Large victorian lavender with rose water icing

Victorian Lavender Cookies with Rose Water Icing

A very nice customer brought us this recipe many years ago. This delious treat is out-of-the-ordinary. A must try!

Yield: About 4 dozen

Featured Ingredients

Lavender blossoms have a strong floral, herbal aroma and flavor, which pairs wonderfully with both sweet and savory dishes. An integral... Size Options
$4.99 Glass jar, 1/2 cup (wt. 0.5 oz)
Rose water is is made by steeping rose petals. It’s unique essence is called for in Middle Eastern and Indian pastries alike. Size Options
$4.49 Bottle, 4.5 fluid oz

Victorian Lavender Cookies with Rose Water Icing Recipe

  • 1/2 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon lavender, crushed
  • 1 1/2 cups flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • For Icing:
  • 2 cups powdered sugar
  • 5 1/2 teaspoons water
  • 6 1/2 teaspoons rose water
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Preparation Instructions

Preheat oven to 375 degrees.

Cream together the butter and sugar. Add the eggs, lavender, flour, baking powder and salt.

Drop by teaspoons onto an ungreased cookie sheet. Bake for about 10 minutes.

While the cookies bake, prepare the icing by mixing the powdered sugar with water and rose water. Drizzle over the cookies after they have cooled.

Photo by Laura Gauthier.

Yield: About 4 dozen

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Charlotte C

The cookies taste Great! I have to add extra flour to get the right dough. The rose water icing was good. I let my family drizzle icing on their own cookie some liked it; others just liked the cookie plain. A+

Nancy D

I was looking for a summer time cookie for an upcoming family gathering which incorporated a 25th Ann. surprise for my brother and I came across this recipe and said these will be the one. Well to my surprise I thought they were yummy and I have to say most who tired them agreed, the ones who did not care for them all said the same thing, that they tasted like hand lotion, and I think they had that idea when they tasted them, but I wanted to let everyone know just in case someone might be allerigic to roses or lavender.
Over all they were a hit and I had a few other friends try them at other times too and they loved them and YES I will make them again, I think the only change I would do is to recrush the lavender a bit smaller. I was told my a culinary grad that there should not be little pieces of lavender in the cookie, so crushing it might make a difference in the taste too. I will have to follow up on it and let everyone know the results.
Take a try they are very yummy!

Lisa B

These cookies make me want to have a tea party! The combination of lavender buds and rosewater make a delicate and delicious cookie. I will make again and again.

Aundrea C

I love the delicate floral flavor! I have baked these twice now! The first time I got rave reviews from my family, i added a touch of lemon zest(however I suspect grapefruit zest will do better) and served with lemon ginger violet gelato :)- The second time I stuck to the recipe...(OK I added almonds) and i have had the same mixed reviews as the other people- One said they tasted like hand lotion :( - the rest have loved them. - HOWEVER, I have noticed that if you eat them freshly baked I can understand the lotion idea, but if you wait till the next day and let them ..settle, the rose water icing is more delicate.

Mitzi A

These cookies are delightful. Something most will find very unusual. I did alter the recipe slightly by adding a teaspoon of good vanilla to the dough and I cut down on the amount of rose water for the icing, as I felt it was a bit strong. I also chilled the dough and rolled out into balls for a thicker cookie. They have been very popular here and I will be making them again.

Patti G

The cookies can stand alone without the icing. However, I did make the icing but I backed way off on the Rose Water. It is very potent. Start off with 2 tsp first. You can always add more but cannot take out if it is too strong.

Robinetta S

I've made these for my nieces since they were 12 yrs old. At 17, they still love to get them for gifts! Awesome recipe:0)

Maggie S

My mom made these for an afternoon tea she hosted. They are delicately flavored, and just enough butter to be rich without overwhelming.

Leigh S.

I liked these cookies. I used a small food processor to blend the lavender and the sugar before adding to the butter. I'll make them again, I like Rosewater, but I would like to try using less glaze. I think I used too much, it is overpowering the cookies. They are sweet enough that they should be fine with very light glaze.

Tony McCloud

Simple and Delicious Recipe. I'll definitely be making these again.


I used the advised quantity of rose water but the icing tasted like we were eating perfume. I would advise using a lot less of the rise water because of this. The cookies themselves were delicious and the instructions were really clear and easy to follow.

Veronica Kristapovich

I heeded the advice of some of the other reviewers. I added a half teaspoon of vanilla extract to the dough and used less rose water for the glaze. I also dusted the tops with some lavender vanilla sugar. Very nice.

Devon Lawson

I’m useing it for a competition

Jamie D

These came out excellent. I agree that they can stand on their own without the frosting. I added some extra powdered sugar to the icing as I found it to be a little too watery at first. Highly, highly recommended.

Emily L

After having tried out many online baking recipes, I did not bother to leave any reviews before.. hence the honour of my maiden online review goes to this recipe simply because.. it’s TOO GOOD not to be shared and raved about!

Really happy with the cookies (pair so well with tea) and they were wiped out in a flash! Thank you so much for sharing! β™₯️ With Love from Singapore!

FYI, I reduced to the sugar to 3/4 cup as i found it a bit too sweet after lightly glazing the cookies with rose water icing!