Lemon Lavender Cookies (Printable)
Delicate floral cookies with bright lemon zest and aromatic lavender, perfect for afternoon tea or light desserts.
# What You 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 the 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.
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 -
- The texture is impossibly tender with the slightest crisp edge that gives way to a buttery center
- These cookies manage to taste elegant and comforting all at once, like something your grandmother would have served at her bridge club
02 -
- Overbaking by even a minute will make these lose their delicate texture, so watch closely
- Crushing the lavender with the zest is the step most people skip but it makes all the difference
03 -
- If you are worried about the lavender flavor being too strong, start with 2 teaspoons instead of a full tablespoon
- Room temperature ingredients are nonnegotiable here because cold butter will not cream properly