Lavender Tea Cookie Recipe
How To Make Lavender Tea Cookies - Afternoon Tea Cookies


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Photo of the Lavender Tea Cookies made by sisters, Courtney and Brittany Holien, of Scholls, Oregon.

These Lavender Cookies are fabulous! You are sure to get raves when you serve them. I created this cookie recipe to showcase how Lavender can be used in your baking. Learn how to cook with Edible Lavender Flowers.

Lavender Tea Cookies

More favorite Cookie Recipes and Secrets To Making Perfect Cookies. Also learn How To Have A Successful Holiday Cookie Exchange or Cookie Swap.


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Lavender Tea Cookies Recipe:

Recipe Type: Cookies, Christmas Cookie, Afternoon Tea and High Tea, Culinary Lavender
Yields: 2 dozen cookies
Prep time: 20 min
Cook time: 15 min


Ingredients:

1 tablespoon dried culinary lavender flowers
1 cup butter, room temperature
2/3 cup granulated sugar
1 teaspoon pure vanilla extract
1/4 teaspoon lemon extract
2 cups all-purpose flour
1/8 teaspoon salt
Lavender Frosting (see recipe below)


Preparation:

In a mortar, grind lavender flowers with the pestle.

In a medium bowl, cream together ground lavender flowers, butter, sugar, vanilla extract, and lemon extract. Add flour and salt; mix until combined (dough should be soft but not sticky.) Refrigerate 1 to 2 hours or until dough is firm.

Prepare Lavender Frosting; set aside.

Preheat oven to 325 degrees F. Remove dough from refrigerator.

On a lightly-floured surface, roll dough approximately 1/4-inch thick with your rolling pin. Cut into desired shapes with your favorite cookie cutters and place onto ungreased cookie sheets.

Bake 12 to 15 minutes or until cookies are lightly browned around the edges. Remove from oven and cool on wire cooling racks. When cool, frost with Lavender Frosting.

Makes 2 dozen cookies.


Lavender Frosting:

1 cup powdered (confectioners') sugar
2 tablespoons dried culinary lavender flowers
2 tablespoons milk
2 teaspoons light corn syrup

NOTE: Courtney and Brittany added some lavender food coloring to the frosting mix. This is something that I don't usually do.

In a small plastic bag, combine powdered sugar and dried lavender flowers. Let stand at least 1 day before using. When ready to use, sift the mixture into a medium-size bowl; discarding lavender flowers.

Add milk and corn syrup, mixing well. Additional powdered sugar or milk may need to be added (enough milk to make frosting easy to spread). Spread on baked, cooled cookies.



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