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Lemon Lavender Sugar Cookies
Course
Dessert
Prep Time
30
minutes
minutes
Cook Time
10
minutes
minutes
Servings
35
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!