Lavender Sugar Snickerdoodles

Lavender Sugar Snickerdoodles | Kailley's Kitchen

We know two things to be true: 1) I’m all about that cookie life, and 2) I have a ridiculous amount of Chicago pride.

So, when I caught word that Chicago-based pastry chef (and owner of Mindy’s Hot Chocolate in Bucktown) Mindy Segal was planning to drop an all-cookies-everything cookbook this spring, suffice it to say I was more than a little ecstatic (and promptly placed my pre-order through Amazon).

Last week, Cookie Love showed up at my door, and like a pre-teen devouring the Divergent (or insert more relevant, over-hyped book series here) series, I’ve barely been able to put it down since. I read cookbooks the way the average human reads novels: Cover-to-cover. And Cookie Love did not disappoint.

The book is split into nine chapters that run the gamut from “Drop Cookies” to “Rugelach + Kolachkes,” with each section boasting a variety of recipes, helpful tips and techniques, and plenty of gorgeous photos. Do yourself a favor and pick up a copy for yourself: Click here to order Cookie Love on Amazon | $19 for hardcover (Prime eligible)

I’ve been on the hunt for a great snickerdoodle cookie recipe for AGES, so the first recipe I decided to try from the book was Mindy’s “Any Which Way But You Will Never Lose” Snickerdoodles. I tried the standard version first, which were delicious, but a touch too salty for my liking. So, I tweaked the recipe slightly, adding a little less salt and a bit more vanilla (I’m a sucker for vanilla flavoring), rolled them in springtime-appropriate dried lavender infused sugar (listed at the end of the recipe in the book), and baked them for slightly less time than the book suggests (under-baking cookies is a habit I just can’t break).

The result? To-die-for. The cookies themselves are soft and chewy, and the lavender sugar blend adds a bit of texture and just the slightest floral hit. If chewy snickerdoodles are your jam, your search for the perfect recipe ends here. And if you’re a self-proclaimed cookie fiend like me, well, YOU NEED THIS COOKBOOK.

*Recipe adapted from Cookie Love, p. 10-12

Lavender Sugar Snickerdoodles

Lavender Sugar Snickerdoodles | Kailley's Kitchen

Lavender Sugar Snickerdoodles | Kailley's Kitchen

Lavender Sugar Snickerdoodles

Prep Time: 20 minutes

Cook Time: 9 minutes

Total Time: 30 minutes

Yield: About 42 cookies

Lavender Sugar Snickerdoodles


    For the cookies:
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups minus 1 Tablespoon granulated sugar
  • 1 Tablespoon dark brown sugar, firmly packed
  • 2 extra large eggs, at room temperature
  • 1 Tablespoon pure vanilla extract (I used Nielsen-Massey-- my absolute favorite brand)
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar, sifted
  • 1 teaspoon kosher salt
  • 1/2 teaspoon sea salt flakes
  • 1 teaspoon baking soda
  • For the coating:
  • 1/2 tablespoon dried lavender flowers
  • 1/2 cup granulated sugar
  • 2 teaspoons ground cinnamon


  1. Preheat oven to 350 degrees F and line a couple of cookie sheets with parchment paper
  2. In the bowl of a stand mixer fitted with a paddle attachment, beat butter on medium speed for 10 seconds
  3. Add the sugars and beat until mixture is aerated and pale in color, about 4 minutes
  4. Scrape down the sides of the bowl
  5. Crack eggs into a small bowl and add vanilla
  6. In a separate bowl, whisk together flour, cream of tartar, salts, and baking soda
  7. With the mixer on medium speed, add eggs and vanilla and mix for 10 seconds, scrape down sides, and then mix for another 30 seconds
  8. Add the dry ingredients all at once and mix on low speed until dough comes together, about 30 seconds
  9. To make coating, grind lavender and sugar in a food processor
  10. Add cinnamon and stir together
  11. Using a 3/4-ounce ice cream scoop (or, if you're like me and don't have a scoop that size, your fingers), mold dough into balls
  12. Roll each ball in cinnamon and sugar coating and place onto prepared cookie sheet (you should be able to fit about 12 dough balls per sheet)
  13. Bake for 9 minutes, until the tops are just set and the edges are golden
  14. Remove from oven and let cookies continue to bake on sheet for 2 additional minutes
  15. Transfer to a wire rack to cool complete
  16. Cookies can be stored in an airtight container at room temperature for up to 3 days, or up to a month in the freezer

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  1. says

    I love lavender…it is especially wonderful in lemonade. These cookies are beautiful and elegant…I would love to try these. I have to pick up a new lavender bush for my garden this year. I can’t wait now! xo, Catherine

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