Lavender Tea Cookies are fabulous! You are sure to get raves when you serve them. They have a subtly sweet lavender taste, and of course, make a great tea cookie. I created this cookie recipe to showcase how lavender can be used in your baking. Did you know the spikes and leaves of lavender can be used in most dishes in place of rosemary? Lavender is an incredibly versatile herb for cooking.
Be sure to use culinary Lavender when making these Lavender Tea cookies. Read here and learn how to cook with culinary Lavender Flowers.
This photo is courtesy of Courtney and Brittany Holien, sisters from Scholls, Oregon.
More favorite Cookie Recipes and Secrets To Making Perfect Cookies. Also learn How To Have A Successful Holiday Cookie Exchange or Cookie Swap.
- 1 tablespoon culinary lavender flowers, dried
- 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
- 1 cup powdered sugar (confectioners' sugar)
- 2 tablespoons culinary lavender flowers, dried
- 2 tablespoons milk
- 2 teaspoons light corn syrup
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In a mortar, grind lavender flowers with the pestle.
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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.
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Prepare Lavender Frosting; set aside.
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Preheat oven to 325 degrees F. Remove dough from refrigerator.
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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.
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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.
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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.
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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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NOTE: Courtney and Brittany added some lavender food coloring to the frosting mix. This is something that I do not usually do.