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To make these delightful cookies, you'll need: - 1 cup unsalted butter, softened to room temperature - 1 cup granulated sugar - 1 tablespoon freshly grated lemon zest - 2 tablespoons freshly squeezed lemon juice - 1 teaspoon dried culinary lavender, finely chopped - 1/2 teaspoon pure vanilla extract - 2 cups all-purpose flour - 1/2 teaspoon baking powder - 1/4 teaspoon fine sea salt - 1/2 cup powdered sugar (for dusting) You can swap some ingredients if needed. Here are my tips: - Use coconut oil instead of butter for a dairy-free option. - Replace granulated sugar with coconut sugar for a healthier choice. - If you don’t have fresh lemon, bottled lemon juice works too. - Use dried rosemary or chamomile if you can't find lavender. Lemon and lavender each bring their own perks: - Lemon: High in vitamin C, it boosts your immune system. The zest adds bright flavor and aroma. It can uplift your mood and refresh your palate. - Lavender: This herb helps reduce stress and anxiety. It adds a lovely floral note to your cookies. Lavender also has anti-inflammatory properties, making it a soothing addition. Using these ingredients makes your cookies not just tasty but also beneficial! {{ingredient_image_2}} First, preheat your oven to 350°F (175°C). This step ensures even baking. Next, line your baking sheet with parchment paper. This keeps the cookies from sticking and makes cleanup easy. In a large bowl, mix 1 cup of softened butter and 1 cup of granulated sugar. You can use an electric mixer or a wooden spoon. Cream these together until they look light and fluffy. This process takes about 2-3 minutes. It is key for a soft cookie. In another bowl, whisk together 2 cups of all-purpose flour, 1/2 teaspoon of baking powder, and 1/4 teaspoon of fine sea salt. Mixing these ingredients helps to avoid clumps. Slowly add this dry mix to the wet ingredients. Stir until the dough forms. Be careful not to overmix. This keeps your cookies soft. Scoop portions of dough and roll them into balls. Place them on your baking sheet, giving each cookie about 2 inches of space. Gently flatten each ball with your hand for even baking. Bake for 10-12 minutes. Look for lightly golden edges and soft centers. Let them cool on the sheet for 5 minutes before moving them to a wire rack. Finish by dusting with powdered sugar. Enjoy your lovely cookies! To get soft cookies, use room-temperature butter. It helps create a nice, fluffy mix. When you cream butter and sugar, do it for 2-3 minutes. This adds air and lightens the dough. Use fresh lemon zest for a bright flavor. The zest gives a punch that dried lemon does not. Mix your dry and wet ingredients gently. Once you add dry flour, stir just until combined. If you mix too much, the cookies may become tough. Aim for a soft dough that sticks together but is not wet. This balance helps keep them tender. Use a sturdy mixing bowl for creaming butter and sugar. A hand mixer works great for this. A cookie scoop helps create even balls of dough. Use parchment paper on your baking sheet for easy cleanup. A wire rack is key for cooling your cookies evenly. Pro Tips Butter Temperature: Ensure your butter is soft but not melted to achieve the perfect cookie texture. Lemon Zest Freshness: Use fresh lemon zest for a bright flavor. Avoid pre-packaged zest as it loses potency. Lavender Quality: Use culinary-grade lavender to ensure it's safe for consumption and has the best flavor. Cooling Time: Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to prevent breakage. {{image_4}} You can easily add new flavors to lemon lavender cookies. For a minty twist, try adding chopped fresh mint. It pairs well with lemon and lavender. If you love spice, a pinch of cardamom or ginger can bring warmth. Mix in some finely chopped rosemary for a savory note. Each herb or spice gives the cookies a unique taste that surprises and delights. While powdered sugar is great, you can try different glazes. A simple lemon glaze made with lemon juice and powdered sugar adds extra zing. To make it, mix 1 cup of powdered sugar with 2 tablespoons of lemon juice. Drizzle this over cooled cookies for a shiny finish. You could also top the cookies with a light chocolate drizzle for a rich contrast. Nuts or sprinkles can add fun texture and color. You can make these cookies vegan and gluten-free with some swaps. Use coconut oil instead of butter for a vegan option. For gluten-free cookies, try using almond flour or a gluten-free flour blend. Check that the baking powder is gluten-free, too. These swaps still keep the cookies tasty and enjoyable for everyone. Enjoy baking a version that fits your diet! To keep your Lemon Lavender Cookies fresh, store them in an airtight container. Use a container that fits the cookies snugly. This way, they won't break or get stale. Line the bottom with parchment paper to absorb moisture. You can stack the cookies in layers, but place parchment between layers to prevent sticking. Freezing cookies is a great option if you want to save some for later. After baking, let the cookies cool completely. Then, place them in a single layer on a baking sheet and freeze for about an hour. Once frozen, transfer them to a freezer-safe bag. Seal tightly, removing as much air as possible. They can last up to three months in the freezer. When ready to eat, thaw them at room temperature. Lemon Lavender Cookies stay fresh for about a week at room temperature. Keep them in a cool, dark place, away from direct sunlight. If you notice they are getting hard, consider adding a slice of bread to the container. The bread will help keep the cookies soft. Always check for any signs of spoilage before enjoying. Yes, you can use fresh lavender. Use three times the amount of fresh lavender. Fresh lavender has more moisture. This can change the cookie texture a bit, so be aware. Dried lavender works well for a stronger flavor. To boost lemon flavor, add more lemon zest and juice. Try adding an extra tablespoon of zest. You can also add lemon extract for an even stronger punch. Be careful not to add too much juice, as it can make the dough too wet. Lemon and lavender pair well in many recipes. You can make lemon lavender scones or a refreshing lemonade. Try adding them to cakes or even ice creams. These flavors brighten up any dish and add a twist. We explored the key ingredients for delicious lemon and lavender cookies. You learned ingredient substitutions and the benefits of using lemon and lavender together. We walked through each step of baking, from prepping your oven to cooling tips. I shared tips to perfect the cookie texture and avoid overmixing. Now, you can experiment with flavors, glazes, and adaptations. Remember to store cookies properly to keep them fresh. Enjoy your baking journey and share your tasty results with others!

Lemon Lavender Dream Cookies

Delicious cookies infused with lemon and lavender flavors, perfect for a sweet treat.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 24
Calories 120 kcal

Ingredients
  

  • 1 cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 1 tablespoon freshly grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon dried culinary lavender, finely chopped
  • 1/2 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1/2 cup powdered sugar (for dusting)

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking.
  • In a large mixing bowl, combine the softened butter and granulated sugar. Using an electric mixer or a wooden spoon, cream them together until the mixture becomes light in color and fluffy in texture, about 2-3 minutes.
  • Add in the freshly grated lemon zest, lemon juice, finely chopped culinary lavender, and vanilla extract. Mix well to ensure all ingredients are thoroughly combined.
  • In a separate bowl, whisk together the all-purpose flour, baking powder, and fine sea salt until well blended. This will help prevent clumping in your cookie dough.
  • Gradually incorporate the dry mixture into the wet ingredients, stirring until the dough forms and is just combined. Be careful not to overmix, as this can lead to tougher cookies.
  • Scoop portions of dough using a spoon or cookie scoop, rolling each piece into a smooth ball. Place them on the prepared baking sheet, ensuring there's about 2 inches of space between each cookie to allow for spreading during baking.
  • Gently flatten each cookie ball by pressing down with the palm of your hand to create a uniform shape.
  • Bake the cookies in the preheated oven for 10-12 minutes. Keep an eye on them; they should have lightly golden edges, while the centers might appear slightly soft. They will continue to firm up as they cool on the baking sheet.
  • Once baked, let the cookies cool on the baking sheet for about 5 minutes. This resting time allows them to set before transferring.
  • Carefully move the cookies to a wire rack to cool completely. Once cooled, finish them off with a light dusting of powdered sugar for a beautiful and sweet touch.

Notes

Arrange the cookies on a decorative platter and garnish with fresh lavender sprigs and slices of lemon for an inviting display.
Keyword cookies, dessert, lavender, lemon