Description
These Lemon Lavender Cookies are delicate, soft-baked treats with a refreshing citrus zing and a subtle floral aroma. Featuring bright lemon zest and juice combined with fragrant dried lavender buds, these cookies provide a sophisticated twist on classic sugar cookies. Soft, slightly chewy, and dusted optionally with powdered sugar, they make a perfect tea-time snack or light dessert.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 tbsp dried culinary lavender buds
- 1 large egg
Optional
- Powdered sugar, for rolling
Instructions
- Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and salt. Set this dry mixture aside.
- Cream the Butter and Sugar: Using a mixer, beat the softened unsalted butter and granulated sugar until the mixture becomes light, fluffy, and pale in color, approximately 2-3 minutes. This step incorporates air for a tender cookie texture.
- Add Flavors: Mix in the lemon zest, fresh lemon juice, vanilla extract, and dried culinary lavender buds to the creamed butter and sugar. Stir until all the ingredients are well combined, releasing the citrus and floral aromas.
- Incorporate Egg: Add the large egg to the wet mixture and beat until it is fully blended and the batter is smooth.
- Combine Ingredients: Gradually add the dry flour mixture into the wet ingredients. Mix gently to combine, being careful not to overmix so as to keep the cookies tender and soft.
- Chill Dough: Cover the cookie dough tightly with plastic wrap and refrigerate for at least 30 minutes. This helps solidify the dough, making it easier to shape and preventing excessive spreading during baking.
- Shape Cookies: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Roll the chilled dough into tablespoon-sized balls. Optionally, roll the dough balls in powdered sugar for a delicate sweet crust.
- Bake: Place the dough balls on the prepared baking sheet spaced about 2 inches apart to allow for spreading. Bake in the preheated oven for 8-10 minutes or until the edges turn golden and the centers appear soft but set.
- Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes after removing from the oven to firm up, then transfer them to a wire rack to cool completely. Enjoy as a flavorful treat alongside your favorite tea or coffee.
Notes
- Ensure the butter is softened but not melted to achieve proper creaming.
- Use culinary-grade lavender buds that are edible and intended for cooking.
- Chilling the dough is key to preventing the cookies from spreading too much.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For a stronger lemon flavor, add extra zest or a small amount of lemon extract.
