lavender cookies

This is an easy and delicious recipe for Lemon Lavender Almond Cookies. No eggs, no butter, and no leftovers! These chewy and lightly sweet lemon cookies are completely vegan, and gluten free!

LEMON LAVENDER ALMOND COOKIES | VEGAN AND GLUTEN FREE RECIPE

almond flour⁣

tsp baking soda

tsp salt⁣

tsp cold pressed coconut oil

vanilla ⁣

tsp culinarily grade lavender crushed

tsp raw sugar

lemon zested

Tb pure maple syrup⁣

In a separate bowl crush the lavender with raw sugar and zest

Combine with all ingredients in large bowl. Mix well.

Scoop out tablespoon size cookies onto baking sheet lined with parchment paper.

Bake @350F for 9-10 minutes until slightly golden. Enjoy! ⁣

Just like grandma used to make, these cookies are sweet, floral and fragrant.

Grandma's Lavender Cookies

eggs

unsalted butter (softened)

sugar

lavender buds (also labeled leaves

flour

tsp baking powder

tsp salt

confectioners sugar

lavender extract

water

Preheat oven to 375˚F. Grease 2 lined baking sheets or line with silpats.

In a blender, combine eggs, butter, sugar and lavender leaves. Blend on low until well combined and the lavender has broken up into small pieces.

Sift together flour, baking powder and salt in a large bowl. Pour the wet ingredients over the dry and stir together until combined. Drop dough onto the greased baking sheets, 1 Tbsp at a time.

Bake cookies for 10 to 15 minutes*, until the edges are golden brown. Cool completely on wire racks.

In a small bowl, combine sugar, lavender extract and water, stirring until it forms a smooth frosting. If the frosting is too thick, you can add more water (1 tsp at a time) until it’s the desired consistency. Once the cookies are cool, spread them with a thin layer of icing and garnish with a few dried lavender flowers.

These Lofthouse-style, soft Lemon Lavender Cookies are full of flavor! They are super easy to bake and made beautiful with lavender frosting.

Soft Lemon Lavender Cookies

(280 grams) all-purpose flour

cornstarch

tsp fine sea salt

lavender

lemon

sour cream (or Greek yogurt)

tsp vanilla extract

Preheat the oven to 375°F. In a small mixing bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside. Line two baking sheets with parchment paper and set aside.

Grind the lavender with about 1/4 cup of the sugar using a mortar and pestle, spice grinder, or mini food processor until small pieces.

Add the lavender, lemon zest, and remaining sugar to the bowl of stand mixer fitted with the paddle attachment (or a large mixing bowl and a hand mixer). Massage everything together between your fingertips until very fragrant and smells super lemony.

Add the butter and mix on medium speed until light and fluffy, 2 to 3 mintues.

Add the egg, sour cream, and vanilla. Mix again until fully combined.

Stop the mixer and add all of the flour mixture. Mix on low speed to incorporate some of the flour, then mix on medium-low until the dough comes together into a smooth ball.

Roll out about half of the dough at a time until 1/4-inch thick. You can lightly dust with flour or roll on a silicone baking mat.

Use a 2 1/2 to 3-inch round cookie cutter to cut out the cookies from the dough. Carefully move them to the lined baking sheets, about an inch apart. They do not spread very much.

Bake the cookie for 8 to 9 minutes. When done, they will be light brown on the bottom and set around the edges. Cool on a wire rack.

Repeat with the remaining dough. Decorate as desired!

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LEMON LAVENDER ALMOND COOKIES | VEG...

Grandma's Lavender Cookies

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Top 3 lavender cookies recipes from across the web

The most viewed lavender cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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LEMON LAVENDER ALMOND COOKIES | VEG...

Grandma's Lavender Cookies

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The most viewed lavender cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine