As I get on with my lavender bake series, I baked a chiffon cake as well as lemon lavender muffins. I have to say, both were an absolute success and I am rather proud of myself. Now, I am tackling one of my baking nemesis: blueberry lavender cookies. I always struggle to bake cookies and barely ever get them right.
Not this time, however. I am getting the hang of it and learning not to over mix. I bet that’s why the cookies never expanded as they should every time I tried in the past. But those blueberry lavender cookies came out perfect, I have to say. They expanded perfectly in the oven and got to the perfect size and shape! Plus, they are absolutely delicious and I can only recommend making them!
|Blueberry compote||Lavender sugar||Blueberry lavender cookies|
Lavender cookie recipe
Make the blueberry compote
- In a bowl, whisk together the cornstarch and 1 tbsp of water.
- In a saucepan over medium heat, combine the blueberries, lemon juice and remaining 1 tbsp of water.
- Stir until the blueberries soften and start to release their juices.
- Smash the blueberries with the back of the spoon.
- Stir in cornstarch mixture.
- Simmer until thickened to a jam consistency.
- Transfer the compote to a small bowl and set aside to cool to room temperature.
Make the lavender sugar
- In a small food processor, combine the sugar with the lavender.
- Pulse to combine.
Make the blueberry lavender cookies
- Line two baking sheets with parchment paper.
- Preheat your oven to 350ºF or 180ºC.
- In a bowl, whisk together the flour, cornstarch, baking powder and salt.
- In the bowl of a stand mixer, cream the butter and lavender sugar, until light and fluffy.
- Add the the egg white and vanilla. Beat until well combined.
- Reduce speed to low. Add the flour mixture in several additions and mix until just combined.
- Add the blueberry compote to the batter. Fold in gently, but don’t fully combine it.
- Using a cookie scoop, scoop 2 tbsp of dough per cookie and place on the baking sheets.
- Leave about 2 inches between each cookie as they will expand in the over.
- Bake until the top of the cookies are set and the bottom edges turn light golden brown, for 12-16
- Each oven is different, so keep an eye on the cookie to make sure they are baked right.
- Transfer the cookies to a cooling rack and let cool completely.
- Enjoy with a cup of tea!
Head over to my Instagram to see a baking video of those blueberry lavender cookies.
What do you think of those blueberry lavender cookie? Or baking with lavender in general? As this lavender series progresses, I have to say, I am growing fonder and fonder of using the flower in bakes (and even cocktails)!
Thanks a lot for stopping by. Hope you liked this post.
See you soon,