Description
Lemon lavender cookies are delicate, buttery treats infused with fragrant culinary lavender and zesty lemon. Perfect for spring gatherings or afternoon tea, they offer a refreshing twist on classic sugar cookies with a light floral note and a bright citrus finish.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tbsp dried culinary lavender
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tbsp lemon zest
- 1 tbsp fresh lemon juice
- Optional: powdered sugar for dusting or lemon glaze (1/2 cup powdered sugar + 1–2 tsp lemon juice)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking powder, salt, and dried lavender.
- In a separate large bowl, cream the butter and sugar until light and fluffy.
- Add the egg, lemon zest, and lemon juice to the butter mixture and mix until combined.
- Gradually add dry ingredients to wet ingredients and stir until a soft dough forms.
- Scoop tablespoon-sized portions of dough, roll into balls, and place on the baking sheet about 2 inches apart.
- Flatten each ball slightly with your fingers or the bottom of a glass.
- Bake for 10–12 minutes, or until edges are lightly golden.
- Cool on baking sheet for 2–3 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with lemon glaze once cooled.
Notes
Use only dried culinary lavender, such as English lavender (Lavandula angustifolia).Refrigerate the dough for up to 2 days if making ahead.Add 1/4 tsp lavender extract for extra floral flavor—use sparingly.For a vegan version, use plant-based butter and an egg replacer or applesauce.Freeze dough balls and bake from frozen with 1–2 extra minutes.
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 6g
- Sodium: 45mg
- Fat: 4.5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
