Many people think that lavender in desserts has to taste like dish soap; this couldn’t be farther from true here. It’s all about getting the quantity right – you want just enough to taste the lavender, but not so much that it is overpowering.

Ingredients

This recipes uses powdered sugar instead of granulated sugar. The powdered sugar gives the cookies a tender, sandy texture.

Culinary lavender [paid link] adds a unique and springy flavor to any dish, and I think it truly shines in desserts.

I recommend you try replacing the butter in my lemon cupcakes with lavender butter for the freshest spring dessert imaginable. It would also work really well in my raspberry scones.