Lavender Butter Cookies

by tina

I was addicted to earl grey tea cookies. I probably baked it every week since the first batch and had an endless supply (5 batches in total?), so I thought it was time to change it up and try something new. :)

I’ve always wanted to make lavender cookies, so I experimented by changing a few things from the earl grey tea cookies recipe. They turned out surprisingly well!


  • 1 cup unbleached all purpose flour
  • 1/8 – 1/4 cup brown sugar*
  • 1/8 – 1/4 cup confectioner’s sugar*
  • 1/4 teaspoon salt
  • 1/2 cup good quality unsalted butter
  • 1 tablespoon lavender, finely chopped
  • 1 teaspoon lemon zest, finely chopped
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon water

(yields 2 dozen cookies)

*The brown sugar to confectioner’s sugar ratio is 1:1. I use a little more than 1/8 and a little less than 1/4 cup for the brown and confectioner’s sugar.

For the lavender, finely chop them with a knife.

I wanted to infuse the fragrant smell and flavor of the flower more in the cookie, so I came up with the idea of straining the flower first: Place all the chopped lavender in a tea strainer, boil some water and strain it once. Empty the water in the tea pot and let it sit/dry a little while you prepare the other stuff.

For the lemon zest, I peeled the lemon and used a knife to chop the skin into very fine pieces.

In a medium mixing bowl, mix the dry ingredients (flour, sugars, salt) together with a spatula. Make sure to smooth out any sugar clumps and mix evenly.

Mix all the wet ingredients (butter, lavender, lemon zest, vanilla extract, water) in the stand mixer’s mixing bowl. (level 2/3) Mix this well.

Add the dry ingredients to the wet and mix at low speed (level 1/2) for a few minutes. Then turn it up to low medium (level 2/3) for a couple minutes. Stop occasionally to make sure everything stuck at the bottom and on the spatula is mixed in. Once it looks like the picture below, you can stop.

Use your hand and press all the little clumps together to form a mound. It’s a little difficult at first, but once your hand starts to semi melt the butter, it becomes more cohesive.

Take it out of the mixing bowl and mold it into a packed circular log. Feel free to slap/pound it a little to pack it together very well and then roll it for the circular shape.

Once molded into shape, use saran wrap to completely cover the log and smooth out the surfaces. Place this in the freezer for 40 mins.
Freezing the log solidifies it and makes it easier to hold its cookie shape when it is sliced later.

Preheat the oven to 350F.
Slice cross section pieces that are about 1/4 to 1/3 inch thick.

Place the slices on a silpat on a cookie sheet.

Bake for 10-12 mins or until the bottom edges are light brown. Let it cool for 10 mins on the silpat.

Place them on a cooling rack. Cool for 30 mins to 1 hr.

6 Comments to “Lavender Butter Cookies”

  1. Those cookies sound so elegant with the lavender. I have a sweet treat linky party going on at my blog till Monday night and I’d love it if you’d stop by and link your cookies up.

  2. Found you on Lisa’s Sweets for a Saturday list – these look delish! Can’t wait to give them a try. Happy New Year!

  3. These looks delish! I wanna try them! Hey tnah where’d you get the lavender from?

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