Lemon Lavender Cookies (Print version)
Delicate buttery cookies with bright lemon zest and fragrant lavender, perfect for afternoon tea.
# What you'll need:
→ 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
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 pure vanilla extract
10 - 2 tablespoons fresh lemon juice
# 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 flour, baking powder, and salt.
03 - In a small bowl, combine the lemon zest and dried lavender. Gently rub together with your fingers to release the flavors.
04 - In a large bowl, beat together the softened butter and sugar until light and fluffy, about 2-3 minutes.
05 - Add the egg, vanilla extract, and lemon juice to the butter mixture; beat until fully combined.
06 - Stir in the lemon zest and lavender mixture.
07 - Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
08 - Scoop tablespoon-sized balls of dough onto prepared baking sheets, spacing 2 inches apart.
09 - Bake for 10-12 minutes, or until the edges are lightly golden.
10 - Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Expert suggestions:
01 -
- The lemon cuts through the floral notes so nothing tastes like perfume
- These cookies manage to feel fancy enough for a bridal shower but simple enough for a Tuesday afternoon
02 -
- Overbaking by even one minute will make these sad and dry, watch them like a hawk after minute 10
- Room temperature butter creates the texture you want, cold butter makes these spread into thin disappointing discs
03 -
- Grate your lemon zest before you juice the lemons, it is so much easier that way
- If your lavender tastes bitter, you probably used too much or the wrong kind