These buttery lavender cookies are lightly floral, tender, and topped with a sweet lavender icing. Perfect for tea parties, spring gatherings, showers, or an afternoon treat with coffee or tea.
1tablespoondried culinary lavender budsfinely ground (optional for a milder lavender taste)
Lavender Icing:
1cuppowdered sugar120 grams
2tablespoonsmilk30 ml, or more for desired consistency
1/4teaspoonlavender extract
1/2tspacai powderfor 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.