Lemon Lavender Cookies
Lemon Lavender Cookies deliver a unique twist on traditional cookie flavors, combining bright lemon zest with delicate floral lavender notes for a sophisticated treat.
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour Use the spoon-and-level technique to measure.
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 tablespoon culinary lavender, dried Rub between fingers to release oils.
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar Cream with butter until light and fluffy.
- 1 large egg
- 2 tablespoons lemon juice
- 1 each zest of 1 lemon For a more intense flavor, increase slightly.
- 1 teaspoon vanilla extract
- 0.25 teaspoon almond extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking powder, salt, and dried lavender. Set aside.
- In a separate bowl, cream the softened butter and sugar until the mixture is light and fluffy.
- Add the egg, lemon juice, lemon zest, vanilla extract, and almond extract. Mix well until fully incorporated.
- Gradually add the flour mixture to the wet ingredients. Stir until combined and a dough forms.
- Use a cookie scoop or a spoon to drop rounded tablespoons of dough onto the prepared baking sheet, about 2 inches apart.
Baking
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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Notes
These cookies pair wonderfully with herbal tea or lemonade. For a decorative touch, serve on a tiered stand or garnish with edible flowers. Store in an airtight container for up to a week. For a longer shelf life, freeze them.