Lavender Lemon Cookies
A delightful treat that combines bright citrus flavors of lemon with the delicate floral notes of lavender, perfect for any occasion.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tablespoons fresh lemon juice
- Zest of 2 lemons
- 2 teaspoons culinary lavender buds Use culinary lavender meant for cooking.
Dry Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- granulated sugar for rolling (optional) Adds sweetness and crunch.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition, then stir in fresh lemon juice, lemon zest, and culinary lavender until evenly combined.
- In another bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
- Chill the cookie dough in the refrigerator for about 30 minutes.
- After chilling, scoop tablespoon-sized portions of the dough and roll them into balls, then roll in granulated sugar if desired.
- Place the cookie balls on the prepared baking sheet, spacing them about two inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
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Notes
For enhanced flavor, ensure cooking lavender is used, crush lavender buds before adding for better infusion, and consider additional zest for more lemon flavor.