Description
Delight in these fragrant Lemon Lavender Cookies, perfectly soft and subtly floral with a bright lemony zing. These charming treats balance the citrusy freshness of lemon zest and juice with the delicate floral notes of dried lavender. Ideal for afternoon tea or whenever you crave a unique, elegant cookie.
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
- 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. Set this mixture aside for later use.
- Cream the Butter and Sugar: In a separate large bowl, beat the softened unsalted butter with granulated sugar using a mixer until the mixture becomes light, fluffy, and pale, which takes about 2 to 3 minutes.
- Add Flavors: Incorporate the lemon zest, fresh lemon juice, vanilla extract, and dried culinary lavender buds into the creamed butter and sugar mixture. Mix thoroughly until all ingredients are fully combined and fragrant.
- Incorporate Egg: Add the large egg to the mixture and beat it in until the batter is smooth and homogeneous.
- Combine Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently just until combined. Avoid overmixing to keep the cookies tender.
- Chill Dough: Cover the dough with plastic wrap and refrigerate it for at least 30 minutes. This resting step helps the flavors meld and the dough to firm up for easier shaping.
- Shape Cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Roll the chilled dough into tablespoon-sized balls. Optionally, roll each ball in powdered sugar for a sweet, delicate coating.
- Bake: Arrange the dough balls on the prepared baking sheet, spacing them approximately 2 inches apart to allow spreading. Bake in the preheated oven for 8 to 10 minutes, or until the cookie edges turn a light golden color while the centers remain soft.
- Cool and Serve: Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely before serving.
Notes
- Use dried culinary-grade lavender specifically meant for cooking to avoid bitterness.
- Chilling the dough is important for enhancing the flavor and helping the cookies keep their shape while baking.
- For stronger lemon flavor, you can increase the lemon zest to 1.5 tablespoons if desired.
- Store cookies in an airtight container at room temperature for up to 4 days.
- These cookies freeze well; freeze dough balls before baking or freeze baked cookies for longer storage.
