Lavender Cookies Recipe -
Lavender Cookies Recipe

Lavender Cookies

Recipe by  

"Delightful little cookies that add a wonderful atmosphere to any afternoon tea. They have a delicate lavender flavor that is not overpowering at all! My first batch of these cookies disappeared before it had a chance to cool!"

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Ingredients Edit and Save

Original recipe makes 2 1/2 dozen Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. Cream together the butter and sugar. Beat the egg, and blend into the butter and sugar. Mix in the lavender flowers and the flour. Drop batter by teaspoonfuls onto cookie sheets.
  3. Bake 15 to 20 minutes, or until golden. Remove cookies to cooling racks, and sprinkle with decorative sugar and additional lavender flowers if desired.
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Reviews More Reviews

Most Helpful Positive Review
Dec 16, 2007

When I read the first review, I couldn't understand how someone could think this is a bad recipe. I think it is a matter of taste. This is not your conventional cookie recipe. Not many people bake with lavender. I used 1 heaping tbs dried lavender instead of fresh and it was perfect. The cookies have a wonderful flavor. I've been looking for a recipe like this for a long time. Thank you for posting it!

Most Helpful Critical Review
May 17, 2006

I am an experienced cook (over 50 years) but this recipe was not good. They were too dry and flour-tasting. Since I had to make them for my Garden Club presentation, I made them three times with changes. The third time the cookies were great with my changes: 2 tablespoons dried lavender instead of the 1 tablespoon fresh flowers, and I increased the egg to two and the sugar to 2/3 cup instead of the 1/2 cup. It made 40 cookies. I got lots of compliments on the cookies with my revisions.


50 Ratings

Jan 06, 2007

The lavender one uses really will make a difference in these cookies. I went to my local organic grocer, and they were fantastic. I rolled the dough into small balls and then flattened them on the cookie sheet using my palm, then sprinkled purple sugar on top before baking. Nothing will stick to them after baking. They were delicate, light, and complex-flavored.

Jun 11, 2007

This recipe is wonderful, it is sweet, floral, and light and feathery. I used a pinch less than 1 Tbs of flowers, and used only colored sugar on top. ( I sprinkled the sugar before entering the oven, to make sure it adheres to the cookie) in the recipe i noticed too it was a little dry, even for a shortbread recipe, i added 1 tsp vanilla to mellow out the lavender as well as to compliment the lovely scent of the flower. Next time I am going to use vanilla scented sugar ontop the cookies. You can make your own vanilla sugar by placing a vanilla bean in a gallon size bag, or canister of sugar, let set for a week or two, and use in your recipes accordingly. Over all this was an absolutely delicious recipe, even my 5 year old son loved them as well as my picky husband. it's a must try!

Nov 13, 2006

My friends and I absolutely love this recipe! It's savory, sweet, and delicious. Perfect with milk or tea. I grow my own lavender, which doesn't flower, so I substitute finely chopped leaves with equally delicious results.

Jun 20, 2005

This was a great recipe, simple and just what I was looking for ever since I had lavender cookies at the Farmer's Market in Davis, CA. I used Earth Balance instead of butter since I don't eat dairy, and the Earth Balance added some salt. The flavor was delicious. I think the lavender you use makes a big difference. I used a handful of fresh buds and blooms from the Lavender Lady I have growing in my garden. It was not medicinal at all!

Jul 31, 2003

I think the recipe was good, but had a little too much lavender in it. It almost tasted medicinal. Lavender is a strong herb and is best used sparingly.

Mar 09, 2003

The cookies were extremely easy to make and taste wonderful, they're light and fluffy for a cookie, too. Every one in my family loved them, but they don't keep well and quickly lose they're great flavor.


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  • Calories
  • 212 kcal
  • 11%
  • Carbohydrates
  • 28.7 g
  • 9%
  • Cholesterol
  • 41 mg
  • 14%
  • Fat
  • 10.2 g
  • 16%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 2.3 g
  • 5%
  • Sodium
  • 75 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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