Lavender Sugar Cookies Recipe
These delicate Lavender Sugar Cookies combine fragrant culinary lavender with a buttery, tender dough for a uniquely floral twist on classic sugar cookies. Perfectly balanced with vanilla and a hint of corn syrup for moisture and shine, these cookies are ideal for tea parties, special occasions, or anytime you want a touch of elegance in your baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes (estimated, typical for sugar cookies)
- Total Time: 1 hour 27 minutes (includes chilling time)
- Yield: Approximately 24 cookies (using 2-inch cutter)
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Herb and Sugar Mixture
- 1 tablespoon dried lavender buds (culinary grade)
- 1 ¼ cup granulated sugar
Wet Ingredients
- ¾ cup butter (room temperature to soft)
- 1 large egg
- 1 tablespoon whole milk
- 1 tablespoon light corn syrup (also called clear or white corn syrup)
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
Instructions
- Grind Lavender and Sugar: Using a mortar and pestle, grind the dried lavender buds together with 1 tablespoon of the measured sugar until you achieve a fine powder. This will infuse the sugar with the floral aroma and flavor of the lavender buds.
- Cream Butter and Sugar: In a large mixing bowl, combine the lavender sugar, remaining granulated sugar, and softened butter. Using a hand or stand mixer on medium-high speed, cream the mixture for 2 to 3 minutes until it becomes pale and fluffy.
- Add Wet Ingredients: Scrape down the sides of the bowl to ensure even mixing. Add the egg, whole milk, light corn syrup, and vanilla extract. Mix on high speed for about 1 minute until all ingredients are thoroughly combined.
- Incorporate Dry Ingredients: Scrape the bowl again. Add the all-purpose flour, baking powder, and salt. Switch to a spatula or wooden spoon and fold the ingredients together until a soft dough forms, about 2 minutes. For a thorough mix, you can gently knead by hand to incorporate any remaining dry flour.
- Chill the Dough: On a clean work surface, lay down a piece of plastic wrap and place the dough on it. Shape the dough into a round disc about 1 inch (2 ½ cm) thick. Wrap it tightly in plastic wrap and refrigerate for at least one hour to firm up the dough before rolling and cutting.
Notes
- If you do not have a mortar and pestle, use a small food processor to finely grind the lavender buds with sugar.
- You can substitute light corn syrup with honey or maple syrup, but this might slightly change the texture and flavor.
- Ensure the butter is softened but not melted for optimal creaming.
- After chilling, roll the dough to about ¼ inch thick when cutting shapes for even baking.
- Use parchment paper on your baking sheet to prevent the cookies from sticking and facilitate cleanup.
- Cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
Find it online: https://marthatasty.com/lavender-sugar-cookies-recipe/
