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lavender mint cookies

Posted on May 10th, 2012  |  6 Comments

Whoever thought of putting lavender in cookies, I thank you.

I’d also like to thank my husband for adding his two cents and recommending a little mint to freshen things up a bit.

Cause holy cow. 

These 100% whole wheat, third less sugar, butter shortbread cookies are freaking outta this world!!

Classy enough for the queen, yet easy enough for the commoners – and hippies – as I’d preferred to be called. {Sidenote: I was either a hippy or Sarah from Avonlea for Halloween – for like 5 consecutive years as a kid. As an adult, I’d like to think I’ve gathered the best from both worlds, but keep to my own style – bonnets aren’t my thing.}

Pretty purple lavender is – apparently –  my thing.

I also enjoyed getting out our Vera Wang wedding china for a photo shoot. It may or may not have been used before (yes, we’re going on year three.)

Don’t worry, these cookies, as well as their dinnerware are sure to make an appearance in my marriage again. I think I got him to stick around at least a year or two with this recipe alone!

Give it a try, you won’t be disappointed!


Happy Thursday!

Any pre-weekend plans?

I love celebrating the weekend, Thursday nights are just the premier – I’m thinking bikes on beach path with portable sangria.. :)

lavender mint cookies

by The Talking Kitchen

Prep Time: 10 minutes

Cook Time: 30 minutes

Ingredients (16 cookies)

Dry Ingredients

  • 1 c. whole wheat pastry flour
  • 1/8 tsp sea salt

Wet Ingredients

  • 1/2 c. unsalted butter, room temperature
  • 1/3 c. brown sugar, packed
  • 1/2 tsp vanilla
  • 1 tsp fresh lavender, (not commercial) finely chopped
  • 1.5 tsp fresh mint, finely chopped


Preheat oven to 325 degrees. Prep a baking sheet with parchment paper.

Next, in a medium bowl, cream the butter and sugars together until thoroughly combined. Next add the vanilla, lavender and mint, and incorporate into the wet mixture.

In a separate bowl sift together the dry ingredients, then add it 1/2 cup at a time to the wet mix. I used a hand mixer but a spatula works too, just remember you don’t want to overwork the dough.

Once the dough is formed use a spatula to scrap down all the sides of the bowl and form the dough into a ball as much as possible. Cover with plastic wrap and place in fridge. (This step isn’t totally necessary, but it’s nice so you have a chance to clean up the cookie mess you made, when you’re done the dough is colder, making it easier to form cookies shapes.)

Remove dough from fridge, roll out onto lightly floured surface and cut cookie shapes, or just make dough balls with your hands, they all taste the same (mine we about a tablespoon in size.) The cookies don’t really rise so make them the thickness you want to eat them.

Bake cookies for about 30 minutes, until lightly golden around the edges. Cool on a cookie rack.


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6 Responses

  1. these photos are imply beautiful. I’ve just broken into a lavender chocolate bar. I had my roommates try to guess the flavor and they couldn’t put their finger on it but we loved the floraly taste it had. I can imagine how tasty it pairs with mint.

  2. Looks very pretty for a tea or brunch party.

  3. [...] look familiar? It’s a simplified version of my lavender mint cookies, I can’t decide which I like [...]

  4. [...] made this for my grandma’s birthday. They’re slightly savory, have a rich texture, and jazz from [...]

  5. sawyer says:

    my family has never been a big fan of mint, would it still work if i didnt use any?

    • talkingkadmin says:

      sure, you could use basil instead – but use less – if you want a similar feel, lavender and vanilla would be amazing too

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