With summer coming to a close and the days getting cooler here in Massachusetts my 2 tiered herb garden is thriving. Like me it seems to appreciate the respite from the hot days of summer! UNLIKE me I’m sure it’s enjoying all the rain we’ve had.(*insert frown face) As I have done so many times this summer – I decided to grab my clippers and head to the planter for some fresh cuts. Today’s herb of choice is fresh rosemary which I will be using along with culinary grade dried lavender to make what I consider to be The Best Rosemary Lavender Butter Cookies around. Let’s first chat about these yummy cookies (my favorite cookie) then I’ll show you how to make them!

Rosemary and lavender cookies on an etched cutting board.

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Table of Contents

From Martha’s Kitchen to Mine: Elevating Rosemary Butter Cookies with Lavender

I got the idea for these cookies from a classic Martha Stewart recipe that featured rosemary. I loved the idea of adding herbs to cookies, so I decided to put my own spin on it by throwing some lavender into the mix. And surprisingly these two strong-flavored herbs work so well together!

These cookies have the best of both worlds – they’re soft and buttery on the inside, but the sanding sugar gives them a nice crunch on the outside. What really makes them special is the unexpected combo of sweet and savory flavors. The rosemary, which was in Martha’s original recipe, and the lavender I added give these cookies a subtle herby flavor that works really well with the rich, buttery taste. It’s a unique twist that takes these cookies from good to amazing (Sorry Martha…).

I love how I was able to start with the rosemary version recipe from Martha Stewart and make it my own by adding a creative touch. These rosemary lavender sugar cookies are definitely a new favorite in my house, and I bet they’ll be a hit with anyone who tries them!

Elevating Recipes with Fresh Herbs from My Garden

I especially love being able to “harvest” the fresh rosemary from my planter .However, you may also buy fresh rosemary from your grocery store for this recipe. I always grow lavender to bring pollinators to my garden but for these cookies I purchase dried lavender online and make sure it is food grade for these cookies. Luckily the other ingredients are likely already in your cabinets.

Why You’ll Love this Recipe

Unique and Unexpected: The combination of rosemary and lavender in these cookies is a total game-changer. It’s a flavor combo you never knew you needed!
Buttery and Delicious: These cookies are packed with rich, buttery goodness that will melt in your mouth. Yum!
Soft with a Satisfying Crunch: The sanding sugar coating adds a delightful crunch to the outside, while the inside stays soft and tender. It’s the best of both worlds!
Aromatic Kitchen Vibes: Your kitchen will smell amazing while these cookies bake, thanks to the heavenly scent of rosemary and lavender. It’s like a fancy spa in your oven!
Perfect for Any Occasion: Whether you’re snacking on the couch, hosting a tea party, or celebrating the holidays, these cookies fit the bill. They’re versatile like that!
Easy to Make: Don’t let the gourmet flavor fool you – this recipe is super easy to follow, even if you’re not a baking pro.
Impressive Results: Get ready for some serious “wow” factor. These cookies look and taste like they came straight from a fancy bakery!
Customizable to Your Liking: Want more rosemary? Less lavender? You do you! Adjust the herbs to suit your taste buds or even experiment with new combinations.
Gift-Worthy Goodness: These cookies make an awesome homemade gift for your foodie friends and family. They’ll be impressed and grateful!
Elevate Your Cookie Game: Take your boring old butter cookies to the next level with this creative twist. Martha Stewart, who?

Shopping list:

Unsalted butter

Granulated sugar

Egg

All-purpose flour

Vanilla extract

Course salt

Fresh rosemary

Dried lavender

Sanding sugar (optional)

A grouping of ingredients for these cookies.

Ingredients, Substitutions and Variations

Egg White Wash: I’d recommend lightly brushing the egg white wash on. If you use too much the sanding sugar runs off the sliced cookie.
Butter: This recipe calls for unsalted butter. If you use salted butter just omit the added salt listed in the recipe.
Chill: This cookie dough needs to chill in the freezer for 1 hour.
Sanding Sugar: Have fun with different sanding sugar colors! For this batch I used white but have used silver and light purple in the past.
Storage: Store in an air-tight container at room temperature for up to 3 days.

Note: Aside from being delicious, these cookies go together easy. They do need to chill in the freezer for an hour before baking, something you want to keep in mind.

Tips for baking with culinary dried lavender buds

Use culinary-grade lavender: Ensure you use lavender buds specifically labeled as “culinary-grade” or “food-grade.” Not all lavender is suitable for cooking or baking.
Start with a small amount: Lavender has a strong flavor, so it’s best to start with a small amount and adjust to taste. Too much lavender can make your baked goods taste soapy or perfume-like. Not to mention chalky!
Grind the buds: For a more even distribution of flavor, grind the lavender buds into a fine powder using a spice grinder, food processor or mortar and pestle. This will help prevent tough, fibrous bits in your baked goods.
Pair lavender with complementary flavors: Lavender works well with flavors like lemon, honey, vanilla, and herbs like rosemary or thyme.
Infuse lavender flavor: Steep lavender buds in liquid ingredients like milk, cream, or simple syrup to infuse the flavor without adding texture to your baked goods.
Strain out the buds: If you don’t grind the lavender buds, strain them out of liquid ingredients before adding them to your recipe to avoid a gritty texture.
Experiment and adjust: Lavender can be used in a variety of baked goods, from cookies and cakes to scones and muffins. Experiment with different recipes and adjust the amount of lavender to find the perfect balance for your taste preferences.
Store properly: Keep your culinary lavender buds in an airtight container in a cool, dry place away from direct sunlight to maintain their flavor and aroma.

To learn how to dry fresh lavender buds for baking visit this informative article, How To Dry Lavender For Cooking by Food above Gold.

Interested in growing your own lavender? Please visit these helpful articles:

The Best Rosemary Lavender Butter Cookies

Stephanie LeBlanc

Elevate your cookie game with these Rosemary Lavender Butter Cookies, inspired by a classic Martha Stewart recipe. The unexpected combination of savory rosemary and floral lavender creates a uniquely delicious flavor profile. These buttery, melt-in-your-mouth cookies are easy to make and perfect for any occasion, from casual snacking to elegant gatherings. Customize the herb quantities to suit your taste preferences and impress your friends and family with this creative twist on a classic treat.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 18

Total Time 25

Course Dessert

Servings 5 dozen

Ingredients

1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
1 lg egg
1 lg egg white
1 tsp pure vanilla extract
2 1/2 cup sifted all-purpose flour
3/4 tsp course salt
1 tbsp finely shopped fresh rosemary
1/2 tbsp culinary dried lavender buds
1/2 cup fine sanding sugar (color of your choice)

Instructions

Place butter and granulated sugar in a large bowl of an electric mixer and mix on medium speed using the paddle attachment. Mix for a couple of minutes until pale and fluffy.
Mix in whole egg and vanilla.
Reduce mixer to low speed and add sifted flour, rosemary, lavender and salt. Mix until combined.
Halve dough; shape each 1/2 into a log. Place each log on a 12"x16" piece of parchment paper or plastic wrap. Roll paper around log of dough making sure the log is approximately 1 1/2" in diameter.
Transfer to a paper towel tube to hold its shape and place in the freezer for 1 hour.
Preheat oven to 375. Lightly brush each log with egg white.
Roll log in sanding sugar.
Using a sharp knife, cut into rounds 1/4" inch thickness. Space 1 inch apart on a baking sheet lined with parchment paper. Bake until edges are golden brown, 18 to 20 minutes. Let cool on cooling rack.

These Rosemary Lavender Butter Cookies are a delightful twist on classic shortbread cookies that are sure to impress. By combining the buttery flavors of a traditional shortbread with the unique and aromatic flavors of fresh rosemary and lavender flowers, you can create a new recipe that’s perfect for any occasion. Whether you’re enjoying them with a cup of Earl Grey tea or sharing them as a great gift, these cookies are sure to become one of your favorite things to bake.

So the next time you’re in the mood for a new cookie recipe, why not give these Rosemary Lavender Butter Cookies a try? With just a few simple ingredients like flour, sugar, butter, and fresh herbs, you can create a batch of delicious and fragrant cookies that are sure to impress. And who knows – maybe you’ll even be inspired to visit a lavender farm and try your hand at some other lavender-inspired recipes like lavender infused honey, lavender sugar cubes or even infused tea. The possibilities are endless!

I’ve really enjoyed harvesting from my herb garden this year. For more recipes using these herbs please visit Pan Seared Salmon with Lemon Dill and Capers, Zucchini Noodles with Parsley Pesto and my easy Mint, Cantaloup and Fontina Pasta Salad ,this simple salad features mint that I grew this summer. Thanks for stopping by the blog to check out The Best Rosemary Lavender Butter Cookies! Enjoy!