Updated: Jul 20
These buttery, delicious cookies are the perfect snack for your Summer sweet tooth!
We love lavender, and we grow and harvest our very own throughout the summer into late fall. One of our favorite uses is this tried, tested, and tasty Lavender Butter Cookie recipe.
These are my absolute favorite cookies! –Dan Cannon
There are many variations to lavender cookie recipes, and over the years I've settled on this one as my most delicious go-to. My promise to you is that you will find these delicious too!
Lavender Butter Cookie Recipe
Prep time is about 15 minutes, cook time is 12 minutes, and chill time is an hour. This recipe makes about 24 cookies. And away we go:
1 cup butter softened to room temperature
3/4 cup powdered sugar
2 teaspoons of vanilla extract
1/2 teaspoon of almond extract (optional)
2 cups all-purpose flour
1 tablespoon dried lavender flowers (no stems)
1/2 teaspoon of salt
Preheat the oven to 325 degrees F.
Mix together the butter, sugar, and the extracts. Using an electric mixer, whip until light and fluffy.
Add the flour, salt, and dried lavender flowers and mix until completely combined. If the dough feels sticky, just add 1 tablespoon of flour at a time until the dough is soft and easy to handle.
Divide the dough in half, and flatten into a disc. Next, wrap the dough with plastic or wax paper and chill in the refrigerator for an hour, or if you just can't wait for yumminess, chill the dough in the freezer for 20-30 minutes.
Then, on a lightly floured surface, roll out the dough to about 1/4 - 1/2 inch thickness, and cut the cookies with your favorite cookie cutter. Now place the cookies on an ungreased cookie sheet or parchment paper.
Bake 10-13 minutes or until cookies are lightly browned around the edges, and let them cool on a rack.