For the sugar cookies:

• 1 1/2 cups granulated sugar
• 1 cup (2 sticks) Nellie’s Free Range Unsalted Butter
• 1 teaspoon salt
• 2 large Nellie’s Free Range Eggs
• 2 Nellie's Free Range Eggs, yolks only
• 1 tablespoon vanilla extract
• 2 teaspoons lavender buds, crushed (see notes)
• 2 teaspoons lavender extract
• 4 cups all-purpose flour, sifted, plus more for rolling

For the decorations:

• Flower petals, pressed, optional
• Sparkling sugar, optional

To make the sugar cookies:

• Combine sugar, butter, and salt in a medium bowl or the bowl of a stand mixer with paddle attachment. Mix on medium speed until light and fluffy and ingredients are well incorporated, about 5 minutes.
• Reduce speed to lowest setting. Working one at a time, add eggs and egg yolks to the bowl. Add vanilla extract, lavender buds, and lavender extract and mix until just incorporated, about 15-30 seconds.
• Working in batches as needed, add 4 cups flour and mix until just incorporated (careful not to overmix!).
• Flour your work surface and turn the dough out to knead by hand, ensuring that the flour is fully incorporated.
• Roll dough into two equal-sized balls, then flatten each ball slightly by hand. Cover well in an airtight container and refrigerate until completely firm, at least 45 minutes or overnight if time permits.
• Once your dough is ready, roll out one ball on a lightly floured surface until the dough measures 1/4-inch thick.
• Using a cookie cutter, cut as many cookies as will fit. Place each cookie as close as possible to one another to avoid wasted dough.
• Re-roll any excess dough as neeeded. Continue until all the dough is used before repeating with the second ball.

To decorate the sugar cookies:

• Transfer rolled out cookies to a lined baking sheet.
• Use cookie stamps to press personal messages into the dough, or decorate using several flower petals on each cookie (see notes).
• Once decorated, chill cookies in the freezer for at least 45 minutes. For long-term storage, cookies can be transferred to an air-tight container with wax paper between each layer and remain frozen until needed.
• When ready to bake, remove cookies from freezer and preheat oven to 350F.
• Sprinkle each cookie lightly with sparkling sugar.
• Bake small cookies for about 8 minutes to achieve a softer texture. For large or crunchy cookies, bake for 12-15 minutes or until desired doneness.
• Remove from oven and allow cookies to cool before serving, or place 3-5 cookies in a clear bag tied with twine and a sprig of lavender for a lovely gift!

Nellie's Notes

Lavender flowers can be found in the spice aisle at some grocery stores. Both lavender flowers and extract can be found in gourmet gift shops or specialty spice stores, and are also available online.

Alphabet cookie stamp sets are available online and at kitchen supply stores, and make a wonderful way to share sweet messages with your baked goods!

To help the flowers stick to the surface of the cookies, use a fingertip to lightly brush water on the area where each petal will be placed.