in the house. Pots of fragrant flowers are planted all around our home. I add the essential oil to my nightly facial routine. Why not put lavender in cookies? Better yet, make the process as easy as possible and drop the sugar cookies to create a delicate, yet crispy texture. Sounds delicious!
When testing this recipe, we discovered a few tips that make beautiful cookies:
- Use nested baking sheets (one sheet inside or on top of another,) to achieve that perfect golden color
- A melon ball scoop makes each cookie the perfect size
- Refrigerate the dough before scooping
- Keep each ball of dough about 2 inches apart from each other, as they spread quite a bit
- Cool on the pan for several minutes before transferring to a cooling rack to prevent breakage
Please let us know how your gluten free Lavender Drop Sugar Cookies turned out! We love to receive feedback. Leave a comment and rate this recipe in the section provided below. Thank you.
An important note: this recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. Click on this link to blend a batch for yourself. If you choose to make this with another GF flour blend, please note that your results may differ.
Peace & LOVE – Teri
Recipe Inspiration: An old recipe for lavender sugar cookies that I found. Photos by DuPree Productions; Recipe updated 5.20 for clarity
Delicate Gluten Free Lavender Sugar CookiesPrint
Delicate, yet crispy, gluten free Lavender Drop Sugar Cookies for your special event.
Choose Gluten Free, Non-GMO, & Organic Ingredients.
Substitutions: Do you need suggestions to swap out an ingredient? Click here.
Note: If clicking the 2X or 3X scale boxes to the right, please know that weights listed in parentheses below may or may not change. Please take care to check amounts if increasing the recipe.
- 180g (6.3 oz) Flour Farm Organic Gluten Free Flour Blend (1 2/3 C spoon & level)
- 2 tsp Aluminum Free, Double Acting Baking Powder (9g)
- 113g (4 oz) Salted Butter, softened (1/2 C – do not melt)
- 200g (7 oz) Cane Sugar or Lavender Infused Sugar (we use 1/2 of each – 1 C)
- 1 tsp Dried Lavender Flowers (.5g)
- 2 Large Pasture Raised Eggs (100g)
- 1/2 tsp Pure Vanilla Extract (2.5 ml, or use up to 1 tsp)
- Cane Sugar or Lavender Sugar (a small bowl, about 1/3 C or 70g)
Equipment: Digital Scale (preferred), 2 Rimmed Baking Sheets to Nest – one within the other, 2 Medium/Large Mixing Bowls, Measuring Cups and Spoons, Whisk, Spatula, Cooling Rack, Unbleached Parchment
Before You Dive In – Prep: Please read!
- Bring butter and eggs to room temperature
- Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius)
- Nest baking sheets
- Line top baking sheet with unbleached parchment
Step 1: Whisk together dry ingredients in a medium bowl.
Step 2: In a separate large bowl, cream together the butter, sugar, and lavender until well blended.
Step 3: Beat in each egg, one at a time until mixture becomes fluffy. Add vanilla and beat until combined.
Step 4: Add dry ingredients to wet ingredients. Beat on low until flour is fully blended. Refrigerate for at least 15 minutes, up to 30 minutes.
Step 5: Scoop by scant teaspoon, or use a melon ball scoop, and drop into sugar dish. Roll the cookie ball until completely covered in sugar and place on parchment. Take care to give these little balls enough room to spread – about 2 inches between each ball of dough.
Step 6: If using nested baking sheets (preferred,) bake for about 15 minutes. If using a flat cookie sheet, bake for about 10 minutes. Time will actually depend on the type of nested sheets you use. Cookies are done when edges appear light, golden brown. Do not over-cook.
Step 7: Remove cookies from the oven and cool on a rack for several minutes before transferring cookies to baking rack to cool completely. Store in an airtight container for up to two days or freeze for up to a month.
Lavender Sugar: Lavender infused sugar may be purchased or make it yourself. It’s so easy! Start with 1 cup of cane sugar and 1 T of lavender flowers added to a food processor. Pulse 2-3 times to blend the lavender and sugar together. You don’t want powdered sugar, so be mindful not to pulse too many times. Add one more cup of sugar and pulse 2-3 more times. That’s it! Store in an airtight container for several months. This recipe is best made several days ahead of time to allow the lavender and sugar to “marry”.
The nutrition information provided below is for the recipe as written. Each cookie weighs approximately 13g (.5 oz).
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: cookies
- Method: baking
- Cuisine: American
- Serving Size: 1 cookie
- Calories: 60
- Sugar: 5g
- Sodium: 50mg
- Fat: 3g
- Saturated Fat: 1.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
Keywords: Gluten Free Lavender Drop Sugar Cookies
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