Blueberry Lavender Cookies Recipe

Blueberry Lavender Cookies Recipe

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
  • 1/2 tsp corn starch
  • 2 tbsp water
  • 4 oz blueberries, fresh or frozen
  • 2 tsp lemon juice
  • 1 cup + 2 tablespoons
  • 1 1/4 tsp dried culinary lavender
  • 2 cups flour
  • 2 tbsp corn starch
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 5 oz unsalted butter, softened
  • 1 egg white
  • 1 tsp vanilla extract

Lavender cookie recipe

Make the blueberry compote

  1. In a bowl, whisk together the cornstarch and 1 tbsp of water.
  2. In a saucepan over medium heat, combine the blueberries, lemon juice and remaining 1 tbsp of water.
  3. Stir until the blueberries soften and start to release their juices.
  4. Smash the blueberries with the back of the spoon.
  5. Stir in cornstarch mixture.
  6. Simmer until thickened to a jam consistency.
  7. Transfer the compote to a small bowl and set aside to cool to room temperature.

Make the lavender sugar

  1. In a small food processor, combine the sugar with the lavender.
  2. Pulse to combine.

Make the blueberry lavender cookies

  1. Line two baking sheets with parchment paper.
  2. Preheat your oven to 350ºF or 180ºC.
  3. In a bowl, whisk together the flour, cornstarch, baking powder and salt.
  4. In the bowl of a stand mixer, cream the butter and lavender sugar, until light and fluffy.
  5. Add the the egg white and vanilla. Beat until well combined.
  6. Reduce speed to low. Add the flour mixture in several additions and mix until just combined.
  7. Add the blueberry compote to the batter. Fold in gently, but don’t fully combine it.
  8. Using a cookie scoop, scoop 2 tbsp of dough per cookie and place on the baking sheets.
  9. Leave about 2 inches between each cookie as they will expand in the over.
  10. Bake until the top of the cookies are set and the bottom edges turn light golden brown, for 12-16
  11. Each oven is different, so keep an eye on the cookie to make sure they are baked right.
  12. Transfer the cookies to a cooling rack and let cool completely.
  13. Enjoy with a cup of tea!

Head over to my Instagram to see a baking video of those blueberry lavender cookies.

Blueberry Lavender Cookies Recipe biscuits summer baking

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,


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