Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper.
Roll out the dough to about 1/4-inch thickness and cut into desired shapes using cookie cutters.
Place cookies on the prepared baking sheet. Sprinkle with a little extra sugar if desired.
Bake for 12–15 minutes, or until the edges are just beginning to turn golden.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Serving and Storage Tips
Serve these cookies with a pot of Earl Grey tea or a light floral tea.
Store in an airtight container at room temperature for up to 1 week.
For longer storage, freeze the baked cookies in a sealed container for up to 2 months.
Variations
Citrus Twist: Add 1 teaspoon of finely grated lemon or orange zest to the dough.
Herbal Blend: Replace half the lavender with finely chopped fresh rosemary for a more herbal profile.
Chocolate Dip: Dip half of each cooled cookie into melted white or dark chocolate and let set.
FAQ
Can I use fresh lavender instead of dried?
Fresh lavender can be used, but reduce the amount by half to avoid overpowering the cookies. Make sure it’s pesticide-free and suitable for culinary use.
What if I don’t have a cookie cutter?
You can simply slice the dough into squares or rectangles using a knife for a rustic look.
Can I make the dough ahead of time?
Absolutely! The dough can be made and refrigerated up to 3 days in advance or frozen for up to 1 month.
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