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 lavender to my nightly facial routine. Why not put lavender in cookies? Sounds delicious!
Our recipe uses dried lavender buds. Just a teaspoon adds a soft, yet distinct lavender taste that entices you to keep eating. Yum! You may add a few drops of essential oil of lavender if you desire a stronger lavender flavor.
When baking these cookies, we discovered that using nested baking sheets produced cookies that were more evenly baked and colored. A single flat cookie sheet baked cookies that more unevenly baked, but they still came out of the oven just as tasty. We also used a melon ball scoop to create perfectly shaped cookies.
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!
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Recipe Inspiration: An old recipe for lavender sugar cookies that I found.
Photos by DuPree Productions
Equipment: Digital Scale (preferred), Nesting Cookie Sheets, 2 Medium/Large Mixing Bowls, Measuring Cups and Spoons, Whisk, Spatula, Cooling Rack, Unbleached Parchment
Substitutions: Do you need suggestions to swap out an ingredient? Click here.
Before You Dive In – Prep:
- Bring butter and eggs to room temperature
- Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius)
- Line baking sheet with unbleached parchment
Choose Gluten Free, Non-GMO, & Organic Ingredients.
- 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)
- 210g (7.4 oz) Cane Sugar (1 C)
- 1 tsp Dried Lavender Flowers (.5g)
- 2 Large Pasture Raised Eggs (100g)
- 1/2 tsp Pure Vanilla Extract (2g)
Please read prep note above before you begin. Thank you!
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.
Step 5: Drop by scant teaspoon onto unbleached parchment, (we use a melon ball scoop).
Step 6: If using nested baking sheets, bake for 12-13 minutes. If using a flat cookie sheet, bake for 9-10 minutes.
Step 7: Remove cookies from the oven and cool on a rack for a few minutes before transferring cookies to baking rack to cool completely.
To store: It’s best to eat cookies within one day of baking. They store well for up to one month in a freezer safe container. Lay a sheet of unbleached parchment between layers of cookies if freezing.
The nutrition information provided below is for the recipe as written.
- Serving Size: 1 cookie
- Calories: 40
- Sugar: 3g
- Sodium: 30mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 10mg
Keywords: Gluten Free Lavender Sugar Cookies