Description
Enjoy the delicate flavors of Lavender Cookies, made with culinary lavender and buttery goodness. These easy-to-make treats are perfect for tea time or as a sweet snack, sure to impress with their unique taste and aroma.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon dried culinary lavender buds
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest (optional)
- 1/4 cup granulated sugar (for rolling)
Instructions
- In a medium bowl, combine the all-purpose flour, dried lavender buds, baking powder, baking soda, and salt. Whisk together until well mixed. Set aside.
- In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and powdered sugar using an electric mixer on medium speed. Beat for about 3-4 minutes until the mixture is light and fluffy.
- Add the egg, vanilla extract, and lemon zest (if using) to the butter-sugar mixture. Beat on low speed until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; stop as soon as you no longer see any flour streaks.
- Cover the dough with plastic wrap and refrigerate for at least 1 hour, or up to overnight. Chilling the dough helps the cookies maintain their shape while baking.
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Once the dough has chilled, remove it from the refrigerator. Using a cookie scoop or tablespoon, portion out the dough and roll it into balls about 1 inch in diameter.
- In a small bowl, place the additional 1/4 cup of granulated sugar. Roll each dough ball in the sugar to coat evenly.
- Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Using the bottom of a glass or your palm, gently flatten each dough ball to about 1/2 inch thick. This will help them bake evenly.
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers look set but still soft.
- Remove the baking sheets from the oven and allow the cookies to cool on the sheets for about 5 minutes. This will help them firm up before transferring.
- Using a spatula, carefully transfer the cookies to a wire rack to cool completely.
- Once the cookies are completely cooled, you can serve them immediately or store them for later. To store, place the cookies in an airtight container at room temperature. They will stay fresh for up to one week.
- If you want to keep them longer, consider freezing the cookies. Place them in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container. They can be frozen for up to three months.
- To serve, you can enjoy the cookies as they are or pair them with a cup of tea or coffee. The delicate flavor of lavender pairs beautifully with herbal teas, making for a delightful afternoon treat.
Notes
- Ensure you use culinary lavender, as some lavender varieties can be toxic.
- Adjust the amount of lavender according to your taste preference; for a stronger flavor, increase to 1.5 tablespoons.
- For a decorative touch, consider drizzling a simple icing made from powdered sugar and lemon juice over the cooled cookies.
- Experiment with other flavors by adding chopped nuts or incorporating white chocolate chips.
- Prep Time: 75 minutes
- Cook Time: 12 minutes