Description
These light and buttery cookies combine the bright zestiness of lemon with the floral touch of lavender for a delicate and refreshing treat. Perfect for afternoon tea, special occasions, or simply a delightful snack!
Ingredients
Scale
For the Cookies:
- 1 cup (225g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 egg
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- 2 cups (250g) all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp dried culinary lavender, finely crushed
For the Glaze (Optional):
- 1/2 cup (60g) powdered sugar
- 1 tbsp lemon juice
- 1/2 tsp dried lavender (for garnish)
Instructions
1. Make the Dough
- In a large bowl, beat butter and sugar until light and fluffy.
- Add egg, lemon zest, and lemon juice, mixing until well combined.
- In a separate bowl, whisk together flour, baking powder, salt, and crushed lavender.
- Gradually add dry ingredients to wet ingredients, mixing until a soft dough forms.
2. Chill the Dough
- Shape the dough into a disc, wrap in plastic, and chill for 30 minutes.
- Preheat oven to 175°C (350°F) and line a baking sheet with parchment paper.
3. Shape & Bake
- Roll out dough to ¼-inch thickness on a floured surface.
- Cut into rounds or desired shapes and place on the baking sheet.
- Bake for 10-12 minutes, until edges are lightly golden.
- Let cool on the sheet for 5 minutes, then transfer to a wire rack.
4. Glaze & Serve (Optional)
- Mix powdered sugar and lemon juice to form a smooth glaze.
- Drizzle over cooled cookies and sprinkle with lavender for decoration.
Notes
- Use culinary lavender only—regular lavender can be too strong.
- Store in an airtight container for up to 5 days.
- For a crisper texture, bake 2 minutes longer.
- Swap lemon for orange zest and juice for a citrusy variation.