I am so desperate for Spring, you guys. Colorado does not do a girl any favors when March and April are our snowiest months. Every year, I foolishly believe that as soon as we hit March 1, the world should be full of blooming flowers, chirping birds, and mild temperatures that make me want to frolic outdoors. And every year, Colorado says, "Oh, sweet summer child, how little you know," and proceeds to dump a blizzard on my soul.

So what can you do when the calendar says Spring but the weather says, "Haha, nope"? You bake with flowers, that’s what you do!

Specifically, you make these old-fashioned glazed lavender sugar cookies. Are they super fancy? No. Are they just what your winter-weary spirit needs? Absolutely. They are delicate, lightly floral, and topped with a simple, glossy glaze that makes them feel just special enough. And the best part? They taste like a dream and not like you accidentally licked a bar of soap. The key, my friends, is to use lavender with restraint—this is not the time to go wild like you’re a Victorian lady who just discovered the wonders of potpourri.

Glazed Lavender Sugar Cookies

Ingredients:

For the cookies:

• 1/2 cup (1 stick) unsalted butter, softened

• 3/4 cup granulated sugar

• 1 large egg

• 1/2 teaspoon vanilla extract

• 1/4 teaspoon almond extract (optional but highly recommended)

• 1 and 1/2 cups all-purpose flour

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt

• 1/2 teaspoon dried culinary lavender, finely ground (seriously, don’t eyeball this, measure it!)

• 1 tablespoon milk

For the glaze:

• 1 cup powdered sugar

• 2 tablespoons milk

• 1/2 teaspoon vanilla extract

• (Optional) A few extra lavender buds or sprinkles for decoration

Directions:

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper so you don’t have to fight with sticky cookie casualties later.

2. Cream Butter & Sugar: In a mixing bowl, beat the butter and sugar together until light and fluffy. I mean really go for it—your arm workout for the day! Or, you know, use a mixer like a sane person.

3. Add Egg & Extracts: Mix in the egg, vanilla extract, and almond extract. At this point, your kitchen will start smelling really good, and you may momentarily forget that the outside world is still covered in three feet of snow.

4. Whisk Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, salt, and ground lavender. If you didn’t already grind the lavender, just give it a quick pulse in a spice grinder or crush it with a mortar and pestle like you’re making an old-timey potion.

5. Combine & Form Dough: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Add in the tablespoon of milk to help bring the dough together. If it looks a little crumbly, that’s okay! Just don’t overwork it, or you’ll end up with tough cookies instead of the soft, buttery delights we’re aiming for.

6. Scoop & Bake: Roll the dough into small balls (about a tablespoon each) and place them on the prepared baking sheet. Flatten them slightly with the bottom of a glass or your hand. Bake for 8-10 minutes, or until the edges are just set. Do not overbake unless you enjoy cookies that double as hockey pucks.

7. Cool & Glaze: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Meanwhile, whisk together the glaze ingredients until smooth. Once the cookies are completely cool, dip the tops into the glaze or drizzle it over them like you’re an artist who works exclusively in sugar.

8. Decorate & Devour: If you’re feeling fancy, sprinkle a few extra lavender buds or even some pastel sprinkles on top. Let the glaze set before stacking (if they last that long!).

And that’s it! You now have a batch of delicate, buttery, floral-but-not-soapy lavender sugar cookies that will trick your senses into believing Spring has arrived—even if you still have to dig your car out of the driveway tomorrow morning.

So go forth and bake with flowers, my fellow winter survivors. And if all else fails, at least you’ll have cookies to get you through the next snowstorm.