Lemon Lavender Cookies
Lemon lavender cookies offer a delightful combination of floral and citrus flavors with a light and buttery texture, perfect for afternoon tea or as a sweet snack.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Spoon and level for accuracy.
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons culinary lavender Use culinary-grade lavender.
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons lemon zest
- 1/4 cup fresh lemon juice
Optional
- 1 cup powdered sugar For dusting.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the egg, lemon zest, and lemon juice, and beat until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, and culinary lavender.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing.
Baking
- Scoop tablespoon-sized portions of the dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
- Gently flatten each ball with the bottom of a glass or your fingertips.
- Bake in the preheated oven for 10-12 minutes or until the edges are golden brown.
- Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serving
- Dust cooled cookies with powdered sugar if desired.
- Serve with herbal tea or your favorite non-caffeinated beverage.
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Notes
For the best texture, chill the dough for 30 minutes if too soft. Store cookies in an airtight container for up to a week, or freeze for up to three months.