Lemon Lavender Cookies (Printable Format)

Delicate floral cookies with bright citrus flavor. Perfect alongside afternoon tea or as a light sweet ending to any meal.

# What You 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

→ Wet Ingredients

06 - 3/4 cup unsalted butter, softened
07 - 1 cup granulated sugar
08 - 1 large egg
09 - 1 teaspoon vanilla extract
10 - 2 tablespoons fresh lemon juice

# How-To 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 until well blended.
03 - Using a mortar and pestle or spice grinder, lightly crush the dried lavender with lemon zest to release essential oils. Set aside.
04 - In a large bowl, beat softened butter and granulated sugar until light and fluffy, approximately 2 minutes.
05 - Beat in the egg, vanilla extract, and fresh lemon juice until thoroughly combined.
06 - Mix the prepared lavender-lemon zest mixture into the wet ingredients until evenly distributed.
07 - Gradually add dry ingredients to wet mixture, mixing until just incorporated. Avoid overmixing to maintain tender texture.
08 - Scoop tablespoon-sized balls of dough onto prepared baking sheets, spacing 2 inches apart to allow for spreading.
09 - Bake for 10 to 12 minutes, or until edges are lightly golden and centers appear set.
10 - Let cookies rest on baking sheet for 2 minutes, then transfer to wire rack to cool completely before serving.

# Expert Suggestions:

01 -
  • These cookies strike that perfect balance between delicate and substantial, crumbling just right with each bite
  • The floral lavender isnt overwhelming, it whispers rather than shouts, making even skeptics fall in love
  • Theyre effortlessly elegant enough for afternoon tea but simple enough for a Tuesday afternoon craving
02 -
  • Culinary lavender is completely different from lavender sold for crafts or sachets, please dont make that mistake
  • Crushing the lavender with the lemon zest is the secret step that releases the essential oils, skipping it leaves the flavor locked inside
  • These cookies continue cooking on the hot baking sheet, pulling them out when edges just turn golden yields the perfect texture
03 -
  • Grate the lemon zest before juicing the lemons, its nearly impossible to zest a juiced lemon
  • If the lavender flavor seems too subtle, increase it by half a teaspoon next time, working your way up gradually

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