Lavender Sugar Cookies
Author: 
Serves: about 30 to 35 2 3/4- to 3 1/4-inch cookies
 
After being immersed in lavender so deeply, I was inspired to use the dried culinary lavender buds I’d bought to create some artful-looking lavender tea cookies when I returned home. I decorated one batch with little piped lavender sprigs, and with only minimal piping skills you can do the same. But if you’re in a hurry, or can’t pipe at all, decorate just by icing, then quickly sprinkling a little purple garnishing sugar over top as you see at the bottom right. In case you’ve not tasted lavender before, its flavor is citrusy and spicy, and, depending on the variety, also has hints of rosemary, mint, and lemon balm. It is just terrific in these cookies.

For a super-simple icing: Simply stir together 2 cups powdered sugar, scant 1/8 teaspoon lavender extract or vanilla extract, 1/4 teaspoon light corn syrup and enough water to produce a spreadable, slightly thin consistency, then spread it on with a table knife. If you have or want to make lavender syrup, use it in place of the water. (If you object to corn syrup you can leave it out, but it does improve spread-ability and gives the icing a little gloss.) Or go to my lavender royal icing recipe here.

Cut out the cookies in whatever shapes you like. I chose ruffled-edge oval cutters, which I thought seemed a little special and would help dress up the cookies for an afternoon tea table.
Ingredients
  • 3 cups all-purpose white flour
  • 3/4 teaspoon baking powder
  • ½ teaspoon salt
  • 1/4 cup granulated sugar, plus 2/3 cup granulated sugar
  • 1 1/2 to 2 tablespoons dried culinary lavender buds
  • 1 cup (2 sticks) unsalted butter, slightly softened
  • 1 large egg
  • 1 tablespoon whole or low-fat milk
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon lemon extract, or lavender extract (or substitute 1/2 teaspoon grated fresh lemon zest)
  • Assorted colored sugar or sprinkles, preferably synthetic-dye free brand, optional
Instructions
  1. In a large bowl, thoroughly stir together flour, baking powder, and salt. Combine 1/4 cup sugar and the lavender in a food processor or mini food chopper. Process until the lavender is mostly ground, with some fine bits remaining, about 4 minutes. Stir the lavender-sugar mixture through a fine sieve into a mixer bowl, discarding any lavender bits in the sieve. Add the rest of the sugar and the butter to the mixer.
  2. With the mixer on medium speed, beat until the mixture is very light and fluffy, about 2 minutes. Beat in egg, milk, vanilla, and lemon extract (if using) until very well blended and smooth. Gradually beat or stir flour mixture into butter mixture to form a smooth, slightly stiff dough. Let stand 5 to 10 minutes to firm up slightly.
  3. Divide the dough in half. Place each portion between large sheets of wax paper or parchment. Roll out each portion a scant 1/4-inch thick. Be sure the dough is evenly thick and check underside occasionally and smooth out any wrinkles. Stack the rolled portions (paper still attached) on a baking sheet. Refrigerate about 45 minutes or until cold and firm. (Or freeze for about 25 minutes to speed up chilling.)
  4. Preheat the oven to 375 degrees F. Generously grease several large baking sheets or coat with nonstick spray. Working with one portion at a time and leaving remainder chilled, gently peel away, then pat one sheet of paper back into place. (This will make it easier to lift cookies from the paper later.) Peel off and discard second layer. Using assorted 2 ½-inch to 3-inch cutters (or as desired), cut out cookies. (If at any point the dough softens too much to handle easily, transfer the paper and cookies to a baking sheet, and refrigerate until firm again.)
  5. Using a spatula, lift from wax paper and space about 1 1/4 inches apart on baking sheets. Re-roll any dough scraps. Continue cutting out cookies until all dough is used; if dough become too warm, refrigerate it briefly before continuing. If desired, sprinkle the cookies with colored sugar or sprinkles, patting down lightly, if desired.
  6. Bake one pan at a time in upper third of oven 8 to 11 minutes or until cookies are lightly colored on top and slightly darker at edges. Turn around pan about halfway through baking if necessary to ensure even browning. Transfer pan to a cooling rack; let cookies firm up a minute or two. If toothpicks or spaghetti pieces were inserted to form hanging holes, carefully remove them now. Then, using a wide spatula, transfer cookies to racks and let cool thoroughly. Decorate previously undecorated cookies with icing, or glaze, if desired.
  7. Store airtight for up to 2 weeks or freeze, airtight, for up to 2 months. Makes about 30 to 35 2 3/4- to 3 1/4-inch cookies (depending on the cutters used).
Notes
Tip: If you are new to making rolled, cut-out cookies, my very popular Youtube video showing the rolling out method described below will get you off to a good start. You’ll turn out more attractive cookies with far less fuss and cleanup than is possible rolling dough the old-fashioned way, on a floured surface.

Tip: The recipe calls for butter; don’t even think about substituting margarine. And for best flavor, use unsalted butter. (If you must use salted butter, cut the amount called for in the recipe to a scant 1/4 teaspoon.)
Recipe by Nancy's Lavender Place at https://nancyslavenderplace.com/photographs-of-beautiful-lavender-farms-pretty-lavender-cookies/