Delicate, yet crispy, gluten free Lavender Drop Sugar Cookies for your special event.
Choose Gluten Free, Non-GMO, & Organic Ingredients.
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- 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).
- 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