Lemon Lavender Cookies
These lemon lavender cookies are buttery, tender, and perfumed with a light floral touch that perfectly balances zesty lemon. A slice-and-bake dream, they make for a stunning springtime treat or an elegant addition to tea time.
Ingredients
Cookie Dough
- 1 cup unsalted butter softened
- 2/3 cup granulated sugar
- 1 lemon zest from 1 large lemon
- 1 egg yolk
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tbsp dried culinary lavender food-grade only
- 1/4 tsp salt
Optional Topping
- powdered sugar for dusting or glaze with lemon juice
Instructions
- Cream the butter, sugar, and lemon zest until light and fluffy.
- Add egg yolk and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together flour, lavender, and salt. Gradually add to the wet ingredients, mixing until dough forms.
- Divide dough into two logs, about 1½ inches thick. Wrap and chill for at least 1 hour.
- Preheat oven to 350°F (175°C). Slice chilled dough into ¼-inch rounds and place on a parchment-lined baking sheet.
- Bake for 10–12 minutes, until edges just begin to turn golden.
- Cool completely. Dust with powdered sugar or drizzle with lemon glaze if desired.
Notes
Only use food-safe dried lavender — never decorative varieties. Cookies firm as they cool, so avoid overbaking. Glazing is optional but adds a lovely touch. Dough can be made ahead and frozen.