Last summer, I made lavender sugar to give as gifts for Christmas and attached this recipe to each jar. This is a simple cookie to make.
For the first day of spring, I thought it was an appropriate recipe.
Lavender Sugar Cookies
Adapted from The Gourmet Cookbook
1/2 c. lavender sugar
1/2 c. granulated sugar
1 c. powdered sugar
1 c. light olive oil
2 large farm fresh eggs
1 t. pure vanilla extract
1 1/4 t. fine sea salt
1 t. baking soda
1 t. cream of tartar
4 c. flour
sanding sugar
Preheat oven to 375 degrees.
Whisk together sugars in a medium mixing bowl. Place sugars in the bowl of a stand mixer equipped with the paddle attachment. While mixer is running, add oil, eggs, vanilla, salt, baking soda, and cream of tartar until combined. Slowly add flour until a stiff dough forms.
Line cookie sheets with parchment paper. Using a small ice cream scoop, place balls of dough about 2 inches apart on cookie sheet.
An ice cream scoop is great for drop cookies like this.
Flatten each cookie slightly with the bottom of a glass. Sprinkle sanding sugar on cookies and bake for 8-10 minutes. Remove to racks to cool.
This would make a great cookie for Easter baskets. (It reminds me a lot of my Aunt’s sugar cookies. )
Hmmmm…I might have to try this version! I am curious about how the olive oil would be in cookie form! I love the crackled tops!
The olive oil gives it just a hint of fruitiness.