Lavender Cookies

A delicious butter cookie with a hint of lemon and lavender.
Servings 33 (4-inch) cookies
Prep Time


  • 2 1/2 cups Sugar
  • 2 tsp lavender buds (unsprayed)
  • 2 cup Butter softened
  • 1 egg
  • 1 tsp Vanilla
  • zest of one lemon
  • 1 tsp fresh lemon juice
  • 4 1/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp Salt


  1. Combine sugar and lavender buds in food processor and process until well combined. Reserve 1/2 cup sugar-lavender mixture. In mixer bowl, beat butter, 2 cups sugar-lavender mixture, egg, vanilla, lemon zest and juice until fluffy. Combine flour, baking powder and salt; stir into butter-sugar mixture just until blended. Refrigerate, covered, at least one hour. (Dough may be refrigerated, covered, overnight.) Roll part of dough 1/2-inch thick on lightly floured surface; keep remainder of dough refrigerated. Cut with 4-inch diameter cookie cutters; place on ungreased baking sheets. Sprinkle with reserved sugar-lavender mixture. Bake in preheated 375 F oven until set, but not brown (6-8 minutes). Allow to set on baking sheet 1 minute before removing to wire racks to cool.