My Grandma’s Lavender Cookies are sweet, floral and fragrant – a recipe that is very near and dear to my heart. They are absolutely simple to make and have a lovely glaze on top. Perfect for spring or summer, I love to garnish them with a sprinkle of lavender buds!
about grandma’s lavender cookies
Lavender cookies are the first things I remember baking with my grandma Alice. We just didn’t do the typical chocolate chip cookies at her house. I am sure there was probably a lot of recipes I made with her before, but this is a recipe I remember most.
I am pretty sure it started with me wanting to decorate cookies with flowers and my grandma ever-so kindly (she was the kindest woman in the world) giving into my demands.
The recipe was so simple and I helped with every step along the way. The best part was when the cookies cooled and we were ready to ice them. My grandma had me pick flowers from her garden and we laid the petals on top of each cookie, gently topping them with a thin icing.
The lavender cookies were the most beautiful things I’ve ever made, even to this day.
I am sure my grandma sneaked in her magical fixes, I was always a mess in the kitchen.
Any time I have a meltdown in the kitchen, whether a recipe isn’t working for me or I just burned dinner, I think back to those cookies with my grandma.
I remember my mom walking in and her jaw dropping to the floor. It was the best feeling ever and I was beaming with pride. My grandma smelled of cookie dough and lavender.
Basically it was one of those iconic experiences that I fondly remember whenever I’m asked about how I got into cooking and baking.
I miss my grandma terribly every year when spring turns into summer.
The roses in my front yard begin to come to life and I think of her epic rose garden.
This year especially for some reason and making these cookies in my kitchen on a sunny day, I felt like she was there with me, whispering to me to lick the spoon and not let any dough go to waste.
So today I am sharing a piece of my heart and my family with yours. Here’s to cookies, grandmas, and summer!
lavender – to be more specific, look for dried lavender flowers or dried lavender buds. It could also be labeled as dried culinary lavender.
Dried lavender flowers have a sweet floral aroma and bring a subtle flavor to the cookies. Lavender is strong, so be sure to use a light hand when using it in other dishes!
eggs – I recommend using large eggs for this recipe.
sugar – white granulated sugar and confectioners sugar are all that is needed for this recipe!
butter – use unsalted butter and not the salted butter for this recipe. The salt will overpower the flavor of the cookies. If you only have salted, be sure to omit the salt for this recipe.
baking powder – use baking powder instead of baking soda for this recipe.
salt – a scant amount of kosher salt is needed for this recipe.
lavender extract – lavender extract gives this recipe an added flavor and depth of lavender aroma. It’s something I always have in the pantry because it goes so well with other baked goods, in drinks, and even in savory marinades! You do not need vanilla extract in this recipe.
flour – I use all-purpose flour in this recipe!
this recipe’s must-haves
I love my half sheet baking pan and silicone mats for baking these cookies. They are two of my most used items in my kitchen.
You will also need a blender and a bowl from your set of mixing bowls to make the dough for the recipe.
These cookies are the perfect addition to any springtime or summer party. I love making them the day of because they are so delightful, it’s hard to stop yourself from gobbling them up!
Of course, if you have restraint, you can certainly make them the day before! Just store them in an airtight container after you’ve frosted them and let the frosting set.
here’s how to make my grandma’s lavender cookies recipe
Add eggs, butter, sugar, and lavender to a blender. Blend on low speed until combined and the lavender has broken up into small piece.
Sift together remaining dry ingredients in a large bowl. Pour in wet ingredients, stirring to combine.
Drop dough onto lined baking sheets, 1 Tbsp at a time.
Bake for 10 to 15 minutes at 375˚F, until the edges are golden brown. Cool completely on racks.
While the cookies are cooling, make the frosting by whisking together ingredients in a small bowl.
Spread the frosting on the cookies and garnish with a few dried lavender flowers. Serve.
tips for success.
add lemon. If you love the combination of lavender and lemon, you can easily add about 1 to 2 teaspoons lemon zest to the dough to bring out those flavors!
don’t over bake! These cookies go from perfect texture to overcooked pretty quick. Be sure to keep an eye on them. As soon as the edges begin to brown, quickly remove them from the oven to cool before frosting.
what is lavender extract?
Lavender extract is similar to other extracts you use in baking, like vanilla extract and almond extract. The fluid is made from the flowers of the lavender plant and is usually a combination of lavender oil, water, and alcohol.
Lavender extract is less potent that lavender oil, which is why it is often used in cooking and baking. You can actually buy lavender extract at most spice shops or online.
do I use dried lavender flowers or dried lavender buds?
They are generally the same thing! The package I bought was labeled dried lavender flowers but you will also see it labeled as dried lavender buds, depending on the maker. You may also find it labeled as dried culinary lavender.
can I use fresh lavender instead of dried lavender?
You can definitely use fresh lavender instead of dried. I would suggest using 1 1/2 tsp fresh lavender leaves instead of 1 teaspoon as the recipe lists for dried lavender flowers.
what if I can’t find lavender leaves/buds?
If you cannot find dried lavender leaves or buds, you can simply add a little more lavender extract instead. I recommend adding 1/4 teaspoon extra lavender extract if you plan to do this.
can I use lavender oil instead of lavender extract?
You sure can! I haven’t tried it myself but I know that the oil is stronger than the extract. Therefore I would use 1/4 tsp to 1/3 tsp of lavender oil instead of lavender extract.
what to serve with lavender cookies
When I think about serving these cookies, it’s usually for a special event or a gathering. I think that these lavender cookies are ideal when paired with a glass of bubbly brut champagne!
If you are hoping for a non-alcoholic beverage option, I recommend this sparkling arnold palmer. It’s very refreshing and the lemon is an excellent pairing with the lavender flavors in the cookies.
Finally, if you make these lavender cookies, please be sure to give this recipe a rating or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram if you make the recipe! Love being able to see these recipes come to live in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
everyday seasonal cookbook
With seasonal produce guides, recipes, and more, this cookbook is filled with seasonal food for every occasion.
- 2 eggs
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 1 tsp dried lavender buds (also labeled leaves or flowers depending on where you shop!)
- 1 1/2 cups flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup confectioners sugar
- 1/2 tsp lavender extract
- 2-3 Tbsp 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.
*don't over bake! These cookies go from perfect texture to overcooked pretty quick. Be sure to keep an eye on them. As soon as the edges begin to brown, quickly remove them from the oven to cool before frosting.