Lavender Sable Cookies Recipe

I absolutely adore this recipe because it transforms simple ingredients into delightfully fragrant cookies with a hint of lavender that feels both nostalgic and gourmet. Plus, the buttery, melt-in-your-mouth texture is so comforting, making it the perfect treat to share with friends over a cozy, chill evening.

I enjoy making recipes that bring a little elegance and aroma to the table. For example, my Lavender Sablé Cookies.

They start with softened butter and a hint of vanilla, then finely chopped culinary lavender buds take these cookies to the next level. They are really a delightful treat.

And the powdered sugar? Well, that adds a lovely sweetness you can’t beat.

But what’s up with the granulated sugar sprinkles on top, you ask? Oh, just a fancy way of saying “sugar, sugar, everywhere!”

Ingredients

Butter (unsalted): Provides smooth texture and rich taste; fat content is high.

Confectioners’ sugar: Supplies sweetness and a crumb tender of cookies.

The flavor is enhanced with warm, aromatic notes from vanilla extract.

All-purpose flour: Delivers structure; is a carbohydrate source.

Salt: Counteracts sweetness; increases overall taste.

Culinary lavender buds: Provide flowery fragrance and delicate taste of earth.

Sugar in granulated form: Bestows sweetness and a slight crunch that comes from an application of sugar to the top surface.

Ingredient Quantities

• 1 cup (2 sticks) unsalted butter, softened
• 2/3 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 tablespoon culinary lavender buds, finely chopped
• 1 tablespoon granulated sugar (for sprinkling)

Instructions

1. In a big mixing bowl, combine the following ingredients: softened unsalted butter, which you should beat first until creamy and smooth.

2. Incorporate the confectioners’ sugar into the softened butter and beat until the mixture is light and fluffy.

3. Incorporate the vanilla extract until it is mixed well.

4. In another bowl, mix together the all-purpose flour and salt.

5. Slowly incorporate the flour mixture into the butter mixture, mixing on low speed until just combined.

6. Carefully incorporate the extremely fine culinary lavender into the dough, making sure it is uniformly blended throughout.

7. Split the dough into two parts and form each part into a log that has a diameter of about
1.5 inches. Enclose the logs in plastic wrap and place them in the refrigerator. Let them cool for at least 1 hour.

8. Heat your oven to 350°F (175°C). While the oven heats, prepare a baking sheet with parchment paper.

9. Cut the chilled dough logs into rounds 1/4 inch thick and lay them on the prepared baking sheet, leaving about 1 inch between each as they bake.

10. The tops of the cookies should be garnished with granulated sugar before they go into the preheated oven. Bake the cookies for 12-15 minutes, or until the edges attain a delicate golden hue. Once they are out of the oven, let them holostay in the baking sheet for a few minutes to cool before sending on to the wire rack to achieve full coolitude.

Equipment Needed

1. Large mixing bowl
2. Hand mixer or stand mixer with a paddle attachment
3. Medium mixing bowl
4. Measuring cups and spoons
5. Plastic wrap
6. Baking sheet
7. Parchment paper
8. Oven
9. Sharp knife
10. Wire rack

FAQ

• Q: Can I use dried lavender from my garden?A: The safest bet is to use culinary lavender, which is grade A for all culinary purposes. Other lavenders, such as French or English, may not be grade A for food, even if they are edible.
• Q: What is the texture of sable cookies?A: The tender, crumbly quality that makes sable cookies so special is similar to what you find in a perfect shortbread. They have that melt-in-your-mouth buttery essence.
• Q: Can I freeze the dough?You can freeze the dough. Wrap it tightly in plastic wrap and store in the freezer for up to 3 months. Then, before slicing and baking, thaw it in the refrigerator.
• Q: What other flavors complement lavender in baking?Lemon, honey, and vanilla are well-liked flavors that combine nicely with lavender, boosting its floral notes.
• Q: How do I prevent the cookies from spreading too much?Chilling the dough can prevent excessive spreading and help maintain the shape. The dough should be chilled before baking.
• Q: Can I substitute granulated sugar for the powdered sugar in the dough?A: For a smooth texture, powdered sugar is recommended. Granulated sugar could change the texture of the cookies.

Substitutions and Variations

Coconut oil or vegan butter may be used as a substitute for butter. Use 1 cup in place of butter for a dairy-free option.
Confectioner’s Sugar: Use an equal amount of granulated sugar blended into a fine powder.
Vanilla extract: Substitute 1 teaspoon almond extract for a nutty spin.
Two cups of gluten-free all-purpose flour makes for a gluten-free version of this recipe.
Dried Culinary Lavender: Use rosemary instead for a different herb flavor.

Pro Tips

1. Chilling Time For easier slicing and less spread while baking, you can chill the dough logs longer than 1 hour, even overnight if possible. This will enhance the texture and shape of the cookies.

2. Uniform Lavender Flavor To ensure the lavender flavor is evenly distributed and not overpowering, make sure the lavender buds are finely chopped. You can even gently crush them using a mortar and pestle before adding them to the dough.

3. Avoid Overmixing Once you add the flour mixture to the butter mixture, mix until just combined. Overmixing can lead to tough cookies due to gluten development.

4. Baking Consistency To ensure even cooking, try to slice the cookie dough into rounds of uniform thickness. You can use a ruler as a guide to maintain consistent 1/4-inch slices.

5. Storage for Freshness After the cookies have cooled completely, store them in an airtight container to maintain their freshness and flavor. They can be kept at room temperature for about a week.