Lemon Lavender Cookies
These soft lemon lavender cookies are sugar cookies with a bright flavor from lemon zest and fresh lemon juice. Lavender extract and dried lavender flowers make them floral and perfect for Spring!
Equipment
- 1 whisk
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Ingredients
Lemon Lavender Cookies
- 330 grams all purpose flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 226 grams unsalted butter melted
- 200 grams granulated sugar
- 1 large egg room temperature
- 1 egg yolk room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon lavender paste or 2 teaspoon lavender extract
- 1 tablespoon lemon juice
- 13 grams lemon zest 3 lemons
Lemon Lavender Sugar
- 50 grams granulated sugar
- 3 tablespoon dried lavender
- 5 grams lemon zest
Instructions
- Preheat the oven to 350°F (180°C) and line 2 baking sheets with parchment paper.
- In a medium bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside.330 grams all purpose flour, ½ teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt
- Whisk the melted butter and sugar together in a separate large mixing bowl.226 grams unsalted butter, 200 grams granulated sugar
- Add the egg, egg yolk, vanilla extract, and lavender extract. Whisk until well combined. Then mix in the lemon juice.1 large egg, 1 egg yolk, 1 teaspoon vanilla extract, 1 teaspoon lavender paste, 1 tablespoon lemon juice
- Fold the dry ingredients and lemon zest into the wet ingredients with a rubber spatula until the dry streaks of flour disappear. Don't overmix.13 grams lemon zest
- In a small bowl, combine sugar, lemon zest, and lavender buds for the coating.50 grams granulated sugar, 3 tablespoon dried lavender, 5 grams lemon zest
- Scoop the cookie dough with a cookie scoop and roll each ball in the bowl of sugar. Place the dough balls on the baking trays about 2 inches apart.
- Bake for 10-13 minutes or until the edges are golden and set and the middles look slightly underdone.
- Remove from the oven and let the cookies cool on the hot tray for 10 minutes. Transfer to a wire cooling rack and let cool completely.
- Sprinkle the cookies with more sugar and lavender buds if desired and enjoy!
Video
Notes
Measure the flour correctly: Measure it in grams with a kitchen scale for the most accurate results. If you don't have a scale, use the spoon and sweep method. Fluff up the flour, scoop it into your measuring cup, and sweep off the excess with a flat edge. Don't pack it into your measuring cup!
Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days.
Freezing baked cookies: Make sure the cookies are cool and transfer to an airtight container. Freeze for up to 3 months. Let thaw overnight in the fridge before eating.
Freezing cookie dough: Follow the recipe through scooping the dough. Place cookie dough balls on a lined cookie sheet and freeze until frozen solid. Transfer to a sealed container and freeze for up to 3 months. Bake from frozen; add 1-2 extra minutes on the bake time.
Nutrition
Serving: 1cookieCalories: 197.6kcalCarbohydrates: 25.6gProtein: 2.3gFat: 9.8gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.6gTrans Fat: 0.4gCholesterol: 42.2mgSodium: 128.8mgPotassium: 27.2mgFiber: 0.5gSugar: 12.6gVitamin A: 314.5IUVitamin C: 1.7mgCalcium: 19.8mgIron: 0.9mg
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