Description
Delight in the fragrant and zesty flavors of these Lemon Lavender Cookies, featuring a perfect balance of fresh lemon juice, aromatic lavender buds, and a tender buttery crumb. These cookies are easy to prepare and baked to golden perfection, making them an elegant treat for any occasion.
Ingredients
Scale
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 tbsp dried culinary lavender buds
- 1 large egg
Optional
- Powdered sugar (for rolling)
Instructions
- Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside for later.
- Cream the Butter and Sugar: In a separate large bowl, beat the softened unsalted butter and granulated sugar together using a mixer until the texture is light and fluffy, which should take about 2 to 3 minutes. This step is essential to achieve a tender cookie.
- Add Flavors: To the creamed butter and sugar, mix in the fresh lemon zest, lemon juice, vanilla extract, and dried culinary lavender buds. Stir until all ingredients are well combined, infusing the dough with lovely citrus and floral notes.
- Incorporate Egg: Add the large egg to the mixture and beat until fully blended, ensuring the dough gains structure and moisture.
- Combine Ingredients: Gradually add the dry ingredients to the wet mixture, mixing carefully to avoid overworking the dough which may result in tough cookies. Blend until just combined.
- Chill Dough: Cover the dough tightly with plastic wrap and refrigerate it for at least 30 minutes. Chilling firms up the dough, making it easier to shape and helping the flavors meld.
- Shape Cookies: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Remove the chilled dough and roll it into tablespoon-sized balls. Optionally, roll each ball in powdered sugar to add a delicate sweetness and slight crunch.
- Bake: Place 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 turn a light golden color while the centers remain soft and chewy.
- Cool and Serve: Let the cookies rest on the baking sheet for 5 minutes after baking to set, then carefully transfer them to a wire rack to cool completely. Enjoy these lemon-infused, floral treats with a cup of tea or as a delightful snack.
Notes
- Chilling the dough is crucial to prevent excessive spreading during baking and to enhance flavor development.
- Use culinary grade dried lavender to avoid bitterness and ensure a pleasant aroma.
- For stronger lemon flavor, you can increase the lemon zest by up to 1 tablespoon.
- These cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for longer storage.
- Rolling the dough balls in powdered sugar is optional but adds an attractive, delicate finish to the cookies.
