Incorporating lavender is a wonderful way to add a touch of elegance to your baking! These easy lavender sugar cookies are perfect for baby or bridal showers, afternoon tea, or as a sweet treat to brighten your day.
Using a mortar and pestle, grind the lavender buds to a fine powder with 1 tablespoon of the measured sugar. Combine the lavender sugar, remaining sugar, and butter in a mixing bowl. Use a hand or stand mixer to cream the butter on medium-high speed for 2 to 3 minutes, or until pale and fluffy.
Scrape down the sides of the mixing bowl. Add the egg, milk, corn syrup, and vanilla extract. Continue to mix on high speed until well combined, about 1 minute.
Scrape down the sides of the bowl. Add the flour, baking powder, and salt. Switch to a spatula or wooden spoon. Fold the wet and dry ingredients until a soft dough forms, about 2 minutes. You can finish mixing with your hands to incorporate any dry bits of flour.
Lay a piece of plastic wrap on a work surface. Place the dough on the plastic. Use your hands to shape it into a round disc, about 1-inch (2 ½-cm) thick. Wrap the dough in the plastic and chill in the fridge for at least one hour.
Bake The Cookies
Unwrap the chilled dough and cut it in half. Re-wrap one half and return it to the fridge. Place the other half on a work surface that's been lightly dusted with flour. Let the dough sit at room temperature for 3 to 5 minutes to soften slightly. Dust the top of the dough and the rolling pin with flour. Roll the dough approximately ¼-inch (½-cm) thick. Cut the dough using a 2-inch (5-cm) round cookie cutter, or another cookie cutter of your choice (see notes). Re-roll any leftover dough until all of the dough is gone, including the second half of the dough in the fridge. Place the cookie cut-outs in the freezer for 20 minutes.
Preheat the oven to 350ºF (180ºC). Line a standard baking sheet with parchment paper. Transfer 12 of the frozen cookie cutouts to the sheet. Bake for 12 to 14 minutes until pale gold around the edges and on the bottoms. Transfer to a wire rack and cool for 10 minutes. Remove the cookies from the sheet and place them directly on the wire rack to cool completely. Repeat until all of the cookies are baked.
Notes
While this recipe calls for 1 tablespoon of dried lavender buds, you can adjust the amount to suit your personal taste.
If you don't own a mortar and pestle, you can make a larger batch of lavender sugar in a food processor.
I used a 2-inch (5-cm) round cookie cutter with scalloped edges for this recipe. You can use any size or shape of cookie cutter you like, however, the baking time may change.
Allow the cookies to cool completely before storing them, as they will continue to firm up as they cool. I find unglazed cookies seem crisper the day after baking. Glazed cookies tend to stay chewier because of the extra moisture.
Store the cookies in an airtight container at room temperature for up to one week, or in the freezer for up to three months. To thaw frozen cookies, let them come to room temperature for about 20 minutes before serving.