This is a fun and easy recipe for making cookies with all of the delicious herbs that are available in spring and summer. You can use leaves and/or flowers like mint, lemon verbena, lavender, rose petals, violets, tulsi, anise hyssop, and even white clover. You can save some flowers to sprinkle, along with sanding sugar, on top of the cookies for extra prettiness. The recipe calls for chopping the herbs very finely, but you can also add them to a food processor or grinder with the granulated sugar and process them together.
These cookies aren’t super sweet, and they have a chewy texture from all of the beaten eggs. They’re prefect with a cup of tea or coffee. We talk you through making these Herbed Tea Cookies in Episode 286 of our podcast. If you enjoy these cookies, you may also like our recipes for Lemony Anise Tea Cake and Fresh Strawberry Cookies.
Ingredients
3 chicken or duck eggs or 1 goose egg
1 cup sugar
1/3 cup herbs or flowers, no stems or coarse leaves, finely chopped
1/2 tsp vanilla extract
2 cups flour or gluten free 1-1 flour
1 tsp baking powder
1/2 tsp salt
Optional – chopped flower petals and/or coarse sanding sugar for garnish
Directions
Preheat oven to 325F. Line 2 to 3 cookie sheets with aluminum foil or parchment paper and set aside.
In a large mixing bowl, beat the eggs with an electric mixer until they become thick and lemon-colored. Add sugar and chopped herbs and beat for 5 minutes then beat in the vanilla.
Sift the flour, baking powder and salt over the egg mixture and beat for 5 more minutes.
Drop batter by teaspoonfuls onto lined cookie sheets, spacing well apart. Sprinkle with chopped flowers and sanding sugar. Bake for about 12 minutes or until the cookies start to turn golden brown. Allow to cool before serving.