Lemon Lavender Cookies (Printable View)

Buttery treats with bright lemon zest and fragrant lavender, perfect for afternoon tea.

# Ingredient List:

→ Dry Ingredients

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

→ Flavorings

04 - 1 tablespoon dried culinary lavender buds
05 - Zest of 1 large lemon (about 1 tablespoon)

→ Wet Ingredients

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

→ For Finishing

11 - 1/4 cup powdered sugar for dusting

# How to Make It:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking powder, and salt until well blended.
03 - In a small bowl, combine the lavender and lemon zest. Using your fingers, gently rub them together to release the essential oils and fragrance. Set aside.
04 - In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, approximately 2-3 minutes.
05 - Beat in the egg, then add the vanilla extract and lemon juice, mixing until fully incorporated.
06 - Stir in the lavender-lemon zest mixture until evenly distributed throughout the batter.
07 - Gradually add the dry ingredients to the wet mixture, mixing just until combined. Take care not to overmix as this can result in tough cookies.
08 - Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them approximately 2 inches apart to allow for spreading.
09 - Bake for 10-12 minutes, or until the edges are just beginning to turn golden while centers remain slightly soft.
10 - Let the cookies cool on the baking sheets for 5 minutes to set before transferring.
11 - Transfer cookies to a wire rack to cool completely. Once cool, dust lightly with powdered sugar if desired.

# Expert Suggestions:

01 -
  • The texture walks this perfect line between crisp edges and melt in your soft centers
  • They look like something from a French patisserie but come together in under an hour
  • The combination of floral lemon and buttery vanilla hits every comfort note at once
02 -
  • Overbaking is the enemy here, pull them out when they still look slightly underdone in the center
  • If you can only find stronger lavender buds, reduce the amount to 2 teaspoons instead of a full tablespoon
  • These freeze beautifully unbaked, just scoop them onto a sheet, freeze solid, then store in a bag for up to 3 months
03 -
  • If your lavender buds seem large and woody, give them a quick pulse in a spice grinder before using
  • The dough can be made ahead and refrigerated for up to 48 hours, just let it soften slightly before scooping

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