Description
These Lemon Lavender Cookies are a delightful treat with a perfect balance of citrusy lemon flavor and fragrant lavender. They’re buttery, tender, and ideal for any occasion, from afternoon tea to dessert.
Ingredients
Scale
Cookie Dough:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup powdered sugar
- 1 large egg
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon dried culinary lavender, finely chopped
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Additional:
- Optional additional sugar for rolling
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Butter and Sugars: In a large bowl, cream the softened butter, granulated sugar, and powdered sugar until light and fluffy.
- Add Wet Ingredients: Beat in the egg, lemon zest, lemon juice, and vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, chopped lavender, baking powder, and salt.
- Mix Dough: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Form Cookies: Scoop tablespoon-sized portions of dough, roll into balls, and optionally roll in additional sugar. Flatten slightly with your palm.
- Bake: Bake for 10 to 12 minutes until edges are golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use only culinary-grade lavender for safe consumption.
- These cookies freeze well and make great gifts.
- For a sweeter finish, drizzle with a simple lemon glaze made from powdered sugar and lemon juice.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
