For my sister’s bridal shower, I felt inspired to make delicate, lavender drop sugar cookies with gluten free flair. 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.
Lavender Drop Sugar Cookies
We use lavender in our home daily. Truly, we do! We make lavender tea, and lavender soap and lotion bars. Lavender hand wash sits next to every sink in the house. Pots of lavender 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 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 in the pan for several minutes before transferring to a cooling rack to prevent breakage
Please let us know how this recipe worked for you! We love to receive feedback. Please rate this recipe and leave a comment in the section provided below. Thank you.
An important note: this recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. This blend is found online at Amazon.com or in a few local grocery stores. If you choose to make this with another flour blend, please note that your results may differ.
Peace & LOVE – Teri
P.S. Flour Farm gives back. We are committed to bringing healthy food to members of our community. If you are looking for equipment or ingredients used to make this recipe, please consider supporting Flour Farm and 2nd Harvest by clicking on the Amazon Associate links provided below. We donate 50% of the profit made from Amazon purchases to 2nd Harvest, which is a local organization dedicated to feeding our children, our community and helping those in need. You will be sent directly to Amazon.com; we do not store any of your information. Thank you and share the love! – Teri & Dave
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Recipe Inspiration: An old recipe for lavender sugar cookies that I found.
Photos by DuPree ProductionsPrint
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.
- 180g (6.3 oz) Flour Farm Organic Gluten Free Flour Blend (1 2/3 C)
- 2 tsp Aluminum Free, Double Acting Baking Powder (9g)
- 113g (4 oz) Softened, Salted Butter (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:
- Bring butter and eggs to room temperature
- Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius)
- 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.
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).
- 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
Recipe Updated 10/29/2019