If you're looking for a cookie that brings a touch of elegance and a burst of freshness to your dessert table, these Lavender Lemon Sugar Cookies are just what you need. They combine fragrant lavender with zesty lemon for a unique treat that's perfect for any season.
Unsalted butter is the backbone of any good cookie, providing richness and flavor. Make sure it's softened to cream easily with the sugar. Granulated sugar sweetens the dough and helps create a tender crumb. Egg is your binder, holding everything together and adding moisture. Lemon zest is an essential component; it gives that punchy citrus aroma that pairs so well with lavender. Speaking of which, dried culinary lavender introduces a subtle floral note that makes these cookies stand out. All-purpose flour provides structure, while baking soda helps the cookies rise just a bit for that perfect texture. Salt enhances all the flavors, making each bite a harmonious blend.
These cookies are delightful on their own but pair wonderfully with a light herbal tea like chamomile or mint. For a more indulgent treat, serve them alongside a scoop of vanilla ice cream topped with a drizzle of honey.
Start by preheating your oven to 350°F (175°C). This ensures it's hot enough by the time your dough is ready. Line a baking sheet with parchment paper, which will prevent the cookies from sticking and make cleanup a breeze.
In a mixing bowl, cream together the softened butter and sugar. You want to mix until it's light and fluffy, which usually takes about 2-3 minutes. This step is crucial as it incorporates air, leading to a lighter cookie.
Once your butter and sugar are creamed, beat in the egg until it's well combined. This is the glue that holds your cookie together, so make sure it's mixed in thoroughly.
Next, stir in the lemon zest and lavender. These ingredients are the stars of the show, infusing the batter with their unique flavors. Make sure they are evenly distributed throughout the mixture.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to your wet ingredients, stirring until a dough forms. Take it slow here to avoid overmixing, which can make the cookies tough.
Roll the dough into 1-inch balls and place them onto your prepared baking sheet. Flatten each ball slightly with the bottom of a glass — this helps them bake evenly. Sprinkle a little extra sugar on top for a sweet, crunchy finish.
Bake for 10-12 minutes, keeping an eye on them. You're looking for the edges to turn lightly golden, signaling they’re ready. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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