Get ready to indulge in the most delightful lemon lavender cookies you’ve ever tasted! Imagine sinking your teeth into a chewy, buttery sugar cookie bursting with the floral aroma of lavender and the refreshing zest of lemon, all topped with a tangy lemon glaze. These cookies are a slice of springtime heaven, and if you’re a lemon lover, you’re in for a treat!
WHY YOU’LL ADORE THESE CHEWY LEMON SUGAR COOKIES:
- Irresistible Texture: These cookies strike the perfect balance between chewy and crispy, offering you the ultimate cookie experience!
- Bursting with Flavor: Each bite is a symphony of lemony goodness, enhanced by the subtle hints of lavender. With a sprinkle of lemon lavender sugar, these cookies embody the essence of spring!
- Easy Peasy Baking: Whip up a batch of these springtime delights in under 45 minutes! They’re the perfect treat for any occasion.
Lemon Lavender Sugar Cookies
Ingredients
For the Lemon Lavender Sugar:
- ½ cup of sugar
- 1 teaspoon of ground dried lavender
- ½ tablespoon of lemon zest from about ½ lemon
For the Lemon Lavender Cookies:
- 2 ½ cups of all-purpose flour 313 grams, spooned and leveled
- ½ teaspoon of baking powder
- ½ teaspoon of salt
- 1 ¼ cups of granulated white sugar 250 grams
- 1 cup of unsalted butter 224 grams, softened
- 1 egg
- 1 teaspoon of vanilla extract
- 2 ½ tablespoons of lemon zest from about 2 ½ lemons
- 1 tablespoon of ground dried lavender
For the Lemon Icing:
- ½ cup of powdered sugar 65 grams
- 1-2 teaspoons of lemon juice
Instructions
For the Lemon Lavender Sugar:
- In a small bowl, mix together the sugar, ground dried lavender, and lemon zest. Set aside.
For the Lemon Lavender Cookies:
- Preheat your oven to 350 degrees Fahrenheit. Line two cookie sheets with parchment paper.
- In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
- In another large bowl, cream together the butter and granulated sugar until fluffy.
- Add the egg, vanilla extract, lemon zest, and ground dried lavender, and mix until pale and fluffy.
- Slowly add the dry ingredients to the wet ingredients, mixing until the dough comes together.
- Scoop the dough into balls, roll them in the lemon lavender sugar, and place them on the prepared baking sheets.
- Flatten each ball slightly and bake for 8-9 minutes. Let cool on the baking sheets for 5 minutes, then transfer to a cooling rack.
For the Lemon Icing:
- In a small bowl, mix together the powdered sugar and lemon juice until a thick glaze forms.
- Drizzle the icing over the cooled cookies and allow it to harden before serving.
Notes
Store any leftovers in an airtight container for up to four days. Enjoy every bite of these delightful cookies!