Lemon Lavender Cookies (Printable version)

Delicate floral citrus cookies with buttery texture, perfect for afternoon tea or light dessert.

# 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 make it:

01 - Preheat oven to 350°F. Line baking sheets with parchment paper.
02 - Whisk together flour, baking powder, and salt in a medium bowl.
03 - Lightly crush dried lavender with lemon zest using a mortar and pestle or spice grinder to release aromatic oils; set aside.
04 - Beat softened butter and granulated sugar in a large bowl until light and fluffy, approximately 2 minutes.
05 - Mix in egg, vanilla extract, and fresh lemon juice until fully incorporated.
06 - Fold the crushed lavender-lemon zest mixture into the wet ingredients.
07 - Gradually add dry ingredients to the wet mixture, mixing just until dough forms and no dry streaks remain.
08 - Scoop tablespoon-sized dough balls onto prepared baking sheets, spacing 2 inches apart to allow for spreading.
09 - Bake for 10 to 12 minutes until edges are lightly golden and centers are set.
10 - Let cookies rest on baking sheet for 2 minutes, then transfer to wire rack to cool completely before storing.

# Expert tips:

01 -
  • The floral lavender is not overpowering and perfectly balanced by bright lemon citrus
  • These cookies look elegant but come together in under 30 minutes
  • They make your whole house smell incredible while baking
02 -
  • Culinary lavender is different from lavender meant for sachets or potpourri
  • Crushing the lavender with the lemon zest is absolutely essential for releasing the oils
  • Overbaking even by a minute makes these cookies dry instead of tender
03 -
  • Room temperature ingredients prevent the dough from separating and ensure even baking
  • Chilling the dough for 30 minutes prevents spreading if your kitchen is warm

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