Description
These lemon lavender cookies offer a delightful balance of bright citrus and subtle floral notes, creating a fragrant and tender treat. They have a soft texture with slightly crisp edges, perfect for enjoying with tea or as a unique dessert.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tablespoons lemon zest
- 1 tablespoon lemon juice
- 2 cups all-purpose flour
- 1 tablespoon dried culinary lavender
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
- Prepare the lavender by gently crushing it to release its oils.
- Cream the softened butter and sugar in a large bowl until light and fluffy.
- Mix in the lemon zest, lemon juice, and egg.
- In a separate bowl, whisk together the flour, baking soda, salt, and lavender.
- Slowly incorporate the dry ingredients into the wet ingredients until a soft dough forms.
- Wrap the dough and refrigerate for at least 30 minutes.
- Preheat your oven to 350°F (175°C).
- Roll tablespoon-sized portions of dough into balls and place them on a lined baking sheet.
- Bake for 10–12 minutes, or until the edges are golden.
- Let cool on the sheet before transferring to a cooling rack.
- Optional: Sprinkle with granulated sugar while still warm.
Notes
- Double the recipe for gifting or events.
- Add a few dried edible flowers on top before baking for a colorful touch.
- Use culinary-grade lavender for baking.
- Chilling the dough prevents spreading and enhances flavor.
- Zest lemons before juicing them.
- Bake an additional 1–2 minutes for a crisper cookie.
- These cookies pair well with Earl Grey or chamomile tea.
- Store in an airtight container at room temperature for up to 5 days.
- Freeze baked cookies or unbaked dough for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European-inspired
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 7g
- Fat: 6g
- Carbohydrates: 13g
- Fiber: 0.3g
- Protein: 1g
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