I wanted to make a thin and chewy cookie that was sugary but had a nice lavender flavor. I modified a chocolate chip cookie recipe by using lavender instead of chocolate chips. To do this, I took lavender and chopped it up to infuse it with the butter and added in the lavender syrup. After infused, the butter mixture will look like this.
After making the rest of the dough, I balled the dough and baked it.
After baking these cookies for 12 minutes at 350 F, they look like this.
Recipe
Makes: 28 cookies Time: 35 minutes
Ingredients
1 cup butter, at room temperature
2 cups sugar
2 tbsp dried lavender
2 tbsp lavender simple syrup
2 large eggs
2 tsp vanilla
1 3/4 cups all-purpose flour
1 tsp baking soda
3/4 tsp salt
Directions
Preheat over to 350 F.
Start by making the simple syrup by simmering 1 cup sugar, 1 cup water, 1/4 cup lavender, and 1 tbsp of lemon juice. Bring to a boil and set burner to low for 20 minutes. I then strained the solution and let it cool for 10 minutes. This produces a lot of syrup so I recommend saving it and using it later.
Chop up 2 tbsp of dried lavender and mix it into the softened butter. Add in the lavender simple syrup and let sit for 10 minutes. Beat the butter for 3 minutes to really infuse the lavender throughout the butter.
Beat in the sugar until it's light and fluffy then add the eggs, and vanilla. Next, add the flour*, baking soda, and salt and mix until combined.
Use an icecream scoop to create 1/2 tbsp balls, and place them least 1-2 inches apart. These cookies will spread all the way out so if you want to avoid having one giant cookie make sure to leave extra room!
I baked my cookies on a silpat and put purple sprinkles on top of each cookie.
Bake for 12 minutes or until golden brown**
*Use 1/2 cup more flour for a thicker cookie
**If you want a crunchier cookie cook for 15 minutes
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