Lemon Lavender Cookies (Printable version)
Delicate buttery cookies with bright lemon zest and fragrant lavender for elegant afternoon tea.
# Ingredient List:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
→ Flavorings
04 - 1 tablespoon dried culinary lavender buds
05 - Zest of 1 large lemon (about 1 tablespoon)
→ Wet Ingredients
06 - 3/4 cup unsalted butter, softened
07 - 3/4 cup granulated sugar
08 - 1 large egg
09 - 1 teaspoon pure vanilla extract
10 - 2 tablespoons freshly squeezed lemon juice
→ For Finishing (Optional)
11 - 1/4 cup powdered sugar for dusting
# How to Make It:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking powder, and salt.
03 - In a small bowl, combine the lavender and lemon zest. Using your fingers, gently rub them together to release the oils and fragrance. Set aside.
04 - In a large bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes.
05 - Beat in the egg, then add the vanilla extract and lemon juice, mixing until combined.
06 - Stir in the lavender-lemon zest mixture.
07 - Gradually add the dry ingredients to the wet mixture, mixing just until combined—do not overmix.
08 - Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
09 - Bake for 10-12 minutes, or until the edges are just beginning to turn golden.
10 - Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
11 - Once cool, dust lightly with powdered sugar if desired.
# Expert Suggestions:
01 -
- The delicate floral notes are sophisticated but not overpowering
- These cookies look fancy but come together in under 30 minutes
- They keep beautifully for a whole week, getting even more fragrant
02 -
- Overbaking by even one minute will make these dry and crumbly
- Rubbing the lavender and zest together is the secret to distributing the flavor evenly
- These cookies continue cooking on the hot baking sheet, so pull them out when the centers still look slightly underdone
03 -
- Infuse your sugar with lavender buds for 24 hours before baking for an even deeper floral flavor
- Grate the lemon zest directly over the sugar mixture to catch all those precious essential oils