Lemon Lavender Cookies Recipe

Introduction

Lemon Lavender Cookies offer a delightful blend of citrus brightness and floral notes. These soft, fragrant treats are perfect for afternoon tea or a light dessert. Easy to make and irresistibly tasty, they bring a touch of elegance to any occasion.

Ingredients

• 1 ¾ cups all-purpose flour
• 1 tablespoon dried culinary lavender
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 2 tablespoons heavy cream (optional, for a softer dough)
• Granulated sugar for rolling (optional)

Instructions

1. Step 1: In a medium bowl, whisk together the flour, dried lavender, baking powder, baking soda, and salt. Set aside.
2. Step 2: In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy.
3. Step 3: Add the egg, lemon zest, lemon juice, and vanilla extract to the butter mixture. Beat until combined.
4. Step 4: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the dough begins to come together. If it feels too dry, add heavy cream one tablespoon at a time until soft.
5. Step 5: Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes to develop flavors and ease handling.
6. Step 6: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
7. Step 7: Scoop out tablespoon-sized portions of dough and roll into balls. Optionally, roll the balls in granulated sugar for a crunchy exterior.
8. Step 8: Arrange the dough balls on the baking sheet about 2 inches apart.
9. Step 9: Bake for 10-12 minutes, until edges are lightly golden and centers remain slightly soft.
10. Step 10: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
11. Step 11: Serve your Lemon Lavender Cookies with tea or enjoy as a refreshing snack or dessert.

Tips & Variations

• Use dried culinary lavender specifically to avoid bitterness common in other types.
• For extra lemon flavor, add a teaspoon of lemon extract along with the vanilla.
• If you prefer a crisper cookie, bake a minute or two longer but watch closely to avoid over-browning.
• Substitute heavy cream with milk for a lighter dough texture if desired.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 2 months; thaw at room temperature before serving. Reheat gently in a warm oven for a few minutes to refresh softness if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lavender instead of dried?

Dried culinary lavender is recommended for this recipe as fresh lavender can be too potent and watery, affecting texture and taste. If using fresh, reduce the amount and ensure it is food-grade.

How do I prevent the cookies from spreading too much during baking?

Chilling the dough for at least 30 minutes before baking helps the cookies hold their shape better. Also, ensure your butter is softened but not melted to avoid excessive spreading.

Lemon Lavender Cookies Recipe

Print Recipe

★★★★★

4.9 from 110 reviews

Lemon Lavender Cookies are delicate, floral-infused treats with a zesty lemon kick and a buttery tender crumb. These cookies blend the soothing aroma of dried culinary lavender with fresh lemon zest and juice, creating a unique and refreshing flavor perfect for afternoon tea or light dessert.

• Author: Lena
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 5 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ¾ cups all-purpose flour
• 1 tablespoon dried culinary lavender
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 2 tablespoons heavy cream (optional, for a softer dough)

For Finishing

• Granulated sugar for rolling (optional)

Instructions

1. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, dried culinary lavender, baking powder, baking soda, and salt. Set this mixture aside for later use.
2. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer on medium speed to beat the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy, ensuring a smooth base for the dough.
3. Add Wet Ingredients: To the creamed butter and sugar, add the large egg, lemon zest, fresh lemon juice, and vanilla extract. Continue beating until the ingredients are thoroughly incorporated and the mixture is smooth.
4. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed. Stir until the dough begins to come together. If the dough feels too dry or crumbly, add the heavy cream one tablespoon at a time to achieve a softer, workable consistency.
5. Chill the Dough: Cover the dough tightly with plastic wrap and chill it in the refrigerator for at least 30 minutes. This step helps meld the flavors and firms up the dough for easier handling.
6. Preheat the Oven: While the dough chills, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and aid easy cleanup.
7. Form the Cookies: Once chilled, scoop out tablespoon-sized portions of dough and roll them into balls. If desired, roll the balls in granulated sugar to add a slightly crunchy, sweet exterior.
8. Arrange on Baking Sheet: Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
9. Bake the Cookies: Bake the cookies for 10 to 12 minutes or until the edges turn lightly golden. The centers should remain slightly soft to ensure a tender texture once cooled.
10. Cool the Cookies: Remove the baking sheet from the oven and let the cookies cool on it for 5 minutes. Then transfer them to a wire rack to cool completely.
11. Serve and Enjoy: Serve these Lemon Lavender Cookies with a cup of tea or as a light, refreshing snack or dessert that showcases floral and citrus flavors perfectly.

Notes

• Using heavy cream is optional but helps make the dough softer and cookies more tender.
• Rolling the cookie dough balls in granulated sugar before baking adds a delightful crunchy texture and a touch of extra sweetness.
• Dried culinary lavender must be food-grade to ensure safe consumption and best flavor.
• Chilling the dough is important for texture and flavor development, so do not skip this step.
• Store cookies in an airtight container at room temperature for up to 5 days to keep them fresh.

Keywords: Lemon Lavender Cookies, floral cookies, lemon zest cookies, homemade cookies, dessert recipe, tea time cookies