Monday, October 22, 2007

Lavender Sugar Cookies

I had some requests for the recipe for Lavender Sugar Cookies. Here you go...


1 egg
1 cup softened butter
½ cup white sugar, divided
5 TBS confectioners’ sugar
2 cups unbleached flour
1/2 TBS dried lavender
¼ tsp salt
1 egg, for eggwash (mixed with 1 TBS cold water)

1. In a large mixing bowl, beat the butter until creamy and pale yellow. Beat the egg. Gradually add ¼ cup of white sugar and the confectioner’s sugar. Beat well.
2. In a small bowl, combine the flour, lavender and salt. Add to the butter mixture and beat until thoroughly combined.
3. On a floured surface, roll the dough into 2 logs – approx. 1 ½ inches in diameter x 12 inches in length. Wrap the logs in plastic wrap and chill for at least 1 hour.
4. Preheat oven to 350 degrees
5. Whisk the egg together with the cold water
6. Line an aluminum baking sheet with parchment paper. Unwrap the chilled cookie dough and brush with the eggwash.
7. Roll the logs into the remaining ¼ cup sugar. Slice the dough into ¼” thick slices and place 1” apart on cookie sheet.
8. Bake until lightly golden around edges, about 10-12 minutes.
9. Cool completely. Makes 3 dozen.

I would love to hear from you if you give this recipe a try, I'm always tweaking. If you're having trouble finding culinary lavender, you can usually find it at Whole Foods or other gourmet grocers. A number of other lavender farms also sell culinary-grade lavender. And of course you can also call us, we're happy to package some up for you. We don't have it on our website, but do have it available. You can contact us through our website here.

Regardless of where you choose to purchase your culinary lavender, you will want to ensure that your lavender is not a cross which is known as lavendula intermedia. Although this type of lavender serves a purpose (we even grow some of it out here), our experience is that it is not a good choice for culinary purposes due to its higher camphor content. You wouldn't want your sugar cookies to taste like soap! So be sure you are using a sweeter lavender from the angustifolia variety.

Bon appetit!

10 comments:

Patriot said...

Thanks for the recipe!

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Theresa said...

You aren't kidding about being careful what type of lavender you use to cook with! Several years ago, a lady that was coming to our church made lavender cookies for us--it really was like chewing on perfume! YUCCCKKKK!!!!! My aunt from Ireland made some lavender scones for me (and used the correct lavender) and they were to die for!

Terri said...

This is how out of it I am. I didn't know you could cook/bake with lavender! I'll have to try it. BTW ... I received my prize. They are so wonderful! The smell is do die for! It's amazing. The products are great. The body wash and lotion last so long!

Kari & Kijsa said...

We didn't even know you could bake with Lavender....we're still trying to find the perfect pumpkin seed recipe! We would love to add you to our blog roll if that's okay...you always have the best stuff!

smiles, kari and kijsa

Mari said...

I baked these cookies and they were amazing. Great recipe. Thanks

Monet said...

I tried this recipe with 1/2 the amount of butter. They turned out delicious! Very light, more sandy, more like tea cookies. I'm trying them the proper way now for comparison. I think i will make them with less butter in the future to keep around to reduce unnecessary fat intake!

amy marie said...

hi there! i was just about to bake a batch of sugar cookies when i had the idea of putting some lavender from our garden in them. i did a quick google search and your blog came up ~ beautiful blog btw! i'm glad i read it because i didn't know their was a difference in lavender, weather culinary or not. we have three different lavender bushes growing on our newley bought property, we're thinking about planting TONS more though. i have no idea what typs they are? i'm wondering if i shouldn't use what mystery type we have growing since our children will be enjoying the cookies as well. could using nonculinary lavender be harmful? thanks for your wonderful blog! can't wait to lear more about this wonderful plant!! many blessings!! amy marie

Whispering Seeds said...

This has become one of my favorite recipes!

HusbandAtHome said...

Rather than putting dried lavender into the flour, I put fresh in the food processor with the sugar...it works well, then you get lavenderry goodness throughout, and on the outside.

margaretdilloway.com said...

Thanks-- I've made lavender cupcakes (with the lavender sugar like Husband at Home) now trying these cookies!