Spring Cookies
Bright and buttery Spring Cookies topped with decorative sugar, featuring a delightful balance of lemon and brown sugar flavors.
Ingredients
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened Make sure to soften and not melt.
- 1 1/2 cups granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 zest lemon Use fine zest.
- 1 tablespoon dried lavender (optional) Use carefully to avoid overpowering flavor.
- Decorative sugar for topping Use before baking for optimal results.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt until well combined.
- In a large bowl, beat the softened butter with granulated sugar and brown sugar until fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla, lemon zest, and lavender if using.
- Gradually mix in the dry ingredients until just combined, being careful not to overmix.
- Scoop rounded tablespoons of dough onto the prepared sheets, leaving enough space for spreading.
- Sprinkle decorative sugar over each dough mound.
Baking
- Bake for 10–12 minutes, or until edges are lightly golden and centers look set.
- Let the cookies cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.
Notes
Store cooled cookies in an airtight container at room temperature. Add decorative sugar just before baking for best results.