Ingredients

330 grams all purpose flour

1/2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

226 grams melted unsalted butter (slightly cooled)

200 grams granulated sugar

1 large egg (room temperature)

1 egg yolk (room temperature)

2 tsp vanilla extract

1 tsp lavender extract

50 grams granulated sugar

3 tbsp dried lavender

Instructions

Step 1: Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper and set aside.

Step 2: In a medium bowl, whisk together the all purpose flour, baking powder, baking soda, and salt. Set aside.

Step 3: In a large mixing bowl, whisk the melted butter and 200 grams granulated sugar together until well combined.

Step 4: Vigorously whisk the egg, egg yolk, vanilla extract, and lavender extract into the butter mixture until smooth and paste-like.

Step 5: Fold half of the flour mixture into the wet ingredients until just a few streaks of flour remain, then add the rest and fold until no flour streaks remain. Set the dough aside.

Step 6: In a small bowl, combine 50 grams granulated sugar and dried lavender.

Step 7: Using a medium cookie scoop, portion the dough and roll each scoop into a ball.

Step 8: Roll each dough ball in the lavender sugar mixture until evenly coated. Place the coated balls on the prepared baking sheets, spacing them 1 to 2 inches apart.

Step 9: Bake for 10-13 minutes until the edges are slightly golden and the centers are puffed. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

For a milder lavender flavor, reduce the dried lavender to 2 tablespoons or omit the lavender extract for a subtle floral note.

Make sure your butter is slightly cooled but still melted to help the dough bind smoothly without cooking the eggs.

Try substituting half of the all purpose flour with almond flour for a nutty twist and a softer texture.

Storage

Store the cooled cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a sealed container for up to 3 months. To reheat, allow frozen cookies to thaw at room temperature or warm gently in the oven for a few minutes to regain their softness.

FAQs

Can I use fresh lavender instead of dried?

Fresh lavender can be more pungent and moist, which might affect the texture of the cookies. It’s best to use dried culinary lavender for consistent flavor and to avoid excess moisture in the dough.

What if I don’t have lavender extract?

If you don’t have lavender extract, you can increase the dried lavender slightly for a stronger flavor or substitute with a teaspoon of vanilla extract alone for a classic sugar cookie taste.