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Lawrenceville's 2023 Cookie Tour was an absolute JOY! It was such a treat to invite you local folks into our cozy studio for cocoa, candle demos, cute rabbit friends, and soooo many cookies!
We were voted #4 out of 73 businesses for the best cookie on the entire tour. We are so proud and ready to conquer next year's event already.
We wanted to share our favorite recipes with you to try over the Winter.
Afterall, what sounds better than a cozy afternoon baking cookies with your favorite candles glowing?
ingredients
for the dough:
1/2 cup unsalted butter
1/4 cup lavender sugar
1 cup unbleached all purpose flour
1/4 tsp sea salt (omit if using salted butter)
1/4 tsp lavender extract
1 tsp lemon zest
for the glaze:
1/2 cup powdered sugar
1/8 tsp lavender extract
1-3 tbsp water, added one tbsp at a time
1 tbsp lemon juice
for lavender sugar;
1/4 cup sugar
1 tbsp food grade dried lavender buds
recipe
- Make the lavender infused sugar. In a jar or other container with a lid, combine 1/4 cup sugar and 1 tbsp dried food grade lavender to a jar. Close the lid and shake to release the oils. Let rest for 24 hours to infuse. Before using, strain out the lavender using a fine mesh strainer.
- In a stand mixer, cream together butter and lavender sugar. Add lavender extract and mix well. Add flour and salt and mix until well blended.
- Place dough onto a sheet of plastic wrap or parchment and roll into a log about 1 inch in diameter.
- Refrigerate dough until firm, about 1 hour.
- Preheat oven to 350° F. Remove dough from refrigerator and slice into 1/2 inch thick circles. Place 1 inch apart on a baking sheet lined with parchment or a silicone baking mat.
- Bake for 12-15 minutes. Remove from oven and let cool completely before glazing.
- To make the glaze, stir together powdered sugar and lavender extract. Slowly add water, one tbsp at a time until it reaches glazing consistency. Lightly drizzle over cooled cookies and let dry before storing.
- Store cooled cookies in an airtight container at room temperature.
notes
- The lavender sugar is optional, but will give the cookies a more pronounced lavender flavor.
- The dough can be made in advance and stored in the refrigerator for up to 3 days or in the freezer for up to 3 months. Be sure to wrap it tightly!
- To make lemon lavender shortbread cookies, add 1 tsp lemon zest to the dough with the flour, and switch 1 tbsp of water in the glaze for lemon juice.
recipe courtesy of livelytable.com
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ingredients
2 1/4 sticks unsalted butter, room temperature
1 cup sugar
1 cup light brown sugar
2 eggs, room temperature
2 1/2 cups flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon Kosher salt
2 tablespoons instant espresso powder
12 ounces semisweet chocolate chips
1 cup sugar
1 cup light brown sugar
2 eggs, room temperature
2 1/2 cups flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon Kosher salt
2 tablespoons instant espresso powder
12 ounces semisweet chocolate chips
recipe
- Preheat oven to 350F.
- Cream butter and sugars until light and fluffy. Then, add eggs one at time, mixing after each addition to make sure they are well combined.
- In a separate bowl mix together dry ingredients: flour, cocoa powder, baking soda, salt, and espresso powder. I use a whisk to make sure the dry ingredients are well mixed.
- With the mixer on low, slowly add the dry ingredients to the wet ingredients, scraping down the sides of the bowl as needed. Mix everything until the ingredients are fully combined, but do not overbeat. Using a wooden spoon, stir in chocolate chips.
- Line a baking sheet with Silpat or parchment paper. Using a 1 1/2" ice-cream scoop, or rounded teaspoon, drop dough on the sheet 2" apart. Bake for 10-12 minutes. Cool on a wire rack and serve.
recipe courtesy of food52.com
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Cheers to a cozy Winter and lots of baking!
With love, Claire
1 comment
We’re sad to have missed your holiday events this year but excited to be able to make these at home. Thanks for sharing!