These delicate lavender cookies are buttery, lightly floral, and finished with a sweet lavender icing that makes them feel extra special.
They’re lovely for spring gatherings, tea parties, showers, brunches, or anytime you want a pretty little cookie that feels a bit fancy without being difficult to make.
Why You’ll Love These Lavender Cookies
These cookies have a tender, buttery texture with just enough lavender flavor to make them unique without being overpowering.
The dough is simple to make, and the icing can be drizzled, piped, or spread depending on the look you want.
They’re beautiful for parties, cookie trays, Mother’s Day, Easter, baby showers, bridal showers, or afternoon tea.
If you love simple but elegant desserts like these, be sure to check out other easy cookie and tea party recipes too like these fruit cookie cups, strawberry cheesecake cookies, lemon squares, and rainbow party punch.
Lavender Cookies with Icing Recipe
Servings: 24 cookies
Prep Time: 20 minutes
Cook Time: 12 minutes
Cool Time: 20 minutes
Total Time: 52 minutes
Ingredients you need:
Cookies:
- 1 cup unsalted butter, softened (226 grams)
- 3/4 cup granulated sugar (150 grams)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 2 cups all-purpose flour (250 grams)
- 1/4 teaspoon salt
- 1 tablespoon dried culinary lavender buds, finely ground (optional for a milder lavender taste)
Lavender Icing:
- 1 cup powdered sugar (120 grams)
- 2 tablespoons milk (30 ml, or more for desired consistency)
- 1/4 teaspoon lavender extract
- 1/2 tsp acai powder (for coloring) or you can use purple food coloring instead
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Instructions for making these lavender cookies with icing:
Cookies:
Preheat & Prepare:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Cream Butter & Sugar:
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add Egg & Extracts:
Beat in the egg, vanilla extract, and almond extract (if using) until well combined.
Mix in Dry Ingredients:
Gradually add the flour, salt, and ground lavender buds, mixing just until the dough comes together. Avoid overmixing.
Chill Dough (Optional):
For easier handling, cover the dough and chill in the fridge for about 30 minutes.
Roll & Shape:
Roll out the dough on a lightly floured surface to about 1/4 inch (6 mm) thickness.
Use a round or flower-shaped cookie cutter to cut out shapes, placing them on the prepared baking sheet about 1 inch (2.5 cm) apart.
Bake:
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are just starting to turn golden. Remove from the oven and allow the cookies to cool completely on a wire rack.
Icing
Mix Icing Ingredients:
In a small bowl, whisk together the powdered sugar, milk, and lavender extract until smooth. Add more milk as needed for a drizzling consistency.
Add Color (Optional):
If desired, add the acai powder or a drop or two of purple food coloring to give the icing a light lavender color.
Decorate:
Drizzle the icing over the cooled cookies or use a piping bag for more precise designs. Allow the icing to set before serving.
Tips for Making Lavender Cookies
Use culinary lavender, not decorative lavender, since culinary lavender is intended for food use.
For a milder flavor, grind the lavender buds finely before adding them to the dough. This helps distribute the flavor more evenly and avoids larger bits in the cookies.
Be careful not to overbake. The cookies are ready when the edges are just beginning to turn golden.
Let the cookies cool completely before icing them so the glaze doesn’t melt or run too much.
Start with a small amount of lavender extract in the icing. Lavender can become strong quickly, so a little goes a long way.
If you’re new to decorating cookies, learning how to adjust icing consistency can make drizzling and piping much easier.
Pair these lavender cookies with a cozy drink and create an easy afternoon tea moment at home.
These Lavender Cookies with Icing are sweet, simple, and just a little bit elegant. They’re the kind of cookie that looks lovely on a platter but doesn’t require complicated decorating skills or hard-to-find ingredients.
Serve them with tea, add them to a spring dessert table, or tuck a few into a pretty gift box for someone who could use a little treat.
FAQs
Can I make these lavender cookies ahead of time?
Yes. You can bake the cookies a day or two ahead and store them in an airtight container. For the prettiest finish, ice them once they are completely cooled and let the icing set before stacking.
Can I freeze lavender cookies?
Yes. The uniced cookies freeze well. Let them cool completely, then freeze in an airtight container with parchment paper between layers. Thaw before icing.
Can I skip the almond extract?
Yes. The almond extract is optional. It adds a little extra depth, but the cookies will still be delicious with just vanilla.
What kind of lavender should I use?
Use dried culinary lavender buds. Avoid lavender meant for crafts, sachets, or decoration.
Can I use food coloring instead of acai powder?
Yes. A tiny amount of purple food coloring can be used instead, or you can leave the icing white for a simple look.
Lavender Cookies with Icing Recipe
Ingredients
Cookies:
- 1 cup unsalted butter softened (226 grams)
- 3/4 cup granulated sugar 150 grams
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract optional
- 2 cups all-purpose flour 250 grams
- 1/4 teaspoon salt
- 1 tablespoon dried culinary lavender buds finely ground (optional for a milder lavender taste)
Lavender Icing:
- 1 cup powdered sugar 120 grams
- 2 tablespoons milk 30 ml, or more for desired consistency
- 1/4 teaspoon lavender extract
- 1/2 tsp acai powder for coloring or you can use purple food coloring instead
Instructions
Cookies:
Preheat & Prepare:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Cream Butter & Sugar:
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add Egg & Extracts:
- Beat in the egg, vanilla extract, and almond extract (if using) until well combined.
Mix in Dry Ingredients:
- Gradually add the flour, salt, and ground lavender buds, mixing just until the dough comes together. Avoid overmixing.
Chill Dough (Optional):
- For easier handling, cover the dough and chill in the fridge for about 30 minutes.
Roll & Shape:
- Roll out the dough on a lightly floured surface to about 1/4 inch (6 mm) thickness. Use a round or flower-shaped cookie cutter to cut out shapes, placing them on the prepared baking sheet about 1 inch (2.5 cm) apart.
Bake:
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are just starting to turn golden. Remove from the oven and allow the cookies to cool completely on a wire rack.
Mix Icing Ingredients:
- In a small bowl, whisk together the powdered sugar, milk, and lavender extract until smooth. Add more milk as needed for a drizzling consistency.
Add Color (Optional):
- If desired, add the acai powder or a drop or two of purple food coloring to give the icing a light lavender color.
Decorate:
- Drizzle the icing over the cooled cookies or use a piping bag for more precise designs. Allow the icing to set before serving.
Nutrition
