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Lavender Sugar Cookies

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Incorporating lavender is a wonderful way to add a touch of elegance to your baking! These easy lavender sugar cookies are perfect for baby or bridal showers, afternoon tea, or as a sweet treat to brighten your day.
Prep Time: 30 minutes
Cook Time: 12 minutes
Chilling Time: 1 hour 20 minutes
Total Time: 2 hours 2 minutes
Lavender sugar cookies stacked on a copper cooling rack.

You can never go wrong with classic cookies like chocolate chip pecan cookies or Nova Scotia oatcakes, but sometimes, playing with flavors is fun! These lavender sugar cookies are buttery, fragrant, and crisp, with a slight chew, thanks to a touch of light corn syrup.

I originally shared these lavender cookies topped with an Earl Grey glaze. These days, I prefer them without icing. However, I’ve included the original Earl Grey glaze recipe here. I recommend trying the cookies both ways to decide which is your favorite.

Please note that I use culinary-grade lavender in this recipe. Culinary-grade lavender is specifically cultivated for food use and is free of any pesticides or chemicals that could be harmful if ingested. Lavender not labeled culinary-grade may have been treated with pesticides or other chemicals, and it may also be too bitter or astringent for cooking and baking.

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Why You’ll Love This Recipe

✔️ Lavender adds a unique floral note that feels special.
✔️ The scent of lavender is naturally calming.
✔️ This is a one-bowl recipe that yields perfectly shaped cutout cookies.

Ingredients For Lavender Sugar Cookies

Ingredients to make lavender sugar cookies.

Ingredient Notes

  • Baking Powder: Gives the cookies a slight rise and helps with texture.
  • Culinary Grade Lavender Buds: Provides a unique, floral flavor that makes these cookies special. Be sure to use culinary grade to ensure they are safe to consume.
  • Light Corn Syrup: Helps the cookies stay slightly chewy.
  • Milk: Adds moisture and helps to create a tender cookie.

It’s important to note that when making substitutions in recipes, the texture and flavor may be slightly different. However, these substitutes are the best options for changing the original recipe.

Ingredient Substitutions

  • Baking Powder: Use a combination of ¼ teaspoon baking soda and ½ teaspoon cream of tartar or omit completely.
  • Light Corn Syrup: Don’t replace, omit.
  • Salt: Use sea salt or kosher salt in the same quantity.
  • Vanilla: Replace with almond or lemon extract.

Recipe Variations

Try any of the following for a twist on this lavender sugar cookie recipe:

  • Almond Extract: Use almond extract instead of vanilla.
  • Citrus Zest: Incorporate lemon or orange zest into the dough.
  • Chocolate Drizzle: Melt your favorite chocolate and drizzle over the cooled cookies.
  • Edible Flowers: Press edible flowers gently into the top of the cookies before baking.
  • Icing: Top the cookies with a simple powdered sugar glaze.
  • Rose Water: Try rose or orange blossom water instead of vanilla.
  • Sandwich Cookies: Spread microwave lemon curd or whipped cream cheese frosting between two cookies for a sandwich treat.
  • Sprinkles: Top the cookies with sprinkles before baking.

Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom to see the PRINTABLE recipe card with ingredient measurements and complete instructions.

How To Make Lavender Sugar Cookies

Process shots one through four for this recipe.

STEP 1: Place the lavender buds and some measured sugar into a mortar.

STEP 2: Use a pestle to grind to a fine powder (see recipe notes).

STEP 3: Cream the lavender sugar with the remaining sugar and butter.

STEP 4: Add the egg, milk, corn syrup, and vanilla and mix.

Process shots five through eight for this recipe.

STEP 5: Add the flour, baking powder, and salt.

STEP 6: Use a spatula or wooden spoon to stir the wet and dry ingredients into a soft dough. You may need to finish the dough with your hands to incorporate the last dry bits of flour. Form the dough into a flat disc shape, wrap it in plastic wrap, and store it in the fridge for at least one hour.

STEP 7: Divide the dough in half. Roll out one half and cut out shapes. Store the shapes in the freezer for 20 minutes while the oven preheats.

STEP 8: Bake the cookie cut-outs until the edges and bottoms are pale gold. Transfer the lavender sugar cookies to a wire rack and cool for 10 minutes. Repeat until all of the dough is gone.

Expert Tips

1. Add finely grated lemon zest to the butter when creaming for added brightness.
2. Chilling the cookie dough for at least an hour gives the flavors time to meld together.
3. To prevent sticking, dip the edges of the cookie cutter in flour before cutting out the dough.

Recipe Notes

  • While this recipe calls for 1 tablespoon of dried lavender buds, you can adjust the amount to suit your personal taste.
  • If you don’t own a mortar and pestle, you can make a larger batch of lavender sugar in a food processor.
  • For this recipe, I used a 2-inch (5-cm) round cookie cutter with scalloped edges. You can use any size or shape cookie cutter you like; however, the baking time may change.
  • Allow the lavender cookies to cool completely before storing them. They will continue to firm up as they cool. I find unglazed cookies seem crisper the day after baking. Glazed cookies tend to stay chewier because of the extra moisture.

Storage

  • Store the cookies in an airtight container at room temperature for up to one week or in the freezer for up to two months. To thaw frozen cookies, let them come to room temperature for about 20 minutes before serving.
Lavender cookies on a round copper wire cooling rack.

How To Make Earl Grey Glaze

I originally wrote this recipe with an Earl Grey glaze for dipping the tops of the cookies. Earl Grey tea is a gorgeous pairing with these lavender-infused cookies! If you’d like to try it, here is the recipe:

Ingredients

  • 1 teaspoon Earl Grey tea leaves
  • 1 cup (120g) powdered sugar, also called icing or confectioners sugar
  • 2 teaspoons light corn syrup, also called clear corn syrup
  • ½ teaspoon vanilla, clear if you have it
  • 4 to 5 teaspoons whole milk

Instructions

  1. Grind the tea leaves to a fine powder with a mortar and pestle. Add the ground tea to a medium mixing bowl. Sift in the powdered sugar, then stir in the corn syrup, vanilla, and ½ teaspoon of milk.
  2. Continue to add milk by the ½ teaspoon, stirring well between each addition, until the glaze is quite thick but still drips, similar to the consistency of honey.
  3. Pour the icing into a shallow bowl. Hold a cookie upside down by its edges and lay it, top down on the glaze. Lift the cookie straight up before it sinks. Let the glaze drip straight down back onto the plate. Once the drips have slowed, flip the cookie upside down and lay it on a wire rack. Use a toothpick to pop any air bubbles before the glaze sets. Let the cookies sit for at least one hour for the glaze to harden.

Did you make these lavender sugar cookies? Please rate the recipe and tell me how it went in the comments below. Also, stay in touch with me on Instagram, Facebook, and Pinterest to see more delicious food and recipes!

Printable Recipe Card

Lavender sugar cookies stacked on a copper cooling rack.

Lavender Sugar Cookies

Author: Kelly Neil
Incorporating lavender is a wonderful way to add a touch of elegance to your baking! These easy lavender sugar cookies are perfect for baby or bridal showers, afternoon tea, or as a sweet treat to brighten your day.
5 from 6 votes
Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time: 1 hour 20 minutes
Total Time 2 hours 2 minutes
Course Cookies & Bars
Cuisine American / Canadian
Servings 48 servings
Calories 74 kcal

Special Equipment

  • Measuring cups and spoons or digital kitchen scale
  • Mortar and pestle or small capacity food processor
  • Large mixing bowl
  • Hand or stand mixer
  • Rubber spatula or wooden spoon
  • Rolling Pin
  • 2-inch (5-cm) round cookie cutter or other cookie cutters (see notes)
  • Baking sheet
  • Parchment paper
  • Wire cooling rack
Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams.

Ingredients
 
 

  • 1 tablespoon dried lavender buds, culinary grade
  • 1 ¼ cup granulated sugar
  • 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
  • 2 ¼ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt

Instructions
 

Make The Cookie Dough

  • Using a mortar and pestle, grind the lavender buds to a fine powder with 1 tablespoon of the measured sugar. Combine the lavender sugar, remaining sugar, and butter in a mixing bowl. Use a hand or stand mixer to cream the butter on medium-high speed for 2 to 3 minutes, or until pale and fluffy.
  • Scrape down the sides of the mixing bowl. Add the egg, milk, corn syrup, and vanilla extract. Continue to mix on high speed until well combined, about 1 minute.
  • Scrape down the sides of the bowl. Add the flour, baking powder, and salt. Switch to a spatula or wooden spoon. Fold the wet and dry ingredients until a soft dough forms, about 2 minutes. You can finish mixing with your hands to incorporate any dry bits of flour.
  • Lay a piece of plastic wrap on a work surface. Place the dough on the plastic. Use your hands to shape it into a round disc, about 1-inch (2 ½-cm) thick. Wrap the dough in the plastic and chill in the fridge for at least one hour.

Bake The Cookies

  • Unwrap the chilled dough and cut it in half. Re-wrap one half and return it to the fridge. Place the other half on a work surface that's been lightly dusted with flour. Let the dough sit at room temperature for 3 to 5 minutes to soften slightly. Dust the top of the dough and the rolling pin with flour. Roll the dough approximately ¼-inch (½-cm) thick. Cut the dough using a 2-inch (5-cm) round cookie cutter, or another cookie cutter of your choice (see notes). Re-roll any leftover dough until all of the dough is gone, including the second half of the dough in the fridge. Place the cookie cut-outs in the freezer for 20 minutes.
  • Preheat the oven to 350ºF (180ºC). Line a standard baking sheet with parchment paper. Transfer 12 of the frozen cookie cutouts to the sheet. Bake for 12 to 14 minutes until pale gold around the edges and on the bottoms. Transfer to a wire rack and cool for 10 minutes. Remove the cookies from the sheet and place them directly on the wire rack to cool completely. Repeat until all of the cookies are baked.

Recipe Notes

  • While this recipe calls for 1 tablespoon of dried lavender buds, you can adjust the amount to suit your personal taste.
  • If you don’t own a mortar and pestle, you can make a larger batch of lavender sugar in a food processor.
  • For this recipe, I used a 2-inch (5-cm) round cookie cutter with scalloped edges. You can use any size or shape cookie cutter you like; however, the baking time may change.
  • Allow the lavender cookies to cool completely before storing them. They will continue to firm up as they cool. I find unglazed cookies seem crisper the day after baking. Glazed cookies tend to stay chewier because of the extra moisture.

Storage

  • Store the cookies in an airtight container at room temperature for up to one week or in the freezer for up to two months. To thaw frozen cookies, let them come to room temperature for about 20 minutes before serving.

Nutrition

Serving: 1servingCalories: 74kcalCarbohydrates: 11gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 12mgSodium: 55mgPotassium: 10mgFiber: 0.2gSugar: 6gVitamin A: 101IUVitamin C: 0.04mgCalcium: 6mgIron: 0.3mg
Did you make this recipe?Let me know on Instagram @kellyneildotcom or tag #kellyneil!

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25 Comments

  1. This is amazing, im going to try to make them. How nessesary is it that I get food grade lavender? I have some lavender buds I dried myself, other than it not being specifically food safe do you forsee any problems with using that?

    1. I don’t think there’s really a huge difference, other than some people say some varieties taste better is all. I would definitely trust any lavender I’ve grown myself! I hope you love them!

  2. 5 stars
    Literally the best cookies I’ve ever made. The lavender combined with the earl grey icing was perfect. I tinted the frosting a lavender color and added purple sprinkles for Easter. Thank you!

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