Lemon Lavender Cookies

Delightful soft cookies infused with lemon and floral notes of lavender, perfect for brightening up your day.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American, Bakery

Calories: 120

Main Ingredients

1 cup unsalted butter, softened Make sure it's at room temperature for easy creaming.
1 cup granulated sugar May substitute with coconut sugar for a unique twist.
2 large eggs Can substitute with aquafaba for a vegan option.
2 tablespoons lemon juice Fresh lemon juice is preferred.
1 tablespoon lemon zest Ensure it’s finely grated for even distribution.
1 teaspoon dried culinary lavender Avoid using lavender from a non-food source.
2 1/2 cups all-purpose flour Substitute with a gluten-free blend if needed.
1/2 teaspoon baking powder Helps the cookies rise; do not skip for fluffy results.
1/4 teaspoon salt Enhances all flavors; no substitution needed.
to taste powdered sugar for dusting Adds a decorative finish; omit if desired.

Baking Instructions

Preheat the oven to 350°F (175°C).
In a large bowl, cream together the softened butter and sugar until light and fluffy.
Beat in the eggs, lemon juice, zest, and lavender until smoothly incorporated.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined—don’t overmix.
Scoop tablespoon-sized amounts of dough and roll them into balls.
Place on a baking sheet lined with parchment paper, leaving space between for spreading.
Bake for 12-15 minutes until the edges are lightly golden.
Allow to cool slightly, then dust with powdered sugar before serving.

To ensure thicker cookies, chill the dough for 30 minutes before baking. Serve on a tiered stand for an elegant presentation.