Ingredients for Victorian Lavender Cookies With Rose Water Icing
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 2 tablespoons dried culinary lavender
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 cups powdered sugar
- 2-4 tablespoons milk or water
- 2-4 tablespoons rose water
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How to Make Victorian Lavender Cookies With Rose Water Icing
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Cream together 1 cup (2 sticks) softened unsalted butter and ¾ cup granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time. Stir in 2 tablespoons dried culinary lavender.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Drop rounded teaspoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- While the cookies bake, prepare the icing: In a medium bowl, whisk together 2 cups powdered sugar, 2-4 tablespoons rose water, and 2-4 tablespoons milk or water until smooth. Add more liquid as needed to reach desired consistency.
- Let the cookies cool completely on the baking sheets before drizzling with the rose water icing.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
435g
Fat
77g
Carbs
48g
