Description
These Lemon Lavender Cookies are delicate, buttery treats infused with bright lemon zest and fragrant culinary lavender, perfect for spring or any time you want a floral, refreshing twist on traditional shortbread cookies. Soft with a slight crisp edge, they can be enjoyed plain, dusted with powdered sugar, or drizzled with a zesty lemon glaze.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 1 large egg
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon dried culinary lavender (lightly crushed)
Optional
- Powdered sugar for dusting
- Lemon glaze (powdered sugar + lemon juice)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Cream butter and sugar: In a large mixing bowl, beat together the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy, which usually takes about 2 to 3 minutes using a hand or stand mixer.
- Add wet ingredients: Incorporate the egg, lemon zest, lemon juice, and vanilla extract into the creamed butter and sugar mixture, mixing until the batter is smooth and homogenous.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and lightly crushed culinary lavender to evenly distribute the lavender fragrance throughout the dough.
- Mix wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently just until combined to avoid overworking the dough which can make the cookies tough.
- Shape the cookies: Scoop tablespoon-sized portions of the dough and roll them into balls. Place each ball on the prepared baking sheet about 2 inches apart to allow room for spreading when baking. Gently flatten each ball slightly using the palm of your hand or the bottom of a glass to give them their classic cookie shape.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges just start to turn a golden brown, signaling they are perfectly baked without drying out.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
- Optional finishing: Once cooled, you can dust the cookies with powdered sugar for an elegant look or drizzle them with a simple lemon glaze made from powdered sugar mixed with lemon juice, enhancing the citrus flavor.
Notes
- Use only food-grade culinary lavender to ensure safety and the best flavor. Avoid ornamental or scented lavender varieties which are not meant for consumption.
- Store baked cookies in an airtight container at room temperature to maintain freshness for up to 5 days.
- For a stronger lavender aroma, lightly crush the lavender buds before mixing them into the flour.
- If desired, experiment with adding a handful of finely chopped nuts for extra texture.
