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5 from 2 votes

Lemon Lavender Cookies

My lemon lavender cookies are so yummy, if spring had a flavor, this would be it! A delicate butter cookie with hints of lemon and fresh lavender, they're the perfect pairing with a cup of tea.
Prep Time15 minutes
Cook Time12 minutes
Chilling Time1 hour
Total Time1 hour 27 minutes
Course: Dessert, Snack
Cuisine: American, French
Keyword: lemon lavender cookies
Servings: 48 cookies
Calories: 51kcal

Equipment

  • Mortar and pestle or food processor
  • Rolling Pin
  • Cookie cutter

Ingredients

  • 1 cup salted butter, at room temperature
  • ¾ cup powdered sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons honey
  • 2 teaspoons dried lavender (culinary grade)
  • 1 tablespoon lemon zest (about 1 large lemon)
  • 2-¼ cups all purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt

Instructions

  • First, cream together butter and sugar.
  • Then, add egg, vanilla extract, and honey, and mix well.
  • Using either a mortar and pestle or a food processor, grind together the lemon zest and lavender until the aromas of both ingredients are released through the oils. In a food processor, this will take just a moment, but if using a mortar and pestle, it will take a minute or two.
  • Add the lemon zest/lavender mixture to the bowl with the butter, sugar, egg, vanilla, and honey, and mix until it's evenly distributed throughout.
  • In a separate bowl, stir together the dry ingredients of flour, baking powder, and salt.
  • Add dry to wet ingredients and mix.
  • Form the dough into a ball, wrap in plastic wrap, and place in the refrigerator for about an hour. It will be easier to roll out the dough once it's chilled a bit, plus this chilling helps the cookies keep their shape during baking.
  • Once the dough has chilled for an hour, preheat oven to 350℉.
  • On a lightly floured surface, roll out the dough until it's just slightly less than ¼" thick.
  • Next, cut out the cookies in any shape you'd like and place on a lined baking sheet.
  • Bake on the center rack of the oven for 10 to 12 minutes. They won't brown like many other cookies and the color actually won't change much, aside from maybe just a little golden hint at the edges.
  • Let cool and enjoy with a hot cup of tea!

Notes

  • Rolling out the dough: Be sure to flour both your countertop and rolling pin so the dough doesn't stick to the counter. It may also help to flip over the rolled out dough after you've halfway rolled it out, to make sure both sides are floured. Working somewhat quickly helps too, before the dough gets too warm. 
 
  • What is culinary lavender? There are many different varieties of the lavender plant (and lavandin). Some taste better than others. While some plants import lightly delicious herbal flavor in their lavender buds, others taste like soap. Yuck! When purchasing lavender in the store or online, it should be labeled culinary lavender.
    And if you'd like to check if the plant that's growing in your garden is a tasty one, you can just taste it (which is the easiest way, of course). To learn more about what types of plants are best for eating and more info about the process that's used in harvesting and drying lavender for culinary uses, check out Sage Creations.
 
  • How long can you chill homemade cookie dough? I recommend that you chill this dough for at least 1 hour, but you can also make it the night before and chill in the fridge overnight.
 
  • Storage: When kept in an airtight container at room temperature, these lemon lavender cookies will stay delicious for up to a week.
 
 
 
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Nutrition

Calories: 51kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Sodium: 53mg | Potassium: 5mg | Fiber: 1g | Sugar: 3g | Vitamin A: 124IU | Vitamin C: 1mg | Calcium: 8mg