Lavender Cookies with White Chocolate Glaze

Give slice-and-bake cookies an unexpected floral twist.
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  • Level: Easy
  • Total: 2 hr 50 min
  • Active: 30 min
  • Yield: About 3 dozen cookies
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Ingredients

For the Cookies:

3 tablespoons dried lavender

3/4 cup granulated sugar 

2 sticks unsalted butter, at room temperature

1/4 cup confectioners' sugar

1/2 teaspoon kosher salt

1/2 teaspoon pure vanilla extract

2 large egg yolks

2 cups all-purpose flour

For the Glaze:

4 ounces white chocolate, finely chopped

2 tablespoons half-and half

Assorted purple sprinkles, for topping

Directions

  1. Make the cookies: Pulse the lavender in a spice or coffee grinder until finely ground. Remove 1/4 teaspoon to a small bowl; set aside for the glaze. Add 1/4 cup granulated sugar to the remaining lavender in the spice grinder and pulse until the sugar is fine.
  2. Combine the butter, lavender sugar, the remaining 1/2 cup granulated sugar, the confectioners' sugar, salt and vanilla in a large bowl and beat with a mixer on medium-high speed until fluffy, about 2 minutes. Add the egg yolks and beat, scraping down the sides of the bowl, until combined, about 1 minute. Reduce the mixer speed to low; add the flour and beat until the dough comes together, 1 to 2 minutes. 
  3. Divide the dough between 2 large sheets of plastic wrap and roll each into a compact 10-inch log. Wrap each log in the plastic and refrigerate until very firm, at least 2 hours and up to 1 day.
  4. Position racks in the upper and lower thirds of the oven and preheat to 350 degrees. Line 2 baking sheets with parchment paper. Unwrap one log of dough and slice into 3/8-inch-thick rounds. Arrange 2 inches apart on the prepared baking sheets. 
  5. Bake, switching the pans halfway through, until the cookies are golden around the edges, 20 to 24 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely. Repeat with the remaining log of dough. 
  6. Make the glaze: Combine the white chocolate, half-and-half and the reserved 1/4 teaspoon ground lavender in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water); stir until melted, about 5 minutes. Remove the bowl from the saucepan and let sit until the glaze thickens slightly, 5 to 10 minutes. (If the glaze gets too thick to drizzle, reheat over the simmering water, stirring.) Drizzle the glaze over the cookies and top with sprinkles. Let set, about 2 hours.