Lemon Lavender Cookies (Printable)

Delicate floral citrus cookies with lavender and lemon, perfect for tea time or light desserts.

# 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
06 - 2 tablespoons fresh lemon juice

→ Wet Ingredients

07 - 3/4 cup unsalted butter, softened
08 - 1 cup granulated sugar
09 - 1 large egg
10 - 1 teaspoon vanilla extract

# Steps:

01 - Preheat oven to 350°F. Line baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt.
03 - Using a mortar and pestle or spice grinder, lightly crush dried lavender with lemon zest to release oils. Set aside.
04 - In a large bowl, cream butter and sugar until light and fluffy, about 2 minutes.
05 - Beat in the egg, vanilla extract, and lemon juice until well combined.
06 - Mix in the lavender-lemon zest mixture.
07 - Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated.
08 - Scoop tablespoon-sized balls of dough onto prepared baking sheets, spacing 2 inches apart.
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 Advice:

01 -
  • These cookies strike that perfect balance between bright citrus and subtle floral notes without being overwhelming or perfumey
  • The texture is incredibly tender with slightly crisp edges and soft centers that practically melt in your mouth
  • They come together in under 30 minutes but taste like something from an upscale bakery
02 -
  • Overbaking is the enemy here, these cookies continue cooking on the hot baking sheet so pull them out when edges just start turning golden
  • Crushing the lavender with the lemon zest is absolutely crucial for releasing the floral oils and distributing the flavor evenly
03 -
  • If you're worried about the lavender flavor being too strong, start with half the amount and taste the dough before baking, you can always add more but cannot take it away
  • Lemon zest freezes beautifully, so when lemons are in season, zest extra and store in the freezer for these cookies year round

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