Lemon Lavender Cookies (Printable)
Fragrant citrus-floral treats with soft texture, ready in 30 minutes
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
→ Floral & Citrus
04 - 1 tablespoon dried culinary lavender
05 - Zest of 2 lemons
→ Wet Ingredients
06 - 3/4 cup unsalted butter, softened
07 - 1 cup granulated sugar
08 - 1 large egg
09 - 1 teaspoon vanilla extract
10 - 2 tablespoons fresh lemon juice
# How To Make It:
01 - Preheat oven to 350°F. Line baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt.
03 - Using a mortar and pestle or spice grinder, lightly crush dried lavender with lemon zest to release oils. Set aside.
04 - In a large bowl, cream butter and sugar until light and fluffy, about 2 minutes.
05 - Beat in the egg, vanilla extract, and lemon juice until well combined.
06 - Mix in the lavender-lemon zest mixture until evenly distributed.
07 - Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated.
08 - Scoop tablespoon-sized balls of dough onto prepared baking sheets, spacing 2 inches apart.
09 - Bake for 10-12 minutes, or until edges are lightly golden.
10 - Let cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
# Expert Tips:
01 -
- These cookies strike that perfect balance between sophisticated and comfortingly sweet, like something you'd serve at a garden party but also want to eat straight from the cooling rack
- The lavender isn't just a gimmick here, it actually makes these cookies taste like a gentle hug after a long day
02 -
- I once used lavender from my garden that had been sprayed with pesticides, and let me tell you, that was an expensive mistake I won't make again
- Crushing the lavender with the lemon zest is the secret step that releases all those fragrant oils and makes these cookies truly special
03 -
- If your lavender seems especially potent, start with half a tablespoon and taste the dough before adding more
- Chilling the dough for 30 minutes before baking helps the cookies hold their shape better