Description

Fragrant and delicate lemon lavender cookies with crisp edges, tender centers, and a perfect balance of citrus brightness and floral aroma—ideal for tea time or special gatherings.

Ingredients

1 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

2 tablespoons dried lavender buds

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1 large egg

1 tablespoon lemon zest

1 tablespoon lemon juice

1/2 teaspoon vanilla extract

2 tablespoons coarse sugar, for rolling (optional)

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Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a small bowl, whisk together flour, baking soda, salt, and dried lavender. Set aside.
In a large bowl, cream butter and sugar until light and fluffy, about 3-4 minutes.
Beat in egg, lemon zest, lemon juice, and vanilla extract until smooth.
Gradually add the flour mixture, mixing until just combined.
Portion dough with a tablespoon, roll into balls, and optionally roll in coarse sugar.
Place dough balls 2 inches apart on the prepared baking sheet and gently flatten with the back of a spoon.
Bake for 10-12 minutes, until edges are golden and centers are set.
Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use culinary-grade lavender for safe, flavorful results.

Reduce lavender to 1 tablespoon for a subtler floral note.

Try adding a lemon glaze or white chocolate dip for extra indulgence.

Dough can be refrigerated up to 24 hours before baking for enhanced flavor.

Store in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 8g
Sodium: 55mg
Fat: 6g
Saturated Fat: 3.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 0.5g
Protein: 2g
Cholesterol: 20mg