Ingredients
For the Lavender Sugar Cookies
- 1 cup (200g) granulated sugar
- 1 teaspoon dried culinary lavender buds
- ½ cup (1 stick or 113g) unsalted butter, at room temperature
- 3 Tablespoons (42g) vegetable or canola oil
- 1 large egg + 1 large yolk, at room temperature
- 1 teaspoon vanilla extract
- 2½ cups (300g) all-purpose flour
- 1 Tablespoon (10g) cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
For the Honey Cream Cheese Frosting
- 1 (8-ounce) block (227g) cream cheese, at room temperature
- ½ cup (1 stick or 113g) unsalted butter, at room temperature
- 1 teaspoon vanilla extract
- ½ cup (60g) powdered sugar, sifted
- ⅓ cup (112g) honey
Instructions
- Prepare Lavender Sugar Cookies: In a small food processor, pulse the granulated sugar and dried lavender buds several times until the lavender pieces are finely broken up to infuse flavor into the sugar.
- Cream Wet Ingredients: Using a stand mixer fitted with a paddle attachment, cream together the butter and lavender-infused sugar for about 2 minutes until well combined. Scrape down the bowl, then slowly stream in the vegetable oil while mixing on medium-low speed.
- Add Eggs and Vanilla: Scrape down the bowl once again, then add the large egg, egg yolk, and vanilla extract. Mix until incorporated, ensuring the ingredients are well blended. Scrape sides as needed.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt until evenly mixed.
- Mix Dry into Wet: Add the dry ingredients to the wet mixture in the stand mixer. Mix just until the dough forms and all ingredients are evenly combined without overmixing to keep cookies tender.
- Chill Dough: Cover the dough with plastic wrap and place in the refrigerator for 30 minutes to firm up, which helps maintain shape when baking.
- Preheat Oven and Prepare Baking Sheets: While dough chills, preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats to prevent sticking.
- Form Cookie Balls: Use a #24 cookie scoop (about 3 tablespoons) to portion out the dough. Roll each portion into a ball by hand and place on prepared baking sheets, spacing at least 2 inches apart. Press each ball gently with your palm to slightly flatten.
- Bake Cookies: Bake in the preheated oven for 11-13 minutes, or until the centers are set and no longer wet-looking, and edges begin to turn a light golden brown.
- Cool Completely: Remove cookies from oven and allow them to cool fully on the baking sheets before frosting.
- Make Honey Cream Cheese Frosting: In a clean bowl, beat together cream cheese, butter, and vanilla extract with an electric mixer on medium-low speed until smooth, approximately 2 minutes. Scrape down sides as needed.
- Add Powdered Sugar and Honey: Incorporate the sifted powdered sugar and honey into the cream cheese mixture on low speed until combined. Increase speed to medium and beat until the frosting is smooth and creamy. Chill the frosting until cookies are fully cooled to make spreading easier.
- Decorate Cookies: Using a cookie scoop, dollop frosting onto each cooled cookie. Spread frosting evenly with an offset spatula or the back of a spoon, extending to the edges and finishing with a swirl pattern in the center. Garnish each cookie with a few dried lavender buds for an elegant finish.
Notes
- For best flavor, use culinary-grade dried lavender to avoid bitterness.
- Do not overmix the dough to keep cookies tender and soft.
- Chilling the dough helps maintain cookie shape during baking and enhances flavor.
- Ensure cream cheese and butter are at room temperature for smooth frosting.
- Cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for longer freshness.
- Feel free to adjust honey quantity in frosting for desired sweetness level.
- Prep Time: 35 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
