A Lavender Cookie Recipe

A Lavender Cookie Recipe


3 1/2 T. dried lavender
1 C. butter
3 eggs, beaten
2 t. baking powder
1/2 t. baking soda
1 t. vanilla
2 C. sugar
1/2 C. milk
3 1/2 C. flour

*Please see notes first.*
Grind Lavender (I usually dry mine for a few weeks first) and sugar in the food processor. Cream butter, add sugar/lavender mixture and mix well. Add beaten eggs and vanilla. Into one cup of flour sift baking soda and baking powder. Add this to the sugar mixture…

Alternate remaining flour with milk to this mixture in order to make soft dough (tip: always start and end with the dry ingredient). Drop by teaspoons onto a greased cookie sheet. Bake at 350 degrees for 8 – 10 minutes or until golden color. Makes 24-36 cookies. Let cool for a minute or two on the cookie sheet and then remove to a cooling rack.

* NOTES* If you don’t grow your own Chem. free lavender, DO NOT BUY LAVENDER THAT IS USED FOR CRAFTS TO AVOID POISONS I’ve been making these for years. You can serve these on their own or with Lavender ice cream. 24-36 Cookies


Submitting Member:

Muriel Giblin



  1. Bonnie said,

    February 24, 2010 at 7:09 pm

    We have a mutual friend (Cathy Hancock) who made these for our church potluck last Sunday. They were amazing! I love all your recipe’s and I’m excited to try them all.

    Excited to have found your blog!

    • lavbundle said,

      February 25, 2010 at 3:00 pm

      That’s great to hear! I love Cathy and love how adventurous she is with her cooking and teas. We have a super recipe book for sale in the shop, I’ll do a post on it. I love that it uses many ingredients one would have on hand and all recipes are simple. Thank you Bonnie for your comment. Ann

  2. Cathy Hancock said,

    March 2, 2010 at 12:11 am

    Just picked-up lavender colored sugar sprinkles @ Michael’s. So the next time I make this recipe I plan to sprinkle on the cookies before baking. Dress them up a little…

  3. Ann Sly said,

    March 21, 2010 at 3:25 pm

    A nice lady (Becky) made these cookies for a ladies’ church group presentation I gave on lavender. She had to adjust this recipe for high altitude here in the Red Lodge area. So, just putting that out there to folks that live in upper elevations. I thought the cookies were delicious. However, this recipe does call for quite a bit of lavender and that can be adjusted to one’s taste. Enjoy!

  4. lavbundle said,

    March 25, 2010 at 8:40 pm

    Here’s the high altitude suggestions for adjustments from Becky: 1/4 C more flour, 2 1/2 T more milk, 3 T Lavender (so she did a little less than recipe called for) Thanks Becky!

  5. Liz said,

    May 15, 2011 at 4:18 am

    When these cookies are finished, are they more chewy or crunchy? Thanks! The recipe sounds delicious and I can’t wait to use my lavender!

    • lavbundle said,

      May 15, 2011 at 3:36 pm

      When I’ve had these, made with the altitude additions for here in Red Lodge at 5500 ft, they turned out chewy, like a sugar cookie. If you’re not a big fan of lavender or just getting started in baking with it, I would suggest you lessen the amount of lavender a bit in this recipe, maybe cut it by half. I’ve had them both ways, and with less lavender it tastes like its in the background, with the full amount, it’s forefront. Hope you enjoy!

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