Adding a little lavender sweetness to the day, these are the perfect summer time or anytime treat.
Delicious on their own, but also a lovely canvas for vanilla royal icing.
I’m thankful to my mother and sister-in-law, who both shared some lavender stalks with me to make these, but if you don’t have access to them, you can find edible lavender oil here and culinary lavender flowers here.
Whichever lavender oil you buy, just make sure it’s the edible flavoring.
As always, you can add more or less (lavender) flavoring to soften or intensify the taste to your liking.
I’ll be sharing how to make lavender sugar in the recipe, and for the dried lavender flowers (in case you missed it), if you’d like to buy some instead of drying your own, you can find dried culinary lavender online.
As usual (lately anyways!), it seems I had a little too much fun playing around with photography, so I’m sharing a few extra photos and notes below the recipe.
I hope you enjoy making these too. Please feel free to ask questions in the comment section below, happy to help!
Lavender Cut Out Sugar Cookie Recipe
Lavender Cut Out Sugar Cookie Recipe
- 2 cups salted butter, room temperature
- 2 cups lavender sugar *see recipe to see how to make OR use 1 teaspoon lavender flavoring
- 2 large eggs
- 1 tsp lavender flavoring *optional if you are using lavender sugar
- 5 cups all-purpose flour
- 1 tsp lavender flowers *optional, adds some visual interest and texture to the cookie
- If making lavender sugar, dry some lavender stalks in a dehydrator at 90 degrees Fahrenheit or 32 degrees Celsius for a few hours. Alternatively, dry lavender stalks out by hanging them upside down in a dark, warm spot for a few days. You could also dry them out in the oven at about 200 degrees Fahrenheit or 100 degrees Celsius, for about 10 minutes. Take the lavender flowers off the stalks and grind 1 Tablespoon of the lavender flowers in a food processor or blender with the 2 cups of sugar until the flowers are pulverized and mixed in with the sugar.
- Cream the butter and lavender sugar together in the bowl of an electric mixer on low speed. (Use the paddle attachment). Mix until thoroughly incorporated – for about one minute. Scrape down the sides of the bowl with a plastic spatula and mix again for a few seconds more. Over mixing the butter and sugar in this step will cause too much air to be incorporated into the dough. If you'd like a light and fluffy cookie, that's ideal, however the dough will spread more during baking; not ideal if you'd like the cookie to hold its shape.
- Add eggs slowly and mix. Scrape down the bowl with your spatula at least once and mix again. Add lavender flavouring if you'd like a bit more of a lavender flavour or if you haven't used the lavender sugar and mix. Add 1 teaspoon of dried lavender flowers and mix.
- Add the flour in 2 or 3 stages to the bowl and mix on low speed for about 30 seconds to 1 minute, and observe the dough mixing. When it starts to come together and the dough clumps around the paddle attachment and peels away from the sides of the mixer, it should be the right texture. You can also test the dough by pinching it between your thumb and index finger. If it’s soft but not sticky, it’s just right. If it’s too sticky when you pinch it between your fingers, add flour, ¼ cup at a time, and mix until you’re happy with the texture.
- Roll the dough out between 2 large pieces of parchment paper. Place on a baking sheet and into the fridge or freezer for a minimum of 1 hour.
- Cut out cookie shapes. Place on parchment paper-lined baking sheets. Re-roll scraps and repeat. If your dough gets too soft to work with, place in the fridge or freezer periodically to firm up again.
- Once all cut out, put cookie dough shapes back into the fridge or freezer for 10 minutes to 1 hour to chill again. They will then hold their shape better when baked.
- Preheat your oven to 350°F or 176°C.
- Bake cookies for 8-12 minutes or until the edges become golden brown. The baking time will depend on the size of your cookie.
- Let cookies cool to room temperature and decorate if you like! If you’re new to decorating cookies, I have basic cookie decorating tutorials with everything you’ll need to know to begin on my blog. Have fun!
p.s. I used my Nesco dehydrator to dry out the lavender stalks a bit, but any dehydrator would work, or you could dry them out by hanging them upside down in a dark, warm spot for a few days. You could also dry them out in the oven at about 200 degrees Fahrenheit or 100 degrees Celsius, for about 10 minutes.
p.s.s. I used my blend tec blender to make the lavender sugar, but any blender will do the job.