Lemon Lavender Cookies (Printable version)

Delicate floral citrus treats with hints of lavender and bright lemon flavor

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt

→ Floral & Citrus

04 - 1 tablespoon dried culinary lavender
05 - Zest of 2 lemons

→ Wet Ingredients

06 - 3/4 cup unsalted butter, softened
07 - 1 cup granulated sugar
08 - 1 large egg
09 - 1 teaspoon vanilla extract
10 - 2 tablespoons fresh lemon juice

# How to Prepare:

01 - Preheat oven to 350°F. Line baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt until evenly blended.
03 - Using a mortar and pestle or spice grinder, lightly crush the dried lavender with lemon zest to release essential oils. Set aside.
04 - In a large bowl, beat softened butter and granulated sugar until light and fluffy, approximately 2 minutes.
05 - Beat in the egg, vanilla extract, and fresh lemon juice until thoroughly combined.
06 - Mix in the crushed lavender-lemon zest blend until evenly distributed throughout the batter.
07 - Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Avoid overmixing to maintain tender texture.
08 - Scoop tablespoon-sized balls of dough onto prepared baking sheets, spacing 2 inches apart to allow for spreading.
09 - Bake for 10 to 12 minutes, or until edges are lightly golden and centers are set.
10 - Let cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.

# Expert advice:

01 -
  • The lemon cuts through the floral so it never tastes like perfume
  • These cookies stay soft for days if you can resist eating them all immediately
  • They look fancy enough for company but come together in under 30 minutes
02 -
  • Overbaking makes lavender taste bitter, so pull them out when edges are just barely colored
  • Culinary lavender is non-negotiable, other lavender can have pesticides or bitter compounds
03 -
  • Zest your lemons before juicing them, it is so much easier to hold onto
  • If the dough feels sticky, chill it for 15 minutes before scooping

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