Flower Power! Lemon Lavender Sugar Cookies

I returned back from teaching yoga in the Dominican Republic to a chilly 25 degrees and snow in the OBX! In protest of the cold, I decided to stay in all day and explore my domestic side. I have a few friends I have missed dearly who deserve some delicious baked treats! I decided it was time to experiment with the culinary lavender buds I had stashed in my pantry. These Lemon Lavender Sugar Cookies bring a delicate and refreshing lightness to the buttery comfort of a sugar cookie. 

I realize this cookie recipe is a stray from my more healthy, plant-based recipes. But we all have to live a little. And a made from scratch cookie with organic ingredients makes this a pretty fair sinful indulgence. Also, they offer a unique exploration for your taste buds over the typical chocolate chip! Enjoy!


Prep time: 10-15 minutes, Bake time: 10 minutes



3/4 cup sugar

3/4 cup butter, softened (1.5 sticks)

1 egg

1 3/4 cups all purpose flour

1/4 teaspoon baking powder

1/2 tsp salt

1 tsp pure lemon extract

1 tsp pure vanilla extract

1.5 tbsp lavender (I used Pepper Creek Farms French Blue Lavender)



1. In a mixing bowl, cream the sugar, butter and egg together. 

2. Add the flour, baking powder, salt, vanilla, lemon and lavender and mix to form a dough.

3. Form the sugar cookie dough into a long-thin log shape. Roll the log in sugar sprinkles on all sides.

4. Chill the log in the freezer for 5-10 minutes.

7. Use a knife to slice 1/2-inch thick cookies and place on an un-greased cookie sheet.

8. Bake at 350 degrees for 10-12 minutes. 

I left my cookies in for 12 minutes to get a perfect chewy-crunch combination. If you try the recipe, let me know how it works out for you! I'm looking forward to exploring more ideas with my lavender stash, lavender water, lavender pancakes, lavender crazy!