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These melt-in-your-mouth lavender butter cookies with perfectly balanced sweetness and subtle herbal notes are the ideal snacks for tea parties and spring gatherings. The lavender’s floral notes complement very well with the rich butter, creating a sophisticated contrast between delicate and decadent.
What are the different flavours of butter cookies
Making these cookies are pretty easy. Basically I used my classic butter cookies recipe as the base recipe, and added the lavender tea leaves for the aroma. In fact, there can be many ways to add flavour to butter cookies, such as with the classic chocolate, tea, herbs, spices and pastes. Check out the Thai milk tea cookies, chocolate cookies, salted egg yolk laksa leaves cookies, and yuzu honey cookies. Tell me what other flavours you might have in mind so I can try them out too.
Ingredients for lavender butter cookies
Watch how to make Lavender Butter Cookies on YouTube
Tips on making lavender butter cookies
- Cookie doughs typically require chilling in the fridge for at least 30 to 60 minutes. This is so that it’s easier to shape and holds its shape in the oven.
- Using a high-quality butter makes all the difference. Don’t skimp, use French butter for its higher fat ratio value. And whisking the butter until it’s almost white in colour and turns fluffy in texture. This helps create the buttery melt-in-your-mouth cookie texture.
- I substituted the sugar with stevia sweetener in this recipe as it’s zero carbohydrates and calories, and a zero glycemic index.
- Using cake flour instead of plain flour. Cake flour is ground extra-fine and is lower in gluten. It also gives a lighter and softer texture for cookies.
Pin now, bake later
How to store these butter cookies
Simply cool the cookies completely on a cooling rack. Then store these cookies in an airtight container. The cookies should be good for one to two weeks if stored at room temperature. We usually finish these cookies within a week, but if you need to store it for a longer period, just chill it in the fridge for up to three weeks. Or store the cookies in the freezer for maximum two months. You just need to thaw the cookies in room temperature.
Lavender Butter Cookies
Detailed Step-by-Step Video
Ingredients
- 100 g cake flour, I used Blue Jacket brand, can substitute with plain flour
- 25 g corn starch
- 8 g milk powder
- 1 tsp lavender tea leaves
- 40 g stevia sweetener
- 100 g unsalted butter, softened
- 1 large egg yolk, room temperature
- 0.5 tbsp whipping cream
- 1 tsp vanilla extract
Instructions
- Remove 100 g unsalted butter from fridge and leave at room temperature until softened. When pressed, the butter makes a dent easily.
- Add 40 g stevia sweetener and softened butter to a mixing bowl. Use a whisk to manual mix them together.Note: This is to avoid the sweetener 'splashing' around when you start whisking in high speed.
- Mix the stevia sweetener and butter mixture with an electric whisk on high speed (or you can use a food mixer) until pale and fluffy.
- The mixture will turn from yellow to almost white.
- Add 1 large egg yolk, 0.5 tbsp whipping cream, 1 tsp vanilla extract, 1 tsp lavender tea leaves to the egg mixture.
- Whisk well on medium speed until well incorporated.
- Sift in 100 g cake flour, 25 g corn starch, 8 g milk powder.Fold in the dry ingredients manually using a spatula till no traces of flour can be seen. Be sure not to over mix.Note: yields about 320g cookie dough.
- Roll out onto a cling wrap. Cover with cling wrap. Chill in fridge for 30 min to firm the dough a little.
- Roll the dough evenly into 5mm thick.
- Cut out the shape using a cookie cutter.Note: Coat the cookie cutter with some cake or plain flour to prevent the cookie dough from sticking.
- Transfer the cookies onto a non-stick baking tray, leaving an-inch gap in between each cookie. If not, use parchment paper over the tray. Cover the cookie dough with a cling wrap, and chill in the fridge for 30 min while pre heating the oven.
- Bake the cookies at 175C / 347F (oven has top and bottom heat with fan) for 9-10 min until the edges are nicely golden brown.
- Cool the cookies completely on a cooling rack.
- Best enjoyed after a day, to let the flavours develop.
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