1 hour Cookies These lavender and rosemary sugar cookies offer a delicate balance of floral and herbal notes. The subtle sweetness of the dough is infused with fragrant dried lavender, while finely chopped rosemary adds a gentle earthiness. Crisp on the edges with a tender, melt-in-your-mouth center, each bite feels like a touch of spring. Perfect for afternoon tea or as an elegant holiday treat, these cookies bring a refined twist to a classic favourite. Servings: 24 cookies Prep: 30 minutes Bake: 12 - 15 minutes per batch Total: 1 hour (excluding 8 hour rest time) Contains: Dairy, Gluten Free from: Meat, Seafood Vegan alternatives: N/A |
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Ingredients |
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Method |
1. Whisk together the flour, baking powder, salt, lavender and rosemary in a bowl.
2. In a stand mixer on medium with a paddle attachment or using a hand mixer, beat the butter and sugar for 2 minutes until light and fluffy.
3. Scrape down the sides of the bowl. Add the egg, vanilla extract and milk. Mix for another minute on medium until combined.
4. Gradually add the dry ingredients and mix until fully incorporated. If using a hand mixer, switch to a spatula for this step. Do not over mix.
5. Turn the dough out onto a sheet of plastic wrap. Wrap the dough in plastic wrap and refrigerate for at least 2 hours, or up to 2 days.
6. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
7. On a floured surface, roll out half the dough to 5 mm thickness. Use your preferred cookie cutter – I chose Christmas trees and used the back of faux plants to imprint a pattern of branches – and transfer the shapes to the baking tray.
8. Bake the cookies for 12-15 minutes, or until the bottoms are very slightly golden brown. Remove onto a cooling rack.
9. Repeat with the remaining dough. After they are baked, a sprinkle of icing sugar will give them a pretty touch if you wish. Happy baking! |
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