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Amazing little flower-scented sugar cookies with a crispy baked sugar glaze.  This is one of the best sugar cookie recipes I’ve ever tried.  You can leave out the lavender or you can substitute the same amount of any tasty edible flower or herb you like.  These are great no-rise cookies that are perfect for cookie cutters, too!

I recommend baking these in small batches as they are best when served fresh.
Preparation time includes at least one hour of chilling.

Recipe adapted from Food.com

For the cookies you will need:

  • 1 egg
  • 1 cup butter, softened
  • 1/4  cup granulated white sugar, plus more for coating
  • 5 tablespoons powdered confectioners sugar
  • 2 cups flour
  • 1 Tablespoon dried lavender flower buds
  • 1/4 teaspoon salt
  • 1 egg, for eggwash (mixed with 1 tablespoon cold water, more or less, until smooth)



  • Cream butter in a large mixing bowl.  Beat in the egg, then gradually add 1/4 cup granulated white sugar and powdered confectioners sugar.  Mix well until combined.
  • Combine flour, lavender and salt in a small bowl then add to the butter mixture.  Mix until combined.
  • Roll the dough into 1-inch balls and arrange in a single layer on a plate or cutting board.  Cover with plastic wrap and chill in the refrigerator for at least 1 hour.
  • Preheat oven to 350°F.
  • In a small bowl, whisk the egg together with the cold water until smooth and fluid.  Dip each ball of cookie dough into the egg wash then roll each ball in sugar to coat completely.
  • Arrange coated cookie dough balls on a parchment-lined baking sheet and press flat with a fork.
  • Bake until light golden brown around the edges, about 9-12 minutes.



Glaze will harden into crunchy candied deliciousness while the cookies cool. Serve them fresh and watch them disappear!


  • In a large mixing bowl, beat the butter until creamy and pale yellow. Beat in the egg. Gradually add 1/4 cup of white sugar and the confectioner’s sugar. Beat well.
  • 3 In a small bowl, combine the flour, lavender and salt. Add to the butter mixture and beat until thoroughly combined.
  • 4 On a floured surface, roll the dough into 2 logs-approximately 1 1/2 inches in diameter by 12 inches in length. Wrap the logs in plastic wrap and chill for at least 1 hour.
  • 5 Preheat oven to 350°F.
  • 6 Whisk the egg together with the cold water.
  • 7 Line an aluminum baking sheet with parchment paper. Unwrap the chilled cookie dough and brush with the eggwash.
  • 8 Roll the logs into the remaining 1/4 cup sugar. Slice the dough into 1/4″ thick slices and place 1″ apart on the cookie sheet.
  • 9 Bake until lightly golden around the edges, about 10-12 minutes.
  • 10 Cool completely. Enjoy thoroughly.