Soft, chewy sugar cookies with a quiet floral note from the culinary lavender folded into the mix. We've tested these — they bake up pillowy and tender if you pull them at the early end of the timer, with crisper edges if you let them go a little longer. Either way is right; it just depends on which kind of cookie person you are this afternoon.
One of our favorite things about this mix: you choose the extract. Vanilla keeps them classic. Almond gives them a marzipan-leaning warmth that plays beautifully with the lavender. Lemon brightens them up and pushes them somewhere closer to a citrus-shortbread cookie. Same mix, three personalities.
One thing to know before you start: these cookies want time. The dough needs to chill for several hours before you roll and bake, so this isn't a thirty-minute-from-craving-to-cookie situation. Plan accordingly — they're worth the wait.
This is another curated addition to our culinary line — private-label from the same baker as our scones, shortbread, tea cake, and chocolate squares.
Each bag is wrapped in burlap and finished with a soft lavender ribbon, ready to be gifted or kept close at hand for a cookie emergency.
Product Highlights
- Soft-chewy sugar cookies with culinary lavender
- Customizable: vanilla, almond, or lemon extract — each takes the cookie a different direction
- Roll-and-cut or drop-and-flatten — your call
- No artificial flavors or preservatives
- Makes approximately 20 cookies
- Packaged in a burlap sack with the Homestead Lavender Farm label
- Net Wt: 12 oz (340 g)
- Best-by date printed on the bag
You'll Need
- 1 stick butter
- 1 large egg
- 1/2 teaspoon of your chosen extract (vanilla, almond, or lemon)
- A cookie sheet
- A floured surface (if you plan to roll and cut)
- Time to chill the dough several hours before baking
Serving Suggestions
Roll, cut, and bake for clean shapes — or scoop, ball, and flatten for a more rustic cookie. Both work. Finish with a light vanilla glaze, a dusting of powdered sugar, or eat them warm right off the sheet (no judgment).
The almond version with a thin powdered-sugar glaze is unreasonably good. We're just saying.
Ingredients
Bleached wheat flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), sugar, baking powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), lavender buds, salt.
Contains: Wheat.
Allergen Note
This mix contains wheat. When prepared as directed, the finished cookies also contain milk (from the butter) and eggs.
Baking Instructions
This mix comes with two packets inside — a sugar packet and a flour packet.
In a large bowl, cream the butter with the sugar packet until smooth. Beat in the egg and your chosen extract (1/2 teaspoon vanilla, almond, or lemon). Stir in the flour packet with a mixer on slow speed.
Cover and chill the dough for several hours, until firm. The rest is doing real work — cold dough holds its shape and bakes more evenly.
When you're ready to bake, preheat the oven to 350°F.
You've got two paths from here. Either roll the dough on a floured surface 1/4 to 1/2 inch thick and cut with cookie cutters, or scoop dough into balls, set them on an ungreased cookie sheet, and flatten gently with the bottom of a glass. Space cookies about 1 inch apart.
Bake 6 to 8 minutes. Pull at 6 minutes for soft and chewy; a minute or two longer gives you crisper edges. Both are correct — just know which one you're after before you set the timer.
Cool completely on the pan, then decorate if you like.
Shipping & Storage
Store in a cool, dry place. Ships nationwide in eco-friendly packaging.
From our shop to your kitchen — a little sweetness, the Homestead way.
Small Batch
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