Lavender Almond Snowball Cookies


These are tricky.  They were created as a result of the “brainy” idea I had while making my lavender bath salts.  Tricky, as in I still don’t know if I like them or not, but I keep eating them.   A customer and I had this very conversation concerning chocolate covered espresso beans the other day.  You pop the second, third, fifth, fifteenth before you can decide if you even like them or not.  I haven’t eaten fifteen or even five of them, but taste tests every few days have led me to rethink my theory that you can never have too much lavender.

My little lavender snowballs are so potent that you really need a glass of milk, or a cup of tea or coffee to sip while you eat them.  They are only lightly sweetened, which may be part of the problem, but the main issue is that they have a lot of lavender flowers in them.  The neighbor of a friend told her that her lavender cookies are so strong that you can use them as deodorant.  I think one of these under each arm would keep a girl dry and odor free on a hot summer day, or calm and serene plunked into a hot bath.  I do like them, though.  I really need to quit eating them…

The strong lavender flavor, which is weaker on the second day, can be cut down by decreasing the lavender content and increasing the amount of almonds.  When I make my next batch I’ll try this and update my results here.  And I do really think that the icing sugar on the outside is just not sweet enough for the cookie, so I will also play with the amount of sugar in the dough.


1 1/2 c. ground almonds

1/4 tsp. pink Himalayan salt

8 T culinary lavender flowers

2 c. all-purpose flour

1/4 c. granulated sugar

1 c. butter

1/4 tsp. almond extract

1/2 tsp. vanilla

2 c. confectioner’s sugar


Heat oven to 350 degrees.

Combine all of the ingredients but the confectioner’s sugar.


Scoop the dough by the teaspoon and roll it into balls.


Lay the balls on a parchment lined baking sheet, 1 inch apart.


Bake for 25 to 30 minutes.


Cool for a few minutes before rolling in confectioner’s sugar.  Roll them once more and allow them to cool completely.


Give them a final dusting in sugar before serving.


Yield:  Approximately 4 dozen.



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