Lemon Lavender Cookies (Print)

Buttery treats with bright lemon zest and fragrant lavender, ideal for afternoon tea gatherings.

# What You’ll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt

→ Flavorings

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 pure vanilla extract
10 - 2 tablespoons fresh lemon juice

# How To Make:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt until well blended.
03 - In a small bowl, combine the lemon zest and dried lavender. Gently rub together with your fingers to release the aromatic oils.
04 - In a large bowl, beat together the softened butter and sugar until light and fluffy, about 2-3 minutes using an electric mixer.
05 - Add the egg, vanilla extract, and lemon juice to the butter mixture. Beat until fully incorporated and smooth.
06 - Stir in the lemon zest and lavender mixture until evenly distributed throughout the batter.
07 - Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to prevent tough cookies.
08 - Scoop tablespoon-sized balls of dough onto prepared baking sheets, spacing 2 inches apart to allow for spreading.
09 - Bake for 10-12 minutes, or until the edges are lightly golden and centers are set.
10 - Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.

# Expert Tips:

01 -
  • The floral and citrus combination makes these cookies feel elegant yet completely approachable
  • They come together in under 30 minutes but taste like something from a fancy bakery
02 -
  • Overmixing once the flour is added will make cookies tough instead of tender
  • Culinary lavender is milder than decorative varieties but still start with less if you are unsure
03 -
  • Grating lemon zest into the sugar before creaming helps distribute the flavor more evenly
  • Crush the dried lavender slightly with a mortar and pestle to release more oils

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