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–+ servings

Lemon Lavender Cookies

These Lemon Lavender Cookies combine zesty lemon and floral lavender for a delightful treat that brightens any occasion.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

For the cookie dough
  • 1 cup unsalted butter, softened 2 sticks
  • 1 cup granulated sugar Sweetens the cookies
  • 1 large egg Adds moisture and binding
  • 2 teaspoons vanilla extract Enhances flavor
  • 2 cups all-purpose flour Can be partially replaced with almond flour
  • 1 tablespoon lemon zest From about 2 lemons
  • 2 tablespoons lemon juice Adds freshness and zing
  • 1 tablespoon dried culinary lavender Use culinary-grade for best flavor
  • 1/2 teaspoon baking powder Helps cookies rise
  • 1/4 teaspoon salt Balances sweetness
  • optional powdered sugar for dusting

Method
 

Preparation
  1. Cream together the softened butter and granulated sugar in a large mixing bowl for about 3 minutes until fluffy.
  2. Add the egg and vanilla extract to the mixture, mixing well until fully incorporated.
  3. In a separate bowl, whisk together the flour, baking powder, and salt.
  4. Gradually add the dry mixture to the wet mixture, blending until just combined.
  5. Stir in the lemon zest, lemon juice, and dried lavender until well mixed.
Chilling and Baking
  1. Chill the dough in the refrigerator for about 30 minutes.
  2. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  3. Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about two inches apart.
  4. Bake for 12 to 15 minutes, or until the edges start to turn a light golden color.

Nutrition

Serving: 1gCalories: 120kcalCarbohydrates: 15gProtein: 1gFat: 6gSaturated Fat: 4gSodium: 50mgSugar: 6g

Notes

These cookies pair well with tea or lemonade. Consider drizzling with lemon glaze or dusting with powdered sugar. For vegan options, use coconut oil and a flax egg instead.

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