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Lavender Butter Cookies

Lavender Butter Cookies

Print Recipe
Course Dessert, Snack
Cuisine American
Dish Type cookies
Cooking Style Baking
Seasonal Christmas, Easter, Holiday season, Mother's Day, spring, summer, Valentine's Day
Ingredient lavender
Prep Time 15 mins
Cook Time 15 mins
Chilling Time 1 hr
Total Time 30 mins
Servings 48 cookies


For the cookies:

  • 3 cups all-purpose flour
  • 1 tbsp dried lavender flowers see note below
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup 2 sticks unsalted butter, softened
  • 1 cup sugar
  • 1 large egg
  • 1 1/2 tsp pure vanilla extract

For the Royal Icing:

  • 1 cup confectioners' sugar
  • 1 large egg white see note below
  • 1/4 tsp lemon juice
  • Food coloring optional


For the cookies:

  • In a medium bowl, combine the flour, lavender, baking powder, and salt. Set aside.
  • In the bowl of a stand mixer using the paddle attachment or in a large bowl using a hand mixer, cream together the butter and sugar. Add the egg and vanilla, beating until smooth. With the mixer on low speed, add the flour mixture, stirring until just combined.
  • Turn the dough out onto a lightly floured surface and divide it in half. Shape each half into a log, about 1 3/4 inches in diameter and 8 inches long. Wrap the logs plastic and refrigerate for at least 1 hour. (You can refrigerate the logs as long as overnight, or freeze them for up to several months. Thaw, if necessary, before proceeding.) (For the cookies in the photo, I squared off the log, for square-ish cookies.)
  • Preheat the oven to 375°F. Line baking sheets with parchment.
  • Cut the logs into 3/8-inch slices. Arrange the slices on the prepared baking sheets, about 1/2-inch apart. Bake until just beginning to turn golden at the edges, 11 to 13 minutes. Place the baking sheets to a cooling rack and cool thoroughly before decorating with royal icing (recipe below), if you like. (For the cookies in the photo, I also sprinkled on some silver decorating dust.)

For the royal icing:

  • In the bowl of a stand mixer using the whisk attachment, a large bowl using a hand mixer, or a medium bowl using a whisk, combine the sugar, egg white, and lemon juice on slow speed, mixing until thick and smooth.
  • Color the icing as desired. Use a pastry bag or a resealable bag with a corner snipped off to drizzle the icing over the cookies.


A note on lavender: Dried lavender flowers are available at specialty food stores and in the bulk dried herbs and flowers section at many natural food stores. Besides using them in this recipe, you can sprinkle them into other baked goods and over roasting poultry. You can also mix them into a dried herb blend called herbes de Provence.
About the Royal Icing: This icing is purposefully thin enough to drizzle. If you want stiffer icing, use 1 1/2 to 2 cups of sugar. If you're concerned about using raw egg whites, substitute with the equivalent amount of dried egg whites and water.