Lavender Dandelion Cookies Recipes

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GLAZED LAVENDER SUGAR COOKIES



Glazed Lavender Sugar Cookies image

Provided by Molly Yeh

Categories     dessert

Time 5h

Yield about 18 cookies

Number Of Ingredients 19

4 cups (512 grams) all-purpose flour, plus more for dusting
2 teaspoons dried culinary lavender, finely chopped or crushed in a mortar and pestle
1 teaspoon baking powder
3/4 teaspoon salt
1 cup (227 grams) unsalted butter, softened
2/3 cup (135 grams) granulated sugar
2/3 cup (80 grams) powdered sugar
Zest from half of a lemon
2 large eggs
1 teaspoon vanilla extract
3 cups (360 grams) powdered sugar
1 cup (227 grams) unsalted butter, softened
Food coloring
2 cups (240 grams) powdered sugar
2 tablespoons (40 grams) corn syrup
2 1/2 tablespoons whole milk
1/2 teaspoon vanilla extract
Pinch of kosher salt
Food coloring, optional

Steps:

  • For the cookies: In a medium bowl, combine the flour, lavender, baking powder and salt and set aside.
  • In a stand mixer fitted with a paddle attachment or in a large bowl with an electric mixer beat together the butter and both sugars until pale and fluffy, about 5 minutes. Beat in the lemon zest. Add the eggs, one at a time, beating after each, and then beat in the vanilla. Add the flour mixture to the butter mixture, mixing on low until blended.
  • Turn the dough out onto the counter and divide into 2 large discs. Wrap each in plastic wrap and refrigerate for 1 hour up to 2 days.
  • When ready to bake preheat the oven to 375 degrees F and line 2 baking sheets with parchment or a silicone mat.
  • Working with 1 dough disc at a time, roll it out on a lightly floured surface to 1/2-inch-thick. Use a 3-inch round cookie cutter to cut out circles. Transfer to the prepared baking sheets spacing 1-inch apart. Gather and re-roll the scraps and cut out more circles.
  • Bake until the cookies are just thinking about starting to turn brown, start checking at around 12 minutes. Let cool on the baking sheets for 5 minutes and then transfer to a wire rack to cool completely.
  • Meanwhile, for the buttercream: In a stand mixer fitted with a paddle attachment or in a large bowl with an electric mixer, beat together the powdered sugar and butter until smooth. Divide the buttercream amongst individual bowls (I suggest 5 or 6) and stir food coloring into each. Transfer to pastry bags fitted with tiny round or star tips.
  • For the glaze: Whisk together the powdered sugar, corn syrup, milk, vanilla, salt and a few drops of food coloring, if using, until very smooth. You're going for the consistency of a thick glue. If it's too thick-- add a couple more drops of milk and if it's too thin-- add a few spoonfuls of powdered sugar.
  • Assemble the cookies: Dip the tops of each cooled cookie into the glaze, letting any excess drip off, and then place on a wire rack to dry. After a few minutes, once they're mostly dry to the touch (completely dry isn't necessary) you can go ahead and pipe on buttercream decorations. Go the freehand route or use cookie cutters to press indentations into the glaze which can serve as an outline for your decorations.
  • Let dry and enjoy!

LAVENDER DANDELION COOKIES



Lavender Dandelion Cookies image

These are not a traditional cookie. These vegan cookies are great for backpacking and travel very well.

Provided by Danielle Monique Cade

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 20m

Yield 3

Number Of Ingredients 9

¼ cup whole wheat flour
¼ cup steel cut oats
2 tablespoons brown sugar
1 tablespoon flax seeds
1 tablespoon chia seeds
8 large dandelion blossoms, yellow petals only
⅛ teaspoon dried lavender flowers
1 teaspoon vanilla
¾ cup water, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet or line with parchment paper.
  • Combine flour, oats, brown sugar, flax, chia seeds, and dandelion petals in a bowl. Crush lavender flowers with fingers; add to flour mixture. Stir in vanilla extract and enough water to create a moist dough that holds together when squeezed. Portion dough into 6 cookies and arrange on prepared baking sheet.
  • Bake in preheated oven until cookies are dry and fragrant, about 10 minutes. Allow to cool before removing from baking sheet.

Nutrition Facts : Calories 166.4 calories, Carbohydrate 29.6 g, Fat 3.5 g, Fiber 5.5 g, Protein 4.5 g, SaturatedFat 0.4 g, Sodium 6.6 mg, Sugar 10 g

LAVENDER AND LEMON COOKIES



Lavender and Lemon Cookies image

Provided by Giada De Laurentiis

Categories     dessert

Time 40m

Yield 25 to 27 cookies

Number Of Ingredients 11

3/4 cup all-purpose flour
1/2 cup almond flour
2 tablespoons arrowroot
2 tablespoons sugar
1 tablespoon dried lavender
1/2 teaspoon fine sea salt
1/2 teaspoon baking soda
1 stick unsalted butter, cut into 1/2-inch pieces, chilled
1 large lemon, zested
2 tablespoons honey
1 tablespoon fresh lemon juice

Steps:

  • Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  • In a food processor, pulse together the flours, arrowroot, sugar, lavender, salt and baking soda.
  • Add the butter and lemon zest. Pulse until the mixture forms a coarse meal. Add the honey and lemon juice. Pulse until the mixture forms a soft dough. Form the dough into 1-inch round balls and press into discs, about 1 1/2 inches in diameter and 1/4-inch thick. Arrange in a single layer on the prepared baking sheet. Bake until light brown around the edges, 9 to 11 minutes. Cool for 5 minutes. Transfer to a wire rack and cool completely, about 15 minutes.

LAVENDER SHORTBREAD COOKIES



Lavender Shortbread Cookies image

A buttery lavender-flavored dough that can be made into round shapes using a biscuit cutter, or various shapes using cookie cutters. You can also roll the dough into a log, chill, and then slice and bake.

Provided by Maryeileen Corcoran

Categories     Desserts     Cookies     Butter Cookie Recipes     Shortbread Cookie Recipes

Time 1h40m

Yield 24

Number Of Ingredients 9

1 ½ cups butter, softened
⅔ cup white sugar
¼ cup sifted confectioners' sugar
2 tablespoons finely chopped fresh lavender
1 tablespoon chopped fresh mint leaves
1 teaspoon grated lemon zest
2 ½ cups all-purpose flour
½ cup cornstarch
¼ teaspoon salt

Steps:

  • In a medium bowl, cream together the butter, white sugar and confectioners' sugar until light and fluffy. Mix in the lavender, mint and lemon zest. Combine the flour, cornstarch and salt; mix into the batter until well blended. Divide dough into two balls, wrap in plastic wrap and flatten to about 1inch thick. Refrigerate until firm, about 1hour.
  • Preheat the oven to 325 degrees F (165 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into shapes with cookie cutters. Cookie stamps will work well on these too. Place on cookie sheets.
  • Bake for 18 to 20 minutes in the preheated oven, just until cookies begin to brown at the edges. Cool for a few minutes on the baking sheets then transfer to wire racks to cool completely.

Nutrition Facts : Calories 186.1 calories, Carbohydrate 19.3 g, Cholesterol 30.5 mg, Fat 11.6 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 7.3 g, Sodium 106.6 mg, Sugar 6.9 g

THE BEST LAVENDER SUGAR COOKIES EVER



The Best Lavender Sugar Cookies Ever image

These are amazing cookies that everyone loves. Oh, are you pregnant or do you not feel well? Well, these cookies have been mentioned by friends and family to make them feel better.

Provided by Heidi

Categories     Desserts     Cookies     Sugar Cookies

Time 25m

Yield 12

Number Of Ingredients 7

1 ¾ cups all-purpose flour
¾ cup white sugar
¼ teaspoon baking powder
¾ cup butter, softened
1 egg
1 teaspoon vanilla extract
½ teaspoon lavender flowers, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with waxed paper and grease the paper.
  • Whisk flour, sugar, and baking powder in a bowl. Stir butter and egg into flour mixture until smooth; add vanilla extract and lavender. Gently mix again until thoroughly combined.
  • Drop cookie dough by tablespoon about 2 inches apart onto prepared baking sheet.
  • Bake in the preheated oven until cookies are fragrant and edges turn light golden brown, 10 to 15 minutes.

Nutrition Facts : Calories 223.5 calories, Carbohydrate 26.5 g, Cholesterol 46 mg, Fat 12.1 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 7.4 g, Sodium 98.1 mg, Sugar 12.6 g

LAVENDER COOKIES



Lavender Cookies image

Delightful little cookies that add a wonderful atmosphere to any afternoon tea. They have a delicate lavender flavor that is not overpowering at all! My first batch of these cookies disappeared before it had a chance to cool!

Provided by Diane Dahnert

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 12

Number Of Ingredients 7

⅝ cup butter
½ cup white sugar
1 egg
1 tablespoon lavender flowers
1 ½ cups all-purpose flour
½ cup colored sugar for decoration
1 tablespoon lavender flowers

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • Cream together the butter and sugar. Beat the egg, and blend into the butter and sugar. Mix in the lavender flowers and the flour. Drop batter by teaspoonfuls onto cookie sheets.
  • Bake 15 to 20 minutes, or until golden. Remove cookies to cooling racks, and sprinkle with decorative sugar and additional lavender flowers if desired.

Nutrition Facts : Calories 212.4 calories, Carbohydrate 28.7 g, Cholesterol 40.9 mg, Fat 10.2 g, Fiber 0.5 g, Protein 2.3 g, SaturatedFat 6.2 g, Sodium 74.6 mg, Sugar 16.7 g

LAVENDER COOKIES



Lavender Cookies image

I am a wedding and event planner and one of my brides served these unusual cookies at her reception, so I had to have this lavender butter cookies recipe. You can guess what her wedding color was! -Glenna Tooman, Boise, Idaho

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 6 dozen.

Number Of Ingredients 10

1/2 cup butter, softened
1/2 cup shortening
1-1/4 cups sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2-1/4 cups all-purpose flour
4 teaspoons dried lavender flowers
1 teaspoon baking powder
1/2 teaspoon salt

Steps:

  • Preheat oven to 375°. Cream butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. In a separate bowl, whisk flour, lavender, baking powder and salt; gradually beat into creamed mixture. , Drop by rounded teaspoonfuls 2 in. apart onto baking sheets lightly coated with cooking spray. Bake until golden brown, 8-10 minutes. Cool 2 minutes before removing to wire racks. Store in an airtight container.

Nutrition Facts : Calories 54 calories, Fat 3g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 35mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

DANDELION COOKIES



Dandelion Cookies image

Make and share this Dandelion Cookies recipe from Food.com.

Provided by Alia55

Categories     Drop Cookies

Time 27m

Yield 40 serving(s)

Number Of Ingredients 11

1/2 cup shortening
1/4 cup white sugar
2 tablespoons white sugar
1/4 cup brown sugar
2 tablespoons brown sugar
1 egg
1/2 teaspoon vanilla
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup dandelion flowers, just the petals, washed and patted dry
1 1/4 cups all-purpose flour

Steps:

  • Cream together the shortening and sugars.
  • When light and fluffy, add the vanilla and egg. Beat well.
  • Mix in all the dry ingredients, including the dandelion petals.
  • Drop by spoonfuls or roll into balls about 1/2 inch round, and place on an ungreased cookie sheet.
  • Bake at 375 degrees F for about 7 minutes or until the edges are slightly brown.

Nutrition Facts : Calories 53.9, Fat 2.7, SaturatedFat 0.7, Cholesterol 5.3, Sodium 32.9, Carbohydrate 6.9, Fiber 0.1, Sugar 3.9, Protein 0.6

LAVENDER COOKIES



Lavender Cookies image

Make and share this Lavender Cookies recipe from Food.com.

Provided by chocolatecup

Categories     Dessert

Time 23m

Yield 15 cookies, 15 serving(s)

Number Of Ingredients 7

1/2 cup butter
1 cup sugar
2 eggs
1/2 teaspoon vanilla extract
1 teaspoon dried lavender blossoms, finely chopped
1 1/2 cups all-purpose flour
2 teaspoons baking powder

Steps:

  • Preheat oven to 375 F (191 C).
  • In a bowl, cream the butter and sugar until light and fluffy.
  • Beat in the eggs, vanilla, and lavender and mix well.
  • Combine the flour and baking powder and add to the lavender mixture. Stir until well blended.
  • Drop by teaspoons onto an ungreased baking sheet and bake eight to ten minutes or until lightly browned around the edges.
  • Let the cookies cool on the baking sheet for a minute or two before removing them. Enjoy alone or with vanilla ice cream or tea.

DANDELION FLOWER COOKIES



Dandelion Flower Cookies image

As a kid, I spent countless hours picking dandelions and putting them in cups, leaving them on the kitchen counter as a surprise for my mom. Kids LOVE dandelions, after all, they are some of the only "flowers" they are allowed to pick whenever they will. I thought this sounded like a great project for kids, and can't wait to try these cookies at the first sight of these "flowers"! From what I've heard, these are NOT very sweet. Got this from learningherbs.com Prep time does not include picking dandelions!

Provided by Mrs.R

Categories     Drop Cookies

Time 23m

Yield 24 cookies, 12 serving(s)

Number Of Ingredients 7

1/2 cup vegetable oil
1/2 cup honey
2 eggs
1 teaspoon vanilla extract
1 cup unbleached flour (whole wheat is fine)
1 cup dry oatmeal
1/2 cup dandelion flowers (just the yellow part...pull off the green part)

Steps:

  • Preheat the oven to 375 degrees F.
  • Mix the oil and honey and then beat in the 2 eggs and vanilla.
  • Remove the yellow flower parts from the green parts (compost the green parts).
  • Stir in the flour, oatmeal, and dandelion flowers.
  • Drop the batter by tablespoonfuls onto an oiled cookie sheet.
  • Bake for 10-15 minutes.

Nutrition Facts : Calories 200.3, Fat 10.4, SaturatedFat 1.5, Cholesterol 35.2, Sodium 12.7, Carbohydrate 24.2, Fiber 1, Sugar 11.8, Protein 3.2

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