My grandma’s lavender cookies are sweet, floral, and fragrant — a recipe close to my heart. They’re simple to make, finished with a thin glaze, and perfect for spring or summer. I like to garnish them with a few dried lavender buds for a pretty touch.
About This Lavender Cookie Recipe
Lavender cookies are one of my earliest baking memories with my grandma Alice. Instead of the usual chocolate chip, her kitchen smelled of flowers and sugar. The recipe is wonderfully simple, and I remember helping at every step.
My desire to decorate cookies with flowers started it all. My grandma — kind and indulgent — would let me pick petals from her garden, and we would press them into each cookie after adding a thin glaze.
To this day, these lavender cookies remain some of the most beautiful things I’ve ever baked.
My grandma might have had a few secret tricks up her sleeve, but the memories are what matter most. When a kitchen project goes wrong now, I think back to those afternoons with her and it calms me.
I still remember my mom walking into the kitchen and being surprised at how pretty the cookies looked. My grandma always smelled like cookie dough and lavender — a scent that takes me back every spring.
I miss her every year when the garden starts to bloom. Seeing roses and bright days in the kitchen makes me reach for this recipe. Making these cookies feels like a small way to bring her into the room — and to sneak a few licks of batter, just like she advised.
So I’m sharing a little piece of family with you: here’s to cookies, grandmas, and sunny afternoons.
everyday seasonal cookbook
This cookbook collects seasonal produce guides and recipes for every occasion — a lovely companion if you enjoy baking with fresh, seasonal ingredients.
ingredients
lavender – look for dried culinary-grade lavender, labeled as dried lavender flowers or dried lavender buds. Use a light hand: lavender is aromatic and can become overpowering.
eggs – large eggs work best for this recipe.
sugar – both granulated sugar for the dough and confectioners’ sugar for the icing.
butter – unsalted butter, at room temperature. If using salted butter, omit added salt in the recipe.
baking powder – the recipe uses baking powder rather than baking soda.
salt – a small amount of kosher salt to balance the sweetness.
lavender extract – adds extra floral depth to the icing. It’s optional but recommended if you want a stronger lavender note.
flour – all-purpose flour.
Tools Needed to Make These Cookies
A half-sheet pan and silicone baking mats (or parchment) are handy for even baking. You’ll also need a blender to break up the lavender, mixing bowls, and a whisk for the icing.
These cookies are best the day you make them, but they keep well in an airtight container after the icing sets if you need to make them ahead.
how to make my grandma’s lavender cookies recipe
make batter
Add eggs, room-temperature butter, sugar, and dried lavender to a blender. Pulse on low until combined and the lavender is broken into small pieces. Sift the flour, baking powder, and salt into a large bowl, then pour in the wet mixture and stir until combined. Drop dough onto lined baking sheets by tablespoonfuls.
bake
Bake at 375°F for 10 to 15 minutes, until the edges are golden brown. Remove and cool completely on wire racks before icing.
make frosting
Whisk confectioners’ sugar with lavender extract and 2 to 3 tablespoons of water until smooth. Adjust water 1 teaspoon at a time if you need a thinner consistency. Spread a thin layer of icing on cooled cookies and garnish with a few dried lavender buds.
Tips for Perfect Lavender Cookies
Add lemon: For a bright pairing, stir 1 to 2 teaspoons of lemon zest into the dough.
Don’t overbake: These cookies can go from soft to dry quickly. Remove them as soon as the edges begin to brown and let them cool before icing.
what is lavender extract?
Lavender extract is a culinary extract made from lavender buds, typically blended with water and alcohol. It’s milder than lavender essential oil and suitable for flavoring baked goods and drinks.
do I use dried lavender flowers or dried lavender buds?
Packages may be labeled “dried lavender flowers,” “dried lavender buds,” or “culinary lavender.” They refer to the same culinary ingredient: dried lavender buds suitable for cooking.
can I use fresh lavender?
Yes. If using fresh lavender, increase the amount slightly — about 1 1/2 teaspoons fresh lavender leaves in place of 1 teaspoon dried buds.
what if I can’t find lavender leaves/buds?
If dried lavender isn’t available, add an extra 1/4 teaspoon of lavender extract to the dough for added flavor.
what if I don’t have lavender extract?
Lavender essential oil is much stronger than extract; if you use it, reduce the amount to about 1/4 to 1/3 teaspoon. Use sparingly to avoid an overpowering flavor.
help! my cookies spread and didn’t turn out right!
Cookies can spread if the butter is too soft from a warm kitchen, if the dough is too loose, or if flour was measured incorrectly. Stir then spoon flour into the measuring cup and level it off rather than scooping directly from the bag. If dough is too soft, add flour 1 tablespoon at a time until it holds shape. Also check that your baking powder is fresh.
Best Pairings for Lavender Cookies
These cookies shine at gatherings. They pair beautifully with a glass of brut champagne or a refreshing lemon-based nonalcoholic drink, which complements the lavender’s floral notes.
If you make this recipe, please leave a rating or comment so I know how it went — I read every one. Feel free to ask questions below or share a photo of your cookies; seeing them in your kitchens is the best part.
everyday seasonal cookbook
A collection of seasonal recipes and produce guides to help you bake and cook with the best ingredients each season offers.
Grandma’s Lavender Cookies
equipment
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Stainless steel mixing bowls
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Whisk
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Blender
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Measuring spoons
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Silicone baking mats or parchment
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Half sheet pan
ingredients
- 2 eggs
- 1/2 cup unsalted butter room temperature
- 1 cup sugar
- 1 tsp dried lavender buds also labeled leaves or flowers depending on packaging
- 1 3/4 cups flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup confectioners’ sugar
- 1/2 tsp lavender extract
- 2-3 Tbsp water
instructions
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Preheat oven to 375°F. Line two baking sheets with silicone mats or parchment.
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In a blender, combine eggs, butter, sugar, and lavender. Blend on low until the lavender is broken into small pieces and the mixture is uniform.
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Sift together flour, baking powder, and salt in a large bowl. Pour the wet mixture into the dry and stir until combined. Drop dough by tablespoonfuls onto prepared sheets.
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Bake 10–15 minutes, until edges are golden. Cool completely on wire racks before icing.
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Whisk confectioners’ sugar, lavender extract, and water until smooth. Adjust water 1 tsp at a time if needed. Spread a thin layer of icing on cooled cookies and garnish with dried lavender buds.