Reviewed: Nov. 24, 2009

Incredible! Like an amazingly fluffy sugar cookie! My dad doesn't like sugar cookies, but he liked these!

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Reviewed: Aug. 20, 2009

I was so disappointed. I followed some of the other suggestions and added 1 tsp vanilla, rolled it, placed in the refrigerator, sliced and baked. It turned out so dry, even with reduced time. I can see how others found it too "crumbly" as a dropped cookie. I did like that it was less sweet and with one tbsp fresh lavender and 1 teaspoon dried it had a subtle flavor, but it was more a biscuit than cookie. I won't try it again.

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Dessert Diva

Cooking Level: Expert

Living In: Reston, Virginia, USA

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Reviewed: May 17, 2009

These cookies turned out perfect! I didn't need to adjust the recipe at all. They aren't supposed to be more than a sugar cookie with a hint of a flowery texture. I sprinkled the top with plain white sugar, baked them and served with a purple napkin. Makes a perfect pairing with tea and is a very pretty cookie.

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Rach3000

Cooking Level: Intermediate

Living In: Kelowna, British Columbia, Canada

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Reviewed: Dec. 19, 2008

Delicious! I agree with the review below - those changes were spot on. I like a heavier lavender flavor but it is easy enough to change that per your taste. I made a couple alterations of my own. I refrigerated the dough an hour before. Then I made dough balls, flattened them into appx 1/8" thick discs and sprinkled the top with a superfine sugar. However - If you do this, you will need to reduce baking time to 9 or 10 minutes. Cookies are best just as or just before they start to brown on the bottom. Will be flaky and crispy and not too sugary.

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Feet First

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Reviewed: Feb. 2, 2008

Myself and everyone I have had try these cookies absolutely love them!!! It's just the right amount of lavender taste. I have found that you can add just about any type of edible flower to this recipe as well, jasmine flowers have been my favorite so far.

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~Kolika Feenyx~

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Reviewed: 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!

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Elizabeth Ann

Cooking Level: Expert

Home Town: Muskogee, Oklahoma, USA

Living In: Norman, Oklahoma, USA

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Reviewed: Aug. 12, 2007

These were okay. I doubled the lavender in the cookies and thought that was just right. The cookies themselves were very dry. I would try adding lavender to a sugar cookie based. I just don't care for dry biscuits.

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OHYUMMERS!

Cooking Level: Expert

Home Town: Hamilton, Montana, USA

Living In: Camano Island, Washington, USA

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Reviewed: Jul. 30, 2007

These would be good little shortbread cookies even without the lavendar flowers. The lavendar was a little strong, so I would reduce it next time. But it was a beautiful summer cookie and a wonderful picnic cookie as well. It woudl be wonderful with come course sugar on top to add some texture.

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Leslie Sullivan

Cooking Level: Expert

Home Town: Estacada, Oregon, USA

Living In: Hood River, Oregon, USA

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Reviewed: 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!

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JoyceAshby

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Reviewed: Feb. 13, 2007

giving this a 3 for quick and easy, good form of cooking, bakes up nicely. I did not care for the flavor, and even rolled in colored lavender sugar before baking. They don't stick to the sheet. Other than my personal preference with the flavor, this is a no-fail recipe.

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TUNISIANSWIFE

Cooking Level: Expert

Home Town: King Ferry, New York, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Jan. 6, 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.

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Everett M.

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Reviewed: 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.

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Elena

Cooking Level: Expert

Home Town: Simi Valley, California, USA

Living In: Ruidoso, New Mexico, USA

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Reviewed: Nov. 23, 2005

I tried these last year, and although I love lavender, these were doughy and not what I would call "flavorful". I won't make them again.

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JUDIBY

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Portland, Oregon, USA

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Reviewed: 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!

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LYRARAIN

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Reviewed: Feb. 22, 2005

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.

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Jackie

Cooking Level: Expert

Living In: New Orleans, Louisiana, USA

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Reviewed: Feb. 19, 2005

these are awesome cookies. you never think about eating lavender but it's a very good, unique taste that even my boyfriend liked. these cookies were gone before they were fully cooled!

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MZUNDERCOVER

Cooking Level: Expert

Home Town: Elyria, Ohio, USA

Living In: Oberlin, Ohio, USA

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Reviewed: Feb. 11, 2005

These cookies were alright.

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PUNKYBJ

Cooking Level: Intermediate

Living In: Chilliwack, British Columbia, Canada

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Reviewed: May 31, 2002

These are delightful. They smell great, and taste even better.

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Syd

Cooking Level: Intermediate

Home Town: Port Arthur, Texas, USA

Living In: Seattle, Washington, USA

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Reviewed: Feb. 23, 2001

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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JACKIE_FETT

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Reviewed: Aug. 24, 2000

Personally I loved these cookies. The lavender flowers I used were a bit old so they gave a faint taste of lavender. The next batch, cause this one will disappear quickly.

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iona

Cooking Level: Intermediate

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