Delightful Lemon Lavender Cookies
A perfect blend of tart lemon and floral lavender in a soft bakery style cookie.
Ingredients
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 2 tbsp fresh lemon juice
- 2 tsp finely grated lemon zest
- 2 cups all purpose flour
- 1 tbsp culinary lavender buds
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup powdered sugar for dusting
Instructions
- In a large mixing bowl, cream the softened butter and granulated sugar with a hand mixer on medium speed until light and fluffy, about 3 to 5 minutes.
- Add the egg, lemon juice, and lemon zest to the bowl and beat until the mixture looks smooth and slightly glossy.
- In a separate bowl, whisk together the flour, baking soda, and salt until well combined, then stir in the lavender buds.
- Add the dry ingredients to the wet ingredients in 2 to 3 additions, mixing on low speed just until no streaks of flour remain and a soft dough forms.
- Gather the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for 30 minutes.
- Near the end of the chilling time, preheat the oven to 350°F and line 2 baking sheets with parchment paper.
- Scoop the chilled dough into 1 tablespoon sized portions and roll each portion into a smooth ball, then place them at least 2 inches apart on the prepared baking sheets.
- Bake one sheet at a time on the middle rack for 10 to 12 minutes, until the edges are lightly golden and the centers look set but still soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Once fully cooled, dust the tops of the cookies evenly with powdered sugar before serving.
Notes
- Use culinary lavender labeled for food use, not decorative or fragranced lavender.
- For the best lemon flavor, zest the lemon directly over the bowl so the oils fall into the batter.
- For the best lemon flavor, zest the lemon directly over the bowl so the oils fall into the batter.