Hey friends!
In celebration of Easter, I’ve teamed up with Bonia Bakery for a floral inspired cookie collaboration, each of us creating a recipe that captures the soft, delicate beauty of the season.
For my take on our shared theme, I created these Lavender Sugar Cookies. They’re light, buttery and gently infused with floral notes, finished with a simple glaze that adds just the right touch of sweetness. They feel right at home alongside a warm cup of tea, fresh flowers and cozy moments in the kitchen.
Lavender can be a beautiful flavour when used with a light hand. Paired with vanilla, it creates a soft, calming taste that’s subtle rather than overpowering which is perfect for those who want something a little different, yet still comforting and familiar.
Like most of my recipes, these cookies are simple to make and use everyday ingredients you may already have in your pantry, making them an easy yet special addition to your Easter baking.
Makes: 24 cookies Total Time: 30 minutes
Ingredients
For the cookies:
2 ½ cups (285g) self-raising flour
1 teaspoon finely ground culinary lavender
1 ¼ cups (250g) castor sugar
1 cup (225g) salted butter, softened
1 egg
2 teaspoons (10g) vanilla extract
For the icing:
1 cup icing sugar
2 tablespoons milk
1 tablespoon melted butter
Optional: a drop of food colouring
Instructions
For the cookies:
- Preheat the oven to 180°C and line baking trays with non-stick baking paper.
- Cream together the butter and castor sugar until light and fluffy.
- Add the egg, vanilla and finely ground lavender, mixing until combined.
- Add the flour and mix until a soft dough forms.
- Roll the dough into 20g balls and place them on the baking trays, leaving space between each cookie.
- Bake for about 12 minutes or until lightly golden. As soon as the cookies come out of the oven, gently tap the baking tray on the bench to help create soft, crackly tops.
- Allow the cookies to cool on the tray before transferring to a wire rack.
For the icing:
Whisk together the icing sugar, milk and melted butter until smooth. Add food colouring if desired, then drizzle or lightly glaze the cooled cookies.
Recipe Notes:
- Always use culinary lavender, not decorative or craft grade lavender.
- For a stronger floral flavour, you can slightly increase the lavender but a light touch is best.
- These cookies store well in an airtight container at room temperature for several days.
🐣 Easter Cookie Collaboration
For this Easter collaboration, Bonia Bakery created beautiful rose water slice-and-bake cookies, featuring a delicate floral flavour and a stunning edible flower coating.
It’s such a lovely example of how the same seasonal theme can be expressed in different ways, through both flavour and technique.
Be sure to check out her recipe and show her some love on instagram, where she shares beautiful baking content and creative reels!
If you give either one of our recipes a try, don’t forget to tag us as we love seeing your creations! 🌸
Many Blessings, Grace. Xx
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