Lavender and Blueberry Cookies

Lavender and Blueberry Cookies

Servings 36 cookies


  • 3 1/8 cups all-purpose flour
  • 1 1/2 cups butter softened
  • 1 1/4 cups sugar
  • 6 large egg yolks
  • 1 tsp real vanilla
  • 1 tsp dried lavender blossoms
  • 1 pkg fresh Mariposa Farms Mint leaves (wash and set aside for garnish)
  • 1 cup blueberry jam
  • 1 1/2 cups powdered sugar
  • 1/4 cup lavender syrup see herb infused simple syrup recipe
  • 1/2 tsp water or more as needed
  • 2 tsp lemon zest


  • In a medium bowl whisk the flour.
  • In a large bowl use an electric mixer, cream the butter and sugar, add the egg yolks 1 at a time, beating until fully blended after the addition of each one. Add vanilla and beat for 1 minute.
  • Stir in the flour until its just combined. Stir in lavender blossoms and lemon zest. Beat dough until creamy, 1-2 minutes.
  • Form into a ball and divide into 4 pieces. Flatten and wrap in plastic, refrigerate overnight.
  • Pre-heat oven to 350 degrees F. Place parchment paper on 2 cookie sheets. Using a rolling pin roll out each piece of dough separately. Roll on a lightly floured board to a thickness of about 1/8", cut with a 2-2 1/2" round cookie cutter. Place on parchment paper about 1" apart. Gather all the scraps and roll out again to cut more cookies, repeat until all dough is cut into circles.
  • Bake for 7-9 minutes until lightly golden, let cool completely on sheets. Spread blueberry jam on half of the cookies and top with the flat side of the remaining cookies to form a sandwich.
  • In a medium bowl whisk together the powdered sugar, lavender syrup and water to blend. Add 1/2 more water at a time if necessary, until desired spreadable consistency. Spread a thin layer atop each cookie sandwich. Top each cookie with a mint leaf while icing is wet. Refrigerate and let sit for a hour until icing is set. Enjoy!