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Lavender, White Chocolate, & Blackberry Cookie
This recipe for gorgeous lavender, white chocolate and blackberry cookies is perfect for hosting teas, showers, or cozying up with a good book.
Calm and soothing, yet decadently sweetened with hints of summer, these berry and chocolate cookies are a lovely addition to al fresco picnics, teas, or anything you please.
I enjoy any excuse for a tea party…or a good cookie, and these pretty gems afford just such an occasion. The lavender is light, just to taste, and the blackberries and white chocolate burst in your mouth and pair perfectly with a cozy cup of Earl Grey or Blackberry tea. They also make a great addition to a Downton Abbey Tea Party or baby shower menu, or for cozying up with a great book like Lilac Girls, A Good Marriage, or The Guest List.
Lavender, White Chocolate, & Blackberry Cookie
Servings
Prep Time
Cook Time
Ingredients
Total Time
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Equipment
- 1 small bowl (I love these Casafina cereal bowls and this Casafina stoneware mixing bowl set)
- Electric mixer
- Baking sheet
Ingredients
- 1 /2 cup butter, softened
- 1 1/4 cup sugar
- 1 teaspoon vanilla
- 2 eggs
- 2 1/2 cups flour
- 1/4 teaspoons salt
- 1 1/2 teaspoons baking soda
- 4 ounces cream cheese
- 1/2 cup blackberries, diced
- 1 teaspoon lavender, ground
Instructions
- In your mixing bowl, cream together the softened butter and sugar.
- Add eggs, cream cheese, and vanilla and combine.
- In a separate bowl, combine the dry ingredients (flour, salt, baking soda, lavender) then gradually add to the butter mixture while mixing on low.
- Gently fold in the blackberries. (Note, you can add 1 teaspoon of sugar to your blackberries about 15 minutes prior to folding them to soften their tartness, if you prefer).
- Chill the dough in the refrigerator for about 30 minutes. Preheat the oven to 350 degrees F while the dough chills.
- Pour powdered sugar into a small bowl (big enough to roll balls of dough in).
- Place parchment on a baking sheet.
- Scoop 1 inch balls of chilled dough and roll into the powdered sugar then place onto the prepared baking sheet about 2 inches apart.
- Bake for 10-12 minutes.
Love baking? Then check out Brian Hart Hoffman’s Bake From Scratch (Vol. 1, Vol. 2, Vol. 3, Vol. 4) which include recipes from Bake from Scratch Magazine and Sally McKenney’s Sally’s Baking Addiction: Irresistible Cookies, Cupcakes, and Desserts for more great recipes! And for more of my recipes, check out my In the Kitchen page.
Stay calm and bake on!
XOXO,
