Anne and Kris

Recipe: Bi-Rite Creamery’s Salted Lavender Cookies

The Marin Headlands Center asked us to donate sweets to serve at their auction in June, so we came up with a recipe for Sea Salt and Lavender cookies–they were a hit! Since these cookies were created after our cookbook was published, they never made it into those pages (maybe the next one!) so we want to share it with you now.


Salted Lavender Cookies

1/3 oz dried lavender
7 oz sugar
1lb butter-room temp
1 lb 6oz all-purpose flour
1t vanilla
1t baking soda
1t cream of tartar
5oz powdered sugar
2 eggs

For rolling the cookie:

1 cup turbinado sugar
1T maldon sea salt


In a food processor grind your lavender and sugar until the lavender is very finely chopped. In a Kitchenaid with paddle attachment place all of the other ingredients and mix until well mixed. (This cookie is like a shortbread cookie, where you do not have to cream your butter and sugars. Super easy to mix, we like to call them ‘dumpers’!)

Chill dough in fridge for at least 4 hours. Scoop cookies (about 1 oz size or a rounded tablespoon) and roll them in the salted sugar. Bake at 350 degrees for about 18 minutes,  turning the pan at the half way mark.

5 Responses to “Recipe: Bi-Rite Creamery’s Salted Lavender Cookies”

  1. Melissa says:

    Thank you thank you! Had these in the Summer while visiting my family, and now I can enjoy them back home overseas! All the best to the Bi-rite family! Keep uy the great work!

  2. Christina says:

    Just tried you for the first time last night during my weekend in SF. Loved Sam’s sundae!

    Can you please tell me how many cookies this recipe yields, and what is 1/3 oz of lavender equate to in tsp? Thank you very much!

    • Kirsten says:

      Hi Christina,

      So glad you had a good visit, and happy you want to give our recipe a try! 1/3 of an oz of lavender is about 1/4 cup, and this should yield about 30-35 cookies. Enjoy!

  3. Joe says:

    Cookies look great!

    Vanilla is listed twice in different amounts – do you happen to know which is correct?

    • Kirsten says:

      Hi Joe,
      1 teaspoon will do it! Thanks so much for calling that out, I’m updating the recipe now…