Description
These delicate Lavender Cookies are a fragrant and elegant treat perfect for tea time or special occasions. Made with dried or fresh lavender buds and coated with a subtle purple-tinted sugar, these buttery cookies have a tender crumb and a lovely floral aroma that will delight your senses.
Ingredients
Dry Ingredients
- 2 cups / 240 g / 8.5 oz all-purpose flour, spooned and leveled
- 1/2 tsp dried food-grade lavender buds (or 1 tsp fresh lavender florets or 1/4 tsp lavender extract)
- 1/2 cup / 100 g / 3.5 oz granulated sugar (white/caster sugar) for dough
- 1/2 cup / 100 g / 3.5 oz granulated sugar (white/caster sugar) for coating
Wet Ingredients
- 1/2 cup / 1 stick / 115 g / 4 oz salted butter, cold (can substitute unsalted butter + 1/8 tsp fine salt)
- 2 – 3 drops purple food coloring
- 1 to 2 tablespoons ice-cold water
Instructions
- Crush the Lavender: Crush the dried lavender buds into smaller bits using a mortar and pestle. If using fresh lavender florets, wash them carefully and chop finely on a cutting board to release their aroma.
- Cream Sugar and Butter: In a large mixing bowl, beat the granulated sugar and cold butter using an electric mixer until the mixture becomes pale and fluffy, about two minutes, ensuring a smooth base for the dough.
- Add Flour and Lavender: Sift the all-purpose flour into the bowl, add the crushed lavender buds, and whisk together to create a crumbly mixture. Add 1 to 2 tablespoons of ice-cold water and knead gently until the dough just comes together; it should be soft but not sticky. If too sticky, add extra flour one tablespoon at a time.
- Shape the Dough: Place the dough on plastic wrap or wax paper and shape it into a log approximately 2 inches (5 cm) in diameter and 8 inches (20 cm) long, preparing it for chilling and easy slicing later.
- Chill the Dough: Wrap the dough log tightly in plastic wrap and place it in the freezer for 30 minutes to 1 hour, allowing it to firm up for easier handling and straighter slices.
- Color the Sugar: While the dough chills, combine the remaining 1/2 cup granulated sugar with 2 to 3 drops of purple food coloring in a small bowl. Stir well until the sugar is evenly tinted with no lumps of coloring.
- Preheat the Oven: Line two baking sheets with parchment paper and preheat the oven to 325°F (170°C, gas mark 3), ensuring a moderate temperature for gentle baking.
- Garnish the Dough: Sprinkle the colored sugar on a piece of plastic wrap. Unwrap the chilled dough and roll it in the tinted sugar until completely coated. If the sugar doesn’t adhere well, brush the dough lightly with egg white before rolling.
- Cut Cookie Rounds: Using a sharp knife, slice the log into thin rounds and place them on the prepared baking sheets, spacing them about 2 inches (5 cm) apart to allow for slight spreading.
- Bake the Cookies: Bake for 10 to 12 minutes, keeping a close eye to prevent overbaking. The cookies might appear soft and underbaked when removed, but will firm up as they cool.
- Cool the Cookies: Let the cookies cool on the baking sheet for 10 to 15 minutes until firm enough to handle. Then transfer them to a wire rack to cool completely, preserving their delicate texture.
Notes
- Use only food-grade lavender to ensure safety and the best flavor.
- If you prefer a stronger lavender flavor, fresh lavender florets provide a more aromatic taste compared to dried buds.
- Butter should be cold for easier dough handling and better texture.
- Colored sugar enhances the visual appeal but can be omitted if desired.
- Cookies may seem soft when fresh out of the oven but will firm up as they cool; avoid overbaking to keep a tender texture.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
