Description
These Lemon Lavender Cookies are delicate, fragrant treats combining zesty lemon and soothing lavender for a unique, refreshing flavor. Soft and tender with a hint of floral aroma, they are perfect for afternoon tea or a light dessert.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 large egg
- 1 tbsp dried culinary lavender buds
Optional
- Powdered sugar (for rolling)
Instructions
- Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined. Set this dry mixture aside for later use.
- Cream the Butter and Sugar: In a separate large bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer on medium speed until the mixture is light, fluffy, and pale in color, which should take approximately 2-3 minutes.
- Add Flavors: Incorporate the lemon zest, fresh lemon juice, vanilla extract, and dried lavender buds into the creamed butter and sugar, blending them thoroughly to distribute the flavors evenly throughout the mixture.
- Incorporate Egg: Add the large egg to the mixture and continue beating until the egg is fully blended and the batter is smooth.
- Combine Ingredients: Gradually add the dry ingredients to the wet ingredients in batches, mixing gently to combine. Take care not to overmix to ensure tender cookies.
- Chill Dough: Cover the dough tightly with plastic wrap and place it in the refrigerator to chill for at least 30 minutes. This chilling step helps the dough firm up and develop flavors.
- Shape Cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Remove the dough from the refrigerator and roll it into tablespoon-sized balls. Optionally, roll each ball in powdered sugar for an extra touch of sweetness and a delicate outer coating.
- Bake: Arrange the dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Bake in the preheated oven for 8 to 10 minutes, or until the edges are lightly golden while the centers remain soft.
- Cool and Serve: After baking, let the cookies cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely before serving to enjoy their full flavor and texture.
Notes
- Chilling the dough is essential for better texture and flavor development.
- Use dried culinary lavender buds to avoid bitterness from fresh lavender.
- Powdered sugar coating is optional but adds a nice delicate sweetness and appearance.
- Store cookies in an airtight container at room temperature for up to 3 days.
- For a stronger lemon flavor, you can add an extra teaspoon of lemon zest.
