Lemon Lavender Cookies (Printable)

Delicate floral-citrus treats with lavender and lemon. Perfect for tea time.

# 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

# Directions:

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 thoroughly 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, cream butter and sugar until light and fluffy, approximately 2 minutes.
05 - Beat in the egg, vanilla extract, and lemon juice until the mixture is well combined and smooth.
06 - Mix in the prepared lavender-lemon zest mixture until evenly distributed throughout the batter.
07 - Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Be careful not to overmix.
08 - Scoop tablespoon-sized balls of dough onto prepared baking sheets, spacing them 2 inches apart to allow for spreading.
09 - Bake for 10 to 12 minutes, or until edges are lightly golden.
10 - Let cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.

# Expert Hints:

01 -
  • Theyre not too sweet, letting the lavender and lemon shine without feeling like youre eating perfume
  • The texture is perfectly tender with slightly crisp edges, just like a proper tea cookie should be
02 -
  • Overbaking is the enemy here, these cookies continue cooking on the hot pan and dry out easily, so trust your instincts and pull them early
  • The lavender flavor intensifies overnight, making these even better the next day if you can manage to save any
03 -
  • If you cant find culinary lavender, check the tea aisle of specialty stores, as lavender tea often contains food-grade buds you can crush
  • The dough freezes beautifully for up to three months, so double the batch and save half for later

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