📖 Instructions

1. Begin by prepping your rhubarb. Wash the stalks thoroughly, ensuring no dirt remains. Dice them into small, quarter-inch pieces. This size ensures even distribution and prevents the cookies from becoming soggy.
2. Next, gently grind the dried lavender buds using a mortar and pestle. If you don’t have one, place the lavender in a small, sturdy bag and lightly crush with a rolling pin. Be careful not to over-grind; you want to release the fragrance without turning it into a powder.
3. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the baking powder is evenly distributed, leading to a consistent rise.
4. In a separate, larger bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. This step is crucial for creating a tender cookie. If the butter is too cold, it won't cream properly, resulting in a denser cookie. Add the egg and vanilla extract, mixing until just combined. Be careful not to overmix at this stage.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing, as this can lead to tough cookies.
6. Gently fold in the diced rhubarb and ground lavender. Distribute them evenly throughout the dough. The dough might appear slightly wet due to the rhubarb’s moisture content, but this is normal. If you feel like the dough is too watery, add a tablespoon of flour at a time.
7. Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This allows the flavors to meld and prevents the cookies from spreading too much during baking. You could skip the chilling process, but you’ll have flatter cookies with less flavor.
8. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Parchment paper prevents the cookies from sticking and makes cleanup easier. It also helps with even baking.
9. Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie to allow for spreading. If you want perfectly uniform cookies, use a cookie scoop.
10. Bake for 10-12 minutes, or until the edges are lightly golden brown. The centers should still appear slightly soft. Be careful not to overbake, as the cookies will become dry and crumbly.
11. Remove the baking sheet from the oven and let the cookies cool on the sheet for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking apart while still warm. You can enjoy the cookies right away, or store them in an airtight container at room temperature for up to three days. Enjoy!