Ingredients for Lavender Sugar Cookies
- 1 cup (200g) granulated sugar + ¼ cup (25g) powdered sugar
- 1 cup (2 sticks, 227g) unsalted butter, softened
- ¼ cup (25g) powdered sugar
- Canola Oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon cream of tartar
- 2 ½ cups (300g) all-purpose flour
- 2 tablespoons dried culinary lavender flowers (plus extra for sprinkling)
- Coarse Sugar
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How to Make Lavender Sugar Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, ¾ cup granulated sugar, and ¼ cup powdered sugar until light and fluffy.
- Beat in 1 large egg and 1 teaspoon vanilla extract until well combined.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon cream of tartar, and 2 tablespoons dried culinary lavender flowers.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Cover the dough and chill in the refrigerator for at least 2 hours (or overnight for best results).
- Roll dough into 1-inch balls. Place them 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until edges are lightly golden brown.
- Immediately after removing from the oven, sprinkle each cookie generously with granulated sugar and additional dried culinary lavender flowers.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
27g
Fat
11g
Carbs
4g
