Description
Delight in these fragrant Lemon Lavender Cookies, combining zesty lemon, aromatic lavender, and a tender buttery texture. Perfect for a springtime treat or afternoon tea, these cookies offer a unique floral twist balanced by citrusy brightness.
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 large egg
Flavorings
- 1 tbsp dried culinary lavender buds
Optional
- Powdered sugar (for rolling)
Instructions
- Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt thoroughly. Set this mixture aside while you work on the wet ingredients.
- Cream the Butter and Sugar: In a separate large bowl, beat the softened unsalted butter and granulated sugar together on medium speed until the mixture becomes light and fluffy, approximately 2 to 3 minutes. This step ensures a tender cookie texture.
- Add Flavors: Incorporate the lemon zest, fresh lemon juice, vanilla extract, and dried culinary lavender buds into the creamed butter and sugar. Mix well until all flavorings are evenly distributed.
- Incorporate Egg: Add the large egg to the mixture and continue beating until it is fully blended, contributing to the dough’s structure.
- Combine Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Stir gently to combine, being careful not to overmix as this could toughen the cookies.
- Chill Dough: Cover the dough with plastic wrap and refrigerate it for at least 30 minutes. Chilling the dough firms it up, making it easier to handle and enhancing flavor development.
- Shape Cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Remove the dough from the fridge and roll it into tablespoon-sized balls. If desired, roll each ball in powdered sugar for a sweet, delicate crust.
- Bake: Place the dough balls on the prepared baking sheet about 2 inches apart to allow for spreading. Bake in the preheated oven for 8 to 10 minutes, or until the edges turn golden while the centers remain soft.
- Cool and Serve: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy as a fragrant, tender treat alongside your favorite beverage.
Notes
- Use dried culinary lavender buds specifically for cooking to avoid bitterness.
- Chilling the dough is crucial to prevent excessive spreading during baking.
- For a more intense lemon flavor, you can increase lemon zest to 1 ½ tablespoons.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
- Optionally dust cookies with additional powdered sugar after cooling for extra sweetness and presentation.
