Blueberry Lavender Cookies

Cookie Dough:

  • Flour (sifted) – 2 cup
  • Corn Starch – 2 tbsp
  • Baking Powder – 1/2 tsp
  • Fine Sea Salt – 1/2 tsp
  • Butter (softened) – 10 tbsp
  • Egg White – 1
  • Vanilla Extract – 1 tsp
  • Parchment Paper

Blueberry Compote:

  • Blueberries* – 3/4 cup
  • Lemon Juice – 2 tsp
  • Corn Starch – 1/2 tsp
  • Water – 2 tbsp

Lavender Sugar:

  • Sugar – 1 cup
  • Ground Culinary Lavender* – 2 1/2 tsp

Instructions: Blueberry Compote

Whisk together Corn Starch (2 tbsp) and Water (1 tbsp) until combined

In a small saucepan over medium heat combine Blueberries (3/4 cup), Lemon Juice (2 tsp), and remaining Water (1 tbsp), stirring until the Blueberries soften and start to release juices. Smash Blueberries slightly with the back of your spoon. Stir in Corn Starch Mixture. Reduce heat to low, simmer until thickened to a slight jam consistency, about 1-2 minutes

Set aside, allow to cool to room temperature

Instructions: Lavender Sugar

If your culinary is not already ground, do so now

Mix Sugar (2 cups) and Ground Culinary Lavender (2 1/2 tsp) until combined

Instructions: Cookie Dough

Preheat oven to 350o and line baking sheet with Parchment Paper

Whisk together the Flour (2 cups), Cornstarch (2 tbsp), Baking Powder (1/2 tsp), and Salt (1/2 tsp)

Combine softened Butter (10 tbsp) and Lavender Sugar until light and fluffy

Add Egg White (1) and Vanilla (1 tsp), beat until well combined

Slowly add the dry ingredients mixture until just combined. The dough will be very crumbly and dry, almost feeling like there are two textures: the dough and the crumble. For more uniform cookies, combine with bare hands. Otherwise you can use the crumble portion of the dough to roll the cookie dollops in before placing on the pan to bake

Add dollops of the Blueberry Compote to the batter, folding in gently to produce the marbled swirls of blueberry

Dollop onto cookie sheet, gently pressing the top of the cookie to flatten the top. These cookies are best soft and chewy, wider rather than taller will help ensure even baking

Bake until the tops of the cookies have set and the edges are just starting to golden brown, about 10-14 minutes. For softer cookies, transfer onto cooling rack

Notes:

Blueberries can be fresh or frozen, I have usually used frozen

I have doubled the amount of Lavender from the original recipe, if you are hesitant about the flavor or serving to primarily children you may want to do half the listed amount

Recipe Credit:

Brownie Mischeif, page has since been removed. Highly recommend this creator, looking forward to exploring more of their creations. They even have a cookbook!