Lemon Lavender Cookies
Buttery goodness. Because lavender doesn’t belong just in soaps.
Lemon Lavender Cookies
1/2 cup (128 g) nondairy butter
3/4 cup (144 g) raw sugar
2 teaspoons pure lemon extract
1 teaspoon pure vanilla extract
1 1/2 cups (204 g) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 teaspoons cornstarch
1/2 teaspoon fine sea salt
2 scant tablespoons culinary dried lavender
2 scant tablespoons (28 ml) coconut milk or other nondairy milk
Preheat oven to 350°F (180°C, or gas mark 4). Line two cookie sheets with parchment paper or silicone baking mats, such as Silpat.
With an electric mixer, cream together butter and sugar. Stir in extracts.
In a medium bowl, sift flour, baking soda, baking powder, cornstarch, and salt. Stir in lavender.
Fold dry ingredients into wet. Add milk, as needed.
Scoop up 1 1/2 to 2 tablespoons worth of dough. Flatten a little, as the cookies don’t spread a lot while baking.
Bake for 14 minutes, until the edges of the cookies are golden brown. If you want chewier cookies, aim for 12 minutes instead.
Wait 2 minutes before transferring them to a wire rack to cool completely.
Yield: 20 medium cookies
recipe index « have cake, will travel! said,
October 10, 2007 at 5:02 pm
[...] lemon lavender cookies chocolate igloos with PB syrup heart PB rice and ohs treats peanut butter cookies black forest [...]
Lori- pleasantly plump vegan said,
October 10, 2007 at 7:20 pm
i have never had lavender in cooking before. maybe this holiday season in will make these.
Reply
bazu said,
October 10, 2007 at 8:35 pm
Oh my gosh, I can’t believe you made these cookies so quickly, how inspiring! I want to make these now, I think I have all the ingredients… You are an artiste, indeed.
Reply
Hilary said,
October 11, 2007 at 12:02 am
lavender.. that sounds interesting. i agree with Lori above, they sound like winter cookies to me.
Reply
Jackie said,
October 11, 2007 at 3:18 am
Lemon and lavender is a classic combination. A local bakery makes vegan lemon lavender muffins and they are wonderful. I’ll have to try making these for sure.
Reply
eat me, delicious said,
October 11, 2007 at 4:19 am
Oh yum, those look and sound perfect! How nice to receive lavender flowers so you could make them. :)
Reply
Celine said,
October 11, 2007 at 11:01 am
I only play one on tv, Bazu. oh wait no: I don’t even play one on tv. ;p
Reply
cookies, rolls, and cats. always cats. « have cake, will travel! said,
October 15, 2007 at 9:37 am
[...] rosewater cardamom cookies, based on the lemon lavender cookie recipe. will post the recipe [...]
Madeline said,
November 8, 2007 at 10:35 pm
Hi, these look fantastic, I want to make them now! However, I don’t have the egg replacer, could I use a real egg or any other suggestions?
Reply
Celine said,
November 9, 2007 at 10:21 am
hi Madeline, you can replace the ener-g egg powder with 1 t cornstarch. subbing an egg might throw things off a little because of it being, well, liquid. :)
Reply
Recipe Index « have cake, will travel! said,
March 20, 2008 at 8:11 pm
[...] Cookies Coconut Raisin Cookies PB-utterscotch Cookies White Chocolate Orange Cookies Chicky Grahams Lemon Lavender Cookies Carob PB Fudge Cookies Peanut Butter Cookies Black Forest Cookies Tequila Cookies Whiskey Cookies [...]
Salads, cookies, risotto, more cookies and oh, I got tagged! « Eating with the Rabbits said,
April 4, 2008 at 11:28 pm
[...] the Lemon Lavender Cookies from Celine’s blog here. They’re really sweet and special and, above all, [...]
katiejayne said,
May 18, 2008 at 9:27 pm
I just made these on Friday and they are so good!! Thanks for sharing the recipe, my mom is going to be really excited when I make them for her (lavender is her favorite)
Reply
Celine said,
May 18, 2008 at 10:45 pm
so happy to hear, katie!! you rule.
Reply
medu3a said,
December 4, 2008 at 7:00 pm
I just made these. They smell so good and taste awesome. Mine spread out quite a bit though, they actually ran into one another and took over my cookie sheet they spread out so much!
Reply
Celine said,
December 4, 2008 at 7:53 pm
could be the margarine or even the quality of the flour, medu3a. it’s happened to me with other cookie recipes. I usually fix that by adding extra flour. was the dough wet when you mixed it?
Reply
Kat said,
April 17, 2009 at 8:18 pm
Woohoo! I made these tonight for the future in-laws (she loves lavender, he loves cookies), and they were a great hit. Mine weren’t as pretty as yours, but there is no evidence–whatever was left, they took back to the hotel with them when they left us for the night!
Reply
eat me said,
October 22, 2009 at 3:57 pm
i used half cup sugar a little extra milk and the batter was very sticky! however, they turned out more like scones…. the best scones ever that is!
Reply