The Dreamer’s Garden: Lavender Chamomile Cookies
Some recipes feel like they belong in a kitchen. Others feel like they were found tucked between the pages of an old storybook.
These Lavender Chamomile Cookies are the latter.
They taste like something that might be cooling on the windowsill of a tiny cottage at the edge of an enchanted forest, where bundles of lavender hang from the rafters, the kettle is always warm, and there is probably a very well-fed dragon sleeping somewhere nearby.
Chamomile is woven throughout the soft, buttery cookie dough, bringing its gentle, almost honey like flavor to every bite. Before baking, each cookie is rolled in lavender sugar, creating a delicate floral sweetness around the edges. Then, because a little extra magic never hurt anyone, they're finished with a cloud of lavender vanilla cream cheese frosting.
The result is soft, floral, sweet, and just unusual enough to feel like you've stumbled upon a recipe from another world.
They are the kind of cookies made for rainy afternoons and late-night chapters. For brewing a pot of tea even though you only need one cup. For lighting the good candle, pulling the blanket a little higher, and disappearing into a story for a while.
Because sometimes the smallest comforts feel a little bit like magic.
And sometimes, magic tastes like lavender and chamomile.
Lavender Chamomile Cookies
Soft, buttery chamomile cookies rolled in delicate lavender sugar and topped with lavender vanilla cream cheese frosting.
Ingredients
For the Chamomile Cookies
3 tbsp chamomile tea
2 3/4 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup granulated sugar
1 cup unsalted butter, very softened
1 large egg, room temperature
2 tsp vanilla bean paste or vanilla extract
For the Lavender Sugar
1/2 cup granulated sugar
1/2 tbsp culinary lavender
For the Lavender Cream Cheese Frosting
4 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar
1/2 tbsp culinary lavender
1 tsp vanilla bean paste or vanilla extract
Purple food coloring, optional
Instructions
1. Prepare the Lavender
Add the culinary lavender to a food processor or spice grinder and pulse until finely ground.
Pass the lavender through a fine mesh sieve to remove any larger pieces.
Divide the ground lavender in half. Reserve one half for the cream cheese frosting.
Mix the remaining lavender with 1/2 cup granulated sugar in a small bowl and set aside.
2. Prepare the Chamomile
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Add the chamomile tea to a food processor or spice grinder and pulse until very finely ground. Pass it through a fine mesh sieve to remove any larger pieces.
3. Make the Cookie Dough
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and finely ground chamomile. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar on high speed for 1 to 2 minutes, until very light and fluffy.
Add the egg and vanilla. Beat on medium speed for another 1 to 2 minutes, until the mixture becomes pale and fluffy.
Add the dry ingredients and mix on low speed just until a dough forms. Avoid overmixing.
4. Shape the Cookies
Using a 2-tablespoon cookie scoop, portion the dough and gently roll each scoop into a ball.
Roll each cookie dough ball generously in the prepared lavender sugar.
Place the cookies at least 2 inches apart on the prepared baking sheets and gently flatten the tops.
5. Bake
Bake 6 to 8 cookies at a time at 350°F for 9 to 10 minutes.
The centers should still look slightly soft when the cookies come out of the oven. Allow them to cool on the baking sheet for about 5 minutes before transferring them to a cooling rack.
For perfectly round cookies, place a large round cookie cutter around each cookie while it is still warm and gently swirl it around the edges.
Allow the cookies to cool completely before frosting.
6. Make the Lavender Cream Cheese Frosting
Add the softened cream cheese and butter to a medium bowl.
Beat with an electric mixer for 3 to 4 minutes, until light and fluffy.
Add the powdered sugar, reserved ground lavender, and vanilla. Beat again until the frosting is smooth and fluffy.
If desired, add a very small amount of purple food coloring for a soft lavender color.
7. Frost the Cookies
Once the cookies are completely cool, spread approximately 1 tablespoon of lavender cream cheese frosting over each cookie.
Serve immediately or refrigerate until ready to enjoy.
How to Store Them
Because these cookies are topped with cream cheese frosting, keep them stored in an airtight container in the refrigerator.
For the best texture, let your cookie sit at room temperature for a few minutes before eating it so the cookie and frosting have a chance to soften.
If you'd like to make them ahead, the unfrosted cookies can also be frozen in an airtight container for up to one month.
Tea Pairing
It might seem almost too obvious, but these cookies are practically begging for a cup of honey chamomile tea.
The honey brings out the naturally sweet notes of the chamomile while the warm tea balances the lavender and rich cream cheese frosting.
Add a splash of milk if you'd like, find somewhere comfortable, and preferably bring a book.
A Little Everyday Magic
Lavender and chamomile are quiet flavors. They don't demand your attention. They're gentle and comforting, the sort of flavors that seem to ask you to slow down for just a moment.
Together, they turn a simple cookie into something that feels like it belongs beside an open book, a warm cup of tea, and a window cracked just enough to hear the rain outside.
Maybe there isn't actually a cottage at the edge of an enchanted forest waiting for us. Maybe there isn't a sleepy little dragon curled beside the oven.
But there can be warm cookies on the counter.
There can be tea steeping in your favorite mug.
There can be another chapter before bed.
And I think there's a little magic in that, too.
Comments