Ingredients
Method
- Rinse fresh lavender and pat dry. Remove the flower heads gently.
- With a mortar and pestle, crush the lavender flower heads with sugar to release their oils and fragrance. Or, you can rub them between your fingers. You can also use a food processor or a blender to make it quickly.
- Mix the wet ingredients. In a medium bowl, whisk the egg until light and fluffy. Add the cooking oil and the blended sugar and lavender.
- Combine the dry ingredients. In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
- Make the dough. Gradually add the dry mixture into the wet mixture, stirring until just combined.
- Fold in chocolate chips into the dough if you want. For other options, you may fold in your favorite crushed nuts.
- Cover the bowl and let the dough rest in the refrigerator for about 20–30 minutes to help the flavors meld and the dough firm up.
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Scoop tablespoon-sized portions of dough, roll them into balls, and place them on the sheet about 2 inches apart.
- For decoration, you can add chocolate chips or nuts on top.
- Bake for 12-13 minutes, or until the edges are slightly golden. If you want it crunchier, bake it for another minute.
- Let cookies cool on the sheet for 5 minutes before transferring them to a wire rack.
Prepare the Sugar Glaze
- In a small bowl, whisk together powdered sugar and water (or nondairy milk if you want a whiter glaze) until smooth. Add water gradually.
- For a thicker glaze, add more powdered sugar; for a thinner glaze, add a few more drops of liquid.
Glaze and Serve
- Once the cookies have completely cooled, drizzle or spread the glaze over the tops. A few lavender heads can be added on top for decorations.
- Allow the glaze to set for about 15 minutes.
- Serve with tea, coffee, or simply enjoy them warm with a smile.